Grilled Lamb Chops

Growing up Serbian, lamb on the spit fire was a cherished tradition. The aroma of grilling lamb would fill the air, bringing back fond memories of family gatherings and delicious meals. This Grilled Lamb Chops recipe captures that nostalgic flavor, bringing a taste of my childhood to your table.

Why You Should Make Grilled Lamb Chops

• Delicious Flavor: Perfectly seasoned and marinated for maximum taste.
• Versatile: This easy lamb recipe pairs well with a variety of sides and garnishes.
• Healthy Option: Lamb is a protein-rich dish with fresh herbs and lemon.

What Does Lamb Taste Like?

Lamb has a distinct flavor that is often described as rich, savory, and slightly gamey. The taste can vary depending on the cut and preparation, with some cuts being more tender and mild, while others have a stronger, more pronounced flavor.

The meat is typically tender and juicy, especially when cooked properly. The gamey taste is more pronounced in older lambs (mutton), and is less noticeable in younger, milder lamb cuts.

Do You Have to Marinate the Lamb Chops?

Marinating lamb is not strictly necessary, but it is highly recommended. Marinating can enhance the flavor, tenderize the meat and add moisture, resulting in a more delicious and juicy final dish.

If you’re short on time, even a quick 30-minute marinade can make a noticeable difference. Alternatively, marinating overnight can save time the next day, while ensuring the lamb is fully infused with flavor.

How to Cut Lamb Chops from a Rack

1. Place the lamb rack on a cutting board with the fat side facing up. Trim any excess fat, if desired.
2. Feel along the top of the lamb rack to locate the bones. You’ll notice the ribs running down the length of the rack.
3. Identify the gaps between each rib bone. These are where you’ll make your cuts.
4. With a sharp knife, carefully cut between the bones, following the natural lines. Start at one end of the rack and work your way to the other end.
5. Ensure your cuts are straight and even to create uniform chops. If needed, trim any remaining fat or sinew from each chop.
6. Continue cutting until all chops are separated from the rack.

How to Make Grilled Lamb Chops

1. Cut the lamb rack into chops.
2. Add to a bowl, along with the marinade ingredients. Toss to coat and marinate for 30-45 minutes (or longer in the fridge).
3. Preheat grill to 425°-450°.
4. Sear chops for about 3 minutes per side for medium-rare.
5. Add to a serving platter and give a squeeze lemon juice.

For the best texture and flavor, many chefs recommend serving lamb at medium-rare to medium. Use a meat thermometer to ensure accurate cooking and allow the lamb to rest for a few minutes after grilling to redistribute the juices.

The best internal temperature for serving lamb depends on your preferred level of doneness:

• Medium-Rare: 135°F (57°C) – The lamb will be pink and slightly juicy in the center. This is often recommended for tender cuts like lamb chops.
• Medium: 145°F (63°C) – The lamb will be mostly pink but slightly firmer and less juicy.
• Medium-Well: 155°F (68°C) – The lamb will have a slight pink center but will be mostly cooked through.
• Well-Done: 160°F (71°C) – The lamb will be fully cooked with no pink remaining.

Alternative to Grilling

Heat a large cast iron or grill pan over medium-high heat. Add a high-heat cooking oil and allow to shimmer. Place the chops, without overcrowding the pan. Sear for about 3 minutes per side for medium-rare.

Serving and Storing Leftover Lamb Chops

Serving

• Garnish with fresh chopped parsley.
• Accompany with lemon wedges and whole green onions.
• Pair with roasted vegetables, a light salad or homemade pita bread.
• Serve with:
  • Creamy Homemade Mashed Potatoes
  • Roasted Potato Salad
  • Lemon Rice
  • Almond Rice Pilaf
  • Dauphinoise Potatoes

Storing Leftovers

• Place leftover lamb chops in an airtight container.
• Refrigerate for up to 3 days.
• Reheat in the oven or stovetop, at a low temperature, to avoid drying out.

More Lamb Recipes to Love

• Ground Lamb Cabbage Rolls
• Lamb Meatball Mediterranean Salad
• Moroccan Lamb Tagine with Apricots
• Kofta Kabobs with Labne Tzatziki

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GET TO KNOW ME!

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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