A golden filling and flavourful sauce elevate these golden chops to a dish good enough for company. (From "Chop! Chop!" in the November 2005 issue of Canadian Living Magazine.)
The mixture of soy sauce and green onions gives lamb chops an earthy boost of umami, or savoury taste. Ask your butcher for frenched lamb chops (chops with the bones exposed).
Lamb loin chops are cut across the bone, separating the tenderloin from the loin. They are more tender and are usually cut thicker than the longer rib chops. Both marry nicely with the orange-flavoured teriyaki sauce, which also serves as a glaze when brushed on the chops while they're grilling.
Livened up with a touch of spice, simple chops are tasty and succulent. Serve with the Grilled Coleslaw, which you can start by grilling the cabbage first to toss with the warm dressing while the chops sizzle.
Serve these chops with beans and mashed potatoes for an easy, crowd-winning meal.
Thick chops stay juicy during grilling. Look for chops between 1/2- to 3/4-inch (1 to 2 cm) thick.
These are so simple, yet so good - they taste just like steak! The chops can also be broiled in the oven.
