Lamb chops are often considered the crown jewel of the grilling world. When handled correctly, they offer a rich, buttery flavor and a tender texture that beef simply cannot replicate. While many home cooks feel intimidated by lamb, fearing it might turn out gamey or overcooked, the barbecue is actually the perfect tool for unlocking its potential. The high heat of the grill creates a savory, caramelized crust while rendering the fat into a succulent treat. This guide will walk you through every nuance of selecting, seasoning, and grilling lamb chops to perfection.
Selecting the Right Cut for the Grill
Before you even light the charcoal or turn on the gas, the success of your meal depends on the quality and type of chop you buy. There are two primary cuts that excel on the barbecue: loin chops and rib chops.
Loin chops look like miniature T-bone steaks. They are thick, meaty, and contain both the loin and the tenderloin. Because they are typically thicker, they are more forgiving on the grill and are perfect for those who prefer a hearty, steak-like experience. Rib chops, often served as “lollipops” when the bone is cleaned (frenched), are more elegant and tender. They cook very quickly due to their smaller size and higher fat-to-meat ratio.
Regardless of the cut, look for meat that is fine-grained and a soft pinkish-red color. The fat should be firm, white, and not yellowed. If you can find grass-fed lamb, it often provides a more complex, earthy flavor, though grain-finished lamb tends to have more marbling and a milder taste.
Preparation and the Art of the Marinade
Lamb has a robust flavor profile that stands up well to bold seasonings. However, the first step in preparation is always to bring the meat to room temperature. Taking the chops out of the refrigerator 30 to 45 minutes before grilling ensures they cook evenly. If you put a cold chop on a hot grill, the outside will char before the center even begins to warm up.
Simple Seasoning vs. Marination
If you have high-quality lamb, a simple rub of kosher salt, cracked black pepper, and garlic powder is often enough. However, lamb is famous for its affinity with specific herbs and acids. A classic Mediterranean marinade includes:
- Extra virgin olive oil (to help with heat conduction)
- Fresh rosemary and thyme (minced finely)
- Crushed garlic cloves
- Lemon zest (avoid the juice until after cooking to prevent the meat from becoming mushy)
Rub the mixture into the chops and let them sit for at least an hour. If you use a marinade with heavy acidity or vinegar, limit the marination time to four hours, as the acid can begin to “cook” the delicate proteins and alter the texture.
Setting Up Your Barbecue for Success
Temperature control is the difference between a juicy chop and a dry one. You want to set up your grill for two-zone cooking. This means having a very hot area for searing and a cooler area for finishing the meat or managing flare-ups.
Charcoal Grills
Arrange your glowing coals on one side of the grill. This creates a direct heat zone for that beautiful crust and an indirect zone on the empty side. Aim for a surface temperature of about 450 degrees Fahrenheit over the coals.
Gas Grills
Turn one or two burners to high and leave the others on medium-low or off. This allows you to sear the chops over the high-heat burners and move them to the cooler side if they start to drip too much fat and cause flames.
The Grilling Process Step by Step
Once your grill is preheated and your chops are seasoned, it is time to cook. Lightly oil the grill grates using a folded paper towel dipped in vegetable oil to prevent sticking.
The Sear
Place the chops directly over the high heat. For rib chops, you only need about 2 to 3 minutes per side. For thicker loin chops, aim for 3 to 4 minutes per side. Do not move them once they touch the grate; let the heat build that brown crust, known as the Maillard reaction. If the fat starts to flare up, move the chops to the indirect heat zone momentarily until the flames subside.
Rendering the Fat Cap
One secret to professional-grade lamb chops is “standing” the chops. Using tongs, pick up the chops and hold them upright with the fat strip (the fat cap) pressed against the grill grates. Do this for about 60 seconds. This renders the tough fat into a crispy, flavorful golden strip that melts in your mouth.
Checking for Doneness
Lamb is best enjoyed medium-rare to medium. Because chops are small, they can go from perfect to overdone in a matter of seconds. Use an instant-read meat thermometer to ensure accuracy.
- Rare: 120 degrees Fahrenheit (Remove at 115 degrees Fahrenheit)
- Medium-Rare: 130 degrees Fahrenheit (Remove at 125 degrees Fahrenheit)
- Medium: 140 degrees Fahrenheit (Remove at 135 degrees Fahrenheit)
Always remove the meat when it is 5 degrees below your target temperature, as the internal heat will continue to rise during the resting phase.
The Importance of Resting
Never cut into a lamb chop immediately after removing it from the barbecue. Resting is a non-negotiable step. Place the chops on a warm plate and tent them loosely with aluminum foil. Let them rest for at least 5 to 8 minutes. This allows the muscle fibers to relax and reabsorb the juices. If you cut them too soon, all that delicious moisture will run out onto the plate, leaving you with dry meat.
Flavor Finishers and Serving
While the lamb rests, you can add a final touch of flavor. A squeeze of fresh lemon juice or a dollop of gremolata (a mix of parsley, garlic, and lemon zest) can brighten the richness of the meat. Alternatively, a traditional mint sauce or a balsamic glaze can provide a sweet-and-tangy contrast to the savory char of the barbecue.
Serve your lamb chops alongside grilled vegetables like asparagus or bell peppers, which can be cooked on the same grill while the meat rests. A side of couscous or roasted potatoes completes the meal, creating a high-end dining experience right in your backyard.
Frequently Asked Questions
Why do my lamb chops always catch fire on the grill?
Lamb chops, particularly the rib and loin cuts, have a high fat content. When this fat melts and drips onto the hot coals or burners, it causes flare-ups. To prevent this, trim excess fat so there is only about a quarter-inch layer. More importantly, use the two-zone cooking method described above. If a flare-up occurs, simply slide the chops to the cooler side of the grill until the flames die down.
Is it better to grill lamb chops with the bone in or out?
For the barbecue, bone-in is almost always superior. The bone acts as an insulator, helping the meat cook more evenly and stay moist. Furthermore, the marrow and tissues around the bone contribute significantly to the flavor profile of the chop. Plus, rib chops with the bone attached serve as a convenient “handle” for eating.
How do I get rid of the “gamey” taste in lamb?
The gamey flavor is often concentrated in the fat. If you find the flavor too strong, you can trim more of the external fat before grilling. Additionally, marinating the lamb in acidic ingredients like lemon juice, yogurt, or vinegar can help neutralize those strong notes. Using aromatic herbs like rosemary and garlic also complements and balances the natural earthiness of the meat.
Can I grill frozen lamb chops?
It is not recommended to grill lamb chops directly from the freezer. The exterior will burn before the interior reaches a safe or palatable temperature. For the best results, thaw them overnight in the refrigerator and then let them sit on the counter for 30 minutes to reach room temperature before they hit the grill.
What is the difference between a lamb chop and a lamb steak?
While the terms are sometimes used interchangeably, a lamb chop usually refers to a smaller cut taken from the rib, loin, or shoulder. A lamb steak is typically a larger, thicker slice taken from the leg. Steaks are meatier and may require a slightly longer cooking time at a slightly lower temperature to ensure they become tender throughout.