BBQ Lamb Chops

Hello everyone, I'm Gao, and today we're making barbecue lamb chops. I have two packs of lamb, weighing about two and a half pounds. After removing the packaging, cut them along the bone seams. Don't rush to season them just yet. Let's prep the lamb first. Add enough water to nearly cover the ribs. Add a teaspoon of salt and a teaspoon of baking soda. The salt will give the lamb a base flavor, and the baking soda will tenderize the meat while soaking, helping to remove some of the smelly taste. Let them soak for about 20 minutes, then rinse thoroughly with clean water. Pat the surface dry with kitchen paper. Today, I'm using this tandoori seasoning. It's typically used for grilled chicken, but it works great on lamb too. You can also use barbecue seasoning or a combination of cumin and chili powder, which is also delicious. It's best to use dry seasonings to flavor the lamb chops for charred aroma of the meat. For this amount of lamb, I usually use half a pack of seasoning. It looks like I'm adding a lot, but it's mostly paprika, which isn't too spicy. After grilling, it gives off a smoky aroma that pairs perfectly with the lamb. Cover and marinate for about two hours. If you have a charcoal grill at home, the flavor will be even better. If not, a gas grill works just fine too. Once the grill is hot, place the lamb on it. Use medium-high heat. Grilling is simple, but there's one thing to watch out for. Lamb are quite fatty. As they cook and the oil melts, it will drip onto the grill, causing flames to flare up. If the flames get too big, they make the surface of the lamb black. Be sure to move the lamb to a spot without flames. When the chops are sizzling with golden brown spots, they're ready to serve. Take a bite of the fatty part first, then a piece of the lean meat. The more you chew, the more flavorful it gets. Thanks for watching. I'm Gao and see you next time.