Lamb Chops: Mmmuttonheads
We picked up some lamb kidney chops from McKinnon’s and flavored them with a little curry powder to add variety and grilled them over Stubb’s charcoal. The result was a nice,subtle departure from the norm.
1. Rub the chops with a little olive oil, salt, and curry powder and let sit for an hour.
2. Grill directly over the hottest part of the fire for about a minute per hashmark (place, rotate, flip, rotate).
3. Move the chops from over the coals and grill indirectly until the center reaches 150 F (or however you like your chops).