- 16 tablespoons unsalted butter
- 1/2 cup EVOO extra virgin olive oil
- 4 garlic cloves, peeled, halved, germ removed and grated on a Microplane grater
- 1 tablespoon granulated sugar
- 2 tablespoons fresh marjoram leaves
- 2 tablespoons fresh mint, cut into a chiffonade (see note at bottom of recipe)
- 2 tablespoons coarsley chopped flat leaf parsley
- 1 teaspoon dried oregano, preferably Mexican
- 1 teaspoon crushed hot red pepper flakes
Preheat one area of a well oiled charcoal or gas grill to high and another to medium.
Combine all of the basting butter ingredients together in a medium saucepan, place over medium heat and bring to a simmer. Stir to thoroughly combine as the butter melts. Remove from the heat.
Season the lamb chops generously on both sides with salt and pepper. Using your hands or a brush, evenly, but lightly, coat the chops with canola oil.
Lok at each of the chops and determine which is the presentation, or top side, of the chop. It is the side that looks the nicest and should be the one wth the two bones closest to it.
It is preferabel that the chops be moved to a clean area of the grate every time they are flipped.
Place the chops presentation side down on the high grate. Close the lid and grill, without moving them, until well marked and lightly charred, about 2 minutes. Flip, brush with the butter mixture using the herb bundle, close the lid and repeat on the second side, grilling for about 2 minutes.
From here on out, flip,jockey and stack as necessary. Flip again to the presentation side, still on the high grate. Brush with the butter mixture using the herb bundle, close the lid, and grill the chops, without moving them, for 2 minutes. Flip, still on the high grate, brush with the butter mixture using the herb bundle, close the lid and grill without moving for 2 minutes. Total grilling at this point is 8 minutes, 4 minutes on each side.
Brush the chops again with the butter usng the herb bundle and move to the medium area of the grate. Continue to grill, presentation side up with the lid open until you reach the desired doneness, brushing with the lemon juice during the last minute of cooking. Cook about 2 minutes per side for rare, about 3 to 4 minutes for medium-rare to medium, about 5 minutes for medium-well and about 6-7 minutes for well-done.
Spread some of the remaining butter on a cutting board, squeeze over some lemon juice and sprinkle with fleur de sel. Place the chops on the board and let rest for five minutes.