Lambs always a point of contention in my house. I love the rich, unique flavor and wondrous, delicious fat of lamb, while my wife opts out of it for the exact same reasons. In researching for this lamb-grilling guide, I may have finally swayed her to my side with a set of perfectly grilled lamb chops, further solidifying my notion that the grill makes just about everything better.
So whether youre a lamb lover, hater, or somewhere in between, its worth trying your hand at lamb on the grill. Its one of the greatest ways to cook this incredible meat.
Salt and Fat
With either loin or rib chops in hand, its time to consider prep. Either cut is almost certain to have its fair share of fat. To me, this flavorful fat that softens over the heat is all part of what makes lamb incredible. That said, too much of it means youll end up with overly chewy chops.
So I like to use my best judgment and trim off any extraneous hard pieces of fat around the edges of the chops, but leave anything internal in place.
Once theyre trimmed, its best to salt the chops about 40 minutes before theyre ready to hit the grill. Ill let Kenji explain the full science behind it, but this acts as a type of brine, first releasing moisture from the meat, then breaking down the meat proteins in a way that allows them to reabsorb the liquid. The result is a lamb chop with a more concentrated flavor. If you dont have the time, just salt the chops right before they go over the fire, and theyll be fine.
Cold Start, Hot Finish
When considering a lamb chop, first think about what you want out of it in the end. A thick-cut chop cooked directly over high heat will char too deeply on the outside before the meat is finished cooking internally. So, to avoid that, we employ a two-zone approach to cooking, in which the grill is split into hot and cold zones by piling the coals all on one side of the charcoal grate. This way, the lamb can be seared and slowly roasted separately, giving you a combo of perfectly done meat and just the right crust.
Lamb is best when its cooked between rare and medium (medium-rare is my preferred temperature). With intentional undercooking like this, a nice evenness throughout is also a worthy goal. To achieve this, using the reverse sear is in order. While I commonly sear first, then roast, the reverse sear flips that process.
The lamb is started on the cool side of the grill to deliver a gentler heat to the meat, raising its temperature at a slower pace. I replace the cover on the grill to help trap in and regulate the heat around the chops. When its 10°F shy of your desired temperature—thats 120°F (49°C) for medium-rare—the chops are uncovered and moved to the hot side of the grill. There, theyll quickly sear and come up to the final temperature at the same time—130°F (54°C) for medium-rare.
Once the chops are grilled, let them rest for 10 minutes off the heat, and theyll be ready to go.
Baby Back Ribs – Boiled and Finished on the Grill
FAQ
Should I boil ribs before grilling?
Should you pre cook ribs before grilling?
What temp should lamb ribs be?
Is it better to grill or pan fry lamb chops?