While lamb is among the most popular meats in the world, it’s not as common in the US, which makes it daunting for a new backyard cook. We’re going to give you a crash course in creating the perfect grilled lamb chop.
- Prepare the Grill – Since lamb is best when medium rare, you’re going to want to cook with the lid open over high This will help you to get a great crust without overcooking the meat. Make sure you give the grill plenty of time to heat up, especially if you are working with charcoal.
- Trim the Fat – Yes, fat is flavor, but with lamb you are going to be relying on the marbled fat. The excess fat on the edges is just going to drip into the flames, and it could lead to the exterior of the meat burning.
- Season the Chop – Create a spice rub and sprinkle it evenly over the meat (no actual rubbing). Then, drizzle a little olive oil on the lamb. This will keep it from sticking to the grill and add an additional layer of fat and flavor.
- Grill the Lamb – For a one-inch chop, you’re going to want to cook the chop about 4 minutes on each side. If you are using a meat thermometer, 145 degrees indicates that the lamb is medium rare. If you want it medium, cook it to 155 degrees.
- Rest the Meat – The crust you have created on the lamb traps in all the delicious juices. If you cut into it too soon, you’ll lose all of that flavor to the plate or cutting board. 10-15 minutes should be sufficient.