We celebrate every minute of summer, super-hot days and thunderstorms included. When friends join us, life couldn’t be better.

My favorite summer meal always involves the grill. Especially lamb on the grill. Accompanied by a bevy of fresh herbs, red wine and a crisp salad.

The deep, rich flavor of lamb works well with the golden brownness the grill imparts. A hot grill will nicely mark and cook the exterior of the lamb while keeping the interior moist and juicy.

For a larger gathering, boneless leg of lamb, butterflied into an even thickness, cooks much like a thick steak. For an intimate gathering, seek out lamb chops with bright color and some fat marbling. Lamb rib chops offer big flavor in small bites and are readily available at large supermarkets, Costco and Trader Joe’s.

For a super special meal, look for racks of lamb sold at many grocery stores and butcher shops. This premium cut is from the rib section of the lamb and usually has seven or eight ribs still attached to each other. Because it’s situated between the shoulder and the loin of the lamb, it stays nice and tender. Most pre-packaged racks of lamb come from Australia, with their skinny rib bones “frenched,” that is, cleaned of meat and fat for an elegant presentation.

Cooking a rack of lamb feels tricky because the cost worries us. is difficult to cook. No need to worry, a hot grill, a timer and an instant-read thermometer help. A whole rack grills in 15 to 20 minutes for medium-rare, 135 to 140 degrees.

I often prefer to separate the rack into individual chops by slicing between two rib bones, making what some restaurants dub a “lamb lollipop,” These chops cook in less than 5 minutes and are easy to serve and eat. Plan on 3 to 4 of these rib chops per serving, depending on appetites.

Whichever lamb cut you choose, keep the flavorings simple, such as fresh herbs and olive oil. After cooking, top with a pat of butter and fresh chives or a splash of a tangy vinaigrette. I take advantage of all the berries at the farmer’s market for a subtle fruity addition to a sherry vinaigrette.

Serve these chops with a hearty green salad, such as a homemade Caesar or a wedge salad. Roasted potatoes tossed with herbs or couscous peppered with plenty of butter and fresh herbs, make a nice side dish.

Grilled Lamb Chops with Blackberry-Chipotle Vinaigrette

Makes 4 servings

Note: Use smoked paprika in place of the chipotle if you prefer mild spice.

2 racks of lamb with bones frenched, OR 8 to 12 lamb loin chops, each 3/4- to 1-inch thick, (2 to 2 1/4 pounds total)

Salt, freshly ground black pepper

Sherry vinaigrette:

1/2 pint fresh blackberries

1/3 cup extra-virgin olive oil

3 tablespoons sherry vinegar

1 small shallot, minced

1/2 teaspoon pureed chipotles in adobo, or ¼ teaspoon ground chipotle

1/4 cup thinly sliced fresh chives

1. If using racks of lamb, use a sharp knife to slice into double chops by cutting the rack between two ribs. Pat lamb chops dry and place on a baking sheet. Mix 1/2 teaspoon salt and pepper in a small dish. Generously season chops on all sides with the mixture. Refrigerate, loosely covered, 30 to 60 minutes.

2. For sherry vinaigrette, put half of the blackberries into a wire mesh sieve. Set the sieve over a bowl and use the back of a spoon to push the berries through the sieve. Discard the seeds in the sieve. You’ll have about 1/4 cup puree. Stir oil, vinegar, shallot, chipotle, 1/4 teaspoon each salt and pepper into the berry puree. Taste and adjust seasonings.

3. Prepare a charcoal grill or preheat a gas grill to medium hot. Place lamb chops in an uncrowded layer directly over the heat. Cover the grill and cook 2 minutes. Flip chops and continue cooking, covered, until medium-rare, 1 minute more if cooking rib chops, 3 to 4 minutes more if cooking loin chops. Remove to a serving platter.

4. Serve chops while they are hot with a generous spoonful of the vinaigrette. Sprinkle generously with chives. Garnish with remaining blackberries.

Recipe note: To broil chops, preheat broiler to high and position rack 6 inches from heat source. Put chops on broiler pan and cook 2 minutes. Flip and cook until medium-rare, 2 to 4 minutes more.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.