Grilled Lamb Chops - I'm Sheepish to Admit that I Love Them
- 1 or more lamb chops
- 1/2 tsp Mediteranean Seasoned Salt
- 1/2 tbsp. spray butter
- Preheat grill. Sprinkle lamb chops with Mediteranean Seasoned Salt. Both sides.
- place chops on grill.
- Cook 15 minutes, flip, and cook to desired inner temperature. 140 medium rare. 160 well done.
Season. Preheat grill. Place on grill. Flip. Probe and decide on inner temperature. Minimum 140. At 140 degrees, the meat will still ooze blood. It will have a slightly raw interior. If that is what you like, eat it.
At 150 degrees, the interior will be slightly less red, still pink.
At 160 degrees, the interior will be more of a grey. The blood will be cooked a little more.
Eat while the chops are hot. You will notice that they are particularly juicy when hot, but will congeal as the temperature drops. As the temperature drops, the meat fat will start to harden and will become somewhat unpleasant to some. To some, it is still a great taste.
It seems to be an acquired palate. The seasoned salt and a slight charring on the edges does seem to add a good flavor.