Lamb chops are often viewed as a luxury item, the kind of dish you only order at high-end steakhouses or during holiday celebrations. However, they are surprisingly simple to prepare at home once you understand the basic mechanics of the cut. Grilling lamb chops brings out a unique, savory sweetness and a smoky crust that you just can’t achieve in a skillet alone. Whether you are working with rib chops, loin chops, or the heartier shoulder chops, the preparation process is what separates a chewy, gamey meal from a tender, melt-in-your-mouth experience.
Understanding Your Cuts
Before you even touch a marinade or fire up the grill, you need to know which type of lamb chop you are working with. Preparation techniques can vary slightly depending on the fat content and bone structure of the meat.
Rib Chops vs Loin Chops
Rib chops are perhaps the most iconic. They look like miniature Tomahawk steaks with a long, cleaned bone attached to a small circle of tender meat. These are extremely tender and cook very quickly. Because they are delicate, they require minimal trimming and a gentle hand with the seasonings.
Loin chops look like tiny T-bone steaks. They contain both the loin and the tenderloin, separated by a T-shaped bone. These are meatier and slightly tougher than rib chops but offer a deeper flavor. They can handle a bit more char and a longer rest time.
Shoulder Chops
Shoulder chops are the most affordable option. They are larger and contain more connective tissue and fat. While delicious, they require a bit more preparation in terms of marinating to help break down those tougher fibers before they hit the high heat of the grill.
Selecting the Best Quality Lamb
Preparation starts at the butcher counter. Look for meat that is fine-grained and a soft pink or light red color. The fat, or “marbling,” should be white and firm. If the fat looks yellow or the meat is a dark, dull red, the lamb may be older (mutton), which has a much stronger, more pungent flavor that can be overwhelming if you aren’t expecting it.
Whenever possible, choose American lamb for a milder, buttery flavor, or New Zealand/Australian lamb for a smaller, leaner, and more grass-fed earthy profile.
Cleaning and Trimming the Chops
Once you have your chops home, the first physical step of preparation is trimming. Lamb has a thick layer of fat called the “fell.” While fat adds flavor, an excessive amount can cause major flare-ups on the grill, leading to a soot-covered dinner.
Trim the outer fat cap down to about 1/8 inch. This is enough to baste the meat as it melts but not so much that it creates a fire hazard. For rib chops, you may want to “french” the bones if the butcher hasn’t already. This involves scraping the meat and fat off the bone handle so it stays clean and white during the grilling process, providing a beautiful visual presentation.
The Importance of Bringing Meat to Room Temperature
A common mistake is taking cold chops straight from the refrigerator to the grill. Because lamb chops are relatively small, the cold center will struggle to reach the desired internal temperature before the outside becomes charred and dry.
Remove your chops from the fridge at least 30 to 45 minutes before you plan to grill. This allows the muscle fibers to relax, ensuring a more even cook and a much more tender result.
Seasoning and Marinating Strategies
Lamb has a robust flavor that stands up well to bold seasonings. Depending on your time frame, you can choose between a dry rub or a wet marinade.
The Classic Herb Rub
If you want the natural flavor of the lamb to shine, a dry rub is the way to go. Salt is the most important ingredient here. Use Kosher salt to draw out a bit of moisture, which then dissolves the salt and gets reabsorbed into the meat, seasoning it deeply.
A classic Mediterranean blend for lamb includes:
- Minced fresh rosemary
- Minced fresh thyme
- Crushed garlic cloves
- Freshly cracked black pepper
- Lemon zest
Apply this rub after patting the meat bone-dry with paper towels. Moisture is the enemy of a good sear, so ensure the surface is as dry as possible before adding your herbs and oil.
Wet Marinating for Maximum Flavor
For shoulder chops or if you prefer a punchier flavor, a liquid marinade works wonders. Use an acid like lemon juice or balsamic vinegar to tenderize the meat, and an oil like extra virgin olive oil to carry the flavors.
Avoid marinating lamb in highly acidic mixtures for more than 4 to 6 hours. If left too long, the acid will “cook” the outside of the lamb, turning it mushy rather than tender.
Preparing the Grill Surface
While the lamb is resting and absorbing the flavors of your rub, prepare your grill. You want two zones of heat: a high-heat zone for searing and a medium-heat zone for finishing the cook.
Clean the grates thoroughly with a wire brush. Once clean, lightly oil the grates using a folded paper towel dipped in vegetable oil. This prevents the delicate lamb skin and fat from sticking and tearing when you try to flip them.
The Science of Grilling Lamb Chops
When you are ready to cook, place the chops on the hottest part of the grill. You are looking for the Maillard reaction, the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Searing for Success
Sear the chops for about 2 to 3 minutes per side. Do not move them around; let them develop a deep brown crust. If you see flames jumping up, move the chops to the cooler side of the grill temporarily. Lamb fat is highly flammable, and a “blackened” lamb chop should be the result of seasoning, not a grease fire.
Monitoring Internal Temperatures
The only way to guarantee a perfect lamb chop is with an instant-read meat thermometer. Lamb is best served medium-rare to medium.
- Rare: 120 degrees Fahrenheit
- Medium-Rare: 130 to 135 degrees Fahrenheit
- Medium: 140 to 145 degrees Fahrenheit
- Well Done: 160 degrees Fahrenheit (not recommended for lamb chops)
Keep in mind that the temperature will rise by about 5 degrees while the meat rests, so pull the chops off the grill just before they hit your target number.
The Final Step: The Rest
Perhaps the most neglected part of preparation is the rest. After removing the lamb from the grill, place the chops on a warm plate and tent them loosely with aluminum foil. Let them sit for at least 5 to 10 minutes.
During this time, the juices that were pushed to the center of the meat by the heat will redistribute throughout the chop. If you cut into them immediately, all that flavorful juice will run out onto the plate, leaving you with dry meat.
Serving Suggestions
To complement your perfectly prepared lamb, consider a bright, acidic sauce. A traditional mint chimichurri or a dollop of Greek tzatziki can cut through the richness of the fat. A squeeze of fresh lemon juice just before serving also awakens the herbaceous notes of the rosemary and thyme.
FAQs
Should I leave the fat on lamb chops when grilling?
You should leave a thin layer of fat, approximately 1/8 inch thick. This fat melts during the grilling process, naturally basting the meat and adding flavor. However, remove any excessively thick “fat caps” to prevent dangerous flare-ups and an overly greasy taste.
How do I stop the bones from burning on the grill?
If you are using rib chops and want to keep the bones looking white and pristine, you can wrap the exposed bone tips in a small piece of aluminum foil before placing them on the grill. This protects them from the direct flame and prevents them from charring.
Is it better to salt lamb chops early or right before grilling?
For the best results, salt your lamb chops at least 40 minutes before grilling or immediately before they hit the heat. Salting 10 minutes before is the worst time, as the salt draws out moisture but hasn’t had time to reabsorb it, leaving the surface wet and preventing a good sear.
Can I grill lamb chops from frozen?
It is not recommended to grill lamb chops from frozen. The exterior will likely burn or overcook before the center reaches a safe or palatable temperature. Always thaw lamb chops completely in the refrigerator before beginning your preparation.
Why does my lamb taste gamey after grilling?
The “gamey” flavor often comes from the fat of the lamb. If you find the flavor too strong, trim more of the fat away before grilling. Additionally, choosing younger lamb (labeled as “lamb” rather than “mutton”) and using a marinade with lemon and garlic can help neutralize those heavy earthy notes.