Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a bowl, combine 1 whole finely minced preserved lemon, 1 tablespoon chopped fresh thyme leaves, 2 minced garlic cloves, 2 tablespoons olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.

2. 2

   Pat 4 Scottish lamb loin chops, approximately 200 grams each, dry with paper towels and rub the prepared marinade all over them, ensuring they are evenly coated, then let them marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

3. 3

   Prepare a charcoal grill for medium-high direct heat, ensuring the coals are ash-white and evenly distributed.

4. 4

   Place the marinated lamb chops directly over the hot coals and grill for 4-6 minutes per side for medium-rare, or until they reach your desired doneness, flipping them once.

5. 5

   While the lamb cooks, whisk together 2 tablespoons heather honey and 1 tablespoon olive oil in a small bowl to create the glazing mixture.

6. 6

   During the last 2-3 minutes of grilling, brush the heather honey glaze generously over both sides of the lamb chops, allowing it to caramelize slightly without burning.

7. 7

   Remove the glazed lamb chops from the grill and let them rest on a cutting board, loosely tented with foil, for 5 minutes before serving to allow the juices to redistribute.