70-100g/2½ - 3½oz (approximately 18 pieces) lamb cutlets, loin or shoulder chops.
For the Herb Oil:
120ml/4floz olive oil
2 tablespoons freshly ground black pepper
1 tablespoon garlic salt
1 tablespoon chopped onion
2 bunches fresh sage
1 garlic clove
For the Baste:
Combine in a foil pan or heatproof pan and warm on the side of the BBQ or alternatively on the hob.
4tablespoons olive oil, 4 tablespoons unsalted butter, 10 crushed garlic cloves, and 2oz finely chopped savoury herbs such as rosemary, thyme, marjoram, oregano, and/or sage in total
For the Board Dressing:
4oz chopped fresh flat-leaf parsley
4oz chopped fresh mint
Grated zest of 1 lemon
1½ teaspoons grated or finely chopped garlic
120ml/4floz olive oil
Juice ½ lemon
- Combine all the Herb Oil ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavour.
- Put the chops in the Herb Oil and let them absorb the flavours for at least 2 hours, and up to 24 hours. If standing for longer than 2 hours, refrigerate the chops.
- Direct Grilling: Preheat the BBQ to medium-high and set a griddle on the grill. Combine all the baste ingredients in a foil pan or small heatproof pan and set on the side of the BBQ or alternatively on the hob.
- Drain the chops and dry with kitchen paper. Squeeze a splash of lemon juice over the chops and season "like rain" with salt.
- Put the chops on the well-oiled pre-heated grill and cook until medium-rare. Press on the chops as needed throughout the cooking process with a fish slice or foil-wrapped brick to maintain grill contact, and baste regularly, using a regular brush or herb brush.
- Flip, jockey, and stack the chops as needed to manage the inevitable flare-ups and use the griddle to rest the chops if necessary. When the chops are nicely caramalized and charred on both sides, approximately 6-9 minutes total, they are done.
- Meanwhile, combine all the ingredients for the board dressing in a bowl, mixing well.
- When the chops are done, pour the dressing onto a cutting board and turn each chop individually in the dressing to coat and serve.