Seared Lamb Loin Chops
For the Lamb Chops
- 6-8 lamb loin chops
For the Marinade
- 2 tablespoons olive oil
- 4-6 cloves garlic, minced
- 1/4 cup fresh chopped thyme leaves
- 1/2 teaspoon brown sugar
- cayenne pepper to taste
- kosher salt to taste
- fresh ground pepper to taste
- chopped parsley for garnish
Lamb chops should be between 1-1/2 and 2 inches thick. There should be a good deal of marbling in the lamb to carry flavor throughout the chop.
Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly in a gallon-size plastic zip-top bag. Add lamb chops to the bag. Seal and refrigerate 1 to 4 hours, turning occasionally.
Remove chops from refrigerator 20 minutes before cooking. Rest on counter to bring the meat back to near room temperature.
Preheat your grill to 500°F.
Gently lay the lamb chops on the grill's hottest grates, over direct heat. Sear for 3 to 4 minutes per side for medium rare (135°F) or 4 to 6 minutes per side for medium (145°F).
Hot TipTo check the internal temperature, insert the tip of an instant-read thermometer into the thickest part of the meat so that the tip does not touch bone.
Remove the chops from the grill. Immediately place them under a tin foil tent for 3 to 5 minutes to res
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Suggested for this recipe
Made This Recipe?
Click the stars to rate it.