Ingredients

For the Basting Butter:

• 16 tablespoons unsalted butter
• 1/2 cup EVOO extra virgin olive oil
• 4 garlic cloves, peeled, halved, germ removed and grated on a Microplane grater
• 1 tablespoon granulated sugar
• 2 tablespoons fresh marjoram leaves
• 2 tablespoons fresh mint, cut into a chiffonade (see note at bottom of recipe)
• ;2 tablespoons coarsley chopped flat leaf parsley
• ;1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon crushed hot red pepper flakes

The Chops:

• Eight double lamb chops (cut with 2 bones per chop), 5 to 6 ounces each
• About 2 tablespoons kosher salt
• About 1 tablespoon finely ground fresh black pepper, plus additional for seasoning
• About 1/2 cup canola or vegetable oil
• 1 bunch thyme, tied in an herb bundle
• Juice of 1 lemon
• 4 lemons, halved and seeds removed
• Fleur de sel

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Description

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