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Thanks to Home Herb and Garden CEO Patrick OBrien
Lamb chops are great on a BBQ, and they don’t need as much attention to detail as steak. Usual chops are the shoulder, often sold as BBQ chops (what else?). The chump chops are from the higher part of the leg, or where the rump would be on a bullock. I like them the best.
Other chops are the loin, which are very tender but usually have quite a bit of fat selvedge on them, so they are more inclined to flare up when cooking. Don’t forget to use herbs when cooking lamb chops. Chopped up rosemary sprinkled on the chops while they are cooking will greatly enhance the flavor. So will oregano, or spring onions, or garlic chives, but I like rosemary best.
Sometimes it is possible to buy lamb fillets or backstraps. The fillets are very tender, and are nice on shazliks, interspersed with some sliced zucchini (courgettes) and some onion wedges and green pepper slices. The backstraps are usually cut into small steaks and marinated and grilled.
About Patrick OBrien: Patrick is a retired Master Butcher and businessman who also has broad horticultural experience. He has owned a restaurant, commercially grown organic vegetables, and he operated a herb nursery for many years.
To learn more about home herbs, garden, health, and homebiz, please visit: http://www.home-herb-garden.com
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