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How To Grill #3: Lamb

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How to Grill Lamb

Chops, ½ to 1 Inch Thick

Heat: Direct (uncovered), high.
Time: 3 to 5 minutes per side.
Internal Temperature: 130° F for medium-rare.

Chops, 1 to 1½ Inches Thick

Heat: Direct (uncovered), high.
Time: 4 to 6 minutes per side.
Internal Temperature: 130° F for medium-rare.

Leg, Butterflied Boneless, 1 to 1½ Inches Thick, 3 to 3½ Pounds

Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 4 to 5 minutes per side, then indirect for 15 to 20 minutes.
Internal Temperature: 130° F for medium-rare.
Tip: If you’re grilling a leg of lamb tied into a roll, increase indirect grilling time to 20 to 30 minutes.

Rack of Lamb, 1 to 1½ Pounds

Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 3 to 5 minutes per side, then indirect for 10 to 15 minutes.
Internal Temperature: 130° F for medium-rare

Grilled lamb chops – How to cook lamb chops

Tender and juicy–grilled lamb chops never tasted better. Elias Iglesias, executive chef of Mortons, The Steakhouse in New York shows us how to cook perfect lamb chops.

Source: Howdini

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