I’ve made lamb more ways than I can remember and I can say without a doubt, this is the best grilled lamb chops recipe I’ve ever had. Of course I love maple dijon lamb chops, and smoked leg of lamb; but this grilled lamb chops recipe is my favorite.Jump to Recipe
What Is The Difference Between Lamb Loin Chops And Rib Chops?
Rib chops and loin chops are both very tender cuts of meat. The rib chop however, has a greater fat content which gives it a slightly different flavor profile. The two cuts look nothing alike, because they are harvested from different places on the animal.
The rib chop is known for the rib bone, and closely resembles the appearance of a tomahawk steak. Conversely, the loin chop is slightly larger and incorporates a tenderloin medallion, giving it a resemblance to a porterhouse steak.
Both loin chops and rib chops are delicious, the key differences lie in their location on the lamb, flavor, tenderness, and appearance. Loin chops are known for their mild flavor and tenderness, while rib chops are even more tender with a richer lamb flavor.
The choice between the two depends on personal preference and the cooking method you intend to use.
Do You Cook Rack of Lamb Whole, or Cut Into Individual Chops?
This is, once again, a personal preference. I love the char from the grill, but single chops tend to overcook.
So, I like to cut them into two-bone double chops for the grill in order to get as much char on each bite as possible. For me, this results in the best grilled lamb chops recipe.
Others prefer the rack of lamb to be cooked whole, the appearance is certainly showstopping when done whole.
Just keep in mind there’s less surface area for charring and for the seasoning to cover the meat. You can’t go wrong either way.
What Temperature Should Lamb Be Cooked?
Lamb is the type of meat that can be enjoyed from medium rare to medium well. I prefer a nice medium rare personally, which is between 125-130°F as indicated on a meat thermometer, and offers a nice pink center.
I’ve also eaten lamb that was cooked to 135°F which is more on the medium well side, and while I don’t personally like it as much, other really enjoy it.
The texture is different at those differing temperatures as well. Grilled lamb chops are slightly more chewy at the 125°F range, and slightly less chewy in the 135°F range.
About The Pomegranate Glaze
This pomegranate glaze is perfect for lamb, but don’t hesitate to use it on pork or chicken as well. It takes a minute for it to reduce down, but it’s well worth it.
Once reduced it will still be somewhat thin, that’s ok. Once it cools down to room temperature it will thicken up significantly. (You can also pop it in the fridge for a few minutes to thicken it quicker).
The pomegranate juice itself has a unique and distinct flavor that’s sweet, tart, and just slightly tangy. It’s got a refreshing and somewhat complex taste.
The flavor of pomegranate juice is like a combination of red berries and citrus fruits, with a hint of acidity. Combined, this makes for the best grilled lamb chops recipe.
About The Rosemary Seasoning
In a perfect world, you’ll have some of my homemade rosemary salt on hand. If you don’t, I highly recommend it as it’s the perfect addition to so many different meats and vegetables. It also makes a great gift when put in those tiny mason jars.
In any case, if you don’t have the rosemary salt on hand, you can simply use ground rosemary and kosher salt to season the lamb.
I also like to add a little some paprika, just for color. It won’t provide any flavor so it’s not required, but the color is nice.
What Side Dishes Are Best For Grilled Lamb
Spicy Polenta – the spiciness here is the perfect balance for the sweeter pomegranate glaze. It looks great too when you plate the lamb chops on top of a spoonful of polenta.
Garlic Mashed Potatoes – If you’re not feeling the polenta, these potatoes serve as a great starch to pair with grilled lamb.
Roasted Root Vegetables – The flavor and texture of these veggies pair perfectly with grilled lamb.
Grilled Broccolini – This bright green veggie is my go to, it’s perfect with nearly everything.
How To Make The Best Grilled Lamb Chops Recipe
Serves: 6 | Prep Time: 10 mins | Cook Time: 45 mins
2 racks lamb rib chops
2 tbsp olive oil
1 tbsp ground rosemary
2 tsp paprika
2 tsp kosher salt
3 cups pomegranate juice
¾ cup white sugar
1½ tbsp dijon mustard
1 sprig fresh rosemary, broken into two equal halves
5 sprigs fresh thyme
Step 1: Cut the lamb into two bone chops, if desired. Lamb can be cooked as a whole rack, or cut into 2-3 bone chops.
Step 2: Mix together the ground rosemary, paprika, and salt. Then season the oiled lamb with the mixture and set the lamb aside.
Step 3: Light the grill and set it up for two zone cooking.
Step 4: While the grill is preheating, add the pomegranate juice, dijon mustard and sugar to a medium sized saucepan. Using butcher’s twine, tie the herbs into a bundle and add that to the sauce. Place over medium high heat and bring to a boil. Reduce heat and stir occasionally, allowing the sauce to reduce by half.
Step 5: Remove the sauce from heat and allow it to thicken. To expedite, the sauce can be put in the refrigerator for 5-10 minutes.
Step 6: Place the lamb on the grill over direct heat, searing for 2-3 minutes on each side. Then, move the lamb over to indirect heat and close the grills lid. Allow the lamb to continue to cook over indirect heat till desired internal temperature is reached as indicated by a reliable instant read thermometer.
Step 7: Plate the lamb, and drizzle with the pomegranate glaze to serve.
- 2 racks lamb
- 2 tbsp olive oil
- 1 tbsp ground rosemary
- 2 tsp paprika
- 2 tsp kosher salt
- 3 cups pomegranate juice
- ¾ cup white sugar
- 1½ tbsp dijon mustard
- 1 sprig rosemary cut in half
- 5 sprigs fresh thyme
- Cut the lamb into two bone chops, if desired. Lamb can be cooked as a whole rack, or cut into 2-3 bone chops. Evenly coat with olive oil.
- Mix together the ground rosemary, paprika, and salt. Then season the oiled lamb with the mixture and set the lamb aside.
- Light the grill and set it up for two zone cooking.
- While the grill is preheating, add the pomegranate juice, dijon mustard and sugar to a medium sized saucepan. Using butcher's twine, tie the herbs into a bundle and add that to the sauce. Place over medium high heat and bring to a boil. Reduce heat and stir occasionally, allowing the sauce to reduce by half. Remove from heat and allow the sauce to thicken.
- Place the lamb on the grill over direct heat, searing for 2-3 minutes on each side. Then, move the lamb over to indirect heat and close the grills lid. Allow the lamb to continue to cook over indirect heat till desired internal temperature is reached as indicated by a reliable instant read thermometer.
- Plate the lamb, and drizzle with the pomegranate glaze to serve.