The lamb chop is cut from the back of the spine, down toward the breastbone on the lamb. These cuts usually include the rib bone or the vertebrae, which contributes to the flavor of the meat. Lamb chops are incredibly versatile, as you can bake, broil, pan-fry or deep-fry them. One of the best ways to get the most taste out of the lamb chop is by cooking them on a grill. The meat will sear quickly without cooking the center too well, while adding flavor to the lamb.
Rinse the lamb chops under cool, running water. Remove any excess skin or fat around the bone, leaving a clean bone for handling.
Preheat the grill by either starting the charcoal or lighting the gas burner. Close the lid for the hottest temperature.
Rub the outside of the prepared chops with olive oil and sprinkle salt and pepper evenly over the meat. Add any seasonings you prefer, such as rosemary or sage.
Use a pastry brush to coat the grill grate with vegetable oil before adding the lamb chops to the grill.
Cook the lamb chops for 3 minutes on the first side, flip the meat, and cook for another 3 minutes on the other side.
Check the internal temperature of the lamb with the meat thermometer to ensure that it has reached a medium-rare temperature of 125 to 130 degrees Fahrenheit.
Serve the lamb chops with seasoned brown rice and grilled vegetables.