Cracked Pepper-Grilled Double-Thick Lamb Chops

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

Cracked pepper pressed into lamb chops marinated in Worcestershire sauce before grilling sets the stage for fine eating. Worcestershire sauce is a bottled stew of flavors ranging from vinegar, molasses, and anchovies to tamarind, chili peppers, and shallots. Pretty heady company for a humble lamb chop!

Ingredients

Steps

1. Build a direct fire in a large, kettle-style charcoal grill (see About Grilling). Very coarsely grind peppercorns in a pepper grinder to make cracked pepper. If you don’t own a pepper grinder, spread a clean kitchen towel or paper towel on a work surface. Add peppercorns, fold towel over, and force a rolling pin repeatedly back and forth over towel–or pound with a smooth-sided meat pounder or flat bottom of a small, heavy saucepan.
2. Press ½ teaspoon cracked pepper into each side of each chop. Pour Worcestershire sauce into a 9-by-13-inch baking dish or similar-sized dish. Add chops and marinate at room temperature for 10 minutes. Turn and marinate for 10 minutes longer. Grill over hot coals, turning once, until an instant-read thermometer inserted into center of a chop registers 110°F to 120°F for medium-rare, 5 to 6 minutes per side. Brush with Worcestershire marinade during cooking.

Notes

• Chops can be broiled indoors. Preheat broiler and place 1/2 inch of water in bottom of broiler pan to control smoke from dripping fat. Broil 4 to 5 inches below heating element or flame and cook to same temperature listed above for grilled medium-rare chops.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.