Juicy Grilled Lamb Chops (Missouri Style) | Arteflame

Introduction

There is a primitive magic that happens when rich lamb meets the searing heat of an open fire. The air fills with the heady aroma of caramelizing brown sugar and woodsmoke, promising a meal that is both rugged and refined. This isn't just dinner; it’s a sensory experience that brings the bold, unapologetic spirit of the Midwest straight to your plate.

Why This Recipe Works

What makes this recipe a staple in my rotation is how the Missouri-style dry rub creates a steakhouse-quality bark right in your backyard. The combination of sweet brown sugar and smoky paprika cuts perfectly through the richness of the lamb, while the two-zone cooking method ensures a juicy interior every time. It offers the perfect balance of savory, sweet, and tangy flavors without requiring a complicated marinade.

Kitchen Wisdom

• Watch the Heat: Because the rub contains brown sugar, sear quickly over the center grate to create a crust, then immediately move to the flat top to avoid burning.
• Room Temp Matters: Always pull your chops out 30 minutes early. Cooking cold meat leads to seizing and uneven doneness.

Easy Swaps

If lamb isn't your favorite, this robust rub works wonders on thick-cut pork chops or even bone-in chicken thighs. For a milder version suitable for sensitive palates, simply omit the cayenne pepper.

Ingredients

The Meat

• 8-10 Lamb loin chops or rib chops (approx. 1.5 inches thick)
• 2 tbsp Olive oil (for binding)

The Missouri Dry Rub

• 2 tbsp Brown sugar, packed
• 1 tbsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Ground cumin
• 1 tsp Dry mustard powder
• 1 tsp Kosher salt
• 1 tsp Freshly ground black pepper
• 1/2 tsp Cayenne pepper (optional, for heat)

Instructions

Step 1: Prepare the Lamb

1. Remove the lamb chops from the refrigerator at least 30 minutes before cooking. Allowing the meat to come to room temperature ensures even cooking throughout.
2. Pat the chops completely dry with paper towels to remove excess moisture, which is crucial for achieving a good sear.
3. Lightly coat each chop with olive oil. This acts as a binder to help the spices adhere to the meat.

Step 2: Create the Rub

1. In a small mixing bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cumin, dry mustard, salt, pepper, and cayenne.
2. Mix thoroughly with a fork or whisk to break up any clumps of brown sugar.
3. Generously season the lamb chops on all sides, pressing the rub into the meat with your hands to ensure it sticks. Let them sit for 15 minutes while you prep the grill.

Step 3: Fire Up the Grill

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the grill to heat up for about 15-20 minutes. You want the center grate to be extremely hot for searing (around 700°F+) and the flat cooktop to reach a medium-high cooking temperature.

Step 4: The Sear

1. Place the lamb chops directly onto the center grill grate for the initial sear.
2. Sear for about 1-2 minutes per side. You are looking for a deep, dark mahogany crust created by the caramelizing sugar and spices. Watch closely to prevent burning.

Step 5: Finish on the Flat Top

1. Once seared, move the chops to the flat carbon steel cooktop to finish cooking. This indirect heat allows the internal temperature to rise without scorching the outside.
2. Cook for an additional 3-4 minutes per side, depending on thickness, until the internal temperature reaches 130°F for medium-rare or 135°F for medium.

Step 6: Rest and Serve

1. Remove the chops from the grill and place them on a cutting board or warm platter.
2. Tent loosely with foil and let the meat rest for at least 5 to 10 minutes. This allows the juices to redistribute throughout the chop.
3. Serve immediately while warm.

Tips

Achieving the perfect Missouri-style lamb chop is less about complex techniques and more about temperature control and timing. Because lamb chops are generally smaller than steaks, they can go from perfectly pink to overcooked gray in a matter of seconds. Use an instant-read meat thermometer to pull the chops off the grill about 5 degrees before your target temperature, as the residual heat will continue to cook the meat while it rests. This is known as carryover cooking and is vital for retaining moisture.

• Sugar Caution: Because this rub contains brown sugar, keep a close eye on the chops when they are over the direct center flame. Sugar burns at 350°F, so quick searing followed by moving the meat to the cooler flat top is the best strategy.
• Room Temp Meat: Never skip the step of bringing the meat to room temperature; cold meat on a hot grill seizes up and cooks unevenly.
• Grill Maintenance: Ensure your Arteflame cooktop is well-seasoned with oil before placing the chops down to prevent sticking and encourage a flavorful crust.

Variations

While the classic Missouri rub leans into savory and sweet notes, lamb is an incredibly versatile protein that can handle a variety of flavor profiles. You can easily tweak this recipe to suit different palates or to match the side dishes you are serving. If you prefer a wet sauce over a dry crust, you can brush a Kansas City-style BBQ sauce onto the chops during the last minute of cooking on the flat top. Here are a few ways to mix things up while keeping the grilling method the same:

• Spicy Kick: Double the cayenne pepper and add a teaspoon of crushed red pepper flakes to the rub for a heat that builds with every bite.
• Herbal Infusion: Add dried rosemary and thyme to the rub for a more traditional lamb flavor profile that still pairs well with the smoky paprika.
• Coffee Rub: Substitute half of the paprika for finely ground espresso powder to add an earthy, rich depth that mimics high-end steakhouse flavors.
• Honey Glazed: Omit the brown sugar from the rub and instead drizzle the chops with local honey right after moving them to the flat top griddle.
• Citrus Zest: Add lemon or orange zest to the dry rub to cut through the fattiness of the lamb with a bright, aromatic finish.

Best pairings

To create a cohesive dining experience, pair these rich, smoky lamb chops with sides that balance the weight of the red meat. Since the Missouri-style rub has a distinct BBQ influence, sides that offer acidity, crunch, or creaminess work exceptionally well. You want to avoid overpowering the lamb, so look for accompaniments that play a supporting role rather than fighting for center stage. Classic American barbecue sides are a natural fit, but slightly elevated versions will match the elegance of the lamb.

• Grilled Vegetables: utilize the Arteflame flat top to grill asparagus or corn on the cob while the lamb rests. The char flavor ties everything together.
• Tangy Coleslaw: A vinegar-based slaw (rather than creamy mayo-based) cuts through the richness of the lamb fat and cleanses the palate.
• Garlic Mashed Potatoes: Creamy potatoes are a classic vehicle for the savory juices that run off the chops.
• Beverage Pairing: A robust Cabernet Sauvignon or a Syrah holds up well against the spices. For beer lovers, a darker amber ale or a smoked porter complements the grilled flavors perfectly.

Conclusion

Mastering Missouri-style grilled lamb chops on the Arteflame is a testament to the joy of outdoor cooking. It combines the technical satisfaction of managing fire with the culinary reward of a perfectly executed meal. The contrast between the caramelized, spice-laden exterior and the tender, pink interior creates a texture and flavor combination that is hard to beat. This recipe serves as a reminder that lamb doesn't always have to be reserved for fancy, white-tablecloth occasions; it can be rugged, smoky, and enjoyed right in your backyard.

We hope this recipe inspires you to fire up the grill and gather your friends and family. Food tastes better when it is cooked over wood and shared with the people you love. Give this Missouri twist a try next time you are at the butcher counter, and watch it become a new favorite in your grilling rotation. Happy grilling!