When Pete and I tried this in London, we were amazed. It's probably what made us decide to do a whole chapter in clinching. Lamb that doesn't flare up, leaving a slick black residue, is the Holy Grail of every lamb griller. You can cook these chops quickly, with no flame, to produce a beautiful crust and, on the inside, á point (perfect) lamb.
For the most part I avoid clinching with bone-in pieces, but here the bone doesn't affect the cooking at all—it's essentially just a way of holding the two loin sections together, which makes for a different presentation from a typical lamb chop. You'll need to get these chops from a specialty butcher.
This cut—two sections of loin joined by a bone—is called a Barnsley chop in England and an English chop among old-time American butchers.
Season the meat all over with the Four Seasons Blend and/or other seasoning. Lightly moisten your hands and work the seasonings into the meat. Let the meat stand for 5 to 10 minutes. Through osmosis, the salt will penetrate the meat and push and pull out flavor components, creating what I call a "meat paste" on the surface. With more delicate flesh—fish, for example—you want to limit the amount of time that you allow this paste fo form or you will risk "salt burn."
This paste—the combination of the seasonings and juices from the meat—will begin to form a glaze just as soon as you put the meat on the grill or in the smoker. Juices continue to escape from the meat and concentrate in the crust while a basting mixture adds more flavor.
