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.
Recipe by Cooking Light August 2013
Credit: Iain Bagwell; Styling: Missie Neville Crawford
251 calories; fat 17g; saturated fat 4g; mono fat 10.1g; poly fat 1.7g; protein 22g; carbohydrates 1.2g; fiber 0.3g; cholesterol 71mg; iron 2.3mg; sodium 374mg; calcium 22mg.