Roman Barbequed Lamb Chops

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Stan has always been a terrific vacation planner and good-food-finder.
Vacation memories are some of his favorite childhood memories
so he wanted to pass that on to our children.

Most of our vacations have been hiking, canoeing or road trips,
but we took a once-in-a-lifetime family trip to Europe.
There he found the Taverna Romana restaurant in Rome—another typical gem he discovered
in his time consuming efforts to unearth the yummiest food for the family.

Theses lamb chops are cut so thin they are almost lacy. Perfect for getting crispy on the barbeque.

Lamb chops, cut 1/3- to ½-inch thick by butcher—cut so thin they’re almost lacy. It’s okay if they have holes.

Salt

Pepper

Lemon juice, freshly squeezed

1. Bring lamb chops to room temperature.

2. Preheat barbeque to high 15 minutes, or more, before grilling. It needs to be hotter than Hades.

3. Salt and pepper chops on both sides. Don’t be stingy. A squeeze of lemon juice would be nice.

4. Grill the lamb chops on both sides, keeping them still moist inside, and crispy outside, but not jerky.

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