Mike LangGrilling, Lamb

What's on the Grill #199: Rosemary & Orange Grilled Lamb Chops

Mike LangGrilling, Lamb

Typically when I talk about grilling lamb, I start off with a nursery rhyme or some other tongue in cheek comment about how my dinner just leapt from a kid's book and instead of landing on a pile of fluffy straw, nailed my hot grill grates.  Not tonight.  This evening's lamb didn't jump from a book nor does she posses anthropomorphic abilities.  Instead, she was a prominent guest at the Aullwood Audubon Farm, so I will take this a little bit more serious.

From time to time I pick up meat from Aullwood.  It is a wonderful local landmark.  My lamb this evening was a working animal on the farm, where after doing her thing, was eventually slaughtered and sold off (or as I explained to Zoe, the meat came from Kroger).  Anyway, I am the lucky recipient and at one time probably fed her.  If only I'd known about our future meeting, I would have fed her more.

Lamb Prep

Lamb is fast, easy and so good.  Grilling is a snap:

Rub each chop with freshly chopped rosemary, minced orange peel and salt & pepper.

Grill the chops direct, hot and fast, about four minutes a side.  Lamb should be served medium rare, or so she told me.

As a side, I prepared brussels sprouts and potatoes:

Cut up about 8 small potatoes (that you've scrubbed and cleaned), place them in a cast iron skillet, toss with olive oil and sprinkle with kosher salt.  Cook on the grill under indirect high heat (450ish) for approximately 30 minutes, stirring at least once half way through.

Spud & Sprout

At the 30 minute mark, add in about 10 brussels sprouts, 2 minced cloves of garlic and 1 tsp of chopped thyme.  Give a healthy stir and close the grill lid.  Drop the temperature to indirect medium (350ish).  Cook for 30-45 minutes, or until the brussels sprouts are cooked through, stirring whenever you brave the cold to rush outside.

Grilled Lamb Chops

In the end,  everything turned out happily ever after...for me.  The lamb was great, the sprouts were sprouty and and even though it was only 19 degrees outside, I still managed to follow my own snow grilling tips and cover the grill when I was done.  Tonight's life for the lamb went full circle and my belly couldn't be happier.

Fork, on