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Hands-on Time
1 Hour 25 Mins
Total Time
1 Hour 25 Mins
Yield
Serves 8 (serving size: about 3 ounces meat and 2 teaspoons dressing)
Photo: Iain Bagwell; Styling: Missie Neville Crawford

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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