In my family we love lamb, especially lamb chops. And we have the Nuyorican way of cooking it, quick, easy, and no fuss. The only suggestion I have is that, when buying lamb chops, get the best quality, preferably from the leg of the lamb. In terms of seasoning, we use the normal Boricua staples (peppercorns, oregano, etc.) My kitchen colleagues are divided on this. Some claim that lamb chops should be broiled with nothing more than salt, pepper and a little oil. On the other hand I have friends from the Mediterranean basin who sprinkle cumin and coriander on them, rather than strong seasonings. Another acquaintance sprinkles lemon juice on the chops after broiling. They all agree on the time element: 3-4 minutes per side for rare chops; 7-8 minutes for well done.
The recipe below is from my cookbook, Puerto Rican Cuisine in America, soon to be re-issued by Avalon Press, Running Books, in a new, revised and improved format.
CHULETAS DE CORNERO A LA PARRILLA
(Broiled Lamb Chops)
4 lamb chops, about 1-inch thick
8-10 whole black peppercorns
2 cloves garlic, peeled
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons olive oil
1. Preheat broiler to high.
2. Wash chops under cold running water and pat dry with paper towels.
3. Place peppercorns, garlic, oregano and salt in a mortar, and pound until crushed.
4. Rub chops with the seasoning, pressing into the meat with fingers and palm of hand.
5. Arrange chops on a shallow baking pan or, preferably, on a rack with a pan under it. Broil 3 inches from heat source, turning after 3 or 7 minutes depending on preference. Broil second side (3-4 minutes for medium, 5 minutes or more for well done). Serve with potatoes, a tossed salad, or tostones (fried green plantains---for a recipe: see the blog and video from September 9th 2010).
Yield: 4 servings.
Labels: Black pepper, Cook, Grilling, Lamb and mutton, Olive oil, Oregano, Puerto Rican cuisine, Salad