Jeremy and I tried our hands at grilled lamb chops tonight. It was a team effort because I made the rub and he grilled them. And they turned out perfect. We recently had them at some friends’ house, and they were crazy good, so when I saw them listed on the Monroe Farm Market’s website, I grabbed them. They were pretty simple, just some salt, pepper, rosemary and garlic. I think the thin layer of fat on the outside of them is what makes the dish, though. It just kinda melts and crisps into this salty garlicky crust that is juicy underneath.
I made some roasted potatoes with garlic and rosemary to follow the flavors of the chops for the side dish.
Juicy little lamp lollipops. I am SOOOO making these again soon.
The lamb chops were from Indian Creek Farm in Monroe County, via the Monroe Market. The potatoes were from Preston County, in the northern part of West Virginia, and probably just under the 250 mile boundary. But I personally know the farmer who grew them, and he was coming to Charleston anyway, so I had him bring me some. What I didn’t realize was how many potatoes really are in a bushel. That’s a lot of potatoes, but I’m glad. They store well and they are really good.
Both lamb chops and potatoes had olive oil with kosher salt, pepper, garlic powder and rosemary on them. The rosemary was right from my backard.