Today, I’ve found some beautiful double-thick loin lamb chops to accompany my Spring Bulgur salad.  I prefer loin chops to rib chops because I like the combination of strip and tenderloin (like a T-bone steak), and I feel that loin chops are meatier than rib chops.

In my opinion, extra-thick chops require a two-step cooking process.      Whether they’re lamb, pork or veal, the best way to get steakhouse quality results is to first sear on an open flame, then finish in the oven.

I like to rub my lamb chops with rosemary, garlic and oil a few hours prior to cooking.  At the last moment before placing on the grill, apply a heavy layer of salt and pepper.

Preheat grill to high.  At the same time, preheat oven to 375 degrees.  In the hot oven, preheat an ovenproof skillet large enough to hold the chops.

Place chops on grill and allow to sear for 5 minutes per side (these chops were approximately 2 1/2″ thick).

Remove chops from grill, brush off garlic and burnt rosemary and place chops in preheated skillet.  Roast in oven for approximately 15 minutes.

I like to cook my chops to an internal temperature of about 145 degrees for medium-rare meat.

When the meat has rested about 5 minutes, I remove it from the bone in 2 pieces–the loin and tenderloin.  Slice and serve.