Prune NYC's grilled lamb blade chops

2 tbsp kosher salt
1/2 cup hot water
1 cup ice
2 branches rosemary
2 tbsp black peppercorns
cold water
2 whole lamb blade chops
1 1/2 inches thick
preferably Kalamata olive varietal
salt and pepper
dried Greek oregano
This specific cut of meat goes on sale from time to time at our local Whole Foods, so we were excited to find this recipe for it in the Prune cookbook. We usually only cook two of these at a time, so we scaled down the original recipe. Also don't have easy access to a grill nowadays so we cook the lamb in our cast iron skillet instead. We like to serve this with stewed kale and some sort of grain, like quinoa, to soak up the resting juices.
For the brine, whisk the salt into the hot water to dissolve, then add ice to cool.
Rub the rosemary in your palms to release its oils. Crush the black peppercorns (we usually enclose them in a small Ziplock bag then crush them with a rolling pin). Add both the rosemary and peppercorns to the brine.
Add the lamb blade chops to the brine, then top with additional water if needed to fully submerge. Brine for about 4 hours in the fridge.
Rinse and dry the lamb and dispose of the brine. Rest the lamb at room temp for about 20 minutes.
Preheat the cast iron skillet then increase heat to high when ready to cook. Sparingly brush some olive oil on the lamb and season with salt, pepper and Greek oregano. Cook until medium-rare or medium (145-160°F). Transfer to serving plate to rest until the lamb releases its juices.
source: Gabrielle Hamilton's Prune cookbook