Grilled Sage and Garlic Idaho Lamb Chops

Introduction

There’s nothing like the taste of perfectly grilled Idaho lamb chops infused with garlic and sage, then seared on the Arteflame grill for a steakhouse-worthy crust. The high heat of the center grill grate locks in all the juices, while the flat cooktop ensures an even finish, making these lamb chops irresistibly tender and flavorful.

Ingredients

• 4 Idaho lamb chops
• 4 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp honey
• 1 tbsp vegetable oil (for lighting the grill)

Instructions

Step 1: Prepare the grill

1. Pour vegetable oil on three paper napkins and place them in the Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Let the fire burn for about 20 minutes until the cooktop reaches an even heat.

Step 2: Marinate the lamb chops

1. In a small bowl, mix garlic, sage, Dijon mustard, lemon juice, honey, salt, black pepper, and smoked paprika.
2. Rub the mixture all over the lamb chops.
3. Let the chops sit for at least 30 minutes to absorb the flavors.

Step 3: Sear the lamb chops

1. Place the lamb chops on the center grill grate at 1,000°F for 1-2 minutes per side to develop a rich, golden-brown crust.

Step 4: Reverse sear on the flat cooktop

1. Move the seared lamb chops to the flat cooktop griddle, positioning them toward the outer edges where the heat is lower.
2. Cook for an additional 5-7 minutes per side until internal temperature reaches 15°F below the desired doneness.
3. Remove the lamb chops from the grill and let them rest for 5 minutes before serving.

Tips

• Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.
• Letting the lamb chops rest after grilling allows the juices to redistribute for optimal tenderness.
• Use butter on the cooktop instead of oil for enhanced flavor.

Variations

1. Rosemary & Thyme: Replace sage with fresh rosemary and thyme for an herbal twist.
2. Spicy Harissa: Add 1 tbsp of harissa paste to the marinade for a bold North African flavor.
3. Balsamic Honey Glazed: Substitute lemon juice with balsamic vinegar and increase honey to 2 tbsp for a sweet and tangy taste.
4. Greek Style: Use oregano, 1 tbsp Greek yogurt, and a touch of cinnamon in the marinade for a Mediterranean flavor.
5. Smoky Chipotle: Mix 1 tsp chipotle powder into the marinade for a smoky, spicy variation.

Best Pairings

• Grilled asparagus with butter
• Roasted rosemary potatoes
• A full-bodied red wine like Cabernet Sauvignon
• Fresh cucumber and tomato salad

Conclusion

Grilling Idaho lamb chops on the Arteflame grill creates a mouthwatering feast with unmatched flavor and texture. The high-heat sear followed by indirect cooking ensures each bite is juicy and tender, making this recipe a go-to for any grilling enthusiast.