Description
Lamb loin chops dry brined with salt and a coarse coriander-peppercorn rub, then grilled over hot coals to medium-rare - Michael Symon's lamb T-bones.
Ingredients
Lamb
- 8 lamb loin chops
- 2 teaspoons kosher salt
Spice rub
- 4 teaspoons whole coriander seed
- 2 teaspoons whole black peppercorns
- Pinch of red pepper flakes
- Pinch of sugar
Instructions
- Season the chops: 2 hours before cooking, trim any excess fat from the lamb and sprinkle evenly with the salt. Coarsely grind the spice rub ingredients, sprinkle over the chops, and press it in so it sticks. Let the chops rest at room temperature.
- Prepare the grill: Set up your grill for direct medium-high heat, with a cooler side for indirect heat. On a charcoal kettle, light a chimney three-quarters full of charcoal, and when the coals are covered in ash, spread them in a single thick layer over half the charcoal grate. Put the grate on, cover for 5 minutes to heat it, brush it clean, and wipe it with an oiled paper towel.
- Grill the chops: Put the chops directly over the coals and cook 5 to 6 minutes, until well browned. Flip and cook 5 to 6 minutes more, until the thickest part reaches 120°F for medium-rare (115°F for rare, 130°F for medium). If they need more time, move them to the cool side of the grill, cover, and cook to temperature.
- Rest and serve: Let the chops rest for 10 minutes before serving.
Notes
Equipment: A grill (I used a charcoal Weber kettle and a Weber chimney starter).
You can season the chops up to 24 hours ahead - refrigerate them, then take them out 2 hours before grilling. If you're short on time, season them at least 1 hour ahead, or just before grilling.
Michael Symon's advice: put the meat on the grill and leave it alone until it's time to flip.
Toasting the coriander before grinding adds another layer of flavor. Whole seeds ground fresh taste much better than pre-ground. No spice grinder? Crush the seeds in a coffee cup with the bottom of a spice jar.
Lamb chops are small - plan on 2 per person, or 3 to 4 for big eaters.
Serve with tzatziki sauce and a salad with lemon herb dressing.
Adapted from Michael Symon's Live to Cook.
- Prep Time: 10 minutes
- Dry brine: 2 hours
- Cook Time: 12 minutes