How Long to Cook Lamb Chops on BBQ - Outdoor Cabinets

Lamb chops cooked on the barbecue can be an absolute delight when done right. The caramelized outer crust coupled with a juicy, pink center is hard to beat. However, cooking lamb chops properly on the grill does require some finesse. Undercook them and the lamb will be tough and chewy. Overcook them and you’ll end up with a dry, flavorless chop. So how long should you cook lamb chops on the BBQ to achieve the perfect doneness? Let’s take a closer look.

Factors That Affect Lamb Chop Cooking Time on the BBQ

There are several factors that impact how long it will take to cook lamb chops on the grill:

Thickness of the Chops

The thickness of the lamb chops is the most significant factor that will determine cooking time. Thinner chops will cook much faster than thicker chops. A general guideline is:

1⁄2 inch thick chops – cook for 5-7 minutes per side
3⁄4 inch thick chops – cook for 8-10 minutes per side
1 inch thick chops – cook for 10-12 minutes per side

Thicker chops around 11⁄2 – 2 inches may need closer to 15 minutes per side to reach ideal doneness throughout.

Bone-In vs Boneless

Bone-in chops will take slightly longer to cook than boneless chops as the bone acts as an insulator, slowing down the cooking process. Increase cooking time by 1-2 minutes per side for bone-in cuts.

Grill Temperature

Cooking over high direct heat around 350-450°F (176-232°C) will cook the lamb chops faster than using a lower heat around 250°F (121°C). The higher the grill temperature, the less time needed.

Quality of the Grill

A well-made grill that distributes heat evenly will cook more efficiently than a low quality grill with hot or cold spots. Cook times may need adjusting to account for inconsistencies in heating.

Lamb Doneness Preference

Rare or medium-rare lamb will be cooked for a shorter time than lamb cooked to medium or medium-well. Use an instant read thermometer to test doneness and remove chops from the grill when they reach the desired internal temperature.

Rare – 125-130°F (52-54°C)
Medium Rare – 135-140°F (57-60°C)
Medium – 145-150°F (63-66°C)
Medium Well – 155-160°F (68-71°C)

Wind Conditions

Wind can cool down the grill surface and extend cooking times. Partial wind blocks may be needed on very windy days.

Chop Starting Temperature

Lamb chops that start off closer to room temperature will cook faster than chops straight from the fridge. Let chops sit at room temp for 30 minutes before grilling.

By taking these factors into account, you can better estimate the grill times needed to perfectly cook your lamb chops from start to finish.

How to Tell When Lamb Chops Are Done on the BBQ

Relying just on grilling times is not a foolproof way to know when your lamb chops are cooked to your liking. The most reliable doneness indicators are:

Temperature Testing

Investing in a good quality instant read digital thermometer is a must for perfect grilling results every time. Simply insert the probe into the thickest part of the chop, avoiding the bone. When the target temperature is reached after a few seconds, your chops are ready. For medium-rare aim for 135-140°F (57-60°C).

Slice to Check Color

A quick slice into the center of the lamb chop will reveal the current stage of doneness based on color:

Rare – Bright red center
Medium Rare – Warm pink center
Medium – Hot pink center
Medium Well – Slightly pink center
Well Done – Uniformly brown throughout

Press Test

A chop at medium rare or above will have some firmness when pressed. A chop cooked below medium rare will still have a soft, spongy feel.

Appearance

When properly seared, the outer crust will be nicely browned while the meat remains tender and juicy inside. Burnt or blackened chops are overcooked.

Relying on a combination of temperature, color, firmness, and appearance will ensure your lamb chops turn out perfectly cooked from the grill.

Step-by-Step Guide on How to Grill Lamb Chops

Follow these simple steps for flawlessly grilled lamb chops every time:

1. Choose Your Chops

Opt for 1-1 1/2 inch thick lamb loin or rib chops for the best results.
Pick chops with a nice marbling of fat for added flavor and moisture.
Allow the chops to sit at room temperature 30 minutes before grilling.

2. Prepare the Grill

For gas grills, preheat on high for 15 minutes with lid closed.
For charcoal, let the coals get hot with a coating of white ash before cooking.
Shoot for a direct high heat of 350-450°F (176-232°C).
Oil the hot grates just before grilling.

3. Season the Chops

Coat both sides of the chops lightly with oil then season generously with salt and pepper.
Can also use spice rubs or herb marinades for added flavor.
Avoid sugary sauces that can burn.

4. Sear the Chops

Place the chops directly over the heat source, tilted at a 45 degree angle.
Cook for 3-5 minutes without moving to get a good sear.
Flip and sear the other side for another 3-5 minutes.

5. Finish Cooking

Move the chops to indirect heat, off center from the coals or burners.
Cook for another 8-12 minutes, flipping once halfway through.
Use a thermometer to check for 135-140°F (57-60°C) for medium rare doneness.
Remove from grill and let rest for 5 minutes before serving.

