Thin Grilled Lamb Chops with Lemon

• 12 lamb rib chops (2 1/4 pounds), frenched (have your butcher do this)
• Salt
• Lemon wedges, for serving

1. On a work surface, wrap each lamb chop in 3 layers of plastic.
2. Using a meat mallet or small saucepan, pound each chop to a 1/2-inch thickness.
3. Light a grill or preheat a grill pan over high heat.
4. Season the lamb chops all over with salt.
5. Grill over high heat until nicely charred on the bottom, about 2 minutes.
6. Flip the chops and cook until medium rare within, 1 to 2 minutes longer.
7. Transfer to a platter and serve with lemon wedges.

chops, salt, lemon wedges

Taken from www.foodandwine.com/recipes/thin-grilled-lamb-chops-lemon (may not work)