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Perfectly Grilled Lamb ChopsThis isn't so much a recipe, more simple advice how to get perfectly grilled lamb chops every time. I love lamb and when it's cooked well, there's nothing to beat it in my book.It all starts with the preparation. Be particular with your butcher and make sure he knows exactly what you are looking for – your chops should be about 1 inch thick, pink and nicely marbled (see the piccie below). The marble is the fat that gives flavor, it should be rippled in the meat and not just a lump on the exterior.
Your chops should be out of the refrigerator and up to room temperature. This will take a couple of hours and it is vital to ensure that the pink middle is nicely warm and succulent. Get your grill hot, season the chops simply with salt and pepper and place them on the grill. Two important things at this point:-
Getting the grill hot means that you seal in the juices and the second point is essential to ensure that you are cooking all round the meat. Grill for 4 minutes and then flip (use tongs or a flipper, never a fork because this will puncture the flesh and the chops will dry out) onto the other side for a further 4 minutes or 6 if you like your chops a little more well done. Lamb is a red meat so you don't have to worry about the meat being cooked right through although you do at least want it to be warm and the best way to tell is to feel it. Compare it to the base of your thumb, if it's similarly springy then it's beautifully cooked. If you like it more medium that leave it on a couple more minutes and take it off when it has a similar texture to the palm of your hand. 
That's it. You should now be cutting into perfectly grilled lamb chops and I hope that you enjoy them as much as I did when preparing this page. See Also:- Barbecue Lamb Recipes
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