Instructions

1. Setting the lamp loin chops on the counter 30 minutes before grilling to allow them to come to room temperature.

2. Trim the extra fat from the chops. “Extra” is the key word here, as fat on lamb – as with marbled fat in steak – is what imparts flavor. Too much fat may taste rubbery and cause flare-ups on your grill; too little fat may undercut your enjoyment of the chops. To reach a good middle ground, remove bulky, obvious fat and then defer to your tastes. Salt the chops liberally to help break down the thick protein in the meat, then sprinkle the chops with pepper, if you like.

3. Heat the mint jelly in a saucepan or by placing it in the microwave. Add a dash of soy sauce or honey to the jelly, if you like. Ensure that the consistency is smooth and even; you will use the jelly to baste the chops frequently as they cook on the grill, so the jelly should be easy for you to apply with a basting brush. Reserve some of the jelly to use as a dipping sauce after the chops are cooked.

4. Place the chops over a medium but indirect heat. Baste them generously with the mint jelly. Keep an instant-read thermometer nearby. Unlike steak, which you might sear first and then cook, lamb loin chops should be grilled slowly. Turn them once, and then sear them at the end. The thicker your lamb loin chops, the more important this strategy will become; it will help ensure that the lamb cooks thoroughly and does not turn out overcooked on the outside edges and undercooked in the middle.

5. Move the chops to the hotter portion of your grill or turn up the flame when the chops reach an internal temperature of 120 degrees Fahrenheit, which is about 10 degrees lower than the ideal temperature of 130 degrees and a medium-rare state for the chops. Or, follow the advice of the USDA, which recommends that lamb be cooked to an internal temperature of 160 degrees. Continue to baste the chops with the mint jelly as you quickly sear them on both sides.

6. Remove the chops from the grill. Cover them with aluminum foil and let them rest for 10 minutes – they will continue to cook slightly – before serving.