Ingredients:
- eight to ten 8- to 10-oz english-cut lamb chops (also called double loin chops), 1 1/2 inches thick, fat trimmed to 1/4 inch
- 3 tbsp four seasons blend
- an herb brush
Directions:
- 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 120°F 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1657.78 Kcal (6941 kJ) | ||
| Calories from fat | 108.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.08g | 19% | |
|---|---|---|---|
| Cholesterol | 7.92mg | 3% | |
| Sodium | 89.78mg | 4% | |
| Potassium | 6603.19mg | 140% | |
| Total Carbs | 295.31g | 98% | |
| Sugars | 11.81g | 47% | |
| Dietary Fiber | 70.88g | 284% | |
| Protein | 109.48g | 219% | |
| Vitamin C | 47.3mg | 79% | |
| Iron | 47.5mg | 264% | |
| Calcium | 826.9mg | 83% | |
| Amount Per 100 g | |||
| Calories | 3300.71 Kcal (13819 kJ) | ||
| Calories from fat | 216.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.04g | 19% | |
|---|---|---|---|
| Cholesterol | 15.77mg | 3% | |
| Sodium | 178.76mg | 4% | |
| Potassium | 13147.21mg | 140% | |
| Total Carbs | 587.98g | 98% | |
| Sugars | 23.52g | 47% | |
| Dietary Fiber | 141.11g | 284% | |
| Protein | 217.98g | 219% | |
| Vitamin C | 94.1mg | 79% | |
| Iron | 94.6mg | 264% | |
| Calcium | 1646.3mg | 83% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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