Your butcher can cut the double chops for you if you order them a day in advance. This recipe also shows you how to achieve a restaurant-style grill cross-hatching.
3 double-rib lamb chops, about 1½inches thick, bones frenched
Salt and freshly ground black pepper, to taste
Fresh or dried rosemary leaves, to taste
8 to 12garlic cloves
⅓cupwater or ¼cupeachdry white wine and water
Watercress sprigs, for garnish
Preheat the oven to 400°F. Place the chops on a plate; sprinkle with salt and pepper to taste. Drizzle with olive oil and sprinkle with a few rosemary leaves; rub these seasonings into the chops on all sides; use your hands—it’s okay. Let the chops stand to marinate while you roast the garlic.
Peel the garlic cloves, leaving a thin skin on each one. Place in a pie pan and drizzle with a little olive oil. Roast until tender when pierced with a paring knife, about 15 minutes. Raise the oven heat to 450°. Set the garlic aside to cool.
Heat a cast-iron ridged stove-top grill or heavy ridged skillet over high heat. Add the chops and sear the lamb, forming a cross-hatch pattern of grill marks. Here’s how: First, place the chops at a diagonal to the ridges and let sear for a minute or two, or until there are ridge lines on the chops. Then rotate them one-quarter turn (without turning them over) and let sear for another moment or two until that side is browned and there is a cross-hatch pattern. Turn the chops over and brown the second sides, rotating a quarter turn as with the first side. Holding the chops on edge with tongs, brown the meaty edges of the chops. All this browning should take about 5 minutes total. Transfer the chops to a small roasting pan or flameproof pie plate so that they are resting on their bones. Place in the oven.
For medium-rare, roast the chops until an instant-reading meat thermometer registers 130°F., 10 or 11 minutes. Meanwhile, peel the roasted garlic cloves. If they are very large, cut them lengthwise in half. Transfer the chops to a plate and let stand for 5 minutes or so before serving.
Now make a little pan juice: Pour off any fat from the roasting pan or pie plate used for the chops. Place the pan directly on a stove-top burner over medium heat. Add the water or wine and water and boil, scraping up any browned bits from the pan with a wooden spoon (Deglazing Basics), until reduced to a few tablespoons of concentrated juices. Remove from the heat and stir in the roasted garlic.
To serve, cut 1 double chop into 2 single chops. Arrange on 2 dinner plates. Spoon the juices, with the garlic, over and around the chops. Garnish with watercress and serve immediately.