Grilled lamb loin chops

18 min · 20 min hands-on · pull 130°F · rest 6 min

Ingredients

2 lb on the fire · ~1.5 lb to the table · 3 plates at 8 oz

• lamb loin chops, 1½ inches thick8 (2 lb)
• kosher salt2 tsp
• black pepper1 tsp
• olive oil2 tbsp
• garlic cloves, grated3
• chopped rosemary2 tsp
• lemon1

Method

1. 1

   Mix oil, garlic, rosemary, salt, and pepper. Coat the chops 30–60 minutes before grilling.

2. 2

   Build a two-zone fire. Sear 2 minutes per side over direct heat, including a standing sear on the fat cap.

3. 3

   Move to indirect and cook to 125°F for medium-rare. Pull, rest 6 minutes; carryover lands around 130.

4. 4

   Squeeze lemon over the chops as they rest. Do not sauce them.

If you don’t have it

• Loin chops → Rib chops or a small rack. Shoulder chops need more indirect time — more collagen.
• Rosemary → Oregano, thyme, or mint at the table. Mint jelly is not a cooking step. A squeeze of lemon is.
• Oak → Cherry or pecan. Cherry is the nicest fruitwood on lamb. Hickory can bully it.

Same cook, different day

• Reverse-sear rack

  A whole rack for company. 250°F to 115, then a hard sear on the fat cap. Rest to 130.

• Spiced yogurt marinade

  You want more than salt. Yogurt, garlic, cumin, 2–4 hours. Wipe excess before the grill so it does not scorch.

• Cast-iron only

  No grill. Sear 2 minutes per side plus fat edge, then 375°F oven to 125.