Clinched Double-Wide Loin Lamb Chops

Name: Clinched Double-Wide Loin Lamb Chops
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters Butter Baste; 3 Tbsps Four Seasons Blend; 8 to ten 8- to 10-ounces English-cut lamb chops (also called double loin chops), 1 1/2 inches thick, fat trimmed to 1/4 inch; 8 servings Board Dressing

You can never have too many main course recipes, so give Clinched Double-Wide Loin Lamb Chops a try. This recipe serves 8. Watching your figure? This gluten free and fodmap friendly recipe has 405 calories, 42g of protein, and 24g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of butter baste, four seasons blend, board dressing, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the spice blend you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Allow the lamb to come to room temperature, approximately 1 hour if straight from the refrigerator.

Ingredients you will need

Lamb

Prepare a "mature level" coal bed, with a clean thin grate or rack set over it if you like; the fire should be very hot.

Season the lamb chops on both sides with the seasoning blend, then lightly moisten your hands with water and work the seasonings into the meat. Allow to stand for 5 minutes to develop a "meat paste."*

Ingredients you will need

Seasoning

Lamb Chop

Water

Meat

Fan or blow-dry excess ash from the coal fire.

Using an herb brush, brush the chops lightly all over with the butter baste.

Ingredients you will need

Butter

Put the lamb chops on the grill grate or directly on the coals and cook, without moving them, for 3 minutes. Turn, baste lightly, and cook for 3 minutes, then repeat, basting each time the chops are flipped.

Ingredients you will need

Lamb Chop

Equipment you will use

Grill

Put the foil-wrapped brick on the grill grate or on the coals to be used as a steady point for the chops, lean the chops up against it, fat side down, and cook for 1 minute, or until the internal temperature registers 120°F on an instant-read thermometer.

Equipment you will use

Kitchen Thermometer

Grill

Aluminum Foil

Meanwhile, pour the dressing board onto a cutting board (or mix it directly on the board). Finely chop the tip of the herb brush and mix the herbs into the dressing.

Ingredients you will need

Herbs

Equipment you will use

Cutting Board

Transfer the lamb chops to the cutting board and turn in the dressing to coat, then transfer to plates and serve.

Ingredients you will need

Lamb Chop

Equipment you will use

Cutting Board

Making a Meat Paste: How to Season

Ingredients you will need

Meat

Season the meat all over with the Four Seasons Blend and/or other seasoning. Lightly moisten your hands and work the seasonings into the meat.

Ingredients you will need

Seasoning

Meat

Let the meat stand for 5 to 10 minutes. Through osmosis, the salt will penetrate the meat and push and pull out flavor components, creating what I call a "meat paste" on the surface. With more delicate flesh—fish, for example—you want to limit the amount of time that you allow this paste fo form or you will risk "salt burn."This paste—the combination of the seasonings and juices from the meat—will begin to form a glaze just as soon as you put the meat on the grill or in the smoker. Juices continue to escape from the meat and concentrate in the crust while a basting mixture adds more flavor.

Ingredients you will need

Seasoning

Glaze

Fish

Meat

Salt

Equipment you will use

Grill

Excerpted from Charred & Scruffed: Bold new techniques for explosive flavor on and off the grill by Adam Perry Lang with Peter Kaminsky. Copyright © 2012 by Adam Perry Lang; photographs copyright © 2012 by Simon Wheeler. Published by Artisan.

Equipment you will use

Grill