As I already mentioned in the article about SCOTLAND HILLS, this brand does not only offer great heifer meat but also excellent lamb. As the barbecue season has long since begun, it was time to prepare a classic – grilled lamb chops Greek style.

First of all, of course, I got myself the right meat – in this case a rack of lamb, or French rack. As I still belong to the generation that was served mutton stew with green beans at Grandma’s, it is more than important to me that lamb does not have the proverbial “mutton aroma”. It can be the tenderest meat in the world – but as soon as I taste “Grandma’s mutton”, the culinary experience is over for me.

So, I was happy that the lamb from SCOTLAND HILLS/SCOTCH LAMB is not only incredibly tender, but above all, it doesn’t have the slightest hint of mutton flavour. At just under fifty euros per kilo it is certainly not the cheapest meat, but it should remain something special. The price is right for applied animal welfare, consistently controlled and always traceable origin and excellent taste.

The lamb loin is quite inconspicuous with its 800g and is of course also suitable for preparation as a whole. The bones are already slightly pre-cleaned and the meat is partly parried. For the use as chops I have left the remaining silver skin on the meat. As usual I took the meat out of the fridge about one hour before use.

When the meat had reached room temperature, I cut the two parts into equal chop-slices. I salted them with Himalayan salt and marinated them in a bowl with fresh garlic, dry herbs from Provence, a few drops of lemon juice and some virgin olive oil.

In the meantime, I used the gap to clean some potatoes, cut them into cubes and, after having flavoured them with salt, pepper and a little curry Anapurna, deep-fry them.  After another 20 minutes and a couple of “turns” the chops were ready for the grill.

I had already preheated my Landmann to almost 380°C when I placed the chops on the grill. Especially with lamb chops I think a high temperature is important.

I would like to preserve as much roasting aroma as possible with the relatively thin slices, but also that the meat remains juicy. At the same time, I also want to avoid the herbs of Provence from burning because that could give the meat a bitter taste – so full concentration and timing are important here.

So, the grill has to be as hot as possible and everything has to be done quickly – in my case the grilling time per chop was a maximum of 1.5 to 2 minutes. That was enough time to get a really juicy result with a lot of roasting aromas. Afterwards I let the chops rest for another minute (so to speak during the preparation) and added some freshly ground (medium coarse) black pepper.

Also, the potato cubes were still well tempered and so the feast could start. Of course, the lamb chops are eaten by hand – what else should the “handle” be for…take a look for yourself – you can say juicy, can’t you?

By the way, the chops had such a fine aroma that you could even enjoy them cold later – not even usually for lamb. I wish you a lot of fun at the grill – enjoy the involuntary time out extensively!