Grilled lamb chops are a treat any time of year. The secret is in the grill temperature and the spices; with the right combination of both, you will have your guests coming back for more!
Get your meat locally
Locally raised lamb is the best quality if you can get it. Many times, lamb in the grocery store is imported from overseas with unknown additives, so buyer beware.Spice the lamb chops to make them interesting
A great spice combination is this: about 1/3 dried basil to 2/3 lemon pepper. Mix that up thoroughly, then coat the lamb chops fully. Let them sit.Heat the grill to a high temperature
To make lamb chops right on the grill, you need a good source of heat. You want a sear when you first place them on the grill, which both browns the meat and seals in some of the juices.Watch them carefully
You don't want to undercook lamb, but it's easy to overcook as well. Pay close attention to the side that hit the grill first; make sure it's nice and brown, the fat evenly blackened and crispy, before you flip them.Add hickory or mesquite chips
When you first flip the chops, add some hickory chips or mesquite chips, preferably wet ones to encourage smoke production. This adds that extra little kick to the taste. You can even get the chips in advance, put them in a ziplock bag with water, and just keep those on hand all the time. Be ware that adding some wet wood chips like this might decrease the grill temperature a little bit, so plan accordingly.Serve hot off the grill!
The point of grilling lamb chops is lost if the meat cools off after it's removed from the grill. Get everything ready in advance so that when they're done, you're ready to serve.Don't forget the wine
A good glass of red wine to go with the chops would be an excellent accompaniment - Pinot Noir and Shiraz would be great choices here.Grilled lamb chops are a delicacy, and one that can be enjoyed any time. With the right combination of spices and grilling skills, you can make everyone very happy, indeed!
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