How Long To Grill Lamb Chops – Quick And Easy Recipe
The Different Cuts of Lamb
You may not be aware that there are three different kinds of lamb chops. Each one is delicious and unique. The rib chop is considered the king of all of the cuts of lamb. Rib chops are the equivalent of a thick, juicy ribeye steak. You can recognize a rib lamb chop by the thin, lengthy rib bone. This extends all the way from the little lollipop of the lamb. This type of lamb chop is extremely popular due to the tenderness and the richness of flavor.
This is also the most expensive cut of lamb there is. If you want to be able to eat your lamb all the way to the bone, request an un-frenched lamb chop from your butcher. This kind of chop has not had the last couple of inches of fat and meat trimmed off. The best way to cook rib chops is medium-rare at about 130 degrees Fahrenheit. You will need to let your chops sit for around five minutes before you serve them.
The next cut of lamb is called a loin chop. This cut comes from between the leg and the ribs of the lamb. This chop is the equivalent of a T-bone or a porterhouse steak. You will find a loin chop has a lot more meat than a rib chop. Although the meat is not quite as tender as a rib chop, loin chops are flavorful and absolutely delicious. You can purchase this type of lamb chop much less expensively than rib chops. You should cook loin chops at 130 degrees Fahrenheit until they are medium-rare. Let them rest before you serve your meal.
The last type of lamb chop is called a shoulder chop. Not only are shoulder chops the least expensive of all lamb chops, but they are also favored by many. As the name implies, this type of chop comes from the shoulder of the lamb. They do not have quite the tenderness of a loin chop or a rib chop but the flavor is significantly bolder. You may prefer loin chops for this reason.
Shoulder lamb chops are much bigger in size than either loin or rib chops. The muscle structure is also tougher. You can tenderize the meat by cooking them using a lower heat for a longer period of time. The best way to break down the toughness of the muscle fibers is by using a marinade, rub or brine. This will ensure your lamb chops are tender, juicy and delicious.
There are a lot of different ways to cook any cut of lamb chops. The most common cooking methods use dry heat. This includes roasting, broiling, pan-frying, grilling, rotisserie and sautéing.
Pro Tips: There are three important things to remember before you go to your butcher to purchase your lamb chops. Always get the thickest cut of meat you can. This is because the meat on loin and rib chops is fairly small. The ideal thickness is one and one-half inches. The extra meat is not only tasty, but it will also help ensure you do not overcook your lamb.
You may have heard the phrase salt and sit. Just like steaks, you need to salt your lamb chops. Before you start cooking, your chops should be at room temperature. If you use loin or rib chops, they need to remain in your brine for between twenty and thirty minutes. Shoulder chops will require thirty to forty minutes. This will make certain your chops cook evenly. When you pre-salt your lamb chops, the brine will add more flavor while tenderizing your meat.
You need to get past any fears you have about lamb. If you really like the taste, take a chance and purchase your lamb chops from an animal that is a little older. We have no idea why, but mutton has an extremely negative connotation in the United States. You will discover a more mature lamb has more developed fat and marbling in addition to better flavor. Once you give it a try, you may find you prefer the taste of a more mature animal.
Preparing Your Grilled Lamb Shoulder Chops
For this lamb recipe, we recommend using lamb shoulder chops because they are so much meatier. You can purchase you chops in the grocery store already cut. We recommend purchasing a lamb rib roast. You will save money by cutting them into individual chops. Just use a very sharp knife. We believe this is the best way to get the freshest lamb chops possible. Pro Tip: Purchase a lamb roast with meaty, round ends and straight bones.
If you prefer your lamb chops cooked until they are medium-rare, you will need to grill them for three to four minutes on each side. The internal temperature needs to reach 135 degrees Fahrenheit. For juicier meat, let your chops sit for about ten minutes before you serve them.
The flavor of lamb chops is delicious all by themselves. You will not need to use a lot of seasoning. You can use a lamb marinade for BBQ or just a little pepper, salt and olive oil. We recommend adding some rosemary and garlic as well because they will enhance the flavor of your lamb chops. Pro Tip: Add some fresh oregano or thyme to really bring out the flavor of your lamb chops. You will need:
- Eight lamb chops (one and one-quarter to one and one-half inches thick)
- Two tablespoons chopped fresh rosemary (do not use dried rosemary as a substitute)
- Black pepper (season to taste)
- One teaspoon kosher salt
- Three tablespoons olive oil
- Three cloves garlic (minced)
If you have ever wondered how to grill lamb chops, the secret is in the preparation. Since you will be grilling your lamb chops, begin by trimming away the excess fat. This is around the edges of your chops. This fat will not add any flavor while you are grilling. Trimming the fat also decreases oily flareups. The flavor of your meat comes from all of the marbling.
