There are various cuts of lamb from which we get chops – shoulder, leg, loin and rib. The rib is one of the more popular chops because it cooks up quickly and easily. Rib chops can be small enough to serve as party food and be large enough to serve 2 or 3 as an entrée.
While it is easy to find imported lamb all year round in the supermarkets here (in Barbados), it is not always so for the local, tasty, Black-Belly Sheep. Most of the times local lamb is bought fresh at the market and occasionally you see the lamb at the supermarkets. It is not that the supermarkets do not regularly stock the local lamb, it is that customers grab the local lamb up as soon as they are placed on the cold shelves. Last week I was lucky enough to be in a supermarket to get some rib chops.
With meat this fresh, salt and pepper is enough seasoning but since I was going to make it for Sunday lunch, I wanted to make a marinade. While I grilled my chops in a grill pan on the stovetop, you can cook your chops in any pan you have, you might not get the same degree of colour using a non-stick pan.
Cook the meat to your desired degree of doneness. For this cut of lamb chops, I like it a little pink, cook it longer for
