Lamb cooking has been in Europe, Africa and other Mediterranean countries for thousands and thousands of years and the smell of its herb-flavoured aroma, cooking over open flame, has been floating across the air.

Lamb meat, not only tasty when cooked, but is also filled with nutrients and vitamins. It is a great source of protein, vitamins including vitamins B1, B6, B12. It is also rich in Iron, which is needed for healthy blood which is the main carriers of oxygen to different cellular levels and also the clean-up crew which collects cellular waste to be demolished or excreted making the whole body system clean and healthy. It is also rich with zinc and other essential minerals.

Here’s one good technique in cooking lamb on a gas barbecue. The meat should be well trimmed because it cooks much faster than meat surrounded by thick layers of fat. It also does not drip fat so it won’t cause any flare-ups which could mean trouble later. With this technique, a good, fast and easy barbecue is surely on its way.

Some advices on marinating lamb chops: shoulder chops are best cooked when marinated for a few hours while the more tender parts, the rib and middle loin chops, may be cooked without marinating.

The East-West Marinade is good for all chops and cubes of lamb. Here follows the recipe in making one:

1 Tbsp dark or light soya sauce

1 Tbsp lemon juice

½ Tbsp honey

1-2 cloves garlic, crushed

1-2 tsp sesame oil (optional) 

In order for the rib and loin chops to have an excellent flavor, before cooking, it is best that the chops are brushed with any lamb marinade. And for the shoulder chops and cubes to be more tender, leave it to stand in a marinade in room temperature for at least an hour before cooking. 

Rib chops and cutlets must be cleared of its outer fat. Knobbly bones should be removed using pruners or cutting pliers, whichever u desire to use. 

Middle loin chops should be trimmed off as much of its outer fat as possible saving the tail of the chop. Tail meat can be rolled up, securing it with a toothpick for tail meat does not overcook. 

Noisettes (a small, round, tender cut of meat taken from the rib or loin section. Also known as medallion or mignonette) should be also be trimmed off as much fat as possible, and then remove the t-shaped bone. Roll up the chop and push a bamboo skewer through it from one side to the other, to put it in place and preventing it from unrolling. Then you can cut the skewers and push the remaining half at right angles to the other. 

Shoulder chops should be trimmed off all of its outer fat and any bones that are near the edge of the chop. In order to prevent curling of the chop while cooking, snip edges. In order to tenderize the chop, do it with a meat hammer and hammer a few times on both sides. With your marinade of choice, you can leave it to stand for an hour at room temperature, or up to 24 hours in the refrigerator.