Fire-sizzled, perfectly crusty outside and pink inside -- there is nothing like a giant steak.
This recipe is down and dirty and our new go-to summertime quick and easy dinner.
Cooking outdoors without the high-tech benefits of thermostats and heavy gauge saucepans requires greater vigilance and knowledge than anything demanded from indoor cooking, but there's an easy way to tilt the odds in your favor -- indirect grilling.
Crusty with grilled bits of onion, garlic and lemon zest, these chops were my first experience with goat in Italy.
Shoulder chops are actually our favorite type of lamb chop. They aren't the most tender, and they certainly have a little gnarl and fat in them, but they have truly great lamb flavor, and we like all the little pieces of different muscles in them.