ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Clinched Double-Cut Loin Lamb Chops

Photo: Iain Bagwell; Styling: Missie Neville Crawford
Hands-on time 1 hr, 25 mins
Total time 1 hr, 25 mins
Yield Serves 8 (serving size: about 3 ounces meat and 2 teaspoons dressing)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.