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.

Adam Perry Lang
Recipe by Cooking Light August 2013

Gallery

Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
1 hr 25 mins
total:
1 hr 25 mins
Yield:
Serves 8 (serving size: about 3 ounces meat and 2 teaspoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

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.
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