How to grill perfect lamb chops

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

How to grill perfect lamb chops
Chef Elias uses a gas grill to cook his lamb chops in this video however you can get similar perfection with charcoal as well!
  1. Purchase lamb chops that are at least 1-inch to 1-1/2 inches thick, with bright red color and abundant marbling.
  2. Bring chops to room temperature — removing them from refrigerator at least 2 hours prior to cooking. This will prevent over-charring or taking too long to cook.
  3. Season with salt and pepper.
  4. Preheat gas grill to high.
  5. Place lamb chops on very hot grill and close lid. This will help chops cook from all angles and sear in juices.
  6. Cook lamb chops with lid down for 3–4 minutes. Flip chops over (at 4 minutes) using grilling tongs. Do not use a fork as it will let out all of the juices you are trying to keep in.
  7. Close lid, grilling lamb chops until preferred doneness.
  8. Use the “hand trick” to determine doneness of your grilled lamb chops.
  • Medium rare: should feel like the base of your thumb — spongy with a little bit of give.
  • Medium: should feel like the middle of your palm—firmer.

 

Transcript

Hi, I'm Elias Iglesias, executive chef for Morton’s Steakhouse, and today I'm going to show you how to grill the perfect lamb chops.

First, you want to pick chops that are at least an inch to an inch-and-a-half in thickness. Choose ones that have a nice bright red color and abundant marbling. The marbling is all the fat that you see running through the meat that's going to give it juiciness and flavorfulness.

You can season the lamb chops with seasoning salt or just salt and pepper, whatever is your preference.

Make sure that you pull the lamb chops out at least two hours prior to cooking them. Bring them up to room temperature. That's going to keep the lamb chops from over-charring or taking too long to cook.

On these gas grills make sure that they’re set to high because you want the meat to almost instantly cook. You want to sear all the juices in, and most importantly, close the cover. By closing the cover you're going to cook the chops from all angles, keeping the heat and making sure that the meat doesn't get tough. This step should take approximately three to four minutes.

You want to make sure that the chops have a nice crust on one side, which is going to keep all the juices and all the flavor inside the chops.

After about four minutes these chops should be ready to flip. And remember, very important, don't use a fork, use a tong. You don't want to poke the meat and let all those juices that you're trying to keep in there seep out.

Once you turn the steaks, close the lid back down. You want to make sure to give it at least another four minutes for medium rare and six minutes for medium.

After about four minutes, these chops should be ready. The best way to tell if they're ready is with a simple hand trick. You want to make sure that the lamb chop has the same feeling as the base of your thumb for medium rare. So, you're going to compare the feeling in the lamb chop with that of the base of your thumb, spongy with some bounce. For medium, you want to make sure it feels more like the center of your palm.
Nice hot, red center for medium rare. And there are your perfect grilled lamb chops.
Enjoy.

meet theexpert
  • Elias Iglesias

    Elias Iglesias Executive Chef, Morton's The Steakhouse Elias Iglesias is the executive chef of Morton's The Steakhouse in New York City. more about this expert »

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