RecipesCharles Sieg

Grilled Lamb Chops

Lamb chops cooked on the unlit side of a very hot grill for 28 minutes, then rested for ten.

Grilled Lamb Chops: Grilled lamb chops with a dark seared crust and grill marks, set on a dark slate platter with their juices pooling beneath them
Grill
500°F
Total time
58min
servings
4
Safe at
145°F

Method

A line, step, tool, or note tagged Filled in was added by the editor because the original left it out.

  1. Season the chops on both sides with salt and pepper.
    Filled in
  2. Get the grill as hot as possible and then turn off the left side.
  3. Place the chops and grill 28 minutes at 500 degrees or hotter.
  4. Pull and rest for 10 minutes.

Notes

Tips

  • The original doesn’t say which side the chops go on. Turning the left side off points to cooking them there, over the unlit burners with the lid closed, so the grill works like a very hot oven.
    Filled in
  • The original doesn’t name the chop either. Loin chops are figured here: they are the thick ones, and 28 minutes would be too long for a thin rib chop.
    Filled in

Safety

  • The federal safe minimum for lamb chops is 145 degrees with a 3 minute rest. Check the thickest chop, away from the bone.
    Filled in

Nutrition Facts

4 servings per recipe

Serving size2 chops

Amount per serving

Calories440

% Daily Value*

  • Total Fat 36g46%
  • Saturated Fat 16g80%
  • Trans Fat 0g
  • Cholesterol 115mg38%
  • Sodium 670mg29%
  • Total Carbohydrate 0g0%
  • Dietary Fiber 0g0%
  • Total Sugars 0g
  • Includes 0g Added Sugars0%
  • Protein 27g
  • Vitamin D 0mcg0%
  • Calcium 20mg2%
  • Iron 2.7mg15%
  • Potassium 360mg8%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How this label was figured
Ingredient lineCountedUSDA foodNote
8 lamb loin chops, 1 to 1 1/2 inches thick632 gLamb, loin, separable lean and fat, trimmed to 1/8" fat, choice, raw
Salt6 gSalt, tableFigured at 1 tsp.
Black pepper1.2 gSpices, pepper, blackFigured at ½ tsp.
  • Each chop is figured the way the USDA figures a lamb loin chop: 102 grams raw with the bone, which yields 79 grams of meat and fat.
  • The salt is figured at 1 teaspoon for all eight chops.
  • The USDA lists no trans fat for lamb loin chops, so that line counts none from it.
  • The USDA lists no vitamin D for lamb loin chops, so that line counts none from it.

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