This was actually “round two” for these lamb chops. For the first round, Mrs. MM marinated several racks of Australian lamb in a mixture of red wine, garlic, mustard, thyme, black peppercorns, a touch of vegetable oil and a surprise ingredient, soy sauce. She got the recipe from a Ming Tsai Blue Ginger cookbook. The racks were then grilled over charcoal for some 15-18 minutes, then allowed to rest for 6-8 minutes. They were sliced into double chops, and except for the end pieces, were still very rare and blood red. We had two racks leftover from that dinner…
Two days later, I took the leftover racks of lamb and cut them into double chops, fired up the stovetop grill, and seared them for just a couple of minutes on each side to cook them up a little bit more, and warm them all the way through. It’s amazing how flammable lamb fat can be and the flareups on the indoor grill were quite spectacular! Despite a heavy duty exhaust fan, the kitchen was soon filled with smoke!
Mrs. Marketman had cooked down the remaining marinade with a little stock and some flour to make a simple gravy. The recycled chops were as delicious as the first time around. Still incredibly moist and flavorful and still cooked to a medium doneness despite the double grill… We served them with the gravy and a sprinkling of chopped Italian parsely. YUM. These are one of those often overlooked party dishes that are delicious, elegant and EASY to do. Oh, and Marketman’s tip for the dish? Cover the “frenched” bones with aluminum foil so that they don’t char too much on the barbecue grill. Take the foil off for the last minute or two of cooking if you like.