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Broiled Lamb Chops
Cut the chops about half an inch thick, trim them neatly, flatten them, remove the superfluous fat, place them on a hot gridiron over a clear fire, and let them remain until brightly browned on both sides, turning them with steak-tongs when required. Season them with pepper and salt, and serve as hot as possible. Garnish with parsley. Mashed potatoes, asparagus, green peas, or spinach are usually served with lamb chops. Time, eight or nine minutes to broil. Sufficient, half a dozen chops for two or three persons.
A short, competent set of directions for chops cooked over live fire. Almost everything translates directly; the two things that need attention are the heat source and the fact that the seasoning goes on at the end.
- A clear fireThis means charcoal or wood burned down past the flame stage to steady, glowing coals with no smoke. On a gas grill, high heat with the lid open is the nearest equivalent; indoors, a ridged cast-iron pan preheated until a drop of water skitters, or an overhead broiler with the rack set two or three inches from the element.
- GridironSimply the grate of bars set over the coals. It should be heated before the meat goes on and wiped with a little fat so the chops release cleanly and take clear bar marks.
- Thickness sets the timingHalf an inch is thin by current butchery, where loin and rib chops are often cut an inch or more. Eight or nine minutes total suits the thin cut; a one-inch chop will want a few minutes more, and a thick-cut loin chop longer still.
- DonenessLamb is best pink at the centre, around 130-135F for medium-rare. At half an inch there is little margin, so pull the chops the moment the second side is well browned.
- Tongs, not a forkThe instruction to turn with steak-tongs is deliberate. Piercing the meat lets juice run into the fire, which both dries the chop and causes flare-ups.
- Trimming the fatRemoving the "superfluous fat" is as much about the fire as the plate. Rendering lamb fat dripping onto coals produces sooty flame that coats the meat. Leave a thin rim for flavour and cut back the rest.
- Seasoning at the endPepper and salt go on after broiling here. Salting ahead is often said to give a better-seasoned chop, and pepper is commonly said to scorch under high dry heat; either way, adding both off the fire as written follows the recipe.
- YieldSix thin chops for two or three people is accurate for the period's cut. With modern thick-cut chops, two per person is a full serving.