Grilled Lamb Chops with Lemon-Mint Gremolata | Recipe | Elle Republic (2024)

FAQs

How long to grill lamb chops and at what temperature? ›

Preheat the grill to low-medium heat — about 300 degrees. You are going to cook the chops at low heat first, then sear them over high heat. Place lamb chops on the grill. Close the lid and grill about 10 minutes or until chops reach an internal temperature of about 110 degrees.

Salting the lamb chops 40 minutes before cooking seasons them thoroughly and allows any juices drawn out by the salt to be reabsorbed. The result: full-flavored lamb chops that brown better during their short time over the coals.

Grilling lamb chops can impart a smoky flavor and create a desirable charred exterior, making it a healthier option as fat drips away from the meat. Frying, especially pan-frying, offers more control over cooking, enriches flavor with fats, and is convenient for indoor cooking.

While your lamb chops are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature. When they reach an internal temperature of 145°F, your lamb chops are done. Most lamb chops will reach doneness in 7 minutes total.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them. The lower the roasting temperature, the less total moisture evaporation and thus juicier meat.

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

Should lamb chops be room temperature before grilling? ›

Allow the meat cuts to sit out at room temperature before grilling rather than cooking straight from the refrigerator. The meat will grill quicker and more consistently. On a charcoal or gas grill preheat all sections.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

Medium Rare: 130-135°F (54-57°C) – Our favorite temperature for lamb that balances flavor and tenderness. Medium: 135-145°F (57-63°C) – Starting to walk the tightrope of overcooked and chewy. Medium Well: 145-155°F (63-68°C) – We really don't think you should go that high.

In an oven preheated to 425 degrees F, four 4-ounce lamb chops should be perfectly cooked in about 8 to 10 minutes. You'll know they're cooked to medium-well doneness when an instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.

A medium-high temperature of 375-400 degrees is perfect for grilling pork chops. Is it safe to eat pork chops if they are pink inside?