Grilled Lamb Chops
Servings: 5 servings
Calories: 209cal
Ingredients
- 1 ¼ pounds lamb rib chops around 1 1/2 inches thick
Spice Rub
- ½ Tablespoon garlic salt
- 1 teaspoon black pepper
- ½ Tablespoon minced garlic
- 1 Tablespoon liquid smoke
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- ½ Tablespoon olive oil
Instructions
- Preheat grill to 375 F.
- To make the spice rub, mix together all ingredients in a small bowl.
- With gloved hands, massage the rub into the meat on both sides.
- Grill chops on one side for 4-5 minutes. Turn over and grill other side for 4-5 minutes, or until internal temperature reaches 125F.
- Remove from grill and tent with foil on a cutting board. Allow to rest for 5-10 minutes.
Notes
- Make sure you remove your lamb chops from the refrigerator about 30 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
- Lamb rib chops are small and don’t take long to cook. They can be cooked rare at an internal temperature of 120F on an instant-read thermometer. For medium rare to medium, cook to 125F-130F. Feel free to continue cooking until you reach your desired doneness, but do note that the chops call for a "rest time" where the inside will continue to cook as it sits. It can be very easy to overcook lamb chops resulting in tough, chewy meat.
Nutrition
Serving: 1chop | Calories: 209cal | Carbohydrates: 1g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 787mg | Potassium: 327mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg
