Clinched Double-Cut Loin Lamb Chops
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.
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1 Hour, 25 Minutes
Total: 1 Hour, 25 Minutes
- 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
- 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.
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