Wood-Fired Lamb Chops

Lamb chops are the perfect quick cook for the pizza oven or grill - a simple herb and garlic marinade, a few minutes over fierce heat, and you've got something truly special. The wood-fire char on the edges and the pink, juicy interior is exactly what makes outdoor cooking so rewarding.

Ingredients

Marinade

• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• Juice of 1 lemon
• Flaky sea salt and freshly ground black pepper

Lamb

• 12 lamb cutlets (French-trimmed rack chops)
• Fresh mint sauce, to serve

Method

1. Combine the olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Pour over the lamb chops and turn to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
2. Fire up your pizza oven and let it burn down until the floor temperature is around 350-400°C, or preheat your charcoal grill to high heat.
3. If using the pizza oven, place the chops directly on the hot floor near (but not in) the fire. Cook for 2-3 minutes per side for pink. If using the grill, cook over direct high heat.
4. For pink lamb chops (recommended): internal temperature 55-60°C. For medium: 65°C.
5. Rest for 5 minutes loosely covered with foil.
6. Serve with fresh mint sauce and your preferred sides.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.