Ingredients
- 8 (5 ounce) lamb loin chops, about 1 1/4-inches thick
- 1 teaspoon seasoning salt
- ½ tablespoon minced fresh parsley
- ½ tablespoon minced fresh rosemary
- ½ tablespoon minced fresh chives
Reasons You'll Love It
Tips For Perfect Results
- Preheat the grill well to get a nice sear and prevent sticking.
- Use a meat thermometer to cook to your preferred doneness; medium-rare is ideal for tender chops.
Step 1
Trim the fat on the lamb chops, leaving about an eighth of an inch around the edges. Sprinkle both sides with seasoning salt and let them sit out for about half an hour to come up to room temperature.
Step 2
Heat your grill to around 400°F (200°C) and give the grates a quick brush with some oil once it’s hot to prevent sticking.
Step 3
Place the chops on the grill and cook for 2 to 3 minutes. Then, turn them at an angle to get those nice crisscross grill marks and cook for another 2 to 3 minutes.
Step 4
Flip the chops over and repeat the process—grill for 2 to 3 minutes, rotate for another couple of minutes—until they reach your preferred doneness. For medium-rare, you’re aiming for an internal temperature of about 130°F (54°C).
Step 5
Once done, take the chops off the grill and sprinkle them generously with fresh herbs. Let them rest, covered loosely with foil, for about 10 minutes before serving to keep them juicy and flavorful.
