Grilled lamb chops are often regarded as the crown jewel of backyard barbecuing. While many home cooks feel intimidated by lamb, fearing it might turn out gamey or tough, it is actually one of the most forgiving and flavorful meats to work with. When handled correctly, a lamb chop offers a buttery texture and a rich, savory profile that stands up beautifully to the smoky char of a grill. This guide will walk you through everything you need to know to transform a simple cut of meat into a restaurant-quality feast.
Selecting the Right Cut for Grilling
Before you even light the grill, your success depends on the quality and type of lamb chop you purchase. There are two primary options you will encounter at the butcher counter: loin chops and rib chops.
Loin chops look like miniature T-bone steaks. They are thick, meaty, and contain a portion of the loin and the tenderloin. Because of their thickness, they are excellent for achieving a hard sear on the outside while maintaining a juicy, medium-rare interior. Rib chops, on the other hand, are the more elegant cousins. These are the chops that come from a rack of lamb, often served with the bone “frenched” or cleaned of fat and gristle. They are tender and cook very quickly.
When shopping, look for meat that is fine-textured and firm. The fat should be white rather than yellow, and the meat should have a bright pinkish-red hue. Aim for chops that are at least 1 inch thick; thinner chops are prone to overcooking before you can develop a good crust.
Prepping Your Lamb Chops
Preparation is where you build the foundation of flavor. Lamb has a distinct taste that pairs exceptionally well with robust herbs and aromatics. A classic Mediterranean approach is usually the most successful.
The Power of the Marinade
While lamb is flavorful enough to stand on its own with just salt and pepper, a marinade helps tenderize the fibers and infuses the meat with moisture. A blend of olive oil, lemon juice, crushed garlic, and fresh rosemary is the gold standard. The acid in the lemon juice helps break down tough proteins, while the oil carries the fat-soluble flavors of the herbs deep into the meat.
You should aim to marinate your chops for at least 30 minutes at room temperature, or up to 4 to 6 hours in the refrigerator. Avoid marinating for more than 24 hours, as the acid can eventually turn the texture of the meat mushy.
Bringing Meat to Room Temperature
One of the most common mistakes in grilling is taking meat directly from the cold refrigerator to the hot grill. This causes the muscle fibers to tense up, resulting in a tough chop. Furthermore, the outside will burn before the inside reaches the desired temperature. Always let your lamb chops sit on the counter for about 20 to 30 minutes before they hit the grates.
Setting Up Your Grill
Whether you are using charcoal or gas, temperature control is the most critical factor in learning how to cook grilled lamb chops. You want to create a two-zone fire. This means having one side of the grill set to high heat for searing and the other side set to lower, indirect heat for finishing.
Charcoal Grilling
If using charcoal, pile the lit briquettes or lump charcoal on one side of the grill. This creates a “hot zone.” The empty side becomes your safety zone. This setup allows you to sear the chops directly over the coals and then move them away if the fat causes flare-ups.
Gas Grilling
For a gas grill, turn the burners on one side to high and leave the burners on the other side on low or completely off. Preheat the grill with the lid closed for at least 15 minutes. You want the grates to be screaming hot to ensure the meat doesn’t stick and to achieve those professional-looking grill marks.
The Grilling Process Step by Step
Once your grill is preheated and your lamb is seasoned, it is time for the main event. Ensure your grill grates are clean by brushing them with a wire brush and lightly oiling them with a paper towel dipped in vegetable oil.
The Initial Sear
Place the lamb chops on the hottest part of the grill. You should hear an immediate, loud sizzle. Do not move them for at least 2 to 3 minutes. This allows the Maillard reaction to occur, creating that flavorful brown crust. If you try to flip them too early and the meat sticks, wait another 30 seconds; the meat will naturally release from the grate once the sear is set.
