How To Make Lamb Chops
Dont feel like grilling? Make these lamb chops on the stovetop too!
Stovetop Directions: Allow the meat to sit at room temperature for about 30 minutes before cooking. Using a cast-iron skillet is preferred, but stainless steel will also do. Sear each side of the chops for 4 to 5 minutes over medium-high heat until desired internal temperature is reached. Allow the meat to rest on a plate for a few minutes before cutting and serving.
Seasoning Options For Grilled Lamb
For todays no-fail lamb chop recipe, Im suggesting garlic, lemon and rosemary for super clean and simple flavorings. Other herbs and spices such as thyme, cumin, celery salt and cumin also work. If you want a smoky flavor chili powder and some chopped mild chilis will give a nice kick.
I also have a greek lamb chop recipe here that you could use as well for simple, but very flavorful lamb.
No Fail Grilled Lamb Chops
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No-Fail Grilled Lamb Chops are marinated in rosemary, garlic and citrus for a simple yet elegant meal for entertaining. Ideal to serve at summer and fall gatherings.
No-Fail Grilled Lamb Chops is a recipe that we use often in our house. Its not really even a recipe, because its just a few herbs and spices with some citrus then you grill it to your liking. The no Fail part of No-Fail Grilled Lamb chops comes about in how you grill them so they remain juicy, not dried out and get the perfect seared crust.
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Heres The Deal On One Of Our Favourite Lamb Recipes:
ON THE LAMB
Shoulder, chop, rump, shank, leg or loin which to choose? Experts remind us that much of the success of preparing lamb goes to the different ways we cook it. We slow-cooked lamb shoulder to create our LAMB STEW so delicious! We also enjoyed tender slices of lamb when we showed you HOW TO ROAST A LEG OF LAMB.
In the case of lamb loin chops, theres only one way to go grilling. Think of them as petit T-bone steaks. On one side of the chop, youll find the lamb loin and on the other, the filet. Grilling them sears in the flavours while keeping them moist and very tender.
CUT & PASTE
This cut of meat is especially perfect when enhanced with bold flavours. In this recipe, we create a marinade that is a pungent, bold-flavoured paste with rosemary, garlic and kosher salt. Its rubbed into the chops after theyve been lightly coated in oil, ensuring it sticks to the chops during grilling.
As I explain in the video, I had my butcher cut some very thick chops in half to give me smaller chops, about 1-inch thick. Cooking them on a hot grill for about 2 minutes per side does the trick. The loin chops come off the grill tender and juicy with medium-rare to medium doneness. Wait until you take your first bite! A good rule is to stay at the grill during the grilling process.
Preparing The Lamb Chops
Rinse the fresh lamb chops before cooking, especially if its straight from the butchers shop. Also, consider picking any wood chips or paper debris from the cutting block off the meat surfaces. Then, blot the chops dry with paper towels. For frozen lamb chops, allow it to thaw overnight, then let it stand at room temperature 30 minutes before you cook.
Once thats done, portion the meat into single chops. You can make it as double chops, but itll take a longer time to cook. Also, single chops cook more evenly, so theyre the way to go for convenience.
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How Long To Cook Lamb Chops On The Grill:
Since all lamb chops are of different sizes I find using a thermometer is the best way to get your lamb chops cooked to the temperature you prefer. 110° for rare, 130° for medium-rare or 150° for medium.
If you dont have a thermometer you can use the following guidelines for timing on a 1 1/2 lamb chop to achieve
- Rare: use 3-4 minutes per side on the lower heat section of the grill and then 1 minute per side on the high heat area of the grill for searing.
- Medium-rare: 4 minutes medium heat, 1-2 mins sear
- Medium: 5 minutes medium heat, 1-2 minute sear)
Tips For Grilled Rack Of Lamb
Bring the lamb chops to room temp: As with most meats, you want to bring the rack to room temperature before grilling. Otherwise, the outside may char before the insides can evenly cook. About 30 minutes is needed to bring it to room temperature. This is a perfect time to let the seasonings soak into the meat.
Pre-season: Generously coat both sides of the lamb rack with a simple mixture of salt and black pepper, or you can use other preferred seasonings. Ill recommend some of my favorites later in this post.
Preheat the grill: Preheat the gas grill to medium-high. You want the grill hot before adding the lamb chops to prevent sticking and to create a nice sear.
Lightly grease the grill: Add a bit of cooking oil to a paper towel and carefully wipe on to heated grill grates. Then immediately add meat to prevent sticking.
Wrap the bones in foil: The bones have a tendency to burn before the rest of the rack is cooked. If it does this is fine and doesnt affect the flavor. To prevent this, wrap the bone tips in foil while grilling.
Dont overcook: As with all meats, cook just to the desired doneness. I prefer medium, or about 145 degrees F. The centers will still be a bit pink and extra juicy.
Let rest before serving: Let cooked meats sit at room temp 5 to 10 minutes to rest hold in more juices. Then cut and serve.
Pro Tip: Grill the lamb over a bed of fresh rosemary leaves.
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How To Serve And Store Leftovers
Let the lamb chops sit at room temperature about 10 minutes after grilling, then slice between the bones to create chops.
For leftovers, refrigerate or freeze based on the times below.
Refrigerate in a sealed container for up to 34 days.
Freeze tightly sealed for up to 34 months.
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
Garlic Rosemary And Thyme Marinated Lamb Chops
Serves: 4 / Prep time: 15 minutes / Total time: 45 mintues2 pounds lamb loin chops, about 104 cloves garlic, peeled, minced1 heaping tablespoon fresh rosemary1 tablespoon fresh chopped thyme1 teaspoon kosher salt½ teaspoon ground black pepperJuice of one lemon Rosemary sprigs for garnishBalsamic glaze, optional
Place the lamb in a dish. Set aside. In a glass measuring cup, combine the garlic, rosemary, thyme, salt, pepper, lemon juice, olive oil and balsamic vinegar. Whisk to combine. Pour the marinade over the lamb chops. Turn the chops over to cover them completely. Cover the dish with plastic wrap, refrigerate and marinate at least 3 hours or overnight. Remove and uncover the lamb about one hour before you are ready to grill. Preheat the grill to low-medium heat about 300 degrees. You are going to cook the chops at low heat first, then sear them over high heat.Place lamb chops on the grill. Close the lid and grill about 10 minutes or until chops reach an internal temperature of about 110 degrees. Increase the heat on another side of the grill to high. Move the lamb chops over to the hotter side of the grill and sear on each side about 2 minutes, just so you get a nice crust on them. For medium-rare, the internal temperature will be about 130 degrees. Remove from the grill and let rest 5 minutes before serving.Place the lamb chop son a platter, garnish with rosemary sprigs and serve with optional balsamic glaze.
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How To Prepare Your Lamb Chops For The Grill
In a food processor fitted with a blade attachment, combine the garlic cloves, rosemary, thyme, red pepper flakes, kosher salt, and fresh ground pepper. Pulse a few times until the garlic is minced.
Add the olive oil to the food processor and continue to pulse until the ingredients have created almost a paste. If the mixture seems a little too thick, you can add a little more olive oil to loosen it up.
Using a very sharp butchers knife, you will need to cut the rack of lamb into individual chops. It does take a little effort to get through, so if you are not comfortable with this, ask your butcher. He would be more than willing to help you out with this task.
To marinate the chops place the lamb into a resealable plastic bag and pour the marinade over the chops. Seal the bag and massage the chops to make sure that they are well coated in the marinade. Place the bag in the refrigerator for an hour or two.
Remove the chops from the resealable bag and place them on a platter on your counter for at least 20 30 minutes. This will allow them to come up to room temperature before you cook them on your grill.
Preheat your grill you want it to be medium-high heat to high heat before you put the lamb on. The key is to make sure you have a nice sear on the outside of your chops.
Grilling Your Lamb Chops
Once your grill is preheated, and up to temp, its time to grill your lamb chops. Cook the chops for about 2-3 minutes per side. Your chops should be cooked to a perfect medium-rare. Your cook time may vary slightly. You are looking for an internal temperature of 132 135 degrees F.
I use my trusty Thermoworks Thermapen instant-read thermometer. It is quick, easy to use, and gives me an exact temperature in a second every time!
This post contains affiliate links. As a Thermoworks Affiliate, I earn a small portion from qualifying purchases at no extra charge to you.
Remove the lamb chops from the grill. I like to sprinkle them with a little pinch of Kosher salt as they are resting. This bumps up the flavor of the lamb a bit more! Make sure that you allow them to rest for 3-5 minutes before serving.
