Lamb chops are perfect for the BBQ. The subtle flavours of spring lamb, a few herbs and seasoning plus the addition of some charcoal heat is a perfect combination. Not only delicious this is a quick and easy meal that only needs the addition of some salad and bread to be complete. (Maybe add a bottle of red wine to that list.)
Lamb Chops from Morley Butchers
We use a specialist Lamb supplier in London’s Smithfield Market. This means we can bring you the best Lamb at all times of year.
Lamb quality from different farms and producers varies throughout the year depending on regional conditions that effect the grass on which the animals feed. Whatever the time of year our supplier picks the best grass fed Lamb for us from around the country so you can be confident that Lamb from Morley Butchers will always be the best available.
Ingredients for BBQ Lamb Chops
Allow at least 2 lamb chops from Morley Butchers per person.
2 large sprigs of fresh rosemary
2 large garlic cloves
1 fresh lemon
Sea salt and freshly ground pepper
Cooking tips for BBQ Lamb Chops
The picture here is of Lamb Loin Chops however these tips will work just as well for lamb cutlets, lamb steaks or even a butterflied lamb leg. Just consider the cooking times according to the thickness of the meat.
- Remove your lamb chops from the fridge in good time to allow them to come up to room temperature
- Squeeze the juice of half a lemon over the meat, This will help the seasoning stick where you want it. Remove the rosemary leaves from the sprig and crush on a chopping board which will help release the oils and flavour inside onto your chops. Chop your garlic and spread both evenly over both sides. Season well with salt and pepper. Remember to get plenty of large sea salt flakes onto the fatty edge – it really helps with the browning. Leave for at least 30 minutes to allow the lamb chops to absorb the flavours.
- Light your BBQ early and let the coals become white all over before you start cooking
- Place your chops over the hottest part of the grill this will deliver a lovely brown BBQ crust on the exterior. Only turn them once. The faster you cook them (higher heat) the pinker they will be in the middle use a cooler part of the grill if you prefer them well done – too long on the hottest part of the grill will blacken the outside and give a bitter taste. Prod the meat to see when its cooked soft is pink firm is well done. The meat will continue to cook after you remove from the grill to rest so err on the side of caution (you can always put them back on but you cannot un-cook!)
- Allow them to rest for a few minutes on a warm plate before serving.