Gas-Grilled Shoulder Lamb Chops
From choosing the right cut to fighting flare-ups, grilling lamb chops is easier said than done. After 50 pounds of charcoal and 20 pounds of chops, we figured out how to make it easy.
Gather Your Ingredients
Before You Begin
Try to purchase shoulder lamb chops that are at least 3/4 inch thick, since they are less likely to overcook. If you can only find chops that are 1/2 inch thick, reduce the cooking time over the medium-low heat by about 30 seconds on each side. To make sure the lamb chops aren't flaming up under the grill cover, watch for any substantial amount of smoke coming through the vents. This indicates that flare-ups are occurring and need to be extinguished.
Instructions
1.
Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave one burner on high and turn other burner(s) down to medium.
2.
Rub chops with oil and sprinkle with salt and pepper to taste.
3.
Grill chops, covered, over hotter part of grill, turning them once, until well browned, about 4 minutes. Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 6 minutes for rare (about 120 degrees on instant-read thermometer), about 8 minutes for medium (about 130 degrees), or about 10 minutes for well-done (140 to 150 degrees) (see "Taking the Chop's Temperature" below).
4.
Remove chops from grill and let rest for 5 minutes. Serve immediately.
Test Kitchen Techniques
Recommended Reading
More From America's Test Kitchen
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.