Lamb isn’t readily available here for us in Israel, and this year we had the opportunity to raise our own lamb on a friend’s farm. Given my childhood memories of broiled lamb chops, I didn’t really think I was missing anything, but boy was was I wrong! Barbecued lamb chops are amazing! You can make a marinade of cumin and paprika, or just enjoy them plain. And while I don’t know anything about the cuts of lamb, we also enjoyed some other lamb meat on skewers (shishlik) that was also delicious and much less fatty. And while you’re at it, don’t forget to throw some onions, an eggplant and maybe even a few hot peppers on the grill! Of course the onions and eggplant will take longer than the meat, so start with those. And once the eggplant is soft, cut it open and drizzle it with olive oil or techina for a delicious addition to your meal!
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