Clinched Double-Wide Loin Lamb Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When Pete and I tried this in London, we were amazed. It's probably what made us decide to do a whole chapter in clinching. Lamb that doesn't flare up, leaving a slick black residue, is the Holy Grail of every lamb griller. You can cook these chops quickly, with no flame, to produce a beautiful crust and, on the inside, á point (perfect) lamb. For the most part I avoid clinching with bone-in pieces, but here the bone doesn't affect the cooking at all—it's essentially just a way of holding the two loin sections together, which makes for a different presentation from a typical lamb chop. You'll need to get these chops from a specialty butcher. This cut—two sections of loin joined by a bone—is called a Barnsley chop in England and an English chop among old-time American butchers. Ingredients:
eight 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 |
3 tablespoons four seasons blend |
an herb brush |
1/2 cup butter baste |
board dressing |
Directions:
1. Allow the lamb to come to room temperature, approximately 1 hour if straight from the refrigerator.
2. 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.
3. 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. *
4. Fan or blow-dry excess ash from the coal fire.
5. Using an herb brush, brush the chops lightly all over with the butter baste. 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.
6. 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.
7. 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.
8. Transfer the lamb chops to the cutting board and turn in the dressing to coat, then transfer to plates and serve.
9. Making a Meat Paste: How to Season 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. 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.
10. 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.
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