Nothing beats a grilled lamb chop – hot off the coals and full of mouthwatering smoky flavor, served medium-rare. Read on to learn a little about this fabulous gastronomical delight and find out how you can make it quickly and easily right at home.

The chop ranks high as one of the best-selling cuts of lamb. The most expensive lamb chops are those tender cuts taken from loins and ribs. Leg and shoulder chops, though not quite as tender, are less expensive and still quite delicious. All make a terrific grilled lamb chop. You can find good deals on fresh lamb chops at MyButcher.com. They even freshly cut all orders on demand. Not only that but they also ship them in special extra-thick insulated containers with advanced cooling gel packs. Your lamb chops stay nice and cold during their trip, without being frozen. Which makes for the best grilled lamb chops available.

Five different cuts of lamb can make a good grilled lamb chop – those coming from the blade, arm, loin, rib, and leg. Whichever cut you choose, always keep an eye out for clear, pink-to-red coloring. As with most meats, a little fat (called “marbling”) goes a long way toward the flavor, but with heart-healthy consciousness abounding, many people prefer a perfectly great grilled lamb chop from leaner cuts.

Don’t overdo it when marinating a soon-to-be-grilled lamb chop. Lamb chops are naturally tender and leaving the meat in a marinade too long destroys the meat’s texture and creates mushiness. No longer than 45 minutes to one hour is recommended to produce optimum flavor and texture.

Overcooking a grilled lamb chop ruins the taste and dries it out. Make sure to cook only to the medium or medium-rare stage, leaving a generous amount of the meat’s inner pinkness.

One of the best things about a grilled lamb chop besides its flavor is the ease in cooking it. Here’s a quick and simple, yet delectable recipe for your next grilled lamb chop meal:

Grilled Lamb Chop for One

1 Loin or Rib Lamb Chop (2” thick)
1 teaspoon finely minced garlic
½ teaspoon finely minced fresh mint leaves
1 tablespoon extra-virgin olive oil

For a tender, tasty, and perfectly grilled lamb chop, mix garlic, mint, and olive oil and rub into each side of lamb chop. Cover and marinate one hour in refrigerator. Prepare charcoal grill and cook 2-3 inches from fire for three to four minutes per side for medium-rare.