Put some Sizzle in your Summer: Grilled Lamb Chops

If traveling has its perks, food is definitely one of them. As we cruise and tour the world, we’re forever collecting recipe ideas for favorite dishes with the intent of recreating them at home. Israel offers us endless inspiration. We lead Believers on tours there every year, and since lamb is a mainstay on most Israeli menus, we like to consider ourselves connoisseurs. In fact, the lamb chops our Tour Conferences Director, Dave Peterson, makes for our annual family-style summer barbecue always steal the show.

After all, there’s grilling—and then—there’s grilling. We’d like to share with you Dave's tips and tricks for turning a lackluster piece of meat into a tender, succulent, well-seasoned, perfectly marinated and painstakingly prepared cut of heavenly perfection.

Now, because Dave’s recipe was inspired by his culinarily skilled father, who grew and dried a hard-to-find and irreplaceable Armenian herb in their backyard, we’re pretty sure he’s not letting us in on all his spices. Still, if you follow these suggestions for preparing and grilling your own lamb chops for your next backyard bash, you may need to make a dozen or so extra. Because once the scrumptious aroma of grilled lamb wafts into your neighbors’ yards, you may be entertaining a few unexpected guests.

Preparation:

Start with rib or loin chops. You’ll see from our step-by-step photos that Dave starts with a whole rack and then cuts them between the ribs, typically choosing the weightier ones which yield a larger tenderloin medallion. Don’t bother trimming off all the fat, since this (along with any marbling) provides much of the flavor that makes the cooked chop so tasty. The only fat that’s trimmed is the large deposit on the back of the rack, which is too large to fully render during the quick grilling.  

Pro tip: The fresher the better. It is always good to know the source of your raw product and build a relationship with a trusted butcher. Never start with meat that has anything other than a completely fresh smell, regardless of the color. If you can find grass-fed or pasture-raised meat from a local farm, you’ll give yourself an advantage.

Marinating:

Oil the chops with a quality, extra virgin oil. (Olive or avocado oil is best because they have high burn temperatures.) Rub with whatever dry spices you select (consider Montreal Steak, smoked paprika, Mesquite) along with freshly chopped herbs like rosemary, parsley, cilantro, basil, thyme, freshly chopped garlic. Then layer in a baking pan, alternating with red onions, bell or hot peppers, citrus juice, sliced lemon/zest and a touch of liquid smoke. These and any other additives can be adjusted to your taste. Cover with plastic wrap and refrigerate 24-48 hours in the coldest section of your refrigerator, allowing the herbs and spices to do their thing.

Don’t Worry: If you find yourself at a loss when it comes to cooking, or if you’re simply pressed for time, Dave has okay’d using McCormick’s Grill MatesⓇMontreal Steak Seasoning as a go-to all-purpose seasoning. Try it on your lamb chops or anything else... it will add a touch of sophistication. Just be careful with additional salt when you use this.

Grilling:

Move the chops from your fridge to countertop and leave for a minimum of 20 minutes. (Meat should always be cooked from room temperature in order ensure even cooking and an adequately headed center.)

Preheat your grill to medium high. Dave recommends having one side super-hot and the other side medium-hot. This allows you to grill hot and quick to achieve the sear and char, and to finish the cook time at a lower temperature. Gauge the doneness of the meat by pressing down on the center of the cut. It should be somewhat spongy to the touch, like the inside of your hand below the thumb. You could also use a meat thermometer (145° for medium rare) or slice open a sample to check for color and consistency. Lamb can be eaten well done, but is at its most flavorful with a warm, pink center.

Pro tip: Always flip the meat with tongs as opposed to a fork. You don’t want to pierce the meat, which lets the flavorful juices escape.

Serving:

After you’ve achieved perfection, let your lamb chops rest in a covered, warm bowl or pan, for plate presentation. This keeps the juices from running out of the meat and into other food items. Of course you can turn them into a finger food, directly off the grill, (an Inspiration favorite)  and eat them standing up, with a decorative plaid napkin wrapped around the bone.

Side note: Some say the traditional pairing of lamb with mint originates from the Passover Seder in which Jews ate bitter herbs with the Paschal lamb. There are many mint sauce recipes to choose from; some with Greek yogurt, some without. We don’t recommend it for these chops, however, as it would only detract from their flavoring.  

Do you have insights into a perfectly grilled lamb chop? We’d love to hear your tips and tricks. From Dave and all the team at Inspiration Cruises & Tours: happy grilling!