We love lamb chops! Not just for their awesome flavor, but since the meat is small, it doesn’t require planning ahead for a dry brine. You can buy a rack on the way home and have delicious chops for dinner! Reverse sear the chops and finish with a Cold Grate sear for the ultimate treat!
Most lamb racks in the market are in vacuum sealed packages. As best you can tell given the limited visibility, look for the following: 1) straight bones, 2) a nice round section of meat at the end of the bone, and 3) good marbling throughout the meat.
Trim: Trim off any excess fat and remove the silver skin. Removing the fat will ensure we have plenty of surface area to create a delicious seared exterior at the end of the cook. Once trimmed, create “lollipops” by slicing the rack into chops of two bones each.
Season: Lamb is such a small piece of meat that advance salting (dry brining) isn’t necessary. Apply your favorite rub 1-3 hours before cooking. We really enjoy the pairing of lamb with garlic and rosemary here’s our go-to wet rub:
- 4 cloves garlic, minced
- 2 tsp crushed, dried rosemary
- ½ tsp fresh ground black pepper
- Pinch of salt
Combine all ingredients with 4 Tbsp water or olive oil and apply to the chops.
To start, set up your Slow ‘N Sear for low ‘n slow cooking. Start with about 20 lit briquettes in the basket and aim for a cooking temperature of 225 – 250° F. Once the kettle has reached a stable temperature, place the chops on the indirect side. Around the time the chops get to 90° F internal, light 2/3 chimney of coals to get ready for the Cold Grate sear. Continue cooking the chops until they reach 115° F internal.
Remove the chops and the cooking grate from the grill. Give the grate a few minutes to cool down, then add the fully lit coals to the charcoal basket. Wait to add the grate back to the grill until just before adding the meat. Sear the chops 30-60 seconds per side (they are a small cut and will sear quickly!). Try to avoid searing the bone so it doesn’t fall apart. Searing with the Slow ‘N Sear actually makes this easy – since there is a very distinct edge to the sear zone it’s easy to keep the bones away from the flame!
Continue to sear until you achieve your desired color or meat hits your desired temperature. We like our lamb medium rare and pull it when the temp hits 130° F.
- Prep: trim excess fat and silverskin
- Season 1-3 hours before cooking
- Cook low & slow at 225-250° F until chops reach 115° F internal
- Finish with a Cold Grate sear to your final desired temp