Look for frozen lamb chops when they are on sale at the grocery store and stash a few in your freezer. Marinate the lamb in some lemon juice and olive oil only if you can do it in advance; otherwise go straight to the gremolata.
Gremolata is a traditional Italian accompaniment which typically contains garlic, parsley and grated lemon peel, some of the ingredients that I always keep on hand.
I like to serve this with a simple dish of orzo (rice-shaped pasta) that cooks fast. I boil 3 cups of chicken stock, add orzo and continue to simmer for about 10 minutes or until it is tender. Crumble in some goat cheese, a squeeze of lemon and it is a perfect duo with the lamb. A pre-washed package of mixed greens with your favourite bottled vinaigrette brings it all together in less than 20 minutes.
1 lemon, zest and juice
1 tsp chopped garlic
2 tbsp olive oil
1 tbsp finely chopped parsley
1 lb lamb loin chops
1. Combine lemon juice with garlic, olive oil and parsley in a small bowl. Set aside.
2. Season lamb with salt and pepper.
3. Pre-heat grill to high heat.
4. Cook chops for about 5 minutes per side or until medium-rare**. Cover with foil and let rest for 5 minutes. Serve sprinkled with gremolata.
* Lamb chops can vary in thickness. Most common supermarket thickness is 1 inch. For thicker chops, more grilling time will be necessary.
** Lamb will be medium-rare if you remove from the heat at 140 F and let rest to redistribute the internal juices.