Lamb chops (costeletas de cordeiro) are the fast lamb piece at a southern Brazilian fire. The longer lamb post is a leg or a rack. These are individual rib or loin chops. Unlike beef, lamb takes garlic, rosemary, oil, and lime. Beef at this fire stays salt only.
At a glance
- Region: Sul
- 6 to 8 chops, about 1 1/2 to 2 lb (700 to 900 g)
- Hot side of a two-zone fire, 8 to 12 minutes
- Pull 135°F (57°C) for pink
What to buy
Buy a pack of 6 to 8 rib or loin chops at a supermarket or a Halal or Latin butcher. Frenched rib chops look like restaurant meat. Loin chops are cheaper and still fine. Ask for lamb rib chops or loin chops. A plain fresh chop is the one that belongs here. Smoked or pre-marinated packs are a different cook.
Seasoning (6 to 8 chops)
- 3 cloves garlic, crushed
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons (30 ml) olive oil
- Juice of 1 Persian lime
- 1 teaspoon (5 g) fine salt
Method
- Pat the chops dry. Rub with the garlic, rosemary, oil, lime, and salt.
- 30 minutes on the counter is enough. Overnight in the refrigerator is better if there is time. Bring cold chops back toward room temperature for 20 minutes before they go on.
- Light a two-zone fire with lump charcoal (100% wood lump), not briquettes. See two-zone fire.
- Work over embers, not flames. Keep the chops about 30–40 cm (12–16 in) from the coals. On a kettle grill grate that sits around 10 cm (4 in), use the hot side only to take color, then finish a step back.
- 8 to 12 minutes total. Flip once. Give each side time to take color. Flipping every minute keeps the surface pale.
- Pull 135°F (57°C) in the thickest chop for pink, or further if the table does not want that. Rest 5 minutes.
How you know it is done
Use an instant-read thermometer. Color on the outside lies. 135°F (57°C) is pink after the rest. If fat drips and flares, move the chops. Flames touching the meat burn the rosemary.
When it goes on the table
Serve after the 5-minute rest, while beef is still going or as an early round. Brazilian tomato-onion sauce (vinagrete) and toasted cassava flour (farofa) still belong. Mint jelly does not.
Leave a Reply