Mastering Lamb Chops On The Bbq: A Quick Guide

Lamb chops are a barbecue favourite because they're quick and easy to cook, and can be eaten with your hands. They come from a prime area of the lamb, so they're more expensive than tougher cuts like lamb shank, but the tender meat is worth the price tag as it's much easier to prepare. To barbecue lamb chops, you'll want to ensure your barbecue is very hot, and that the chops are at room temperature before cooking. Brush the chops with olive oil, and season with salt and pepper. Place the chops on the hottest part of the barbecue and cook for a few minutes on each side for medium-rare, or a little longer if you like your meat well done.

How to Cook Lamb Chops on a BBQ

Trimming the fat

When trimming the fat, use a sharp knife to carefully cut away the excess. You can also ask your butcher to trim the chops for you, ensuring they are ready to go when you get them home. Once trimmed, rinse and pat the chops dry. Then, brush both sides with olive oil and season with salt, pepper, and dried rosemary. You can also try other seasonings, such as coriander, cumin, or mustard, to add extra flavour to the meat.

After seasoning, let the lamb chops come to room temperature for about 30 minutes to an hour before placing them on the barbecue. This will ensure more even cooking. When you're ready to cook, make sure your barbecue is very hot, and cook the chops on the hottest part of the grill for a few minutes on each side for medium-rare. If you prefer your meat more well done, simply leave it on the barbecue for a little longer.

In summary, trimming the fat from lamb chops is important to reduce flare-ups on the barbecue and ensure a better cooking experience. By following these simple steps and allowing your meat to come to room temperature before cooking, you'll be well on your way to barbecue success with juicy, tender lamb chops.

Marinating the meat

Next, you can choose to add your preferred herbs and spices. A simple combination of dried rosemary, salt and pepper can be very effective. Alternatively, you could try a mixture of coriander, cumin seeds, olive oil, turmeric powder, minced garlic and minced ginger, made into a paste and left to marinate overnight. Another option is to mix vinegar, salt, pepper, garlic, onion and olive oil in a large resealable bag, add the lamb, and marinate in the refrigerator for 2 hours.

Once you have applied your chosen marinade, leave the lamb chops out of the refrigerator for about 30 minutes to an hour to come up to room temperature before grilling.

Preparing the grill

Firstly, decide if you are using a gas grill or charcoal. For a gas grill, let the grill heat up with the lid closed for 10 to 15 minutes. This will get the grates hot, creating those sought-after grill marks and adding to the radiant heat. If you are using charcoal, a great method is to use a chimney to start your coals, and then spread them out to create three distinct zones: no coals, one layer of coals, and two layers of coals. This gives you different heat zones to work with, allowing you to move the chops to a cooler area if flare-ups occur.

Once your grill is heated, it's time to oil the grates. Use a paper towel or brush and dab or brush it with vegetable oil. Peanut oil works great for this. This step is important as it will help prevent the lamb chops from sticking to the grill.

If you are using a gas grill, make sure to preheat it with the lid closed. This will ensure the grill reaches the desired temperature and create an even cooking surface. Keep the lid open when grilling the chops to allow excess heat to escape and prevent flare-ups.

Now your grill is ready for cooking! Place the lamb chops on the hottest part of the grill and cook for a few minutes on each side, depending on your desired doneness. For medium-rare chops, grill for 3 to 4 minutes per side. If you prefer your meat well done, simply increase the cooking time.

Remember, the key to successful grilling is maintaining consistent heat and creating a clean, well-oiled cooking surface. By following these steps, you'll be well on your way to becoming a grill master!

Cooking the lamb chops

Firstly, trim the excess fat from the edges of the chops. This will help to reduce flare-ups when grilling and won't add any flavour to the meat. Pat the chops dry and brush both sides with olive oil. Sprinkle salt and pepper over the chops, and dried rosemary if you have it. Leave the chops uncovered at room temperature for about half an hour before grilling.

Prepare your grill with an open lid on direct high heat. If using a gas grill, heat it up with the lid closed for 10 to 15 minutes. If you're using charcoal, start the coals in a chimney, then spread them out to create three zones: no coals, one layer of coals, and two layers of coals. Oil the grates with a paper towel dipped in vegetable oil.

Place the lamb chops on the hottest part of the grill and cook over high heat with the lid open. If flare-ups occur, move the chops to a cooler part of the grill until the flames die down. For medium-rare chops, grill for about 3 to 4 minutes on each side. If you prefer your meat more well done, simply cook for a little longer. To check the internal temperature, use an instant-read thermometer—the thickest part of the chop should read 135°F (57°C) for medium-rare.

Remove the chops from the grill and let them rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring juicy and tender lamb chops. Serve with your choice of sides and enjoy!

Resting and serving

Once your lamb chops are cooked, remove them from the barbecue and let them rest for around five minutes. This is an important step, as it allows the juices to settle and ensures your meat is tender and juicy. Cover the chops with foil to keep them warm while they rest.

After resting, your lamb chops are ready to serve. You can serve them as they are, or with a sauce such as mint sauce. For a full meal, serve with a fresh summer salad, such as a crunchy fennel salad, or a warm salad with Jersey Royals, goat's cheese, pine nuts and figs. Alternatively, accompany your lamb chops with grilled vegetable side dishes, such as cauliflower steaks, or a hearty salad like watermelon and arugula.

Frequently asked questions