Lamb loin chops may come with a thick layer of fat around the outside. Trim the fat to ⅛” to ¼”. The meat will remain tender even after trimming.

Simply drizzle the chops with olive oil, then sprinkle them with your choice of spices. Or, using a large, resealable plastic bag and your favorite homemade or store-bought marinade, marinate the chops for at least an hour, or even overnight. Subtle flavors work best with delicately flavored meat like lamb.

Place the lamb chops directly above the coals and sear on each side, until brown, flipping only once.

Flare-ups will happen. Don’t worry!

Once seared, move the lamb chops to the cooler side of the grate and close the lid.

While your lamb chops are still on the grill, insert the digital meat thermometer into the thickest part to check the internal temperature.

When they reach an internal temperature of 145°F, your lamb chops are done. Most lamb chops will reach doneness in 7 minutes total.