- Calories 251
- Fat 17g
- Satfat 4g
- Monofat 10.1g
- Polyfat 1.7g
- Protein 22g
- Carbohydrate 1.2g
- Fiber 0.3g
- Cholesterol 71mg
- Iron 2.3mg
- Sodium 374mg
- Calcium 22mg
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.
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.
