Treat lamb chops much like you do T-bone steaks: Shoot for a good char on the outside and a juicy, pink center. That plan makes good sense because a lamb loin chop has its own T-bone.
Go for Bold Flavors
Lamb is made to carry the flavors of rosemary and garlic. They complement the light gaminess and deep richness of the meat. But you can switch out the rosemary for mint or thyme, and you can punch up the flavor with a squeeze of lemon juice.
Good-quality lamb chops are bursting with flavor. Locally raised grass-fed lamb is a great choice for its big flavor. If you can’t find local lamb, look for meat from Down Under. New Zealand and Australia are both known for their mild, tender, delicious lamb.
Choose the Right Cut
You want to grill the chops medium-rare, and that’s easier to achieve if you buy chops that are at least 1 inch thick or opt for double-cut rib chops. Thick T-bone loin chops are the best choice, however, because you get some tenderloin and some of the more flavorful sirloin.
It’s sad but true: most people overcook lamb. To avoid that mistake, use the same touch method you used for steak: medium-rare feels like the tip of your nose. When lamb chops feel like that, get them off the grill right away and let them rest for a few minutes before serving.