Easy steps to a perfect chop:

If using a grill, remove the grill tray before heating the grill, and place cutlets or chops on the cold tray.  This will prevent the meat sticking and being difficult to turn.

Heat grill to high, or heat barbecue, or heavy-based fry pan.  There is no need to add oil unless the chops or cutlets have been trimmed of all visible fat.  If they are very lean smear a little olive oil over the meat before placing on the hot cooking surface. Cook  chops or cutlets until well-sealed and starting to char around edges. This will take about 3-4 minutes.  Then turn and seal other side for 3-4 minutes.

For rare chops or cutlets, remove immediately after sealing. 
For medium chops or cutlets retain a high heat and continue cooking about 1-2 minutes each side.  For well-done chops or cutlets, retain heat and cook an extra 3-5 minutes after sealing for each side. If using a marinade  baste occasionally.

Test cutlets are cooked to your liking by pressing with tongs rather than cutting them.  Rare feels very soft, medium a little firmer.  Cover and rest chops or cutlets for about 2 minutes before serving.  This allows the juices in the meat to return to the centre of the meat.  Well-rested meat will not lose any juices on to the plate.

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  Marinades for Lamb Riblets for the barbecue or grill
(and for lamb in general)
Mediterranean Marinade
Combine 3 cloves crushed garlic, 1/2 cup tomato paste, 1/2 cup oil, 2 tsp oregano, 1/4 cup red wine and mix well.

Honey Mint Marinade
Combine 1/2 tsp sesame oil, 1 tblsp lemon juice, 1/2 - 1 tsp minced chilli, 1 tblsp fresh mint, 2 tblsp honey and mix well.

Horseradish Marinade
Combine 1 tblsp canola oil, 1 tblsp horseradish cream, 1/2 cup white wine, 2 tsp chopped parsley or coriander, 2 tsp wholegrain mustard and mix well.

Lemon and Oregano Marinade
Mix the juice of 1 large lemon with 1 ½ tpns of salt and pepper, 1/2 tbsp of dried oregano and 2-3 crushed garlic cloves.

Spicy Tomato Marinade
Grate 1/2 large onion and cook with 1 tbsp of oil and 1 crushed garlic.  Add 1tspn of dry mustard, 1 tbsp of Worcestershire sauce, 1/2 cup brown vinegar, 1/3 cup brown sugar, 1/2 cup tomato paste and ½ cup of water.  Simmer for 10 minutes, stirring occasionally.

Satay Marinade
Combine 1/2 cup dry red wine and 1 tbsp sesame oil with 1/4 tsp five spice powder, 1/4 tsp chilli powder, 1 tbsp brown sugar, 2 tsp grated ginger and 1 crushed garlic clove.

Especially good for lamb chops or cutlets
Combine 2 tbsp tomato sauce, 2 tbsp honey, 1 tspn crushed garlic and 1 tspn chopped chilli.

1/3 cup ginger marmalade thinned down with 1 tbsp soy sauce and flavoured with 1 tspn crushed garlic

1/3 cup redcurrant jelly and 1 tspn crushed garlic

Important note
Never use the marinade to serve over the cooked meat unless it has been brought to the boil for 10 minutes then allow to simmer for about 30 minutes. Boiling it will kill the harmful bacteria. 

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Crusty leg of lamb
Time to prepare: 2hours; Number of servings: 8
Ingredients 

2 Tbsp. Parsley Chopped Fine
1 Cup Breadcrumbs Dried
2 kg Lamb Leg Trimmed
4 Tbsp. Dijon Mustard  

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Method
Bake Leg of Lamb without spices covered with alfoil for 1 hour on 200 degrees Celsius until mostly cooked. Take out of oven mix mustard, parsley and spread on meat then sprinkle breadcrumbs on top. Bake for further 1/2 hour uncovered or until breadcrumbs are golden brown.
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Food Category:Orange Lamb

Number of servings: 6
Ingredients
Qua Unit Ingredient Comment
1 1.4kg Lamb Leg
5 slices Ginger Root, chopped
2 Cloves Garlic Chopped
50 Mls White Wine Dry
30 Tbsp. Olive oil  
3 Tbsp. Marmarlade Orange
3 Tbsp. Soy Sauce  

Method
Mix together all the ingredients[except Lamb] thoroughly. Make deep cuts all over the Lamb, and placing it in a shallow dish, pour over the marinade covering evenly. Leave overnight in the fridge. Preheat the oven to 180 degrees C.. Roast for 1 hour basting regularly with the marinade. Then cook on a hot B.B.Q for 30 minutes, turning occasionally. 
 

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Roasted lamb shanks with pumpkin, onions and olives
Serves 6

12 lamb shanks (preferably frenched)
2 cloves of garlic, cut into slivers
rosemary
1 small butternut pumpkin
6 onions or 12 small cocktail onions
olive oil
½ cup beef stock
10-12 black olives
2 teaspoons balsamic vinegar
red wine
1 teaspoon Apple Jelly
Preheat the oven to 210C. Oil baking dish that will hold all the shanks comfortably.

Cut a slit in each shank near the bone and place a sliver of garlic in each. Arrange them on the baking dish in a single layer and sprinkle with rosemary.

Roast for 20 minutes.

Meanwhile, cut the pumpkin into segments allowing 1-2 pieces per person, and peel.

Cut the onions in half lengthwise so they will rein intact. Arrange the vegetables between the roasted lamb shanks and drizzle with olive oil over the top. Lower the heat to 180C and cook for a further hour. The vegetables and the shanks should have a lovely roasted appearance. Remove the vegetables and keep warm.

Add the beef stock to the shanks, then add the olives and cook covered with foil for a further 20 minutes. Remove the shanks to a warm platter.

Place the baking dish on top of the stove and to the juices add the vinegar, a good slurp of red wine and apple jelly. Stir together and add a little more stock as necessary to spread the sauce if it reduces too quickly.

Divide the vegetables and shanks among plates and spoon sauce over the top of each. Serve with mashed potato and baby green beans.

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Lamb Cutlets on Sweet Potato Mash
 
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
 

Ingredients
8    lamb cutlets frenched

1    medium sweet potato

2    potatoes

50 g   margarine 

1/4 cup   reduced fat milk 

Method
1.   Wash, peel and cut sweet potato and potato into even shape and size. Place in saucepan, cover with cold water and add a pinch of salt. Boil until soft, drain off all water and mash together with butter and milk. 
2.   Season lamb cutlets with chopped basil and pepper and cook in medium heat fry pan (5 minutes each side). 
3.   Serve cutlets on sweet potato mash with steamed vegetables of your choice. 

Tip:
Drizzle with fresh herb pesto