6. Optionally Make Sauce

To add extra flavor, melt a tablespoon of butter in a skillet.
Add minced garlic and rosemary and sauté just until fragrant.
Drizzle the sauce over the rested lamb chops just before eating.

Follow these steps precisely and you will be rewarded with incredibly tender, juicy and flavorful lamb chops off the barbecue every time. Grilled lamb doesn’t get better than this!

Common Lamb Chop Grilling Mistakes to Avoid

It’s easy to commit simple mistakes when grilling lamb chops that will dry them out or make them tough. Be mindful to avoid the following errors:

Grilling chops while cold from the fridge. Always let them sit out 30 minutes to reduce cooking time.
Neglecting to trim off excess fat. This can cause dangerous flare ups.
Forgetting to oil the grill grates which leads to sticking and tearing.
Cooking over direct high heat the entire time. Chops should finish over indirect heat.
Moving the chops too early causing a poor sear. Let them cook undisturbed for browning.
Grilling with the lid up the whole time. Keeping it closed traps heat.
Not using a meat thermometer for guaranteed doneness.
Overcooking and drying out the lamb chops.
Letting chops overlap creating uneven cooking.
Cutting into chops immediately instead of resting them after grilling.

Paying attention to these potential pitfalls will help ensure perfect chops every time they hit the grill. Just a little extra care pays off in the end.

How to Grill Lamb Chops Bone-In vs Boneless

The choice between bone-in or boneless lamb chops comes down to personal preference and the grilling method you plan to use:

Grilling Bone-In Lamb Chops

More flavorful with extra lamb essence from the bone.
Bones insulate heat requiring slightly longer cook times.
Best for faster, hotter direct grilling methods to compensate.
Allow 11⁄2 – 2 mins additional per side for medium rare.
Watch for bone charring which can impart bitterness.

Grilling Boneless Lamb Chops

Easier to eat without navigating bones.
Tend to cook slightly faster without bones.
Prone to overcooking so require more attention.
Excellent option for slower indirect grilling or smoking.
Can be easily incorporated into kebabs or wraps.

Both varieties of lamb chop can turn out incredibly tasty. Cook boneless a little less and bone-in a little longer for best results. Adjust seasonings to complement the selected grilling method and cut.

How to Add Extra Flavor to Grilled Lamb Chops

Beyond just salt and pepper, there are many ways to infuse bold new flavors into your grilled lamb chops:

Marinades

Soaking chops in an oil-based marinade imparts a ton of flavor. Mediterranean options like lemon, garlic, oregano and olive oil work beautifully with lamb.

Rubs

Dry spice rubs are an easy way to coat chops in layers of flavor. Blends with cumin, chili powder, coriander and brown sugar make a tasty lamb pairing.

Wood Smoke

Adding wood chips to the coals when grilling over charcoal can provide a wonderful smoky essence. Fruit woods or oak work well with lamb.

Compound Butters

Blending compound butters with herbs, citrus, onions or spices and melting over the hot chops adds a final flavor punch.

Fresh Herbs

Chopped rosemary, thyme, sage, mint and other fresh herbs sprinkled on just before serving gives a pop of brightness.

Sauces and Chimichurri

Drizzling sauces like mint chimichurri, yogurt sauce or harissa over grilled lamb chops brings even more dynamic flavors.

Don’t be afraid to experiment with various seasonings and marinades to put your own unique twist on these grilled lamb chop recipes.

Best Ways to Cook a Large Batch of Lamb Chops

Grilling up a bounty of lamb chops for a crowd? Here are some of the best methods:

Indirect Grilling – Excellent way to cook multiple chops at once. Arrange them over the cool side of the grill to cook low and slow. Rotate periodically.
Two-Zone Fire – Sear chops in batches over the hot side, then move to the cooler side to finish. Keeps a steady stream of food coming.
Grill Roast – Truss up a lamb roast, cook indirectly and slice into chops. Great way to feed a big group.
Kebabs – Assemble skewers with chops and veggies so each person gets their own. Easy to maneuver multiple kebabs.
Smoking – Use a smoker or grill with smoke box to slowly smoke a large batch of chops flavored with wood.
Oven Finish – Sear chops on the grill then transfer to a hot oven to finish cooking if more space is needed.

With smart grill organization and a cooking plan, you can grill dozens of impressive lamb chops for any size gathering.

How Long to Cook a 2 Inch Thick Lamb Chop on BBQ

Extra thick lamb chops around 2 inches present the ultimate grilling challenge. The goal is cooking the inside thoroughly without charring the outside to a crisp. Here are some tips:

Bring to Room Temp – Take thick chops out of fridge and allow to warm on counter 30 mins before grilling.
Sear Over High Heat – Needs very high heat above 500°F to properly brown outside. 3-4 mins per side.
Finish Indirect – Move to cooler side of grill at 375°F to gently finish cooking center without overcharring outside.
Flip Occasionally – Flipping every 2-3 mins equalizes heat so no side overcooks.
Check Temp Early – Start checking temperature after searing. Pull at 135°F for medium rare so center doesn’t overcook.
Rest Well – Let rest at least 10 mins so juices redistribute before cutting. Residual heat finishes cooking.

