Lamb chops, what should I do with them?

Grill rare/ medium rare top with chimicurri

Lamb chops are perhaps the easiest meat to cook. Salt, pepper, cook in a hot cast iron skillet with a touch of olive oil. Don't go past medium rare. Pure heaven in under 10 minutes or so.

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Where is this lamb sale u speak of?

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There were 5 packs of lamb chops at WD in Prairieville that were marked down to ~$5 a pack, normally ~$18 a pack. I grabbed two, but put one back because I didn't want to ruin something I never made before. They are still a nice red color. One of the packs started to turn a little dark.

I cook them indirect on Weber kettle. Maybe a chunk of cherry wood on the coals. Keep red to pink inside. The indirect with high heat will usually brown them up without ever putting them directly over the coals.

Serve with tzatziki style sauce. Good sides are grilled vegetables, tabouleh, or potatoes poached in chicken stock and lemon juice,

Sous Vide with some Rosemary then finish in cast iron skillet with butter, more rosemary and some garlic.

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Sous Vide

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Did some for dinner tonight, 140*F for one hour. Simply seasoned with s&p & dropped a knob of butter in the bag. Drained, dried, & slathered with a rosemary-garlic paste. Seared over high heat on the grill to add color.

Awesome flavor even cold!

I finally got around to cooking these lamb chops, and I gotta that was F'ing amazing (and simple).

All I did was heat black iron skillet very high, add butter, garlic, and fresh rosemary. I seasoned the chops with fresh ground pepper, course salt, and a little garlic powder (let them come to room temp)

Seared on each side for about 3 minutes each, spooning the butter over them, and let them rest for a couple minutes.