Notes:
Move once: When grilling quick-cooking items such as lamb chops, only flip them once. If you leave the meat alone for a few minutes before flipping it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick and you'll pull off the crust. Once that brown edge forms, the meat is easy to move.

No forks: When you do flip the meat, use tongs or a spatula. Never poke a fork into the meat or the precious juices will escape.

Temperature: Temperature is by far the most critical part of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat.

Variations:
Add one teaspoon dried rosemary to the oil mixture.

Description:
Photos by Chay Berger
Styling by Adina Schlass