Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [110]
• Garnish the chops with minced cilantro or with slices of grilled garlic (see the Vegetable-Grilling Guide on page 260).
TIPS
• The amount of marinating time given in the recipe is the minimum for getting the flavor of the marinade into the meat. Because the acid content of buttermilk is mild, it will not harm the meat if you marinate it longer, up to 12 hours.
• If you like your lamb more well-done, choose thinner chops or cook them over medium-high heat for 2 to 4 minutes longer.
• If your chops are very thick (1½ to 2 inches), grill them for a few minutes on their edges in order to cook them through evenly. You may have to support the chops with tongs to keep them balanced on their sides.
* * *
KNOWN YOUR INGREDIENTS Buttermilk: A Natural Marinade The incredible versatility of buttermilk as an ingredient is due in large part to the fact that it is in flux itself. Buttermilk is made from low-fat milk to which a bacterial culture has been added. These bacteria feed off of the natural sugars in the milk and produce lactic acid as a byproduct of that metabolism. As the acid builds up in the milk, it begins to clabber the milk protein into curds, causing the milk to thicken. The acidity of buttermilk makes it a natural base for marinades, but because it is less acidic than citrus juices or vinegars, it does its work more gently.
Photo: Garlic-Buttermilk Lamb Chops with Hot Pepper Honey
Jamaican Jerk Lamb Steaks
We prefer lamb leg meat for this dish, particularly leg “steaks” cut from the sirloin or center-cut lamb leg “chops.” The sirloin steaks come from the larger, upper part of the leg, and the center-cut lamb leg “chops” are cut from the central portion of the leg. These two cuts have a rich flavor that stands up to the bold spiciness of the jerk paste.
THE GRILL
Gas:
Direct heat, medium-high (450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
2½ cups Jerk Wet Paste (page 377)
4 lamb leg steaks, each 8 to 10 ounces and ¾ to 1 inch thick
Oil for coating grill grate
2 tablespoons vegetable oil
DIRECTIONS
1. Spread the jerk paste all over the lamb steaks and put in a shallow baking dish. Cover and refrigerate for at least 2 hours or overnight.
2. Rest the lamb at room temperature before grilling, about 45 minutes.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Put the steaks on the grill, cover, and cook for 3 to 5 minutes per side for medium-rare to medium (135° to 145°F on an instant-read thermometer). Brush both sides of the steaks with the 2 tablespoons oil when you flip them. If your grill has a temperature gauge, it should stay at around 450°F.
5. Remove the steaks to a platter or plates, cover loosely with foil, and let rest for 5 minutes before serving.
TIMING
Prep: 5 minutes (plus 5 minutes for jerk paste)
Marinate: 2 hours or overnight
Grill: 6 to 10 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled tongs
• Long-handled basting brush
GETTING CREATIVE
• You could use a dry rub instead of a wet paste for these steaks. Sprinkle the steaks all over with about 2/3 cup of Jerk Rub (page 377) or a commercial jerk rub. Marinate and grill as directed.
Lemon-Rosemary Grilled Lamb with Mediterranean Couscous
Here’s a simple dish characteristic of Middle Eastern Mediterranean cooking. Cubes of marinated grilled lamb rest on a flavorful bed of couscous seasoned with cinnamon, coriander, and allspice. We prefer to grill large cubes of meat directly on the grill grate, but if you prefer, you can skewer the meat before grilling.
THE GRILL
Gas:
Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch