Barbecue lamb chops are often considered the crown jewel of a backyard cookout. While steak and chicken are reliable staples, lamb offers a rich, buttery flavor and a tender texture that feels sophisticated yet remains incredibly easy to prepare. Whether you are hosting a summer garden party or a cozy weekend dinner, mastering the art of the grill with lamb can elevate your culinary repertoire significantly. This guide explores everything from selection and seasoning to the precise science of heat management.
Selecting the Best Cut for the Grill
Before you even light the charcoal, the success of your meal depends on the quality of the meat. There are two primary types of lamb chops suitable for barbecuing: rib chops and loin chops.
Rib chops are cut from the center of the lamb’s back and usually come with a long bone attached. They are prized for their elegant presentation and the exceptionally tender eye of meat. When these are served together in a row, they are known as a rack of lamb, but for quick grilling, individual chops are preferred.
Loin chops, on the other hand, look like miniature T-bone steaks. They are cut from the waist of the lamb and contain both the loin and the tenderloin. These are generally meatier and thicker than rib chops, making them a favorite for those who enjoy a hearty, succulent bite. When purchasing, look for meat that is fine-grained and pinkish-red, with firm, white fat. Avoid meat that looks dark or has yellowing fat, as this can indicate an older animal with a much stronger, gamey flavor.
Preparing Your Lamb Chops
Preparation is where you build the foundation of flavor. Lamb has a distinct profile that pairs beautifully with earthy herbs and bright acids.
The Importance of Room Temperature
One of the most common mistakes is taking lamb straight from the refrigerator to the grill. For an even cook, take your chops out about 30 minutes before you plan to cook. This allows the internal temperature of the meat to rise slightly, ensuring the outside doesn’t char before the inside reaches the desired doneness.
Trimming and Cleaning
While fat is flavor, excessive fat can cause flare-ups on the barbecue. Trim away any thick, dangling pieces of fat, but leave a thin layer to render down and baste the meat. Pat the chops dry with paper towels; moisture on the surface of the meat creates steam, which prevents the Maillard reaction—the chemical process that gives grilled meat its delicious brown crust.
Mastering the Marinade and Seasoning
Lamb can handle bold flavors. You can go the simple route with a dry rub or the infusion route with a wet marinade.
Classic Herb Marinade
A mixture of olive oil, minced garlic, fresh rosemary, and lemon zest is the gold standard for lamb. Rosemary and lamb are natural partners because the herb’s piney notes cut through the richness of the fat. Let the chops marinate for at least 30 minutes, or up to four hours in the fridge for deeper penetration.
The Power of Salt
Regardless of your marinade, salt is non-negotiable. Use coarse kosher salt and apply it generously. Salt doesn’t just season; it helps break down muscle fibers, resulting in a more tender chop. If you are using a dry rub, consider adding a pinch of cumin or smoked paprika to add an earthy depth that complements the char of the barbecue.
Setting Up Your Barbecue
Temperature control is the difference between a juicy chop and a rubbery one. You want to create a two-zone fire.
Direct vs. Indirect Heat
On a charcoal grill, pile the hot coals on one side. On a gas grill, turn one set of burners to high and leave the others off or on low. This setup allows you to sear the lamb over high heat to get those iconic grill marks, then move them to the cooler side to finish cooking without burning the exterior.
Achieving the Right Temperature
For a perfect sear, your grill should be hot—around 450°F to 500°F. If you are using charcoal, wait until the coals are covered in a light gray ash. Clean the grates thoroughly and wipe them with a bit of oil-soaked paper towel to prevent sticking.
The Grilling Process Step by Step
Once your grill is prepped and your lamb is seasoned, it is time to cook.
Searing for Flavor
Place the chops directly over the high-heat zone. For rib chops that are about 1 inch thick, sear them for about 2 to 3 minutes per side. You are looking for a deep brown crust. Do not move them too much; let the meat release naturally from the grates. If it sticks, it usually means the crust hasn’t formed yet.
Finishing with Indirect Heat
If your chops are thicker (like 1.5-inch loin chops), they might need more time after the initial sear. Move them to the cooler side of the grill and close the lid. This acts like an oven, gently bringing the internal temperature up.
Checking for Doneness
Using a meat thermometer is the only foolproof way to check doneness. For a medium-rare finish, which is widely considered the ideal for lamb, aim for an internal temperature of 135°F. For medium, aim for 145°F. Keep in mind that the temperature will rise by about 5 degrees while the meat rests.
The Secret of Resting
One of the most overlooked steps in how to barbecue lamb chops is the rest. Once the meat comes off the grill, place it on a warm plate and tent it loosely with aluminum foil. Let it rest for at least 5 to 10 minutes. During this time, the muscle fibers relax and reabsorb the juices. If you cut into a chop immediately, the juices will run out onto the plate, leaving you with dry meat.
Serving Suggestions and Side Dishes
Barbecue lamb chops are versatile and pair well with a variety of sides. A classic Greek salad with feta and olives provides a refreshing crunch. Alternatively, grilled vegetables like asparagus or bell peppers can be cooked right alongside the lamb. For a starch, consider roasted potatoes with lemon and oregano or a light couscous salad with mint and pomegranate seeds.
Common Mistakes to Avoid
To ensure your barbecue is a success, keep these pitfalls in mind:
- Overcooking: Lamb becomes tough and loses its sweet flavor if cooked past medium. Stay vigilant with your thermometer.
- Flare-ups: Lamb fat renders quickly. If the flames get too high, move the chops to the indirect heat zone immediately to prevent a carbonized, bitter exterior.
- Using dried herbs: While dried herbs have their place, fresh rosemary, thyme, and oregano are significantly better for grilling as they don’t burn as easily and offer a more vibrant aroma.
Frequently Asked Questions
Should I leave the fat cap on lamb chops when grilling?
Yes, you should leave a thin layer of fat on the chop. As the lamb grills, the fat melts and bastes the meat, adding flavor and moisture. However, you should trim any excessively thick or hanging pieces of fat to prevent dangerous flare-ups on the barbecue.
How do I stop the thin bones on rib chops from burning?
To keep the bones white and prevent them from charring, you can use a technique called “fencing.” Wrap the exposed bones in a small piece of aluminum foil before placing them on the grill. This protects the bone while the meat cooks over high heat.
Is it better to use a gas or charcoal grill for lamb?
Both work well, but they offer different results. Charcoal provides a smoky, authentic barbecue flavor that complements the earthiness of lamb. Gas grills offer more precise temperature control and convenience. If using gas, you can add wood chips in a smoker box to mimic the charcoal flavor.
How long should I marinate lamb chops?
For small cuts like chops, 30 minutes is enough to surface-season the meat. For a more intense flavor, you can marinate them for up to 4 hours. Avoid marinating for longer than 24 hours, especially if the marinade contains high amounts of acid like lemon juice or vinegar, as it can start to “cook” the meat and turn the texture mushy.
What is the best way to reheat leftover grilled lamb chops?
To avoid overcooking them during reheating, use a low-heat method. Place the chops in a baking dish with a splash of broth or water, cover with foil, and warm them in an oven at 300°F until they are just heated through. Avoid the microwave, as it often makes the meat rubbery.