Clinched Double-Wide Loin Lamb Chops

Ingredients for Clinched Double-Wide Loin Lamb Chops

• Eight to ten 8- to 275g English-cut lamb chops (also called double loin chops), 1 1/2 inches thick, fat trimmed to 1/4 inch

• 45ml Four Seasons Blend

• An herb brush

• 110g Butter Baste

• Board Dressing

• A clean brick, wrapped in foil

How to make Clinched Double-Wide Loin Lamb Chops

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

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."*

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

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.

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 49°C on an instant-read thermometer.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.