Lamb Chops* Recipe
Two 8oz. Colorado lamb porterhouse chops cooked to order on our charbroil grill.
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Ingredients
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Lamb
Finishing & Serving
Method
Lamb
- 1
Trim and bring to temperature
Remove lamb chops from refrigerator 30–45 minutes before cooking so they come toward room temperature. Pat both sides dry with paper towels. Trim any excess fat if desired, leaving some fat for flavor.
- 2
- 3
Preheat grill
Preheat a charbroil grill or heavy cast-iron grill pan to high heat (about 450–500°F / 230–260°C). Oil the grill grates lightly to prevent sticking.
- 4
Sear and cook
Place the chops on the hot grill. For 1–1.25 inch thick chops (about 8 oz each): cook 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 4–5 minutes per side for medium (135°F / 57°C). For thicker chops adjust time by 1–2 minutes per side. Flip only once for best sear.
- 5
Finish with butter
During the last 30–60 seconds of cooking, place 1/2 tablespoon of butter on each chop to melt and baste, or remove chops to a warm plate and melt butter in a small pan with any grill juices, spooning it over the chops.
- 6
Rest
Transfer chops to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute; the internal temperature will rise a few degrees during resting.
