Grilling lamb chops is one of the most rewarding culinary skills you can master. Unlike larger roasts that require hours of patient monitoring, lamb chops offer almost instant gratification. They are tender, rich in flavor, and perfect for a high-heat sear that creates a beautiful crust while keeping the center succulent. However, because they are relatively small and lean, the window between a perfect medium-rare and a dry, overcooked piece of meat is incredibly narrow. Understanding the variables of time, temperature, and thickness is the difference between a mediocre meal and a five-star dining experience.
Understanding Your Cuts and Thickness
Before you fire up the grill, you must identify which type of lamb chop you are cooking, as this dictates your total grilling time. There are three primary cuts you will encounter at the butcher:
- Rib Chops: Often called the “lollipops” of the lamb world, these are cut from the rib section and usually come with a long, cleaned bone. They are exceptionally tender and thin, meaning they cook very quickly.
- Loin Chops: These look like miniature T-bone steaks. They are meatier and typically thicker than rib chops, requiring a bit more time on the heat to reach the desired internal temperature.
- Shoulder Chops: These are more economical and contain more connective tissue. They are best when marinated to tenderize the muscle fibers and may require a slightly longer, more careful grilling process to ensure they aren’t tough.
Thickness is the most critical factor in timing. Most lamb chops are cut between 3/4 inch and 1 1/2 inches thick. A 3/4-inch rib chop may only need 3 minutes per side, while a thick 1 1/2-inch loin chop could take double that time.
Setting Up the Grill for Success
Whether you are using a gas grill or charcoal, heat management is vital. For lamb, you want a two-zone cooking setup. This means having one side of the grill set to high heat (direct heat) and the other side with no heat or very low heat (indirect heat).
On a gas grill, preheat all burners to 450°F to 500°F. Once the grates are hot, turn off one side of the burners. On a charcoal grill, pile the hot, ashed-over coals onto one side of the lower grate, leaving the other side empty. This setup allows you to sear the meat over the flames to get those iconic grill marks and then move it to the cooler side if the exterior is browning too fast while the interior is still raw.
The Definitive Guide to Grilling Times
While every grill behaves differently, you can use these general timelines as a starting point for 1-inch thick lamb chops cooked over medium-high heat (approximately 450°F).
- Rare: Grill for 2 to 3 minutes per side. Total time: 4 to 6 minutes.
- Medium-Rare: Grill for 3 to 4 minutes per side. Total time: 6 to 8 minutes.
- Medium: Grill for 4 to 5 minutes per side. Total time: 8 to 10 minutes.
- Well-Done: Grill for 6+ minutes per side. Total time: 12+ minutes.
If your chops are thinner (about 1/2 inch to 3/4 inch), reduce these times by about 1 minute per side. For double-cut chops (2 inches thick), you will likely need to sear them for 3 minutes per side and then move them to the indirect heat zone for an additional 5 to 8 minutes to finish cooking through.
Monitoring Internal Temperature
The only way to guarantee perfection is to use an instant-read meat thermometer. Timelines are estimates, but internal temperatures are facts. Insert the probe into the thickest part of the chop, avoiding the bone, as bone conducts heat differently and can give a false reading.
Pull the lamb off the grill when it is 5 degrees below your target temperature, as “carryover cooking” will occur while the meat rests.
- Rare: Pull at 120°F for a final temperature of 125°F.
- Medium-Rare: Pull at 130°F for a final temperature of 135°F.
- Medium: Pull at 140°F for a final temperature of 145°F.
- Well-Done: Pull at 155°F for a final temperature of 160°F.
Most chefs recommend medium-rare as the “sweet spot” for lamb. At 135°F, the fat has had enough heat to render and flavor the meat, but the proteins remain tender and juicy.
Prep Tips for Better Flavor
To get the most out of your grilling time, preparation is key. Remove your lamb chops from the refrigerator at least 30 minutes before grilling to let them come to room temperature. This ensures the center warms up more quickly on the grill, preventing the outside from burning before the inside is done.
Pat the meat dry with paper towels before seasoning. Moisture on the surface of the meat creates steam, which prevents a proper sear. A simple rub of olive oil, minced garlic, fresh rosemary, and kosher salt is a classic choice that complements the natural earthiness of the lamb without overpowering it.
The Importance of the Rest
Once the lamb reaches its pull temperature, transfer the chops to a warm plate or cutting board and tent them loosely with aluminum foil. Let them rest for at least 5 to 10 minutes. During this time, the muscle fibers, which tightened up under the intense heat of the grill, begin to relax. This allows the juices to redistribute throughout the meat. If you cut into a lamb chop immediately after it leaves the grill, all that delicious moisture will run out onto the plate, leaving you with a dry piece of meat.
FAQs
What is the best temperature to grill lamb chops?
The ideal grill temperature for lamb chops is medium-high heat, which is roughly between 450°F and 500°F. This high temperature allows for a quick sear that develops a flavorful crust (the Maillard reaction) without overcooking the delicate interior of the small chops.
How do I prevent flare-ups when grilling lamb?
Lamb chops often have a “fat cap” or a strip of fat along the edge. As this fat melts, it can drip onto the burners or coals and cause flames to jump up. To prevent this, trim excess fat to about 1/8 inch and keep a “cool zone” on your grill where you can move the meat if a flare-up occurs.
Should I grill lamb chops with the lid open or closed?
For thin chops (under 1 inch), you can grill with the lid open to keep a close eye on the sear. For thicker chops or loin chops that require more than 6 minutes of total time, closing the lid helps create an oven-like environment that cooks the meat more evenly throughout.
Can I grill frozen lamb chops?
It is highly recommended to fully thaw lamb chops in the refrigerator before grilling. Grilling from frozen will result in an unevenly cooked chop where the exterior is charred and dry while the center remains cold or raw.
How long should I marinate lamb chops before grilling?
If using a simple herb and oil rub, 30 minutes at room temperature is sufficient. If you are using a more acidic marinade with lemon juice or vinegar, aim for 2 to 4 hours in the refrigerator. Avoid marinating for more than 24 hours, as the acid can begin to break down the meat fibers and make them mushy.