Charcoaled Prime Lamb Chops Recipe

Prepare and marinate lamb

Pat the lamb chops dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp kosher salt and 1 tsp black pepper. Rub the marinade evenly over both sides of the chops. Let marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring back to room temperature 30 minutes before cooking).

Preheat grill or charcoal

If using a charcoal grill, light and wait until coals are white-hot and develop a two-zone fire (one hot direct side, one cooler indirect side). If using a gas grill, preheat to high (450–500°F / 230–260°C). You can also use a very hot cast-iron skillet on the stovetop or a broiler if no grill is available.

Char and finish lamb

Oil the grill grates lightly. Sear the lamb chops over direct high heat, 2–3 minutes per side, until a deep char forms. Move the chops to the cooler side of the grill and continue cooking until internal temperature reaches 125°F (51°C) for medium-rare or 135°F (57°C) for medium — about 2–4 additional minutes depending on thickness. Total cook time should produce a nicely charred exterior with juicy pink interior. Remove chops and tent loosely with foil for 5 minutes to rest.

Finish with butter

While the chops rest, place 1 tbs unsalted butter in a small skillet over low heat until melted. Spoon the melted butter over the rested lamb chops to glaze and add a tablespoon more lemon juice if desired.

Preheat oven and prepare vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss baby carrots, fingerling potatoes, zucchini rounds and red onion wedges with 2 tbs olive oil, 2 smashed garlic cloves, 2 thyme sprigs, 3 tsp salt and 1 tsp black pepper until evenly coated and spread in a single layer with space between pieces.

Roast vegetables

Roast in the preheated oven for 20–28 minutes, stirring or shaking the pan halfway through, until potatoes are tender and vegetables have caramelized edges. If carrots or potatoes require more time, roast an extra 5–8 minutes. Discard thyme sprigs and smashed garlic before plating.

Toss and season

Once roasted, transfer vegetables to a bowl or leave on the baking sheet. Taste and adjust seasoning with additional salt or pepper if needed.

Arrange a generous portion of roasted seasonal vegetables on the center of each plate. Place the rested charred lamb chops on top or alongside the vegetables.

Drizzle any remaining lamb butter over the chops and vegetables. Sprinkle 1 tsp chopped fresh parsley over the dish and serve with fresh lemon wedges for squeezing at the table.