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Lamb on the Grill

Ingredients

Garlic - a small clove per chop
Olive Oil - fruity and green
Oregano, rosemary or thyme
Lamb chops - one heavy chump chop per person
Lemon - half per chop, big and juicy

Method

Mash the garlic cloves to a paste with a little sea salt. Add enough oil to make the garlic paste loose enough to massage into the chops. Mix in a good few pinches of chopped oregano, finely chopped young rosemary leaves or chopped young thyme leaves per chop. Grind in some black pepper. Now massage the paste into the meat with your hands.

Warm a ridged grill pan over a moderate heat. It is hot enough when you can feel the heat rising if you hold your hand a few inch's above it. Put the chops on the grill pan, pressing down on to the bars with a palette knife. You want the meat to have formed a thin, deeply savoury crust on the outside with charred black lines where it has been on the ridges of the grill pan. This will take about three minutes. Now turn the chop over, crumble some sea salt and cook the other side. It is ready when the centre of the chop is as you like it. For me, that is deep rose pink and juicy.

Source: Nigel Slater, Appetite