Charcoal-Grilled Shoulder Lamb Chops
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
Before You Begin
Try to purchase shoulder lamb chops that are at least 3/4 inch thick, since they are less likely to overcook. If you can only find chops that are 1/2 inch thick, reduce the cooking time over the medium-low fire by about 30 seconds on each side.
Instructions
- Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build two-level fire by stacking most of coals on one side of grill and arranging remaining coals in single layer on other side of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when temperature of stacked coals is medium-hot and that of remaining coals is medium-low.
- Rub chops with oil and sprinkle with salt and pepper to taste.
- Grill chops, uncovered, over hotter part of grill, turning them once, until well browned, about 4 minutes. (If chops start to flame, drag them to cooler part of grill and/or extinguish flames with squirt bottle.) Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 5 minutes for rare (about 120 degrees on instant-read thermometer), about 7 minutes for medium (about 130 degrees), or about 9 minutes for well-done (140 to 150 degrees) (see "Taking the Chop's Temperature" below).
- Remove chops from grill and let rest for 5 minutes. Serve immediately.
Yield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We found that inexpensive shoulder chops were the best choice for our grilled lamb chop recipe because their distinctly gutsy flavor and chewiness held up well to the smoke. But chop thickness was important; the chops needed to be between ¾ and 1 inch thick to keep them from cooking too fast.
Before You Begin
Try to purchase shoulder lamb chops that are at least 3/4 inch thick, since they are less likely to overcook. If you can only find chops that are 1/2 inch thick, reduce the cooking time over the medium-low fire by about 30 seconds on each side.
Instructions
- Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build two-level fire by stacking most of coals on one side of grill and arranging remaining coals in single layer on other side of grill. Set cooking grate in place, cover grill, and heat until grate is hot, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when temperature of stacked coals is medium-hot and that of remaining coals is medium-low.
- Rub chops with oil and sprinkle with salt and pepper to taste.
- Grill chops, uncovered, over hotter part of grill, turning them once, until well browned, about 4 minutes. (If chops start to flame, drag them to cooler part of grill and/or extinguish flames with squirt bottle.) Move chops to cooler part of grill and continue grilling, turning once, to desired doneness, about 5 minutes for rare (about 120 degrees on instant-read thermometer), about 7 minutes for medium (about 130 degrees), or about 9 minutes for well-done (140 to 150 degrees) (see "Taking the Chop's Temperature" below).
- Remove chops from grill and let rest for 5 minutes. Serve immediately.
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