Recipe: Lamb Chops on the Grill for Mother’s Day

Story by Hal Goodtree. Photo by Alexandra Moss.

Cary, NC – Here’s an easy recipe for lamb chops on the grill that will make Mom (or the mother of your children) say “he’s thinking outside the box.”

Lamb Chops on the Grill

When it comes to cooking, most Cary menfolk want to stay in their comfort zone, which means burgers, dogs, brats or steaks on the grill.

I do have a couple of friends who smoke brisket, or ribs or chicken. But nobody cooks lamb chops.

Lamb chops are a cut of meat that was popular when I was a kid, but have fallen out of style. A couple of weeks ago, I ran across a package at the supermarket and thought “I can cook them like pork chops – marinate them and throw them on the grill.”

I did. They rocked.

Buying Lamb Chops

Lamb chops are sold many ways in the United States. Ask the butcher at your supermarket, meat store or farmers market for some help.

Your market might have lamb shoulder chops, rib chops or loin chops. They’re all good eating.

Recipe: Grilled Lamb Chops

This recipe has three parts: trimming the meat, marinating the chops and cooking them.

Trimming

It’s a good idea to trim the fat around the outside of the lamb chops to decrease flare-ups on the grill. Use a sharp knife and watch your fingers.

Marinade

Marinate the trimmed chops for at least an hour. I like to marinate them overnight.

• Lemon Juice (or vinegar) – 1/4 cup
• Olive oil – 1/4 cup
• Garlic – 1 tbsp
• Mustard – 2 tbsp
• Salt – pinch
• Pepper – shake
• Herbs – 2 tbsp (rosemary, oregano, marjoram, sage any or all work well)

When I grilled lamb chops, I threw in a bay leaf and some garlic chives.

Put the lamb chops in a gallon ziplock and pour the marinade over the meat. Get as much air out of the ziplock as you can when you seal it closed.

Marinate in the refrigerator, turning occasionally.

Grilling Lamb Chops

The only trick to grilling lamb chops – DON’T LET THEM FLARE UP. Blackened lamb chops are not a good thing. If you do get a flare-up, move the chops to a cooler part of the grill.

Lamb chops generally take 4-7 minutes per side, depending upon how hot your grill is and how well you like your meat cooked.

If you can cook a steak on the grill, you can cook a lamb chop.

Photo by Toyohara.

Sides

Anything goes with lamb – rice, beans, corn, fresh bread. See our recipe for Roasting Corn on the Grill and cook it all in one place.

As for a green vegetable (part of a balanced meal!), get some mesclun or baby greens at the market and dress them up with croutons, grape tomatoes and crumbled feta or blue cheese.

Don’t forget the wine – white, red or rose all go with lamb.

For dessert, serve something with strawberries since they’re finally coming into season here in North Carolina. Strawberries and ice cream are always well-received in my house.

Whatever you cook (or eat), enjoy your Mother’s Day!