These thick double-cut lamb chops are basted in a marinade of white wine, garlic, rosemary, olive oil, red chili pepper and grilled to perfection.
THIS RECIPE IS SPONSORED BY HOME DEPOT & WEBER GRILLS
Raise your hand if you are in favor of a little Fall grilling 🙋♀️. I was planning a small dinner with my best friend and her husband and became enamored with the idea of having a beautiful outdoor dinner on our patio. Of course, whenever outdoor eating is an option, grilling is the first thing that comes to mind.
I got into the spirit when I saw these beautiful lamb chops at the store the other day; I just couldn’t pass them up. Lamb chops happen to be the perfect specimen for a good sear on the grill, plus they cook up so quickly, making them perfect for entertaining.
I’ve been cooped up in the house for months with everything that’s been going on. I’ve been itching to get outside and socialize; however, I’m not ready to be in the streets like I used to but planning a small outdoor dinner with the bestie felt like a good middle ground. Also, I recently upgraded my grill and was eager to fire up my new Weber Master Touch Grill.
I had a pretty standard grill before, but the Weber has a ton of features that really attracted me, like the flexible grill rack and the temperature gauge, allowing me to monitor the heat zones to control the cook better. Being able to monitor the heat better gave me some resolve and completely removed the anxiety I would get about ruining an expensive piece of meat.
After preheating the grill, I seared my chops on each side over the direct heat, then moved them over to the indirect heat zone until they reached my desired temperature. Once the chops were moved, I added my seasoned vegetables (zucchini, squash, bell peppers, and red onion) to the direct heat to get them started.
I continued to baste the chops with a white wine marinade that is loaded with garlic, rosemary, and red chili pepper to keep everything moist and delicious throughout the process. Let the lamb chops cool for 5-10 minutes, so the chops stay juicy. Also, II whipped up some buttery, sweet mashed potatoes on the stovetop to complete the meal.
MISSION: DELICIOUS OUTDOOR GRILLING DINNER – ACCOMPLISHED!
How long should I grill the lamb chops?
Lamb chops cook up pretty quickly. For double-cut chops, you can follow the guide below for the time needed to sear each side:
- 2-3 minutes on each side for medium-rare
- 3-4 minutes each side for medium
- 4-5 minutes for med-well
- 5-6 minutes for well done
After searing the chops on each medallion side, then turn the chop fat-cap side down and sear for 1 minute to render the fat. You can skip this step if your chops have been trimmed of fat.
Finally, move the chops to the indirect heat zone of the grill until it reaches your desired internal temperature.
How to use a meat thermometer?
Insert a meat thermometer or an instant-read thermometer into the thickest part of the meat (without touching any bone) to determine the temperature of your lamb.
- medium-rare, 125 degrees F
- medium, 135 degrees F
- med-well, 145 degrees F
- well done, 155 degrees F
More Summer Sizzling Grill Recipes
- Grilled Steak Kabobs (Whiskey Marinade + Glaze)
- Rodney Scott’s Grilled Vegetable Salad Recipe
- Grilled Avocado & Carne Asada Salad
- Grilled Peach Salad with Goat Cheese
Now it’s your turn!
I would highly recommend giving it five stars if you make it. Be sure to take a photo and tag @meikoandthedish on Instagram too! Enjoy!
Sweet Potato Mash:
- 4 medium sweet potatoes peeled & chopped
- 4 tablespoons unsalted butter
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
White Wine Marinade:
- 1 cup white wine
- 12 cloves garlic minced
- 4 sprigs rosemary leaves minced
- 1 teaspoon chili flakes
- 2 teaspoons kosher salt
Grilled Lamb Chops:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons kosher salt
- 1 ½ tablespoons black pepper
- 1 teaspoon dry oregano
- 1 teaspoon Italian seasoning
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 8 double cut lamb chops cut with 2 bones per chop – 5 to 6 ounces each
- 2 zucchini tops & bottoms removed, halved
- 2 red bell peppers seeded & halved
- 1 large red onion skin removed & halved
- 2 tablespoons extra virgin olive oil
Sweet Potato Mash
- In a large pot add the sweet potatoes and cover with water. Place over medium-high heat, bring to a boil and cook for 15-20 minutes, until a fork can easily pierce sweet potatoes. Drain, add butter, salt, black pepper, cinnamon and mash with a potato masher, until smooth. Taste and adjust seasoning.
Grilled Lamb Chops + Vegetables
- Spray the grill with cooking spray and preheat one area of a well-oiled charcoal or gas grill to high (or 400 degrees F). For charcoal grill you want glowing red coals, and bank them on one side of the grill.
- In a bowl combine the white wine, garlic, rosemary, chili flakes, and kosher salt and divide marinade in half (half for lamb and half for vegetables).
- In a separate bowl combine the salt, black pepper, oregano, Italian seasoning, cinnamon and cumin and divide spice mix in half. Place the lamb chops on a platter, rub olive oil evenly over lamb chops and season both sides of the lamb chops with half of the spice mix.
- In a bowl combine the zucchini, bell pepper, red onion, remaining oil and the remaining half of the spice mix.
- Place the lamb chops medallion-side down on the hot side of the grill directly over the flame (follow time recommendations below). Baste with marinade then flip the lamb chops and cook for your desired time. – 2 to 3 minutes on each side for medium-rare – 3 to 4 minutes each side for medium – 4 to 5 minutes for med-well – 5 to 6 minutes for well done
- Turn the chops fat-cap side down to start rendering the fat, 1 minute (you can skip this step if your chops have been trimmed of fat).
- Flip the chops bone-side down and move them to the indirect side until an instant read thermometer reaches your desired temperature. – medium-rare, 125 degrees F – medium, 135 degrees F – med-well, 145 degrees F – well done, 155 degrees F
- Baste lamb chops once more before removing from the grill. Once removed let rest for 5-10 minutes before serving.
- Add the zucchini, bell pepper and red onion to the grill, cook for 3-5 minutes each side. Baste with white wine marinade before removing from the grill. Once removed chop vegetables before plating.
- Serve grilled lamb chops and vegetables with a generous scoop of sweet potato mash.
*Nutrition information is a rough estimate.
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