GARLIC-BUTTERMILK LAMB CHOPS WITH HOT PEPPER HONEY

3 tablespoons coarse kosher salt
1/2 teaspoon coarsely ground black pepper
Big pinch (about 1/8 teaspoon) crushed red pepper flakes
2 cups buttermilk
1/4 cup plus 2 tablespoons honey
3 tablespoons chopped garlic, jarred or fresh
1 tablespoon minced ginger root, jarred or fresh
8 loin lamb chops, 1 and one-half inches thick, about 6 ounces each
2 tablespoons extra-virgin olive oil
Oil for coating grill grate
1 tablespoon hot pepper sauce

GAS GRILL:
Direct heat, high (500 degrees); clean, oiled grate on lowest setting.

CHARCOAL:
Direct heat, red hot; 10-by-10-inch charcoal bed (about three dozen coals); clean, oiled grate on lowest setting.

WOOD:
Direct heat, red hot; 10-by-10 inch bed, 1 inch deep; clean, oiled grate set 2 inches above fire.

Combine salt, black pepper and red pepper flakes, buttermilk, 2 tablespoons honey, garlic and ginger in gallon-size, zipper-lock plastic bag; seal and shake until salt dissolves, about 30 seconds.

Add lamb chops and seal zipper, leaving about an inch open; push on bag to release any trapped air through opening and then close zipper completely. Massage liquid gently into meat and refrigerate 2 hours.

Heat grill as directed above.

While grill heats, remove lamb chops from bag and discard marinade. Pat chops dry with paper towels and rub outside of each with olive oil. Brush grill grate and coat with oil. Arrange chops on grill with plenty of room around each. Cover and grill 4 to 8 minutes per side for medium-rare to medium-done (135 to 145 degrees).

In bowl, combine remaining 1/4 cup honey and hot sauce with small whisk until blended. Serve chops drizzled with hot pepper honey.

Makes 4 servings
Source: Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss and David Joachim