Adam Perry Lang's Grilling Recipes
Chef shares secrets for perfect lamb and fish to die for.
Lamb Chops (Saddle & Rib)
May 28, 2010 — --
From "BBQ25: The World's Most flavorful Recipes -- Now Made Foolproof" by Adam Perry Lang (copyright 2010) with permission of William Morrow/An Imprint of HarperCollins Publishers Serves 6
Ingredients for Herb Oil
Ingredients for Board Dressing
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 flavor.
Put the chops in the herb oil and let them absorb the flavors 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 grill.
Drain the chops and dry with paper towels. Squeeze a splash of lemon juice over the chops and season "like rain" with salt.
Put the chops on the well-oiled preheated grill and cook until medium-rare. Press on the chops as needed throughout the cooking process with a bacon press 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 caramelized and charred on both sides, approximately 6 to 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.
Combine in a foil pan or heatproof pan and warm on the side of the grill:
¼ cup olive oil, 4 tbsp unsalted butter, 10 crushed garlic cloves, and finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total) if not using a herb brush.
"BBQ 25: The World's Most Flavorful Recipes -- Now Made Foolproof," p.42 -43
Grilled Fish Filet
Bowl, tongs, 10-inch chef's knife, paring knife, grater, paper towels. Maple or cedar planks, cutting board
Ingredients for Softened Herb Butter
Ingredients for the Garnish
Combine all the ingredients for the herb butter in a bowl, mixing well.
On a medium-high grill toast a grilling plank (a 1/2 –inch-thick untreated cedar or maple board that is large enough to hold the fish with a minimum of a ¼-inch border around the edges) on the grill until lightly charred and brown.