Salting the lamb chops 40 minutes before cooking seasons them thoroughly and allows any juices drawn out by the salt to be reabsorbed. The result: full-flavored lamb chops that brown better during their short time over the coals.
Lamb's always a point of contention in my house. I love the rich, unique flavor and wondrous, delicious fat of lamb, while my wife opts out of it for the exact same reasons. In researching for this lamb-grilling guide, I may have finally swayed her to my side with a set of perfectly grilled lamb chops, further solidifying my notion that the grill makes just about everything better.
So I like to use my best judgment and trim off any extraneous hard pieces of fat around the edges of the chops, but leave anything internal in place.
Don't forget about kid/cabrito/capretto
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