Grilled Fresh Herb Brined Lamb Chops

Total Time: 4 hrs 22 mins Preparation Time: 4 hrs Cook Time: 22 mins

Ingredients

• Servings: 6
• 6 lamb chops, about 1 inch thick each
• 2 cups cold water
• 3 tablespoons brown sugar
• 1 tablespoon kosher salt
• 1 cup apple cider
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon fresh ground black pepper
• 3 stalks fresh rosemary, whole branches
• 2 bay leaves

Recipe

• 1 in a bowl add the brown sugar, kosher salt and apple cider. stir to dissolve.
• 2 add 2 cups of cold water to the bowl. add two tablespoons of olive oil, balsamic vinegar, pepper, rosemary branches and bay leaves.
• 3 place the lamb chops into a large sealable plastic bag. place this plastic bag into another of equal size to offer extra safety. the plastic bags can be standing in a large pot to make it more secure. pour the brine overtop of the chops and seal the plastic bags. place in the refrigerator to rest for a minimum of 4 hours up to overnight.
• 4 after the required time has passed, remove the lamb chops from the brine and place on a large tray. pat them dry with paper towel and dispose of the brine. the lamb chops have to come to room temperature before grilling.
• 5 preheat the barbecue to 500°f/250°c with heat on one side of the grill and no heat on the other.
• 6 lightly brush both sides of the lamb chops with olive oil and season with salt and pepper. sear the lamb chops over direct high heat for 6 minutes, turning once halfway through cooking time. lower the temperature to 300°f/150°c and move the chops to the cool side of the grill.
• 7 continue to cook the lamb chops over indirect medium heat for about 8 minutes per side with the lid closed.
• 8 once the juices run clear, take the lamb chops off the grill and tent with aluminium foil. allow to rest before serving.