Grilled Loin Lamb Chops

It may sound simple, just throw the chops on the grill and be done with it. Well not if you want superb Loin Lamb Chops perfectly done. Here’s the hints necessary to achieve perfection.

INGREDIENTS:

4 Loin Lamb chops 1-1/2 to 2” thick
2 Tbsp olive oil
Sprigs of fresh thyme

PREPARATION:

Using a chimney starter, about ½ full for 4 chops; start the charcoal about 15 to 20 min before grilling so that it is going well.

Wash the chops under cold water and remove any waste and excess fat. Pat dry put them on a dish covered with a paper towel to allow chops to come to room temp – about 20 – 30 minutes. Dredge the chops in oil just before grilling.

GRILLING:

Make sure the grates are CLEAN and oil them with the olive oil. This will help create the grill marks and keep them from sticking.

Place lamb chops on end to sear the bone 2 min.then turn on their side on a new area of HOT grids, searing for 4 minutes. Turn and place on new section of HOT grill. Allow to sear for 4 minutes on this side.

Move the chops on a section of grill away from the direct heat and shutter the lower vent. Roast them for 4 minutes more with grill lid closed.

Total cooking time from start to finish is about 10 to 12 including the indirect roasting.

Remove chops from grill before they reach final temperature and place on clean warm plate, cover and let stand for at least 10 minutes – allowing for the internal temp of the chops to rise approximately 10 degrees and continue cooking.

A sprig of fresh thyme adds just the appropriate finishing touch.

Doneness:

145F for Medium-Rare

160F for Medium

170F for Well