Perfectly Grilled Lamb Rib or Loin Chops Recipe
8 bone-in lamb rib or loin chops, cut 1 1/4 to 1 1/2 inches thick
2 tablespoons salt
2 tablespoons (30ml olive oil
Freshly ground black pepper, to taste
Type of fire: two-zone indirect
Grill heat: high
Salt lamb on both sides and let sit at room temperature for 40 minutes while you prepare the grill. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to high. Cover and preheat for 10 minutes. Clean and oil grilling grate. Rub lamb chops with olive oil, season with black pepper, and place on cool side of grill. Cover grill and let cook until an instant-read thermometer inserted into thickest part of chops registers 110 degrees F (43 degrees C) for rare or 120 degrees F (49 degrees C) for medium-rare. Move lamb to hot side of grill and cook until browned on both sides, 2 to 3 minutes per side, or until an instant-read thermometer inserted into thickest part of chops registers 120 degrees F for rare or 130 degrees F (54 degrees C) for medium-rare. Transfer to a platter and let rest for 10 minutes. Serve immediately.