Lamb BBQ Chops

Lamb BBQ chops are forequarter chops cut from the shoulder, the everyday Australian barbecue chop. They carry more fat and connective tissue than loin chops, which is exactly why they suit the grill: the fat renders and bastes the meat, keeping it moist over direct heat. Around 24g protein per 100g cooked. Grill over medium-high heat for 4 to 5 minutes a side; the fat needs a moment longer than a lean chop to render properly, so do not rush them off the heat. Rest for 5 minutes. They are cheaper than loin chops and, many would argue, more flavourful. Season simply and serve the classic way, with white bread and mint sauce, or marinate for extra depth.