No need to use expensive loin or rib chops. The salad dressing marinade softens the fiber and gristle on this inexpensive cut of lamb.
3/4 cup French dressing
3/4 cup Italian dressing
1 tsp hot pepper sauce
8 shoulder lamb chops, cut about 1/2-inch thick
Combine dressings and the hot sauce. Pour 1/3 of it into a non-metallic pan large enough to hold the chops in 2 layers. Place half the chops in the dressing and top with another 1/3 of the dressing.
Place the remaining chops in the pan and pour in the remaining dressing. Cover and refrigerate at least 4 hours.
Lift the chops from the marinade and grill 4 inches from a moderate fire for 8 to 10 minutes per side, basting with marinade every 2 minutes.
Serves 4.
