Feed Yourself

Wednesday, 02 December 2009 19:00

Garlic Buttermilk Lamb Chops with Hot Pepper Honey

The Grill: Direct heat
Gas: High (500ºF)
Charcoal: Red-hot, 10” x 10” charcoal bed (about 3 dozen coals)
Wood: Red hot, 10” x 10” bed, 1 inch deep

INGREDIENTS

3 tablespoons coarse kosher salt
1/2 teaspoon coarsely ground black pepper
Big pinch (about 1/8 teaspoon) crushed red pepper flakes
2 cups buttermilk
1/4 cup plus 2 tablespoons honey
3 tablespoons chopped garlic, jarred or fresh
1 tablespoon minced gingerroot, jarred or fresh
8 loin lamb chops, 1 1/2 inches thick, about 6 ounces each
2 tablespoons extra-virgin olive oil
Oil for coating grill grate
1 tablespoon hot pepper sauce
Makes 4 servings

INSTRUCTIONS

Combine salt, black pepper and red pepper flakes, buttermilk, 2 tablespoons of honey, garlic and ginger in gallon-size zipper-lock plastic bag; seal and shake until salt dissolves, about 30 seconds. Add lamb chops, press out air, seal and refrigerate for 2 hours.

Heat grill. While grill is heating, remove lamb chops from bag and discard leftover marinade. Pat chops to dry their surfaces and rub outside of each chop with olive oil.

Brush grill grate and coat with oil. Put chops on grill with plenty of room around each. Cover and grill for 4 to 8 minutes per side for medium-rare to medium-done (130° to 145°F).Combine remaining 1/4 cup honey and hot sauce with small whisk until well blended. Serve chops drizzled with hot pepper honey.

Adapted with permission from Mastering the Grill Deck by David Joachim and Andrew Schloss, available at www.davejoachim.com or wherever books are sold.