Managing Flare-ups
Lamb has a decent amount of fat, especially around the edges. As this fat renders, it will drip onto the heat source and cause flames to jump up. A little flame is fine for flavor, but sustained fire will soot the meat. If the flare-ups become too intense, use your tongs to move the chops to the cooler side of the grill until the flames die down.
Monitoring Internal Temperature
This is the only foolproof way to ensure your lamb is cooked to your liking. Lamb is best served medium-rare to medium. Use an instant-read meat thermometer to check the thickest part of the chop, avoiding the bone.
- For medium-rare, aim for an internal temperature of 130 degrees Fahrenheit to 135 degrees Fahrenheit.
- For a true medium, look for 140 degrees Fahrenheit to 145 degrees Fahrenheit.
Keep in mind that the temperature will rise by about 5 degrees during the resting phase due to carryover cooking.
The Secret Ingredient: Resting
The most difficult part of grilling lamb chops is the wait after they come off the grill. You must resist the urge to cut into them immediately. When meat cooks, the muscle fibers contract and push the juices toward the center. If you cut the meat right away, those juices will run out onto your plate, leaving the meat dry.
Transfer the grilled chops to a warm platter and tent them loosely with aluminum foil. Let them rest for at least 5 to 10 minutes. This allows the fibers to relax and reabsorb the juices, ensuring every bite is succulent.
Flavor Variations and Rubs
While rosemary and garlic are traditional, lamb is a versatile canvas for many global flavors.
Middle Eastern Spice Rub
Try a dry rub featuring za’atar, cumin, coriander, and smoked paprika. This creates a fragrant, earthy crust that pairs perfectly with a side of creamy tahini sauce or cooling tzatziki.
Spicy Chimichurri
If you prefer a brighter finish, grill the lamb with only salt and pepper, then top the finished chops with a fresh chimichurri made of parsley, cilantro, garlic, chili flakes, and red wine vinegar. The acidity of the sauce cuts through the richness of the lamb fat beautifully.
Common Mistakes to Avoid
To ensure your grilling session is a success, keep these common pitfalls in mind:
- Crowding the grill: If you put too many chops on at once, the temperature of the grill will drop, and the meat will steam rather than sear. Leave at least an inch of space between each chop.
- Using a fork to flip: Never pierce the meat with a fork. This creates holes that allow the precious juices to escape. Always use tongs or a spatula.
- Overcooking: Unlike beef, which can sometimes be enjoyed well-done, lamb becomes quite tough and develops a much stronger “gamey” flavor when overcooked. Target that medium-rare sweet spot.
Frequently Asked Questions
What is the best temperature for the grill when cooking lamb chops?
You should aim for a high heat environment, which is typically between 450 degrees Fahrenheit and 500 degrees Fahrenheit. This high heat is necessary to sear the exterior quickly without overcooking the delicate interior.
How do I stop my lamb chops from tasting too gamey?
The “gamey” flavor in lamb is concentrated in the fat. To mellow the flavor, you can trim some of the excess fat caps before grilling. Additionally, marinating the meat in acidic ingredients like lemon juice or vinegar, and using strong aromatics like garlic and rosemary, helps balance the natural profile of the meat.
Do I need to peel the silver skin off the chops?
If you are using loin chops, you might see a thin, silvery membrane on the side. This is connective tissue that does not break down during grilling and can be chewy. It is best to carefully slide a sharp knife under the silver skin and remove it before seasoning.
Can I grill frozen lamb chops?
It is highly recommended to fully thaw lamb chops in the refrigerator before grilling. Grilling frozen chops will result in an unevenly cooked piece of meat where the outside is burnt and the inside is still raw or cold. If you are in a rush, you can thaw them in a sealed bag submerged in cold water.
What should I serve with grilled lamb chops?
Grilled lamb pairs excellently with roasted root vegetables, a simple Greek salad, or lemon-herb couscous. Because lamb is rich, side dishes with a bit of acidity or freshness help create a balanced meal. Mint jelly is a traditional accompaniment, but a fresh mint and pea puree offers a more modern and vibrant alternative.