Loin chops on a gas barbie, eight of them, cooked hot and eaten with your hands over the sink if that is how the evening goes. Coffee and cocoa sound like a stunt until you taste what they do to a lamb crust. The sugar in the rub caramelises fast, so keep the burners honest and stay near it.
20 mins. Serves 4.
Ingredients
- 8 Lamb loin chops, 2cm thick
- 2 dessertspoons Plateit Cafe Mocha Rub
- 1 tbsp Olive oil
- 20g Butter
- 2 Rosemary sprigs
- 1 Lemon, halved
Method
- Pat the chops dry. Oil them lightly, then press 2 dessertspoons of Plateit Cafe Mocha Rub over both sides.
- Barbecue plate to medium high, not maximum. The rub burns bitter if you push it.
- Chops on, 3 mins. Turn once, 3 mins. Stand them on the fat edge for a final minute to render.
- Off the heat into a warm tray with the butter and rosemary. Turn them through it twice.
- Rest 5 mins. Squeeze the lemon over just before they go out.
Do this: Rub goes on right before cooking, not hours ahead. Salt in the blend will draw moisture and you lose the crust.
