Lamb Chops

I can't really think of a meat I don't like, and lamb would definitely not make the list. One of the tastiest meals out there is a good leg of lamb. Recently, I inherited a couple lamb chops. And Sunday, night I put them to good use.

A lamb chop is basically a bone-in ribeye of a cow. If you get far enough back on a lamb's back strap, you'll start to get some tenderloin in them, like a T-bone.

Lamb has a good natural taste, for some palates anyway. A little garlic and S&P help bring that flavor to life. 

Grilling is the only place to cook a lamb chop.

As they simmer, a good cowboy appetizer is appropriate. I've raised some eyebrows recently with my drinking of an I.P.A. On a special occasion, such as a Sunday or with a steak, I'll drink an I.P.A. My preferred beer in this department is a Hot Streak by Black Tooth Brewery, 30 miles up the road in Sheridan WY. 

350 is a good cooking temp. I'm a little hot. 

Works for me, though. 

Grandpa always cooked lamb on a Sunday afternoon. It's a good way to savor the sweetness in life. Fond memories. Whatever your preferred meal for Sundays is, it's a great day to pull out all the stops. Praised be Jesus Christ!