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September 12, 2022

Grilled Lamb Chops

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Grilled Lamb Chops

I have a friend named Mino who has a tattoo that says, " I Love Gluten."  He's Italian, so that explains it. If I were to get a tattoo, mine would say, " I Love Fat."  Fat gives food flavor. Olive oil, hand-churned butter, and the marbling in whatever meat cut is heaven. These grilled lamb chops are just that- a slice of heaven. Impressive for entertaining and a great alternative to the burger at your next cookout- to mix things up a bit. 

They are so easy to make that you can prepare them for family dinner during the week. Since lamb is still delicious, when it's cooked very well done, you can warm the leftovers the next day.  Lamb is also delicious cold. 

Don't be afraid of fat. When the quality is good, and you eat in moderation, it won't harm your waistline. 

My friend Mino owns Mino's in Naples, Florida, the most excellent Italian restaurant in Naples, Florida. If you are ever in the area, you must stop in. Be sure to reserve ahead. 

  • Author: Caterina De Falco
  • Prep Time: 5- 10 minute to slice the lamb
  • Cook Time: About 8- 10 minutes on the grill
  • Total Time: 15-20 minutes

Ingredients

Rack of Lamb * see notes on buying tips

Herbs de Provence and or fresh rosemary

Celtic, Sea Salt, Lemon Thyme salt

Fresh ground pepper

Instructions

1. Slice between the lamb chops to cut the rack of lamb into individual lamb chops. 

2. Grill them to your desired temperature. Well-done meat has less flavor than less cooked meat, but lamb is one meat that is as delicious rare as it is well done. It is difficult to ruin it from overcooking. 

3. Place the lamb chops on a plate and sprinkle fresh sea salt and fresh ground pepper* on top. Although the lamb chops are mouthwatering with only salt and pepper, the herbs de Provence take them to the next level. You can use herbs de Provence on almost anything, so it's worth having in your kitchen. You can also add fresh rosemary or one of my secret ingredients—Arnaud's Sel de Geurande with lemon zest and wild fennel. 

A jar of French sea salt with lemon zest and wild fennel

4. Serve. Lamb is also excellent warm or cold, making this dish great for parties.

5. Pick up the lamb chops and nibble until you clean the bone. The most flavorful meat is on the bone. 

See the final product

A dish of grilled lamb chops with herbs de provence

Notes

The success of a dish starts with the quality of the ingredients. You can find a rack of lamb at your local butcher.  I often buy lamb chops for this recipe at Costco. The brand is Rastelli's, and the price is very reasonable. "Rastelli's is;

  • Purely Grass Fed, Free Range
  • Raised Without Antibiotics, No Added Hormones
  • Australian Lamb
  • Accredited ranchers raise livestock in 100% free range and enjoy a pure grass-fed diet.

These lamb chops are delicious with only salt and pepper, but the quality of salt and pepper makes all the difference. Try French sea salt, and always use fresh ground pepper. High-quality salt and pepper are both flavorful and offer health benefits. 

Many recipes I share have guidelines rather than exact measurements since I often cook "au pif" as we say in France, meaning by feel.
Your intuition is the magic touch to make something amazing. So read between the lines and make it yours   Write to me anytime if you have questions.


Copyright 2019-2022, Return to the Table by Caterina De Falco, All Rights Reserved

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