How To Cook Lamb Chops Deliciously Every Time!

​Lamb rib chops or lamb loin chops are preferred because of their smooth flavor and tender meatiness, but shoulder chops are an acceptable alternative. Lamb can be expensive, and shoulder chops are one of the more affordable cuts. Shoulder chops do tend to have more fat which gives a great flavor profile but can also make the meat tough.

I prefer lamb loin chops because they are the most flavorful and also the leanest, but shoulder chops can be very good as well. If you do use shoulder chops, it's important to note that they won't take quite as long to cook because of their higher fat content.

Another optional ingredient is cayenne pepper. You would probably only want to use a small pinch of it but it can give the lamb chops some nice heat. I would recommend first making the lamb chops without the cayenne and just stick to the classic flavors with rosemary, salt, and pepper.

After that, feel free to experiment by adding a little cayenne or any other spices that strike your fancy. I like a little fresh minced garlic. You don't want to be too heavy-handed with spices when it comes to lamb, though, as you'll risk obscuring the inherent flavor of the meat itself.

I don't think a marinade is really necessary since the salt brine method has the same end effect, but you can try a simple marinade. Just mix vinegar, olive oil, a little salt, and some garlic and let your lamb chops soak in that for least a few hours. With most marinades, I find that you get the most bang for your buck with overnight marination.

Then again, I don't think you really need to use a marinade at all for deliciously grilled lamb chops. If you're a marinade person, though, go for it. You can experiment with different flavors for your marinade as well. Here is a simple delicious marinade to go with any meat:

Step-By-Step Instructions for Perfect Lamb Chops

1. Select your lamb chops.

If you can, be picky about the chops you buy. Thicker is better with lamb chops. I like them to be around 1.5-inches thick, but try to find chops that are at least 1-inch thick. Ideally, your chops should all be of pretty uniform thickness to ensure they all cook evenly. A thicker cut of chop helps you reach that consistent level of quality each time you grill. A thinner chop is much harder to grill to perfection.

2. Trim the fat.

​With a sharp kitchen knife, trim off any extra fat around the edges of the chops. You want to keep the fat on the inside of the chop since it is key to that great lamb flavor. The extra fat on the outside edges doesn't add much to that flavor profile and will just lead to flare-ups on the grill so it's best to get rid of it.

3. Salt and Rest.

​This step is key to getting the most flavorful and most tender chops. Salt each chop with a pinch of salt. Then, let the salted chops rest for at least 30-45 minutes. Salt and rest act as a kind of brine. The salt starts to draw out some of the liquid from the lamb. As the salt dissolves in this liquid, it starts to break down the muscle content of the chop. You can add other ingredients to your taste, like garlic cloves, lemon juice, red pepper or fresh thyme.

The brine will permeate throughout the meat. By the end of the 30-45 minute period of rest, the chop is ideally prepared. It will be juicy, tender, and offer a high concentration of intense, delicious flavor.

4. Prepare the Grill.

While your salted chops are resting, get your grill ready to go. You want to have two different zones of heat in your grill, a high heat hot zone, and a lower heat cool zone. This lets you get that great grilled sear but also the tenderness of a slower roast. Make sure to clean the grill off well with your grill brush. Carefully oil the grill grate with a little olive oil.

5. Season the Lamb Chops.

You've already salted your chops so now it's just time to add the oil and other flavors. Brush both sides of the chops with oil and then sprinkle on some pepper and chopped rosemary.