Clinched Double-Cut Loin Lamb Chops

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.

Yield: Serves 8 (serving size: about 3 ounces meat and 2 teaspoons dressing)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 1 Hour, 25 Minutes
Total: 1 Hour, 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 251
  • Fat: 17g
  • Saturated fat: 4g
  • Monounsaturated fat: 10.1g
  • Polyunsaturated fat: 1.7g
  • Protein: 22g
  • Carbohydrate: 1.2g
  • Fiber: 0.3g
  • Cholesterol: 71mg
  • Iron: 2.3mg
  • Sodium: 374mg
  • Calcium: 22mg

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

Preparation

  1. 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. 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. 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. 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. 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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