Lamb Chops Alla Griglia Recipe

Trim and season

Pat the lamb chops dry with paper towels. Trim any excess fat if desired. Place chops on a tray and season both sides evenly with the Kosher salt and freshly ground black pepper. Rub the minced garlic and chopped rosemary into both sides of the chops, then drizzle with the 3 tbs olive oil and rub to coat. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring back to room temperature before grilling).

Preheat grill or pan

Preheat a grill or heavy cast-iron skillet over high heat until very hot (about 10 minutes). If using a grill, oil the grates lightly to prevent sticking.

Grill the chops

Place the chops on the hot grill or skillet. Cook undisturbed 3–4 minutes on the first side to develop a good sear. Flip and cook 2–4 minutes more for medium-rare (internal 125–130°F / 52–54°C), 4–5 minutes for medium. Use an instant-read thermometer to check doneness. Transfer chops to a warm platter and tent loosely with foil to rest for 5–7 minutes; carryover will bring them to desired temperature.

Sauté shallot

While chops rest, melt 2 tbs unsalted butter in a medium saucepan over medium heat. Add the minced shallot and sauté 2–3 minutes until softened and fragrant but not browned.

Deglaze and reduce

Add the dry red wine to the pan to deglaze, scraping up any browned bits. Increase heat to medium-high and reduce the wine by about half, about 4–6 minutes, until syrupy.

Add stocks and demi-glace

Add the demi-glace and the low-sodium beef or lamb stock, plus the Worcestershire sauce and thyme sprig. Bring to a gentle simmer and reduce until the sauce thickly coats the back of a spoon, about 6–8 minutes. Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, adjusting if needed.

Finish the sauce

Remove the thyme sprig. Off the heat, whisk in the 1 tbs cold unsalted butter cubes one at a time to mount the sauce and add gloss. If you prefer a silkier finish, strain the sauce through a fine-mesh sieve into a small pan and keep warm.

Optional concentration

If you want a thicker demi-glaze-style jus, simmer longer to reduce further (2–5 more minutes) but watch carefully to avoid burning.

Place 2 lamb chops per plate. Spoon 1½–2 tbs of the warm Au Jus Demi-Glaze over each chop or serve the sauce on the side in a small ramekin. Add 1 tbs mint jelly per plate (serve as a spoonful on the side or a small quenelle on top of the chops). Garnish with fresh mint leaves and a lemon wedge if desired.

Serve immediately while chops and sauce are hot. Leftover sauce can be refrigerated up to 3 days and gently reheated; do not overboil once butter is mounted.