Good Shepherd Smoked Grilled Lamb Chops.
High heat, quality lamb, and Good Shepherd rub—that's the whole play
High heat, quality lamb, and Good Shepherd rub—that's the whole play
Ingredients
FOR THE CHOPS
- Casa M Spice Co Good Shepherd or Uncontrolled Good Shepherd
- Pink Himalayan Salt (to taste)
- Fresh Lamb Chops
Method
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01
Select quality lamb
Start with good lamb and you're halfway there—garbage in, garbage out. Quality chops make all the difference in the final bite.
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02
Preheat grill to high heat
10 minGet your grill screaming hot before anything touches the grates. High heat is what creates those beautiful marks and seals in the lamb's juices.
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03
Season and rest the chops
5 minLay chops on a sheet, hit both sides lightly with salt and a generous coat of Good Shepherd, then let them sit a few minutes so the rub really grabs hold.
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04
First sear and cover
2 minGet the chops on the hot grill, dust them again with Good Shepherd, then close the lid and let them work for two minutes undisturbed. This builds those char marks.
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05
Flip and second sear
2 minOnce you've got good grill marks, flip each chop, dust the new side with Good Shepherd, close the lid, and let it ride for another two minutes. You're cooking through gently while building flavor on both sides.
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06
Pull and rest on platter
Check for grill marks one more time, then pull the chops onto a platter when they've got that gorgeous cross-hatch on both sides. They're done when they've got the marks—don't overthink it.
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07
Serve immediately
Get these to the table hot, straight off the grill. That's when lamb chops sing.
From Mike's Notebook
Lamb chops need less salt than beef—the Good Shepherd rub is already savory, so taste before adding more.
Get your grill screaming hot before the chops touch it; the sear happens in the first 90 seconds.
Bone-in chops cook faster than you think—pull them at 130°F internal temp or they'll dry out fast.