When served properly, lamb is really wonderful. In this recipe, I’ll teach you how to grill lamb chops and pair them with a mint chimichurri for a big flavor boost.
I used a Porterhouse lamb chop for this recipe. Because this is a thicker cut, utilizing the reverse sear procedure and smoking the lamb before searing it will provide the finest results.
The fat of the lamb contrasts wonderfully with the acidity and herbs of the chimichurri, and the searing adds a little char. This combo will have your taste senses jiggling.
If you’ve never been a big lover of lamb or were too afraid to try it, give this dish a go; you’ll be a convert.
Contents
- What is a porterhouse lamb chop?
- Best way to cook lamb chops
- Making the Chimichurri
- Grilled lamb chops
- Other lamb recipes to try
- FAQs
- Should I sear lamb chops before grilling?
- Why is lamb served with mint sauce?
- Is it best to marinate lamb chops or?
- How long should lamb chops stay on the grill?
- Should lamb chops be cooked fast or slow?
- What makes lamb taste better?
- Why does American lamb taste different?
- Why do you soak lamb chops in milk?
What is a porterhouse lamb chop?
You’ve probably heard of a Porterhouse or T-bone steak. The filet and New York Strip are two types of beef steaks.
These lamb porterhouse chops appear like little T-bone steaks because they are made up of two sections of thin tenderloin muscle separated by a bone.
They are thick, sometimes up to 2 inches, and one of the most sensitive portions of the lamb, which is why I prefer to prepare them.
They are available all year and make an attractive display.These are often referred to as lamb loin chops.
You may either buy a complete rack of ribs and cook them whole or as individual chops for this dish.
Best way to cook lamb chops
These lamb chops, in my view, are finest reverse seared with some smoke and then cooked over charcoal.
This approach works well in a kettle or kamado type cooker since you can start with a low temperature and smoke the lamb, then increase the heat and sear until you have a lovely crust. If you don’t have a smoker, you may smoke the lamb and then sear it on a gas grill or even in a cast iron skillet.
Because the chops are often thick, they will take somewhat longer to cook than lamb rib chops, another popular cut. I like my lamb medium rare, but you may cook it to your chosen doneness.
Salt, pepper, and garlic, as well as herbs like mint and rosemary, go a long way with lamb. The chimichurri in this dish contains mint, which is not usual, but it pairs nicely with the lamb and adds a unique twist to a classic preparation.
Making the Chimichurri
The first step is to prepare the chimichurri in which the lamb will marinate.
I use a mortar and pestle to combine all of the ingredients, but a food processor or blender would suffice.
The beautiful thing about chimichurri is how simple it is to create and how flavorful it is.
Crush or combine all of your ingredients (mint, cilantro, red wine vinegar, lime juice, olive oil, red pepper flakes, salt, and pepper) until everything is lovely and blended.
If the chimichurri seems to be dry, add a bit more olive oil and adjust as needed.
Grilled lamb chops
1. Prepping the lamb chops
Take roughly half of the chimichurri and combine it with your lamb chops in a gallon ziplock bag or big container. Keep the remaining half of the chimichurri aside until the lamb is done.
For optimal flavor, marinate the lamb in the refrigerator for 24 hours. If you don’t have much time, a few hours will suffice.
Remove the lamb chops from the bag and season them on both sides with salt, pepper, and granulated garlic powder.
2. Cooking the lamb chops
While the lamb is warming up, preheat your smoker to 250°F and add a piece of pecan or other smoke wood.
Place the lamb on the smoker and cook until the internal temperature reaches 110F. When the lamb has finished smoking, take it from the grill and let the charcoal to heat up to a beautiful high searing temperature. I prefer to sear at 500-700 degrees Fahrenheit.
Return the lamb chops to the grill and sear them until they have a beautiful crust and an internal temperature of 130F. Remove them from the grill and set them aside for 5 minutes to rest.
When I plate the lamb chops to serve, I finish with a drizzle of chimichurri and a spray of lime juice to brighten everything up.
I usually serve three lamb chops per person. Because they are little, three is the ideal number.
As a side dish, I prefer to offer something fresh and acidic, such as a tomato and cucumber salad with oil and vinegar, as well as grilled zucchini.
Other lamb recipes to try
- Smoked Leg of Lamb With all the Trimmings
- Stuffed Grilled Lamb Backstrap with Spinach and Feta
- Smoked Lamb Shoulder Recipe
- How to Smoke a Whole Lamb
- Lamb Rub: Savory Dry Rub for Lamb & Game Meat
