This is one of the easiest and most celebrated appetizer you will ever make for a party. Simply buy a good quality rack of lamb and the butcher french them, cleaning the bone. I usually look for organic domestic lamb from Colorado or California. Look for chops that are good sized and too have excessive marbling. Have any fat cut off and leave it like a lollipop. Once the bones are cleaned, you can then hold the chop easily at a party.
Cut it into chops approximately 1.5 inch wide and season with just salt and pepper. Why mask the great flavor of lamb on the grill?
Every grill is different… but you want to end up with the lamb mildly charred on the outside and medium rare on the inside. This usually means you will grill at a medium-high to high (depending on how you like it) heat for 3-5 minutes per side (if that) – depending on your grill’s temperature. It will vary, so experiment based on your grill and the lamb thickness.
Arrange on top of any colorful garnish you choose- chopped cucumber, tomatoes, jicama – it’s up to you. I would not recommend any sauce (it gets messy and hides the flavor) just salt and pepper. Your guests will simply pick up the lamb by the rib bone to eat!