Lamb Chops On The Grill
Fast and easy, these traditional South African lamb chops belong on any barbecue platter. They also make a delicious weeknight dinner, especially in the summer.
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Servings: 4
Ingredients
- 2 lb lamb chops eyeball how much you need, a couple chops per person if they're small loin chops, otherwise one medium-large chop each
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat your lamb chops dry and season both sides generously with salt and pepper.
- Let chops sit at room temperature for 10-30 minutes before grilling. This helps them cook more evenly.
- Preheat your grill to medium-high. If using charcoal, get a nice bed of hot coals going.
- Grill chops for about 3–4 minutes per side for medium-rare, or longer if you prefer them more done. You’re looking for a nice char and a juicy center. I always check the juice color: dark pink/red=rare, light pink=medium rare, clear=well done
- Let chops rest for 5–10 minutes after grilling. This keeps the juices inside instead of running out.
Nutrition Facts
Lamb Chops On The Grill
Amount per Serving
Calories
380
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
172
mg
57
%
Sodium
715
mg
31
%
Potassium
718
mg
21
%
Carbohydrates
0.2
g
0
%
Fiber
0.1
g
0
%
Sugar
0.003
g
0
%
Protein
56
g
112
%
Vitamin A
1
IU
0
%
Calcium
28
mg
3
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.