Grilled Lamb Chops
Lamb requires very little interference. Focus on high heat and a short cook time to ensure the fat renders properly while keeping the meat juicy.
Bring the meat to room temperature.
Pulling the chops from the refrigerator 20 minutes before grilling prevents the outside from burning before the inside reaches the right temperature.
- Heavy-duty grill tongs
- Instant-read meat thermometer
- Charcoal or gas grill
What goes in.
- 8rib lamb chops, cut 1-inch thick
- 2 tbspneutral oil, like grapeseed
- 1 tbspcoarse kosher salt
- 1 tspcracked black pepper
- 2 sprigsfresh rosemary
Control the Flare-up
Lamb fat renders quickly and will drip onto your heat source. Keep a cool zone on the grill ready so you can move the chops away if the flames get too high.
The method.
Prep the grill
Clean the grates thoroughly and heat the grill to high. You want a surface temperature around 450°F.
Season the meat
Pat the chops completely dry with paper towels. Rub with oil, then season generously with salt and pepper on both sides.
Sear the chops
Place the chops on the hottest part of the grill. Do not move them for 3 minutes to allow the char to develop.
Flip
Turn the chops over. If you want to render the strip of fat on the edge, use tongs to hold them upright on the grates for 30 seconds.
Check temp
Insert your thermometer into the thickest part of the chop, avoiding the bone. Remove at 130°F for medium-rare.
Rest
Place on a warm platter and tent with foil. Wait 5 minutes before serving to let the juices redistribute.
Other turns to take.
Herb Crust
Mix chopped rosemary, thyme, and minced garlic with olive oil and smear it over the chops after they come off the grill.
Lemon-Garlic Marinate
Whisk lemon zest, olive oil, and crushed garlic. Let the chops sit in this mixture for no more than 60 minutes before grilling.
When it doesn't go to plan.
Always check the thermometer; bone-in meat cooks differently depending on its thickness.
A clean, oiled grate is the only way to ensure the meat releases without tearing.
If using charcoal, push the coals to one side to create a dedicated safety zone.
The ones that keep coming up.
Should I trim the fat?
Leave the fat cap intact. It protects the meat from the intense grill heat and provides the flavor.
How do I know if they are done without a thermometer?
The meat should feel firm but springy to the touch, similar to the fleshy pad at the base of your thumb when your fingers are spread.
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