Grilled Lamb Chops

Dipping grilled lamb in a spicy peppercorn sauce.

Marinated in a lamb-friendly blend with rosemary, garlic, and herby flavors with a little kick in between bites. Easy, fancy, and a must-have for your spring and summer grilling repertoire.

Course Main

Cuisine American, Mediterranean

Diet Gluten Free, Kosher

Prep Time 5

Cook Time 10

Marinate Time 1

Total Time 1 15

Servings

Calories 354kcal

Author Imma

Ingredients

Grilled Lamb Chops

6 lamb chops, about ¾-inch thick
salt and pepper to taste (¼-½ teaspoon per pound)
1 tablespoon (2g) fresh rosemary
2 large cloves garlic, crushed
1 teaspoon (4g) Creole seasoning (or paprika)
1 teaspoon (1g) fresh thyme
1 teaspoon (2-3g) white pepper
1 tablespoon (15ml) olive oil

Peppercorn Sauce

1 tablespoon (14g) unsalted butter
3-4 tablespoons (30-40g) minced shallot
1 clove garlic, minced
⅓ cup (80ml) cognac (or beef broth)
½ cup (118ml) beef broth
1½ teaspoons (7g) Worcestershire sauce
1-2 tablespoons (12-24g) cracked peppercorns
½ cup (118ml) heavy cream
1 teaspoon (5-6g) Dijon mustard
1 tablespoon (3g) minced chives

Instructions

Lamb Chops

Season the lamb chops with salt and pepper, and set aside.
In a food processor or mortar and pestle, blend or crush the rosemary, garlic, Creole seasoning or paprika, thyme, and white pepper. Add a drizzle of olive oil and mix well.
Rub the meat with the herb mixture, covering each chop evenly.
Place the chops in an airtight container in the fridge while marinating. Let the flavors penetrate for at least an hour or overnight in the fridge for the best results.
When ready to grill, bring the lamb chops to room temperature for about 30 minutes. Drain the marinade from the meat.
Heat your grill or a cast-iron grill pan until hot.
Grill the lamb chops for 3½-5 minutes per side (flipping once) until browned to the desired doneness.
When they're done to your liking, take them off the grill and let them rest for about 10 minutes. Serve with peppercorn sauce.

Peppercorn Sauce

Melt the butter in a saucepan over medium heat. Sauté the shallot and garlic for about a minute or until fragrant.
Pour in the cognac (or additional beef broth), beef broth, and Worcestershire sauce. Stir well to combine.
Reduce the heat to low and add the cracked peppercorns. Simmer for a few minutes to allow the flavors to blend.
Whisk in the heavy cream and Dijon mustard, and continue simmering on low heat, stirring constantly, until it thickens slightly and reaches your desired consistency (4-5 minutes).
Once the sauce has thickened, remove from the heat and serve immediately with the lamb. Keep in mind that the sauce will continue to thicken as it sets.

Notes

Lamb rib, loin, and sirloin chops are great for grilling. Shoulder or leg chops need a marinade to make them tender enough for grilling.
Trim off any hard pieces of fat around the edges of the chops to reduce the flare-ups.
Letting meat rest for 10 minutes before serving for juicier results.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition