A thick chop needs steady heat and a few minutes on the cooler side of the grill.
From the shop
Start with 1 kg of lamb chump chops, which is about 6 chops. Lamb loin chops take the same rub. They cook faster, so give them 3 minutes a side.
Ask for the chops in the shop’s Italiano marinade when you order and skip step 1.
Chump chops are thicker than loin chops. Use medium-high heat, not high, so the heat reaches the centre before the outside burns.
Ingredients
- 1 kg lamb chump chops, about 6
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 3 sprigs rosemary, leaves chopped
- Salt and cracked black pepper
Buy the cuts for this recipe
Lamb Chump Chops$36.99per kilogram
Lamb Loin Chops$37.99per kilogram
Method
- Rub the chops with the oil, garlic, rosemary, salt and pepper.
- Heat the barbecue grill to medium-high.
- Cook the chops for 4 to 5 minutes a side.
- Check the thickest chop with a thermometer. Take the chops off at 58 to 62°C for medium rare. Move any thick ones to a cooler part of the grill for 2 to 3 minutes more.
- Rest the chops for 5 minutes before you serve.
Serve it
Serve with roast potatoes and steamed green beans, or a rocket salad.