Clinched Double-Cut Loin Lamb Chops
Clinched Double-Cut Loin Lamb Chops is a gluten free and primal main course. One serving contains 491 calories, 56g of protein, and 27g of fat. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of butter, oregano, thyme, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.
Instructions
To prepare basting liquid, combine first 8 ingredients in a saucepan. Bring to a simmer over medium heat.
Remove from heat; stir in juice.
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.
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.
Remove lamb from bones; discard bones.
Cut lamb across grain into thin slices. Turn slices on board dressing to coat.
Serve lamb with dressing.