There are so many options you can pair with this wonderful grilled lamb.
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Do You Need A Marinade For Grilled Lamb Racks
The first thing you need to know is that lamb marinade is KING. Really, anytime you grill a marinade is going to buy you some time / margin of error, and add great flavor.
Grilling meat is just as much an art as it is a science, so the marinade can help you make a phenomenal product if your “art of grilling” skills aren’t perfectly honed yet.
And even once they are, I think you’ll still be pro-marinade. I know I am!
What Goes Into Grilleed Lamb Chops
A handful of really simple ingredients, thats all it takes to make some of the best lamb chops you have ever tasted. Sometimes recipes can be overly complicated with a laundry list of ingredients, but this one is all about the lamb.
All you need to do is make sure that you season your lamb loin chops well and properly cook them thats all it takes. The fantastic flavors of the lamb will shine through.
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Here’s How To Cook Lamb Loin Chops On The Grill
When you’re stumped for something easy to toss on the grill, think lamb loin chops.
These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. They even look like a tiny version of the porterhouse because there’s a T-shaped bone running down the middle of the chop. On one side of the bone is the fillet on the other is the loin.
The chops are tiny. Even with the bone, each weighs about 4 ounces and yields about 2 ounces of meat. Because of their size, lamb loin chops are ideal if you’re watching portion sizes. They’re also ideal for feeding a crowd. You can buy big packages of them at warehouse stores like Sams Club and Costco.
Lamb loin chops are a bit less expensive than the luxurious rack of lamb. For imported lamb, used in today’s recipe, they’re about $10 per pound. The rack runs about $15 per pound.
When I recently spotted a package of lamb loin chops at a local Sams Club, it occurred to me that it had been a while since I’d made them. The chops were nice and plump-looking, about 2 inches thick. Experience has taught me that when cooking loin chops, thicker is better. If the chops are too thin, they easily overcook. Lamb should never be cooked more than medium.
Because lamb loin chops are small, you can marinate them as little as an hour and up to overnight. I marinated them three hours, which was plenty of time.
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Leg or shoulder slices, chops or racks of lamb are all excellent barbecued!
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How Do You Know When Lamb Chops Are Done
Use your finger to assess whether the lamb is roasted, grilled or roasted to your liking. Press a few pieces of lamb firmly. If the meat loosens a little, but is firm and has reached the recommended cooking time, it is probably half-baked. The firmer texture and feel indicate that the meat has been roasted.
Grilling Tips For Success
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What Cut Of Lamb Works Well On The Grill
Youre looking a loin, rib or sirloin chop. If you get a shoulder or leg chop youll need to use a marinade to make it tender. The chops you choose should have a light pink/red, finely textured meat with smooth, white fat, and they should be a little bit more than an inch thick. Im partial to lamb loin chops, just because they look like tiny T-bone steaks, which makes them super cute. You can use your favorite cut for this recipe. Make sure the lamb is a good quality cut, as well.
Tips On How To Grill Lamb Chops Perfectly Every Time
Published: by Bowl Me Over
How to grill lamb chops perfectly every time! Step-by-step instructions so you can grill chops like a pro! Cooked quickly they are seared and tender when you follow a few easy steps. It’s a quick meal that can be fancy, but fast and easy enough for a simple weeknight meal too!
Seared on a hot grill and quickly cooked lamb chops are tender and delicious!
Dan had never tried lamb before we met. I think it’s one of those flavors that you think you would hate. Or perhaps you tried it and it wasn’t cooked right. Lamb can be really good or really bad. There’s really no in-between.
Now he’s a believer! This summer we’ve grilled lamb several times and Dan loves it! Lamb has great flavor and is super tender when it’s seared quickly and simply seasoned. Now it’s my turn to share with you how to grill lamb chops perfectly every time!
Sear the lamb quickly on the grill.
More grilling goodness! Today Im serving up some easy grilling food and you’re not going to believe how quickly this is on the table!
Have you grilled lamb at home? We grill chops often. It’s an affordable protein that’s easily made and is ready in a snap. It’s deliciously paired with many sides, but it can be intimidating – I get that!
Today I’d like to share with you my fail-safe method for tender flavorful chops!
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