How To Grill #3: Lamb
|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