This is a dish we normally cook indoors, using a huge 12-14" frying pan. The pan caramelizes the lamb chops, and then I deglaze the fond with wine and (beef, chicken, or lamb) stock. I use two frenched ribs per chop, and briefly cover the pan, so the inside is pink and juicy. With the new grill system, I figured I could do the entire operation outside, sparing the apartment the smells and heat. It worked perfectly, except that hot-air-to-cast-iron is a very inefficient way to reduce stocks/sauces. Next time, I'll reduce the lamb stock ahead of time. Here's how it went:
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