Grilled Lamb Loin Chops
Servings: 3 servings
Calories: 988cal
Equipment
Ingredients
- 2 pounds lamb loin chops about 6 chops
Seasoning Rub
- 3 Tablespoons olive oil
- 1 ½ Tablespoons garlic powder
- 1 Tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 Tablespoon minced garlic
- 1 ½ Tablespoon chopped fresh rosemary leaves
Instructions
- Combine all seasoning ingredients in a small bowl. Stir well.
- Using gloved hands, rub the seasoning mixture all over both sides of the lamb chops.
- Preheat your grill to 375 F.
- Place seasoned lamb chops on hot grill. Cook for 5-7 minutes per side.
- Remove from grill and cover with foil. Allow to rest for 5 minutes.
Notes
- Lamb is best enjoyed at medium or medium-rare. This recipe will produce a medium chop.
- Choose lamb loin chops that have thick ribbons of fat for the most flavor. Optionally remove your lamb from the refrigerator and allow to rest at room temperature for 30-45 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 loin chops are considered safe to eat at 145F. I recommend cooking the loin chops to an internal temperature of 135F and allowing them to rest for 3-5 minutes. The temperature should rise around 10 degrees as it sits. An internal temperature of 145F will yield a medium-rare chop and 150F will yield medium.
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving (2 chops) | Calories: 988cal | Carbohydrates: 7g | Protein: 51g | Fat: 83g | Saturated Fat: 36g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 35g | Cholesterol: 224mg | Sodium: 960mg | Potassium: 757mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 5mg
