lamb loin chops

Lamb Loin Chops Recipe with Reverse Sear

Whenever I’m out gathering competition supplies, I always find myself spending some time in the meat department. This week I was strolling through Costco and right next to the pork were these beautiful trays of thick cut Lamb Loin Chops for only $20. I thought to myself…..This would make a great newsletter, so this week I’m cooking a lamb dish that you will love. Lamb has a very rich taste more so than beef. I would describe it as “meaty”. Lamb also has a lot of fat, so you can expect the meat to be extra juicy when cooked properly, for me that’s medium rare. Lamb Loin Chops These loin chops are cut 1 1/2 “ thick and are pretty much ready to go straight out of the package. You may want to rinse them off a little with cool water and pat dry just to make sure there isn’t any bone fragments left from butchering, but that’s all the prep necessary. When I think of lamb, fresh herbs and garlic come to mind, and that’s the ingredients I’m going to use for this dish. Herbs like Rosemary, Thyme, Oregano compliment the natural flavor of lamb, and I’m using them in a marinade for the loin chops. Lamb Loin Chops Recipe Here’s the recipe for the marinade: ½ cup Olive Oil Juice of 2 large Lemons Zest of 2 large Lemons (heaping Tablespoon) 4-5 cloves of fresh garlic chopped 1 Tablespoon Fresh Rosemary finely chopped 1 Tablespoon Fresh Oregano finely chopped 1 Tablespoon Fresh Thyme finely chopped Pour the lemon juice in a mixing bowl and add the herbs, garlic, and zest. Slowly whisk in the olive oil. The marinade is now ready for the meat and keep in mind that it needs to sit on the loin chops for 3-6 hours. First generously season each side of the chops with Salt and course ground Black Pepper. Place the meat in a gallon size ziplock bag and pour in the marinade. Marinating Lamb Loin Chops Close the bag and work the chops around, so that all are covered. Place the bag in a shallow pan or bowl and into the fridge for a rest. I also move the bag around every hour just to make sure the marinade is getting even coverage on the chops. For the cooking process I’m doing what is called a reverse sear. This process starts the meat out at a lower temperature and gradually brings it up to target. Then at the very end, the meat goes over high heat to sear in the flavor. This process is great on thick steaks as well, but it’s awesome on these thick lamb chops. I’m cooking on a Yoder YS 480 today. This pellet grill allows me to set the low start temp which is 225. I also use BBQer’s Delight Cherry pellets on lamb. The fruit wood gives it a mild, sweet flavor. The first target temp I’m trying to reach is 110. It will take about 30 minutes to get there cooking low and slow (225 degrees). Seasoned Lamb Loin Chops While the grill is firing up, take the chops out of the marinade and remove any excess. I find it easy just to wipe it off with your fingers. It’s also ok for some of the herb mixture to remain on the meat. It’ll add to the flavor once it’s grilled. Let the loin chops sit out while the grill is coming up to temp. Once it’s at 225, place the loin chops on the center of the rack and set a timer for 30 minutes. Just to make sure that I don’t over shoot the target temp, I used my Chef Alarm to monitor one of the chops. It should be set to alarm at 110 degrees. Lamb Loin Chops on the Grill After 30 minutes, the chops are right at 110 degrees internal. At this point remove them from the grill and fire up the temperature to 375. It takes about 5 minutes on the Yoder. Lamb Loin Chops Recipe You can also have a separate grill ready to go for this step if you like. It would have been easy to have had my Weber fired up and waiting. Place the chops back over the hottest part of the grill and let them cook for 2-3 minutes. Give them a flip and cook for an additional 2-3 minutes. I can usually tell by the firmness if they’re done, but it doesn’t hurt to check the internal with a digital probe thermometer. (Thermapen was in my trailer, so I grabbed the Thermapop) Like I mentioned earlier Lamb especially chops are best medium rare. I pull them off as soon as it hits 130 degrees and let the internal carry over to 135 before serving. Grilled Lamb Loin Chops If you give them a 5-10 minute rest before slicing, it will be perfect. Lamb Loin Chops with Potatoes I served these chops with Roasted Rosemary Potatoes and a little extra lemon garnish. This marinade is great on any grilled lamb dish, but if you see these thick cut loin chops give them a try! Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Find me on Google+ Follow me on Instagram Buy Killer Hogs Products Here

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4 responses to “Lamb Loin Chops Recipe with Reverse Sear”

  1. Jeff H says:

    GREAT recipe! Just had this tonight for Christmas dinner. We also got the Costco pack – 9 chops. Marinated for about 4 hours and it was perfect. For comparison reasons also did a couple chops with just olive oil, kosher salt, and cracked pepper and although they were equally tender, the marinated ones were the favorite. Thanks for sharing. Cheers!

  2. Ike Clinton says:

    Fantastic and super easy. Even friends and family that “don’t like lamb” have LOVED these. Thanks for sharing so many great techniques and recipes.

  3. Ian says:

    You do not sa
    Y if this is Fahrenheit or Celsius temps. Coukd you please specify which?
    Thank you

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