Grilling lamb chops is one of the most rewarding culinary skills you can develop. While many home cooks feel intimidated by lamb, fearing it might turn out gamey or tough, the reality is that lamb is one of the most forgiving meats when handled with a bit of knowledge. Its natural fat content makes it incredibly flavorful and well-suited for high-heat cooking. When you master the art of the grill, you transform simple rib or loin chops into a sophisticated, restaurant-quality meal that balances a smoky, charred crust with a tender, buttery interior.
Understanding Your Cuts: Rib vs. Loin Chops
Before you even fire up the grill, you need to select the right cut of meat. The two most popular choices for grilling are rib chops and loin chops.
Rib chops are perhaps the most iconic. These come from the rack of lamb and feature a long bone that acts as a natural handle. When the bone is cleaned of fat and meat, it is called “frenched.” These chops are prized for their elegance and tender meat. Because they are relatively thin, they cook very quickly, making them perfect for a fast, high-heat sear.
Loin chops, on the other hand, look like miniature T-bone steaks. They are cut from the back of the lamb and contain both the loin and the tenderloin. These are typically meatier and thicker than rib chops. While they lack the dramatic bone of the rib chop, they offer a hearty, robust bite that stands up well to bold marinades.
Selecting the Best Quality Lamb
The secret to incredible grilled lamb starts at the butcher counter. When shopping, look for meat that is fine-grained and firm. The fat should be creamy white, not yellow. As for the color of the meat itself, look for a soft pink or light red hue. Darker meat often indicates an older animal, which may result in a stronger, “mutton-like” flavor that can be polarizing.
Whenever possible, opt for grass-fed lamb. Not only is it often more ethically raised, but grass-fed lamb also tends to have a cleaner, more herbaceous flavor profile that complements the smoky notes of a charcoal or gas grill perfectly.
Pre-Grill Preparation and Seasoning
Success on the grill begins long before the meat hits the grates. The first rule of thumb is to let your lamb chops sit at room temperature for about 20 to 30 minutes before cooking. If you put cold meat on a hot grill, the outside will char before the inside reaches the desired temperature, leading to uneven cooking.
The Power of the Marinade
Lamb has a distinct flavor that pairs beautifully with bright, acidic, and aromatic ingredients. A classic Mediterranean marinade is often the best choice for beginners and experts alike. Consider a mixture of:
- Extra virgin olive oil
- Freshly squeezed lemon juice
- Minced garlic
- Fresh rosemary and thyme
- Black pepper and kosher salt
If you prefer a dry rub, a combination of cumin, coriander, smoked paprika, and garlic powder can provide an earthy, warm flavor profile that leans toward Middle Eastern cuisine.
Whichever path you choose, be careful with salt. If you are marinating for more than two hours, hold off on the salt until right before you grill. Salt can draw moisture out of the meat, potentially making the chops dry if left on for too long in a liquid marinade.
Preparing the Grill for High Heat
To get that perfect crust, you need heat. If using a gas grill, preheat it on high for at least 15 minutes. If you are using charcoal, wait until the briquettes are covered in a light gray ash and you can only hold your hand over the grate for a second or two.
Clean your grates thoroughly with a wire brush once they are hot. Then, lightly oil the grates using a folded paper towel dipped in vegetable oil. This prevents the delicate lamb from sticking and helps create those professional-looking sear marks.
The Grilling Process Step by Step
Place your lamb chops on the hottest part of the grill. You should hear an immediate, aggressive sizzle. If you don’t, your grill isn’t hot enough.
Searing for Flavor
For rib chops that are about 1 inch thick, grill them for 3 to 4 minutes on the first side. Resist the urge to move them around. Letting them sit undisturbed allows the Maillard reaction to occur, creating the flavorful brown crust that defines a great grilled steak.
Flip the chops using tongs. Never use a fork, as piercing the meat allows the precious juices to escape. Grill for another 3 to 4 minutes on the second side.
Managing Flare-ups
Lamb fat is delicious, but it is also highly flammable. As the fat renders and drips onto the burners or coals, you may experience flare-ups. If a flame licks the meat for a second, it’s fine; however, if the fire persists, move the chops to a cooler part of the grill until the flames subside. Keeping the lid closed as much as possible helps control oxygen and minimize these bursts of fire.
Temperature Guidelines for Perfect Doneness
Precision is the difference between a succulent lamb chop and a rubbery one. Using an instant-read meat thermometer is the only way to guarantee consistency. Insert the probe into the thickest part of the chop, avoiding the bone.
- Rare: Remove at 120°F for a finished temp of 125°F.
- Medium-Rare: Remove at 130°F for a finished temp of 135°F.
- Medium: Remove at 140°F for a finished temp of 145°F.
- Well-Done: Remove at 155°F for a finished temp of 160°F.
Most chefs agree that lamb is best enjoyed at medium-rare. At 135°F, the fat has rendered sufficiently to flavor the meat, but the muscle fibers remain tender and juicy.
The Importance of Resting
One of the most common mistakes in home grilling is cutting into the meat too soon. When meat cooks, the muscle fibers tighten and push juices toward the center. If you cut it immediately, those juices will run out onto your plate, leaving the meat dry.
Transfer your grilled lamb chops to a warm plate or cutting board and tent them loosely with aluminum foil. Let them rest for at least 5 to 8 minutes. This allows the fibers to relax and reabsorb the juices, ensuring every bite is moist.
Serving Suggestions and Side Dishes
Grilled lamb chops are versatile and pair well with a variety of sides. To lean into the Mediterranean theme, serve them alongside a Greek salad with feta and olives, or roasted potatoes seasoned with lemon and oregano.
A refreshing mint chimichurri or a simple dollop of Greek yogurt mixed with cucumber and garlic (tzatziki) can provide a cooling contrast to the rich, charred meat. For a heartier meal, serve the chops over a bed of buttery couscous or quinoa with grilled asparagus on the side.
Troubleshooting Common Issues
If your lamb tastes too “gamey,” it might be because of the fat. While lamb fat carries flavor, the “gamey” compounds are concentrated there. You can trim some of the excess fat before grilling, or use a stronger marinade with vinegar or lemon juice to cut through the richness.
If your chops are tough, they may have been overcooked. Lamb moves from medium-rare to well-done very quickly because the chops are small. Always start checking the internal temperature a minute or two before you think they are done.
Frequently Asked Questions
How do I prevent the bones on rib chops from burning?
To keep the bones white and pristine for presentation, you can wrap the exposed bone ends in small strips of aluminum foil before placing them on the grill. This protects them from the direct heat and prevents charring.
Should I leave the fat cap on the lamb chops?
A small amount of fat is essential for flavor and moisture. However, if the fat cap is thicker than a quarter-inch, you should trim it down. Too much fat will lead to excessive flare-ups on the grill and can result in a greasy mouthfeel.
Can I grill lamb chops from frozen?
It is highly recommended to thaw lamb chops completely in the refrigerator before grilling. Grilling frozen chops will result in a charred exterior and a raw, cold interior. If you are in a rush, you can thaw them in a sealed bag submerged in cold water, changing the water every 30 minutes.
What is the best wood for smoking lamb chops?
If you are using a charcoal grill and want to add wood chips for extra flavor, fruitwoods like apple or cherry work beautifully. They provide a subtle sweetness that doesn’t overpower the meat. For a bolder flavor, oak or hickory are also excellent choices.
Is it necessary to “French” the bones?
Frenching is purely aesthetic. It involves scraping the meat and fat off the bone so it looks clean. It doesn’t affect the flavor of the meat itself. You can buy them pre-frenched from most butchers, or leave them as-is for a more rustic, “cowboy” style look.