Grilling lamb chops is a classic way to enjoy the rich taste of lamb, but getting them juicy and tender every time is a challenge many face. You might have experienced chops that end up dry, tough, or lacking flavour despite your best efforts. The truth is, grilling lamb chops requires more than just heat and timing; it demands understanding your cut, preparation, and grill management.
This guide dives deep into the art of grilling lamb chops. From selecting the right cut to mastering the grill setup and seasoning, we’ll cover every step with hyperspecific detail. We’ll also identify common issues and explain how to avoid them, helping you achieve restaurant-quality results at home or at your next BBQ.
For those serious about lamb chops and seeking quality meat, start with Gingin Beef, your trusted supplier for fresh, well-cut lamb in Perth.
Types of Lamb Chops: Knowing Your Cut
Before you light the grill, it’s important to know the different lamb chops you can grill and how they behave.
Rib Chops
Rib chops come from the rib section, with a small bone and a good layer of fat on one side. They tend to be smaller and cook quickly, making them ideal for fast grilling. The fat on the edge helps keep the meat moist, but they can dry out if overcooked.
Loin Chops
Loin chops are larger and resemble mini T-bone steaks, featuring two different muscles separated by a bone. They have a bit more muscle and fat, which adds flavour and moisture. Loin chops require a slightly longer cooking time than rib chops.
Shoulder Chops
Cut from the shoulder, these chops have more connective tissue and tend to be tougher if cooked quickly. They’re better suited to slow cooking but can be grilled with proper preparation, such as marinating or pounding.
Selecting the Best Lamb Chops for Grilling
When shopping, look for these qualities:
- Even thickness: Ensures uniform cooking, preventing some parts from overcooking while others remain underdone.
- Good marbling: Small streaks of fat inside the muscle add flavour and juiciness.
- Fat cap: A thin layer of fat on the edge helps baste the meat while grilling.
- Freshness: Choose chops with a firm texture and fresh smell — avoid those with discolouration or off-odours.
Preparing Lamb Chops for the Grill
Proper prep can make the difference between juicy chops and dry, tough meat.
Trimming
Trim excess fat beyond about 3mm, as too much fat causes flare-ups and uneven cooking. However, keep a thin fat layer for moisture and flavour.
Scoring the Fat
Score the fat cap with shallow cuts, about 1cm apart, without cutting into the meat. This helps fat render evenly and prevents the chop from curling on the grill.
Seasoning
There are two main approaches:
- Dry Rub: Mix herbs like rosemary, thyme, garlic powder, and pepper with salt and rub onto the chops. Dry rubs create a crust and deepen flavour without softening the meat.
- Marinating: Use olive oil, lemon juice, garlic, and herbs for up to 2 hours. Marinating tenderises but can overpower natural lamb flavour if left too long or too acidic.
Salt the chops about 15 minutes before grilling to allow it to penetrate and help form a crust.
Bringing to Room Temperature
Remove lamb chops from the fridge 20-30 minutes before cooking to ensure even grilling. Cold meat cooks unevenly and can cause the outer parts to overcook while the centre stays underdone.
Setting Up the Grill: Heat Zones and Prep
Successful grilling depends on good heat management.
Creating Two Heat Zones
Set your grill with a direct high heat zone for searing and an indirect lower heat zone for finishing cooking without burning.
- Gas grill: Turn on one side to high and the other side to low or off.
- Charcoal grill: Push hot coals to one side, leaving the other side cooler.
Cleaning and Oiling Grates
Clean the grill grates thoroughly before cooking to prevent sticking. Lightly oil the grates or brush the lamb chops with oil to further reduce sticking and promote good grill marks.
Step-by-Step Grilled Lamb Chops
Let’s break down the cooking method for you into steps:
Preheat Your Grill
Aim for medium-high heat, roughly 200°C to 230°C. A hot grill sears chops quickly, locking in juices.
Season Just Before Grilling
Add salt and pepper immediately before placing chops on the grill. Salt earlier if dry-rubbing, but avoid salting too early if marinating, as it can draw out moisture.
Searing on Direct Heat
Place chops on the hot direct heat zone. Sear for 2-3 minutes per side, depending on thickness. Don’t move them too early; let a crust form to make flipping easier and prevent sticking.
