Grilled Lamb Chops with Lemon-Mint Gremolata | Recipe | Elle Republic (2024)

FAQs

Is it better to grill or pan fry lamb chops? ›

Is it better to grill or fry lamb chops? Both grilling and frying are great ways to cook delicious lamb chops. Grill or fry seasoned lamb chops with a little butter and olive oil, over high heat for a few minutes each side. Don't forget to rest the lamb before serving.

Preheat the grill to low-medium heat — about 300 degrees. You are going to cook the chops at low heat first, then sear them over high heat. Place lamb chops on the grill. Close the lid and grill about 10 minutes or until chops reach an internal temperature of about 110 degrees.

When you're home and ready to cook, prep the lamb by drying it with paper towels and seasoning liberally with salt about 30 minutes before grilling to allow the salt to really work its magic and get in there before searing the chops. Follow the recipe below for simple, but perfect chops, every time.

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

While your lamb chops are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature. When they reach an internal temperature of 145°F, your lamb chops are done. Most lamb chops will reach doneness in 7 minutes total.

Before you begin the cooking process, be sure to remove your lamb from the refrigerator and let it sit at room temperature for at least 30 minutes. This helps to ensure that the lamb cooks evenly and that you get an accurate temperature reading.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

As the end of the cooking time draws near, press the outside centre of your lamb lightly with tongs or a clean fingertip to judge its degree of doneness. As a rough guide: Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre.

What do you eat with lamb chops? ›

When you're serving lamb for dinner, classic sides like mashed potatoes or baked potatoes are family faves. If you have time, try fancier sides like Dauphinoise potatoes or garlic confit mashed potatoes to level up your meal. Creamy, cheesy, and crowd pleasing dauphinoise potatoes are practically impossible to dislike.

The length of time to rest your lamb depends on the size of your cut. A large roast should be rested for 10 – 20 minutes before you carve it. Smaller cuts, like cutlets and chops, should be rested for 5 minutes.

It can be traditionally roasted but is best slow-roasted, pot-roasted or braised with liquid until practically falling apart. Shoulder can also be diced for stewing, or cut into shoulder chops. A pre-sliced roast is convenient, but it tends to dry out in the oven.

Coat each chop lightly in olive oil. Season lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet. Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes.

The dry heat of roasting is best for tender cuts of lamb, like the leg, rack, and loin. If you'd like to roast a cut like a lamb shoulder, go for a long, slow roast. If you're cooking a bone-in leg, keep in mind that because of the thicker and thinner portions of the cut you'll get a range of doneness.

Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Soaking the chops takes away the typical taste and softens the meat, especially if your lamb is really a ewe or a ram.