With the right technique, these thick chops can turn out incredibly juicy and flavorful. Just take extra care not to overdo the searing or undershoot the final internal temp.

How to Know If Lamb Is Cooked on the BBQ

Determining when lamb is safely and properly cooked while grilling takes a combination of clues:

Use a Thermometer – Insert an instant read thermometer into the thickest part of a chop for guaranteed doneness. 125-130°F = rare. 135-140°F = medium rare. 145+°F = medium or beyond.
Check Internal Color – A peek inside the center should show the expected color for rareness desired from bright red to light pink.
Texture – Properly cooked lamb should be firm but tender when pressed not spongy or mushy.
External Browning – The degree of sear on the exterior portions can indicate whether lamb is under or overcooked.
Fat Rendering – Well cooked lamb fat will appear rendered and slightly pulled back from around the edges.
Time – Judge doneness based on estimated grill times but confirm with other methods as times vary.
Resting – A 10 minute rest allows juices to redistribute and the center to finish cooking.

Using a combination of temperature, sight, feel and experience will soon have you grilling lamb chops like an expert.

How Long to Grill 1-inch Thick Lamb Loin Chops

For 1-inch thick lamb loin chops, the ideal grilling time and technique is:

Bring chops to room temp before putting on grill.
Grill over direct high heat, around 400°F.
Keep lid closed as much as possible to maintain heat.
Sear chops for 3 minutes undisturbed to form a crust.
Flip and sear second side for 2-3 minutes.
Move to indirect heat and cook for another 8-10 minutes.
Flip once halfway through indirect cooking.
Check temperature, aiming for 135-140°F for medium rare.
Let rest 5 minutes off grill before serving.

This method should produce lamb loin chops that are nicely browned on the outside and pink and juicy on the inside in around 15 minutes total cooking time. Adjust times slightly up or down based on your grill, temperature and doneness preferences.

How Long Does It Take to Cook Lamb Shoulder Chops on the Grill?

Lamb shoulder chops are delicious grilled but require extra time due to their high connective tissue content:

1-inch thick shoulder chops take about 25-30 minutes total.
Use lower heat around 275°F indirect to break down collagen.
Sear chops 2-3 minutes per side over direct high heat first to brown.
Move over indirect heat and grill approximately 20-25 minutes until fork tender.
Flip chops every 5 minutes during indirect cooking to prevent burning.
Should reach minimum internal temperature of 145°F.
Tent in foil and rest 10 minutes before serving.

Properly grilling lamb shoulder chops low and slow results in flavorful, tender meat perfect for curries, braises or Mediterranean dishes. The extra time is worth the wait!

How to Tell If You Overcooked Lamb Chops on the Grill

It’s easy to overshoot when grilling lamb chops. Look for these signs that your chops are overdone:

Dry, tough texture when eating. No juiciness.
Very firm when pressed, no give or pliability.
Internal temp above 155°F for loin chops or 165°F for shoulder.
No pink color inside when sliced, uniform gray-brown throughout.
Blackened, charred or burnt crust on the outside.
Fat around edges appears shriveled or white, not rendered.
Southwestern or Mediterranean style seasoning tastes burnt or bitter.
Unpleasant chewy texture similar to rubber or rawhide.

While well done lamb may be safe to eat, the dried out, leathery texture lacks the delicate tenderness that makes lamb so enjoyable. Stick to medium rare by watching the grill closely.

Frequently Asked Questions About Grilling Lamb Chops

Grilling flavorful, juicy lamb chops consistently does take some practice. Here are answers to some frequently asked questions:

What is the Trick to Perfectly Grilled Lamb Chops?

Use high heat to quickly sear both sides initially for color and crust without overcooking interior. Let rest before final sear if chops are extra thick.
Monitor temperature closely and remove chops at 135°F for medium rare.
Finish cooking with gentler indirect heat rather than prolonged direct high heat.

Can You Grill Frozen Lamb Chops?

It is best to thaw lamb chops before grilling, but in a pinch frozen chops can be grilled. Use high heat to sear hard-frozen chops for extra time, around 8-10 mins total. Finish indirectly and check internal temp.

How Long Can Lamb Chops Sit in Fridge After Grilling?

Properly stored leftovers make great next day meals. Let chops cool completely, wrap tightly, and use within 3-5 days. Reheat gently in an oven or pan rather than grilling again.

What is the Best Wood for Smoking Lamb?

Fruit woods like apple, cherry, pear, and pecan pair wonderfully with mild lamb. Oak also goes nicely. Intensely strong woods like mesquite are too overpowering. Use wood chips soaked in water over indirect heat.

Why are my Grilled Lamb Chops Tough?

Chops grilled over direct high heat too long will toughen up. Ensure chops are trimmed of sinew and silver skin. Grill quickly over high heat just until browned then move to indirect heat to finish cooking more gently at lower grill temp.

Conclusion

Mastering the art of how to grill lamb chops to tender