Description

This Grilled Lamb Chops recipe combines high-heat cooking with precise temperature management to achieve an unmatched flavor profile, making it perfect for any weeknight meal. The process involves understanding protein chemistry and the science of searing.

Ingredients

Scale

8 pieces Lamb Loin or Rib Chops
1.5 teaspoons Kosher Salt
1 teaspoon Coarse Black Pepper
2 tablespoons Fresh Rosemary, minced
3 cloves Fresh Garlic, minced
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Zest

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Instructions

Remove lamb chops from the refrigerator 30 to 45 minutes before cooking
Pat chops dry with a paper towel
Rub the olive oil, garlic, rosemary, and lemon zest onto the chops and apply kosher salt
Preheat grill to high heat (450°F to 500°F) and clean the grates
Sear the chops on direct heat for 3 to 4 minutes per side
Use an instant-read thermometer to check for medium-rare at 130°F
Let the chops rest for 5 to 10 minutes before serving

Notes

For a lower-sodium option, replace half the salt with lemon juice added at the end.

Use venison steaks or mutton chops if lamb is not available.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 2 chops
Calories: 340 kcal
Sugar: 0g
Sodium: 420mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 32g
Cholesterol: 95mg