Pan-Seared or Grilled Lamb Chops

Steps

1. 1About a half hour before you plan on cooking them, place the chops on a cutting board. Cover them with plastic wrap. Working with one at a time and using a heavy pan or mallet, lightly whack the meaty portion to an even thickness of 1/2-inch (or even a little thinner for reasons noted above.)
2. 2Preheat your grill to high or place a large skillet over high heat. Make sure the grill grates or pan gets really hot. Generously season the lamb chops on both sides with salt and pepper.
3. 3If pan searing: Drizzle some olive oil (about a tablespoon or less for about 4 chops) in the pan. It should skid everywhere and be smoking slightly. Carefully place chops in the pan. After a minute, flip them over. After another minute, remove them from the pan and place on a board to rest for at least five minutes. If grilling: Working in batches if need be, cook the chops, turning them over once, until the exterior is deep brown and the fat is golden, just about a minute or two per side. Arrange them nicely on a platter.
4. 4Spoon the bread crumb salsa all over the chops passing more on the side as well. As noted above, Bloomfield serves these lamb chops with a chimichurri sauce and some fresh squeezed lemon.