Double-thick lamb chops on rosemary skewers

Double-thick lamb chops on rosemary skewers

By
From
Meat
Serves
6
Photographer
Dean Cambray

Double-thick loin chops are perfect for the grill or barbecue, as their juicy plumpness means they’re harder to overcook or worse, burn. Coming from the loin, they are lovely and tender with great flavour. Ask your butcher to cut you nice fat chops, about 5 cm thick, and to leave the flank flap attached.

Rosemary is the perfect partner to lamb and I like to use long, strong stalks to make ‘skewers’. You’ll need to strip away most of the leaves from the stalk, leaving a sprig at one end. Slide a metal skewer through the chop first, then ease the rosemary skewer in alongside it and remove the metal one.

Ingredients

Quantity Ingredient
12 double loin chops
12 long, strong rosemary stalks
salt
freshly ground black pepper

Marinade

Quantity Ingredient
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1 tablespoon dried oregano
1 tablespoon coarsely ground black pepper
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil

Method

  1. Put the marinade ingredients into a mortar and pound to a fairly smooth paste. Rub over the chops, cover with plastic wrap and refrigerate overnight.
  2. When ready to cook, preheat your grill or barbecue to medium–high. Wrap the flank flap around the chop to cover the small piece of fillet and skewer with a stalk of rosemary to hold it in place. Season all over with salt and pepper. Cook the chops for 12 minutes for medium–rare, turning frequently. Serve hot from the grill.
Tags:
Meat
Adrian
Richardson
La
Luna
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