Barbecued Lamb Chops (Courtesy of Adam Perry Lang)

A great barbecue recipe using lamb chops, cutlets, loin or shoulder chops.

Method

1. Combine all the Herb Oil ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavour.
2. Put the chops in the Herb Oil and let them absorb the flavours for at least 2 hours, and up to 24 hours. If standing for longer than 2 hours, refrigerate the chops.
3. Direct Grilling: Preheat the BBQ to medium-high and set a griddle on the grill. Combine all the baste ingredients in a foil pan or small heatproof pan and set on the side of the grill.
4. Drain the chops and dry with kitchen paper. Squeeze a splash of lemon juice over the chops and season
5. Put the chops on the well-oiled pre-heated grill and cook until medium-rare. Press on the chops as needed throughout the cooking process with a fish slice of foil-wrapped brick to maintain grill contact, and baste regularly, using a regular brush or herb brush.
6. Flip, jockey and stack the chops as needed to manage the inevitable flare-ups and use the griddle to rest the chops if necessary. When the chops are nicely caramelised and charred on both sides, approximately 6-9 minutes total, they are done.
7. Meanwhile, combine all the ingredients for the board dressing in a bowl, mixing well.
8. When the chops are done, pour the dressing onto a cutting board and turn each chop individually in the dressing to coat.