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1
Preheat one area of a well-oiled charcoal or gas grill to high and another to medium
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2
Combine all of the basting butter ingredients together in a medium saucepan, place over medium heat, and bring to a simmer.
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3
Stir to thoroughly combine as the butter melts.
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4
Remove from the heat.
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5
Season the lamb chops generously on both sides with salt and pepper.
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6
Using your hands or a brush, evenly, but lightly, coat the chops with canola oil.
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7
Look at each of the chops and determine which is the presentation, or top side, of the chop.
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8
It is the side that looks the nicest and should be the one with the two bones closest to it.
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9
It is preferable that the chops be moved to a clean area of the grate every time they are flipped.
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10
Place the chops presentation side down on the high grate.
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11
Close the lid and grill, without moving them, until well marked and lightly charred, about 2 minutes.
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12
Flip, brush with the butter mixture using the herb bundle, close the lid, and repeat on the second side, grilling for about 2 minutes.
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13
From here on out, flip, jockey, and stack as necessary.
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14
Flip again to the presentation side, still on the high grate.
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15
Brush with the butter mixture using the herb bundle, close the lid, and grill the chops, without moving them, for 2 minutes.
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16
Flip, still on the high grate, brush with the butter mixture using the herb bundle, close the lid, and grill without moving for 2 minutes.
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17
(Total grilling at this point is 8 minutes, 4 minutes on each side.)
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18
Brush the chops again with the butter using the herb bundle, and move to the medium area of the grate.
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19
Continue to grill, presentation side up, with the lid open, until you reach the desired doneness, brushing with the lemon juice during the last minute of cooking.
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20
Cook about 2 minutes per side for rare, about 3 to 4 minutes for medium rare to medium, about 5 minutes for medium well, and about 6 to 7 minutes for well-done.
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21
Spread some of the remaining butter on a cutting board, squeeze over some lemon juice, and sprinkle with fleur de sel.
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22
Place the chops on the board and let rest for 5 minutes.