Clean your meat, then rinse it off. Use paper towels to pat your pork chops dry. Use a brush with your olive oil on both sides of your lamb chops. Sprinkle your meat with your pepper, salt and rosemary. Keep your lamb chops out of the refrigerator for approximately thirty minutes or until they have reached room temperature.
The next step is preparing your grill. You will be cooking your lamb on direct high heat with the lid open. You need to let your gas grill heat up before you start grilling. This can be accomplished by leaving your lid closed for about ten or fifteen minutes. This will give your grates enough time to get hot for more radiant heat. You will also have nice grill marks on your lamb chops.
If you have a charcoal grill, your coals need to be started in your chimney before being spread out for the creation of three zones. These are no coals, one coal layer and two coal layers. Once your lamb chops have reached room temperature and your grill is ready, use a paper towel with either peanut or vegetable oil and carefully oil the grates on your grill.
Place your lamb chops on your grill. You will be grilling with your lid open over high heat. If you experience any flare-ups, move your lamb chops to another area of your grill until the flames are gone. Wait four minutes, then turn over your lamb chops. Cook for an additional four or five minutes. Your actual cooking time will vary according to your grill temperature, the thickness of your lamb chops and the outside temperature.
Pro Tip: Use an instant-read thermometer. Medium is an internal temperature of 145 degrees Fahrenheit. Take your meat off of your grill and cover it with aluminum foil. Let it sit for five minutes. Now serve your grilled lamb shoulder chops and enjoy.
The Best Side Dishes and Drinks to Serve with Your Lamb Chops
If you want to serve drinks with your lamb chops, stick with scotch, tequila, vodka, red wine or beer. There are a wide range of side dishes excellent for serving with your meal. This includes:
- Creamy spinach with dill
- Roasted butternut squash with parsley and garlic
- White bean hummus
- Homemade pita bread
- Roasted broccoli with ginger and sesame
- Spinach salad
- Tangy cucumber salad
- Zesty green beans
- Mustard and honey Brussels sprouts
- Roasted courgettes with lemon
- Herb-roasted rolls
- Peas with pancetta
- Traditional arugula salad
- Tabouli salad
- Simple skillet kale with garlic and lemon
- Baba Ganoush
- Clementine carrots with roasted garlic
- Crispy Brussels sprouts with honey and balsamic
- Fattoush salad
- Asparagus with pepper and lemon
- Greek salad with tzatziki
- Roasted baby leeks topped with oak-smoked bacon croutons
Your Delicious Grilled Lamb Shoulder Chops
Once you have experienced the dive taste of these lamb chops, you will make them over and over. Our recipe is easy and simple. Make certain you purchase good quality meat and follow our pro tips for the best possible results.
Frequently Asked Questions
What temperature do you grill lamb chops?
Lamb is one of those meats that most people prefer cooked to rare to medium rare. It has very little fat, so it can dry out easily and it will definitely be chewy when cooked to well-done temperatures. Use an instant read meat thermometer to check for doneness. The USDA ‘s safe temperature for cooking lamb is 145 degrees Fahrenheit, but lamb chops are rare at 120 degrees, medium-rare at 125 degrees, and medium at 130 degrees.
How long do you grill lamb chops?
Depending on how thick your chops are and your desired level of doneness, lamb can take anywhere from three to six minutes a side. Most one to two inch lamb chops will take four minutes a side, but it’s best to use a meat thermometer to know when they’re finished cooking.
Can you get sick from undercooked lamb chops?
Most people like a little pink in their lamb chops because they prefer it on the rare or medium-rare side. At a medium-rare temperature of 125 degrees Fahrenheit, there will still be some pink in the lamb chops. Salmonella does exist in lamb, although it’s rare because most bacteria lives on the outside of the steak. To err on the side of safety, the USDA recommends continuing to cook lamb to 145 degrees.
What is the difference between rack of lamb and lamb chops?
Rack of lamb and lamb chops are very similar, but the way they’re cut determines which is which. The rack of lamb contains multiple lamb chops, as it is a portion of the rib section. The individual lamb chops are cut from the rack and usually contain a bone.
How many types of lamb chops are there?
There are three types of lamb chops. The first is the rib chop, which is similar to a ribeye steak from a beef. They contain high-quality meat and a long bone from the rib. The second is the loin chop, which is like a T-bone steak. It has more meat than the rib chop, but it’s slightly less tender. Finally, the shoulder chop contains tougher meat, but many people find it to be the most flavorful.