I have a healthy respect for lamb. It is absolutely delicious and can be made in so many different ways. Here’s something you should know: I love lamb chops and grilling. This combination has naturally led me to share the process of grilling lamb chops in this fast recipe. It’s incredibly easy and results in a super flavorful meal. Let’s check it out.
This grilled lamb chops recipe is: Gluten Free, Paleo, Low Carb and Finger Lickin’ Good.
I never really ate much lamb as a kid. It always smelled and tasted too “gamey” for me… and it was served with that unnaturally green, fake tasting mint jelly. Yuck. Well, that’s not what we are going to make today. No, this recipe is light, delicious and incredibly easy to make.
For this recipe, I have chosen not to use “Frenched” chops. You certainly may use them, but I like how the meat and fat around the bone get crispy and add so much flavor. You could even use lamb cutlets if you want, which are lamb chops where the butcher just cuts through the bone rather than between them. Typically they are a cheaper cut of meat, but have the same delicious outcome.
The way I see it is this: for the grill it doesn’t really matter much which cut you use so long as it comes from the rack. Cuts coming from areas other than the rack need a different preparation and typically take longer to cook.
Seasoning Lamb Chops
I follow a pretty straightforward thought process when it comes to lamb: simple is better. Lamb, like almost all proteins, loves salt and pepper. From there, it is your choice what to do. Here are some really delicious lamb seasoning combinations:
- Shallots + Rosemary + Salt + Pepper
- Lemon + Fresh Mint + Salt + Pepper
- Cayenne + Cumin + Salt + Pepper
- Ground Mustard + Oregano + Salt + Pepper
- Onion Powder + Garlic Powder + Salt + Pepper
Those are just a few alternates to this recipe you might want to try. For me, I love herbs de provence. This spice mixture has thyme, rosemary, basil, oregano and savory. Some variations have lavender included, but I do not use that blend. For me, the lavender takes over and I’m not a huge fan of eating flowers.
Wine Pairing with Lamb Chops
My suggestion for the perfect pairing is simple: find some whole grain Dijon and a big red wine bursting with fruit and tannins.
Dijon Mustard: You’ll find that dijon mustard is the perfect sauce to dip these grilled lamb chops into time and again. The spice and vinegar enhance the flavors of the lamb so nicely. It’s absolutely fantastic. If you are making lamb with mint and lemon, I would probably not use the dijon mustard side. Maybe a lemon yogurt sauce might go well with that pairing.
Red Wine: I’m a fan of big, bold reds with lamb. Some people in my family would say that an well balanced Italian red might work better. Here’s the thing… grilled lamb chops have lots of flavor. Let’s meet it head on with big fruit and nice tannins. You’re going to need those tannins to cut through the fat to keep coming back for more.
QUICK COOKING TIPS FOR LAMB CHOPS
When you are grilling lamb chops, make sure you keep an eye on them. Here’s why:
- Lamb chops invite grill flare ups! I like the taste of the grill, but the smoke from a grease flare-up really doesn’t taste great on the lamb. I keep a bottle of water with a squirt top next to the grill to tame the flame.
- Depending on the thickness, different chops are going to finish cooking faster than others. Move the cooked chops to a cool area on the grill or to the warming rack so they don’t overcook.
- Speaking of overcooking, lamb tends to go from perfect to overcooked in no-time-flat. When the lamb is medium rare, take it off the grill. It will continue to cook while it rests…resulting in perfectly pink lamb chops.
Ok. So we have covered a lot of ground… now let’s get to the grill and get cooking.
Grilling Lamb Chops
- 10 Lamb Chops
- 2 tbsp Herbs de Provence
- 2 tbsp Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Fresh Cracked Pepper
- Make sure that the lamb is brought to room temperature about an hour before grilling. When it is at room temperature, preheat your grill on high heat.
- As your grill is heating, evenly distribute half of the salt, pepper and herbs de provence over the lamb chops. Spray some olive oil on them, flip and repeat.
- Add the chops to the grill and close the lid. Cook for 2 minutes (approximation based on your grill's heat output), flip and cook for 2 more. Repeat two more times. Remove from the grill once the meat is cooked to medium rare or your preferred temperature.
- Cover the lamb chops with foil and allow to rest for 5 to 10 minutes. Serve hot and happy eating!
- If you have thicker lamb chops, increase the cooking time. Thinner chops or a very hot grill, decrease the cooking time just a bit.
- If you have flare ups on the grill, keep a spray bottle near to tame the flame.
- Always check the temperature with a thermometer to ensure your chops are cooked through!
Final thoughts on Grilling Lamb Chops:
If I was more musically inclined, I might write an ode for grilling lamb chops. When I eat these chops, I get the uncontrollable urge to sing. It’s weird… I know. But, food is cool like that too.
Take a look at some great side dish recipes to go along with this yummy grilled lamb. Transport yourself to Provence with grilled lamb chops and my Rustic Provencal Ratatouille Dish or enjoy them with some Sauteed Zucchini with Thyme. If you’re looking for something with more substance, these Sinfully Delicious Smashed Potatoes might just be the ticket.
Here’s my parting question: does food ever make you feel incredible? I hope you enjoy this recipe and happy eating!