In this episode, I will show you how to grill lamb chops. This Greek-inspired dish is absolutely delicious and loaded with tenderness and flavor. It is easy to do: marinade for 24 hours, then sear the lamb chops at about 600 degrees for around 3-4 minutes on each side until you get a perfect caramelized crust and a bit of char. They come out super juicy and moist, I couldn’t wait to get a bite!
The flavor? It's not overly gamey, but definitely different taste to beef and pork. Some might say it is an acquired taste. Try it and play with the seasoning and the grill - you will be surprised.
- Fogo Premium Charcoal, the first ingredient. Light with FOGOstarters
- 1 Whole rack of lamb cut into double chops
The key to getting the perfect grilled lamb chops is to cut them into double chops because they’re thicker to grill them perfect medium rare with a great crust. I couldn’t wait to take a bite!
For the marinade:
- 1/4 cup olive oil,
- 1 TBS salt,
- 1 TBS pepper
- Lemon zest of a whole lemon,
- 4 garlic cloves finely minced,
- 1 TBS Thyme finely chopped
- 1 TBS Rosemary finely chopped
- Mix the olive oil, salt, pepper, lemon zest, garlic cloves, thyme and rosemary in a dish where you can marinade the lamb chops.
- Marinade the lamb chops, you can also place slices of lemon in the dish beside the lamb chops. Refrigerate from 1hr up to 24 hrs, depending on the time you have available. If you can do it for 24 hours, it’ll help the meat absorb the flavor more.
- Once you are ready to grill, light the FOGO. In this case, we are using the black bag of FOGO premium charcoal because it quickly lights and gets to searing temperatures.
- Once your grill has reached a temperature of about 600 degrees Fahrenheit, sear the lamb chops for about 3-4 minutes on each side until I get a perfect caramelized crust and a bit of char.
The lamb chops came out fantastic, very tender and very juicy, with a killer caramelized crust and a bit of charring. I made sure that the fire was at medium heat, not having high flames and keeping them under control. I closed the bottom vent, that way I didn’t burn the lamb chops too much but you do get a nice crust caramelized, and on the inside, it is incredibly juicy.
A note about safety. Always make sure to burp your grill to prevent any flashbacks. A flashback is caused when a fire has been starved of oxygen and you open to grill too quickly a rush of oxygen will create a huge flash of fire. To burp the grill, open it slowly 1-2 inches for about 15 seconds, if possible as you see I do in the video, I opened it with the tongs. And do not stand in front of the grill. Always keep a fire extinguisher close, and also try to get into the habit of using heatproof gloves!
Try the lamb chops at home. Let me know how you like it! Sound off in the comments below!