Flame-Grilled Irish Lamb Chops with Rosemary & Garlic

Introduction

Tender Irish lamb chops, infused with rosemary and garlic, flame-grilled to perfection using the Arteflame grill. By searing at 1,000°F on the center grill grate before allowing the meat to finish cooking on the flat griddle surface, you lock in flavor and obtain a juicy, steakhouse-quality bite every time. This recipe highlights the incredible searing capabilities of the Arteflame and ensures a delicious, picture-perfect meal with ease.

Ingredients

• 8 Irish lamb chops
• 2 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard (optional for added depth)

Instructions

Step 1: Light the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the grill.
3. Stack firewood on top of the napkins.
4. Light the paper and allow the fire to build.
5. Let the grill heat for about 20 minutes until the flat cooktop and center grill grate reach optimal cooking temperatures.

Step 2: Prepare the lamb chops

1. In a small bowl, mix melted butter, garlic, rosemary, salt, pepper, and Dijon mustard.
2. Rub the mixture evenly over the lamb chops.
3. Let them rest at room temperature for about 10 minutes to allow the flavors to penetrate.

Step 3: Searing the lamb chops

1. Place the lamb chops on the center grill grate at 1,000°F.
2. Sear each side for about 1-2 minutes until a deep golden crust develops.

Step 4: Finishing on the flat cooktop

1. Move the seared lamb chops onto the flat griddle cooktop.
2. Position them closer to the middle for a higher temperature or towards the edge for a more gradual cook.
3. Cook to the desired internal temperature, remembering to remove them when they are 15°F below the target temperature.

Step 5: Rest and serve

1. Let the lamb chops rest for 5 minutes to allow the juices to redistribute.
2. Serve immediately with your favorite sides.

Tips

• Always remove the lamb chops when they are 15°F below your target temperature as they will continue to cook after coming off the grill.
• Use butter instead of oil to enhance the flavor of the lamb.
• Grill sides like asparagus, potatoes, or mushrooms on the flat cooktop while the lamb is cooking.
• For an extra touch of smokiness, add a sprig of rosemary to the firewood when lighting the grill.

Variations

• Lemon Herb: Add lemon zest and thyme to the marinade for a citrusy kick.
• Spicy Mediterranean: Incorporate smoked paprika, cumin, and chili flakes for a bold flavor.
• Balsamic Glaze: Drizzle balsamic glaze over the lamb chops after grilling for a sweet tang.
• Mint Pesto: Top with a fresh mint pesto for a refreshing contrast.
• Garlic Butter Parmesan: Finish with a garlic butter and grated Parmesan topping for a rich, umami taste.

Best pairings

• Grilled asparagus with butter.
• Roasted garlic mashed potatoes.
• Charred Brussels sprouts with balsamic glaze.
• A bold red wine like Cabernet Sauvignon or Shiraz.
• Fresh-baked rustic bread to soak up the savory juices.

Conclusion

Flame-grilled Irish lamb chops are a show-stopping meal, full of robust flavors and exquisite texture. The Arteflame grill ensures a perfect sear, locking in juices for a mouthwatering bite. Serve these with your favorite sides for an unforgettable culinary experience.