Thin Grilled Lamb Chops with Lemon

Chef April Bloomfield’s trick for juicy lamb chops is to pound them so thin they cook in a flash, which keeps them moist on the grill.

  • Total Time:
  • Servings: 4 to 6

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  • 12 lamb rib chops (2 1/4 pounds), frenched (have your butcher do this)
  • Salt
  • Lemon wedges, for serving

How to make this recipe

  1. On a work surface, wrap each lamb chop in 3 layers of plastic. Using a meat mallet or small saucepan, pound each chop to a 1/2-inch thickness.

  2. Light a grill or preheat a grill pan over high heat. Season the lamb chops all over with salt. Grill over high heat until nicely charred on the bottom, about 2 minutes. Flip the chops and cook until medium rare within, 1 to 2 minutes longer. Transfer to a platter and serve with lemon wedges.

Suggested Pairing

Pair this simple grilled lamb dish with a herb-inflected, red-berried Southern French red.

Contributed By Photo © Nicole Franzen Published July 2015

1036303 recipes/thin-grilled-lamb-chops-lemon 2015-06-18T15:32:49+00:00 April Bloomfield weeknight-dinner|grilling-barbecuing|barbecue-cookout|4|6|fast|healthy|summer july-2015 recipes,thin-grilled-lamb-chops-lemon 1036303

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