- Basting liquid:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh thyme
- 1 teaspoon unsalted butter
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, peeled and crushed
- 1 tablespoon lemon juice
- Remaining ingredients:
- 1 bunch thyme sprigs
- 1 bunch rosemary sprigs
- 1 bunch sage sprigs
- 1 1/2 teaspoons freshly ground black pepper, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground red pepper
- 4 (1-pound) double-cut lamb chops, 2 1/2 inches thick, trimmed
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- calories 251
- fat 17 g
- satfat 4 g
- monofat 10.1 g
- polyfat 1.7 g
- protein 22 g
- carbohydrate 1.2 g
- fiber 0.3 g
- cholesterol 71 mg
- iron 2.3 mg
- sodium 374 mg
- calcium 22 mg
How to Make It
To prepare basting liquid, combine first 8 ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat; stir in juice. Let stand 1 hour.
Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and the coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard.
Tie herb sprig bunches tightly to the handle of a long wooden spoon. Combine 1 teaspoon black pepper, 1/2 teaspoon salt, garlic salt, and red pepper in a small bowl. Rub lamb chops with spice mixture. Let stand 10 minutes.
Place lamb chops directly on the coals, and grill for 3 minutes, without moving, basting occasionally with basting liquid using herb brush. Turn lamb, baste, and cook 3 minutes. Repeat process twice; cook until a thermometer registers 120° or until desired degree of doneness. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
Combine parsley, 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon black pepper, and reserved chopped herbs on a cutting board. Add lamb to oil mixture; turn to coat. Let stand 5 minutes. Remove lamb from bones; discard bones. Cut lamb across grain into thin slices. Turn slices on board dressing to coat. Serve lamb with dressing.