Move to Indirect Heat to Finish
Transfer chops to the cooler side of the grill to finish cooking through without burning. Close the lid to keep heat consistent.
Use a Meat Thermometer
Insert a probe thermometer into the thickest part (away from bone) to monitor internal temperature:
- Medium rare: 57°C
- Medium: 63°C
- Well done: 70°C (not recommended for tenderness)
How Long to Grill Lamb Chops
There’s a perfect time to get the desired result of your Lamb chops:
Thickness Matters
- 1.5 to 2cm chops: 6-8 minutes total (2-3 minutes per side sear + 2-4 minutes indirect finish).
- Thicker cuts: 10-12 minutes total, using two-zone method for even cooking.
Bone-in vs. Boneless
Bone-in chops take slightly longer, as bones conduct heat differently. Use indirect heat longer for bone-in.
Avoiding Common Grilling Mistakes
You might not realise it, but these things actually affect the outcome of your grilled meat:
Overcooking
Lamb chops cook fast and become dry quickly. Remove from heat 2-3°C below the target temperature and rest; residual heat will finish cooking.
Excessive Flipping
Flip chops only once or twice. Too many flips prevent proper crust formation and disrupt even cooking.
Not Resting the Meat
Resting for 5-10 minutes under foil allows juices to redistribute. Serving immediately after grilling causes juices to run out, drying the meat.
Using Constant High Heat
High heat is for searing only. Finish cooking at a lower heat to avoid a burnt exterior and a raw centre.
Advanced Grilling Tips for Juicy Lamb Recipes
Want your lamb to be mouth-watering? Follow these few tips:
Basting
Brush chops with garlic butter, herb oil, or your preferred sauce during the last minutes on indirect heat or while resting to add moisture and flavour.
Resting Under Foil Tents
Cover chops loosely with foil during resting. Foil traps steam and keeps chops warm without steaming the crust.
Smoking with Wood Chips
Add soaked wood chips to your charcoal or smoker box for gas grills to introduce subtle smoke flavour. Good wood choices for lamb include apple, cherry, or hickory.
Seasoning, Timin,g and Techniques
- Salt chops 15 minutes before grilling or several hours ahead for dry rubs.
- Avoid salting too early when marinating to prevent moisture loss.
- Use fresh herbs and aromatics in marinades or rubs to complement lamb’s natural flavour.
Pairing Lamb Chops with Sides and Sauces
Acidity cuts through lamb’s richness, making it ideal to serve with:
- Mint sauce or jelly
- Tzatziki (yogurt, cucumber, and garlic dip)
- Chimichurri (parsley, garlic, vinegar, oil)
- Lemon-herb salads or grilled vegetables
Conclusion: Take Your Lamb Chops from Good to Great
Grilling lamb chops perfectly every time is a skill that blends understanding your cut, grill, and timing. By mastering the techniques outlined here, from prep and seasoning to heat management and resting, you can turn out chops that are juicy, tender, and full of flavour every time.
For fresh, quality lamb chops and personalised grilling advice, reach out to Gingin Beef. Their team provides expert support and top cuts for all your BBQ needs.
Visit Gingin Beef today to source premium lamb and get started on your next successful grill.
FAQs
1. How do I know when lamb chops are cooked perfectly?
Use a meat thermometer. Medium rare is 57°C internal temperature. Remove chops at least 2°C before the target to rest and finish cooking.
2. Can I grill frozen lamb chops?
It’s not recommended. Thaw chops fully to ensure even cooking and to prevent dry outer meat with an undercooked centre.
3. What’s the best marinade for lamb chops?
Simple olive oil, lemon juice, garlic, rosemary, salt, and pepper work well. Avoid acidic marinades longer than 2 hours as they break down meat's texture.
4. Should I grill with the bone in or boneless?
Bone-in chops take longer but add flavour and retain moisture. Boneless chops cook faster and are easier to handle on the grill.
5. How do I prevent flare-ups when grilling lamb chops?
Trim excess fat, avoid dripping marinades, and keep a spray bottle handy to manage flames. Cook over indirect heat once seared.