Clinched Double-Cut Loin Lamb Chops

Clinched Double-Cut Loin Lamb Chops Recipe
Photo: Iain Bagwell; Styling: Missie Neville Crawford
The chops cook directly on the coals, a technique Perry Lang calls clinching. The direct contact serves to temper the heat and cook the meat more evenly.


Serves 8 (serving size: about 3 ounces meat and 2 teaspoons dressing)
Total time: 1 Hour, 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hour, 25 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

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


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


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.

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.

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.

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.

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.

Adam Perry Lang,

Cooking Light

August 2013
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