This recipe is for “Grilled Lamb Chops with Herb Rub,” a flavorful and robust dish featuring tender lamb chops seasoned with a savory blend of herbs and spices, then grilled to perfection. The image displays a generous serving of small, bone-in lamb chops, showing a nicely browned exterior from grilling, suggesting a delicious crust and juicy interior. The chops are piled in a foil pan, indicating they were likely cooked for a gathering or an easy cleanup meal. This preparation method highlights the natural succulence of lamb with an aromatic herb coating, making it an excellent choice for a hearty meal or barbecue.
Ingredients:
For the Lamb Chops:
- 2 lbs (approximately 8-12 chops) lamb loin chops or rib chops, about 1-inch thick
- 2 tablespoons olive oil
For the Herb Rub:
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional, for depth of flavor)
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- ¼ teaspoon cayenne pepper (optional, for a hint of heat)
Equipment:
- Large bowl or baking dish
- Whisk
- Tongs
- Grill (charcoal, gas, or indoor grill pan)
- Meat thermometer (optional, for checking doneness)
- Serving platter or foil tray
Instructions:
Part 1: Prepare the Lamb Chops and Herb Rub
- Pat Dry Lamb Chops: Thoroughly pat the lamb chops dry with paper towels. Removing excess moisture helps the rub adhere better and promotes a better sear on the grill. Trim any excessive fat, but leave a thin layer for flavor.
- Make the Herb Rub: In a small bowl, whisk together all the ingredients for the herb rub: dried oregano, dried thyme, garlic powder, onion powder, smoked paprika (if using), black pepper, salt, and cayenne pepper (if using). Ensure all ingredients are well combined.
- Coat Lamb Chops: Drizzle the lamb chops with olive oil and rub to coat lightly. Then, generously sprinkle the herb rub over all sides of the lamb chops. Press the rub firmly into the meat to ensure it adheres well. You want a good, even coating.
- Marinate (Optional but Recommended): For best flavor, cover the seasoned lamb chops and refrigerate for at least 30 minutes, or ideally 2-4 hours. You can even marinate them overnight. This allows the flavors to penetrate the meat. Bring the chops to room temperature for about 15-20 minutes before grilling for more even cooking.
Part 2: Grill the Lamb Chops
- Preheat Grill: Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Grill Lamb Chops: Place the seasoned lamb chops directly on the hot grill grates.
- Cook to Desired Doneness:
- Grill for 3-5 minutes per side for medium-rare doneness (internal temperature 130-135°F / 54-57°C).
- Grill for 5-7 minutes per side for medium doneness (internal temperature 135-140°F / 57-60°C).
- Adjust grilling time for thicker chops or preferred doneness. The chops in the image appear well-browned, suggesting they were cooked to at least a medium doneness.
- Achieve Grill Marks: For attractive grill marks, avoid moving the chops for the first few minutes on each side.
- Rest the Chops: Once cooked to your desired doneness, remove the lamb chops from the grill and transfer them to a clean serving platter or foil tray. Loosely tent them with foil and let them rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Part 3: Serve and Enjoy
- Serve Immediately: Serve the Grilled Lamb Chops with Herb Rub immediately after resting.
- Accompaniments: These flavorful lamb chops pair wonderfully with a variety of sides. Consider serving them with roasted potatoes, a fresh garden salad like Marinated Cucumber, Onion, and Tomato Salad, couscous, or grilled vegetables.
- Garnish (Optional): A sprinkle of fresh chopped parsley or a squeeze of fresh lemon juice can brighten the flavors.
Tips for Success:
- Quality Lamb: Starting with good quality lamb chops will make a significant difference in the final taste and tenderness.
- Don’t Overcook: Lamb chops can dry out quickly if overcooked. Use a meat thermometer to ensure they reach your desired doneness.
- Even Thickness: If possible, try to use chops of similar thickness so they cook evenly.
- Room Temperature: Bringing the lamb chops to room temperature before grilling helps them cook more evenly from edge to center.
- Clean and Oiled Grates: This prevents sticking and helps create beautiful grill marks.
- Similar Cooking Methods: This grilling method shares similarities with other meat preparations such as garlic parmesan fried lamb chops or even crispy fried chicken tenders and salisbury steak in terms of seasoning and cooking to perfection.
- Flavor Profiles: The herb rub is versatile and can be adapted. Similar herb and spice combinations are found in various savory dishes from different cuisines, enhancing the flavor of meats and vegetables.
- Other Meat Dishes: The appearance of the lamb chops in the foil tray is common for serving various grilled or fried meats, like country fried pork chops or different meat combos.