Bobby Flay Grilled Lamb Chops Recipe

This Bobby Flay Grilled Lamb Chops Recipe is a succulent and charred recipe, which features tender racks of lamb and caramelized grilled lemons. It’s an impressive dinner party main, ready in about 2 hours (including marinating time).

Bobby Flay Grilled Lamb Chops Ingredients

• 1/2 cup Greek olive oil, plus 2 tablespoons for lemons
• 6 cloves garlic, finely chopped
• 1/4 cup thyme leaves, roughly chopped
• 2 racks of lamb, 8 chops each, trimmed
• Salt and freshly ground pepper
• 8 lemons, cut in 1/2 crosswise
• Sprigs of oregano and dill, for garnish

How To Make Bobby Flay Grilled Lamb Chops

1. Marinate the lamb: In a large baking dish, whisk together the 1/2 cup Greek olive oil, finely chopped garlic, and chopped thyme leaves. Add the racks of lamb (or chops, if pre-cut) and turn them to coat thoroughly in the herb mixture. Cover the dish and refrigerate for 1 to 1 1/2 hours to let the flavors penetrate the meat.
2. Prep for grilling: Remove the lamb from the refrigerator about 20 minutes before cooking to allow it to come to room temperature; this ensures even cooking. Preheat your grill to high heat.
3. Grill the lamb: Season the lamb generously with salt and pepper. Place the lamb on the hot grill. Cook for 5 to 6 minutes on each side for medium doneness (adjust time slightly depending on the thickness of the rack). Remove the lamb from the grill and let it rest on a cutting board for 2 minutes.
4. Grill the lemons: While the lamb rests, brush the cut sides of the halved lemons with the remaining 2 tablespoons of olive oil. Place them cut-side down on the hot grill for about 1 minute. Rotate them 45 degrees and grill for another minute to create diamond hatch marks. Remove them from the grill.
5. Slice and serve: Slice the racks into individual chops. Arrange them on a platter. Squeeze the juice of one grilled lemon over the meat immediately. Season with more black pepper and garnish with fresh oregano and dill sprigs. Serve with the remaining warm grilled lemons on the side.

Recipe Tips

• Room Temperature is Key: Never grill cold lamb. Letting the meat sit out for 20 minutes before grilling relaxes the fibers, ensuring the chops are tender rather than tough.
• Don’t Skip the Rest: Resting the meat allows the juices to redistribute throughout the chop. If you slice immediately off the grill, the juices will run out onto the board, leaving the meat dry.
• Why Grill Lemons? Grilling lemons caramelizes the natural sugars in the fruit and makes them juicier. The flavor becomes complex—smoky, sweet, and tart—which cuts through the richness of the lamb fat perfectly.
• Trimming the Fat: Lamb racks usually come with a fat cap. Trim this down to a thin layer (about 1/8 inch) to prevent massive flare-ups on the grill, but leave a little for flavor.

What To Serve With Bobby Flay Grilled Lamb Chops

This Mediterranean-inspired dish pairs beautifully with fresh, vibrant sides.

• Greek Salad: Tomatoes, cucumber, feta, and olives.
• Tzatziki: A cooling cucumber yogurt dip.
• Roasted Potatoes: Lemon-herb potatoes or crispy smashed potatoes.
• Couscous or Orzo: A light grain salad with pine nuts and parsley.

How To Store Bobby Flay Grilled Lamb Chops Recipe

• Refrigerate: Store leftover chops in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat gently. Place the chops in a baking dish with a splash of water or broth, cover with foil, and warm in a 350°F oven for 10 minutes. Avoid the microwave, as it will overcook the lamb and make it rubbery.
• Freeze: Cooked lamb can be frozen for up to 2 months, but fresh is significantly better.

Bobby Flay Grilled Lamb Chops Nutrition Facts

• Calories: 450
• Total Fat: 35g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 380mg
• Total Carbohydrates: 4g
• Dietary Fiber: 1g
• Sugar: 1g
• Protein: 30g

Nutrition information is estimated per serving (approx. 2-3 chops).

FAQs

Try More Recipes:

• Bobby Flay Grilled Shrimp Skewers Recipe
• Bobby Flay Grilled Tuna Steak Recipe
• Bobby Flay Grilled Corn Recipe