Grilled Lamb Chops are juicy and flavorful. Just three ingredients and grill them!
Grilled Lamb Chops
Grilled Lamb Chops are a favorite anytime at our house. The "chop" cut of lamb is fairly lean and is just the right amount of meat for me. But Lamb is high in calories, so don't eat too many.
Buy Local If Possible
We try to buy local when we can, but no matter what time of year, locally grown lamb is always more expensive than Australian lamb. In our area of the Shenandoah Valley (Virginia) there are not many sheep farmers. We have loads of turkey farmers, and a sign proclaiming Rockingham County as the turkey capital of the world, but not many lambs. When lamb is available, I stock up and put some in the freezer.
One good thing about Virginia is we have a bit milder weather with less winter snow, so we can grill out most days. Of course, we grill outside more often in the summer!
Don is the grill master. Although I can do it, I prefer to let him handle grilling outside. The meat tastes so good when grilled on our Char-Broil Grill (affiliate link), which Don loves, by the way. But if I make meat, I use my personal favorite grill, the George Foreman Indoor Grill (affiliate link), a skillet on top of the stove, or the oven. With the indoor grill, it takes about half the time to grill a chop (or any meat) as it does to make it outside. That's because it cooks both sides at the same time.
What's the Menu?
Grilled Lamb Chops are delicious with a little mint jelly, some steamed asparagus and Oven Browned Potatoes. Sounds like a fabulous supper, ai'na?
I know you're gonna wanna eat these. I know I do!
What Do You Need?
For this recipe you need an outdoor grill or an indoor grill and a meat fork. Simple. For best results, use a meat thermometer (affiliate link).
Grilled Lamb Chops Recipe
Grilled Lamb Chops Recipe
- 4 thick cut lamb chops
- salt and pepper to taste
- Heat the outdoor grill to hot.
- Put a little salt and pepper on each chop.
- Place the lamb chops directly on the grill wire.
- Cook with the grill top closed for 4-6 minutes per side until they reach the desired doneness you prefer or use a meat thermometer to make sure the internal temperature is 145°F (medium rare), 160°F (medium), or 170°F (well done)
Recipe Nutrition Information
This recipe is GF, DF, NF, SF, EF, CF (use sea salt)*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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This looks delicious, and I plan to try it soon. We love mint jelly with lamb. My father used to get so frustrated when restaurants didn't have mint jelly to go with their lamb dishes that he started carrying jars of it around in the trunk of his car.
Thank you, Elizabeth! Don loves mint jelly with his lamb, too. I tend to like my meat rather plain most of the time. I love your comment about your dad. Sweet.