Mesquite Grilled Lamb Rib Eye Chops (燒烤豆科灌木肉眼羊扒, Siu1 Haau1 Dau6 Fo1 Gun3 Muk6 Juk6 Ngaan5 Joeng4 Paa4)

This is probably the most basic method to wood smoke (mesquite, in this case) lamb rib eye chops on a grill. There’s no marinating involved – just take the lamb rib eye chops out of the refrigerator one hour before grilling, coat with oil, salt or Lawry’s seasoned salt, and pepper, and then grill. The flavor is also at its most basic – just lamb and wood smoke (in this case mesquite). This method was also used for pork in this recipe: Grilled Hickory Smoked Rib Eye Pork Chops.

Enjoy!

Ingredients

2 lb.	1 kg.	Lamb rib eye chops (肉眼羊扒, juk6 ngaan5 joeng4 paa4)
1 tsp.	5 ml.	Salt or Lawry’s Seasoned Salt (or equivalent) per lamb chop
1 tsp.	5 ml.	Ground black pepper per lamb chop
1 tsp.	5 ml.	Sesame oil per lamb chop

Equipment

		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

Instructions

Lawry's Seasoned Salt

1. Take the lamb chops out of the refrigerator at least one hour before cooking. Coat each lamb chop with sesame oil and then add the salt or Lawry’s Seasoned Salt (or equivalent) and ground black pepper to all the exposed surfaces of the lamb chop.
2. Prepare the charcoal or gas grill for indirect cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the mesquite wood for smoking (pecan goes well with this dish) for one hour if desired. I use dry and not soaked wood.
3. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the lamb and the side without the coals (the “cool” side) will be used for smoking the lamb. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for indirect cooking. Clean the grill grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the lamb from sticking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
4. Place the lamb on the cool side of the grill and cook for 2 minutes covered. Uncover, turn the lamb over and smoke for another 2 minutes covered. Uncover, move the lamb to the hot side of the grill, and grill for 1½-2 minutes. Turn the lamb over and grill the other side for another 1½-2 minutes. Remove the lamb from the grill and allow to rest for 5 minutes before serving. The temperature of your fire and previous experience with your grill will determine the total cooking time for the lamb to produce a medium-rare result.