Author Notes
An effective and delicate way to impart rosemary flavor into your lamb. —chris petko
Ingredients
- The Fire
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6 cups
Lump Charcoal
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1 piece
Applewood Quarter log
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1 bunch
Rosemary
- The Lamb
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6 pieces
Lamb Chops (frenched)
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1 pinch
Finishing salt (like French Sea Salt)
Directions
- The Fire
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Soak rosemary in water (minimum of 30 minutes). Ignite the charcoal using a chimney. When ready, place the coals under the grate in the BBQ with the vents open. Place Applewood on top of the coals.
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Once the applewood has ignited and burned down to about half size, rotate the grill. Remove rosemary from the water and place on the coals.
- The Lamb
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Once the rosemary starts to smoke, place lamb onto the grill (indirect heat).
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Before flipping, rotate the grill, ensuring that the hot part is no longer directly over the coals. Flip once until cooked to desired doneness (not past medium rare). Finish lamb chops with a small pinch of salt. Serve on a bed of Rosemary.
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