Grilled Lamb Chops
Grilled Lamb Chops
Lamb chops are wonderful meat that only needs a simple set of seasoning before being grilled. This recipe uses a rosemary based homemade rub.
Lamb chops, similar to steaks, need to be cooked to a preferred doneness. The method in the recipe is a simple timing one but you can adjust based on the heat of your grill, the thickness of the lamb, or starting temperature, all which can impact how long it takes to cook which is why a thermometer is so important in the process.
The lamb goes great with grilled vegetables
8 lamb chops
1 tablespoon garlic powder
1 tablespoon dried rosemary
1 tablespoon sea salt
1 tablespoon cracked black pepper
Trim the lamb chops as or if necessary.
Combine the garlic powder, dried rosemary, sea salt, and black pepper to create a rub.
Layout all the lamb chops and drizzle with oil then rub it evenly over the meat. Sprinkle with rosemary rub previously made. Wrap the lamb chops in plastic wrap and chill for at least one hour up to overnight.
Remove the lamb chops from chilling and place next to the grill. While heating the grill this will also bring the meat to room temperature quicker.
When the grill is at a medium cooking temperature rub the grill grated down with oil.
Add the lamb chops to the grill, close the lid on the grill. Cook for 4 minutes.
Turn the lamb chops then close the lid and cook for an additional 4 minutes. Check the doneness with a temperature gauge. The lamb chops should be removed when the temperature is 5 degrees below your target temperature, as there will be carry-over cooking after being removed.
Tip: Target doneness temperatures are…
– Rare: 115 to 120 degrees F |46 to 49 degrees C
– Medium-rare: 120 to 125 degrees F | 49 degrees to 52 degrees C
– Medium: 130 to 135 degrees F | 45 to 57 degrees C
– Medium-well: 140 to 145 degrees F | 60 to 63 degrees C
– Well-done: 150 to 155 degrees F | 66 to 69 degrees C