We often save lamb chops for special occasions, as they are pretty pricey.
They bring top dollar, however, because they are so delicious.
I had the combination of grilled lamb chops, baked potatoes and garlic mayonnaise in Spain many years ago, and it remains one of my favorites.
It is essential to use a wood fire for this recipe. Gas or charcoal just isn’t the same. If you are wise, you pick up pecan and hickory limbs whenever you see them, and keep them dry until ready to use.
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1/4 cup chopped fresh rosemary
4-6 cloves finely chopped garlic
3-4 big pinches freshly ground black pepper
2-3 big pinches sea salt
Best quality olive oil
1-2 potatoes per person
Lots of garlic mayonnaise
Cover each potato in tin foil and bake in the coals of a wood fire. Remove and set aside when tender. Combine the garlic, pepper, rosemary, salt and olive oil, cover the chops with the mixture and marinate at least 2 hours. Shake off excess marinade and grill to medium rare, time depending on the thickness of the chops. Remember to test for doneness by touching carefully with a finger. The firmer they are the more well-done. Do not over do it. Well-done chops are a waste. Combine three cloves of finely chopped garlic, 1 cup of mayonnaise, a tablespoon or so of lemon juice and a pinch or two of salt to make the garlic mayonnaise. Be sure to make enough.