“Either I eat it, or I don’t eat it.
But if I eat it, it’s going to be quality!”
These were Zee’s opening remarks for our second cooking lesson, where she demonstrated her “go-to” preparation for lamb. The Frenched lamb rack, although pricey, yielded a chop so tender that I vowed right then and there never to skimp on meat. These “tenderoni’s” came off the BBQ looking so fine…we never even plated them!
Armenian-Style Lamb Chops
- 2 lbs Frenched lamb racks Zee buys these at Trader Joe's
- 1 large yellow onion Peel thoroughly to eliminate all layers of skin and slice thinly
- 2 tsp olive oil
- 3 tsp salt Zee recommends using slightly more than 1 tsp per pound of lamb
- freshly ground black pepper To taste
- To prep the lamp chops, cut in between each chop to separate them from the rack, then trim the fat off the sides of each chop. It’s neither necessary nor recommended to remove all of the fat; just the truly egregious chunks.
- Place all of the lamp chops of the chopping block and lightly pound them, so they can flatten out a little bit more.
- Put 1 tsp salt in the palm of your hand and lightly sprinkle it over the meat; then grind pepper over the meat in a similar fashion.
- Next, drizzle 3 teaspoons over the meat, then (using your hands or kitchen gloves if you prefer them) massage the oil, salt and pepper into the meat to ensure all surfaces are covered.
- Place the meat in a large bowl with the sliced onions, mix everything together thoroughly with your hands, ensuring that the onions are well incorporated, and set aside to marinate for about 20-30 minutes. If you aren’t cooking the meat right away, transfer the bowl of chops to the fridge.
- To cook, place the lamb onto a rack and set over the fire. Zee strongly recommends using 100% Natural Oak Mesquite Charcoal. In terms of cooking temperatures, because I am generally risk-averse I follow the guidelines and go to 140 degrees. If you are a risk seeker or simply like the pink center, that would be more like 115 degrees.