Grilled lamb chops 

I love the culture of grilling. It creates an atmosphere that is festive but casual. The grilled lamb chops with aromatic herbs are prepared by making a beaten with ham fat, garlic, rosemary, marjoram and thyme in which I will pass the meat before cooking it on the grill. Here are the steps for grilled lamb chops with herbs. The favorable climate, the longer days, the desire to be outdoors after so many months at home and to enjoy the season: summer is the ideal time to organize barbecues in the company of friends and relatives. The main ingredients for how to cook on the barbecue are essentially two: the perfect company and a top quality barbecue meat. 

Cooking on the barbecue: the 10 tips for a perfect barbecue

Grilling makes the food delicious. Mastering the ancient technique of how to cook on the barbecue is not complicated: it only requires attention to detail. Remember:

1. Get familiar with your barbecue before using it for important barbecues. Give it a try for a few close ones, practicing to know the cooking times.

2. Buy good quality equipment, cheaper ones need to be replaced more often and are not a good long-term investment. One of the most important tools are the pliers with long handles to turn the food, make sure you can control them easily as many are uncomfortable and do not allow you to have the right grip.

3. The charcoal layer must be greater than the size of the food to be cooked. Let the charcoal burn undisturbed for 30-45 minutes, or until the flames are extinguished and embers have formed.

4. Control heat: Enlarge the embers to reduce heat or collect it together to increase it. It is useful to have a spray of water at hand to extinguish the flames when they occur: the real barbecue is done only with charcoal.

5. Place a bundle of fresh herbs on the charcoal - it will produce a great flavor.

6. The steaks will be tastier if pre-cooked in the oven, and then finish cooking on the barbecue.

7. The olive oil in the marinade adds flavor and ensures that the meat does not stick to the grill. Avoid sweet, sugar-rich sauces that burn very easily.

8. Initially cook the meat on a very hot ember, to scald the surface, turning the pieces often to seal the juices, then finish cooking more slowly.

9. Make sure that the meat has a uniform thickness. Bone the lamb's legs and remove excess fat otherwise it will drip onto the charcoal and produce excessive smoke.

10. Be very organized before you start, planning well and preparing support dishes and side dishes before you start grilling.

Ingredients

Lamb chops 20 

Extra virgin olive oil 

2 tablespoons Ham fat 

50 g Garlic 

1 clove Rosemary 

4 Marjoram 

4 Thyme 

Salt to taste 

Pepper to taste

Preparation

Prepare a beaten with ham fat, garlic, rosemary, marjoram and thyme. Place the grill on the fire and let it red-hot. Meanwhile, place the grill on the fire and let it red-hot. Pass the chops in the oil and place them on the grid. Cook for 3 minutes on the side and season with salt and pepper. Remove the grill from the heat and spread the beaten on the ribs on both sides with the help of a knife. Put the ribs back on the grill continuing cooking for another 1 minute and serve hot.