South Dakota Grilled Spiced Lamb Chops

Introduction

Nothing beats the bold flavor of grilled lamb chops, especially when cooked over an open fire on the Arteflame grill. This South Dakota-inspired recipe uses locally sourced lamb, seasoned perfectly and seared to lock in juices. Using the Arteflame’s unique high-temperature center grate, followed by a slow finish on the flat cooktop, these spiced lamb chops deliver a steakhouse-quality experience with minimal clean-up and unmatched taste.

Ingredients

• 8 locally sourced lamb chops
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 2 tbsp unsalted butter (for grilling)
• Fresh rosemary sprigs (optional for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Place 3 paper napkins in the grill bowl and soak with vegetable oil.
2. Stack firewood over the oiled napkins.
3. Ignite the napkins and let the fire grow.
4. Wait approximately 20 minutes until the center grill grate reaches 1,000°F and the flat cooktop is evenly heated.

Step 2: Prepare the Lamb Chops

1. In a bowl, mix cumin, smoked paprika, cinnamon, salt, pepper, and minced garlic.
2. Rub the spice blend generously on both sides of the lamb chops.

Step 3: Sear the Lamb Chops

1. Add unsalted butter to the center grill grate for enhanced flavor.
2. Sear each lamb chop on the center grate for 1.5–2 minutes per side until nicely browned, locking in juices.

Step 4: Finish Cooking on the Flat Top

1. Move the seared lamb chops to the hot area of the cooktop (near the center) to finish cooking.
2. Grill until internal temperature reaches 15°F below the desired final temperature (for medium rare, remove at 130°F).

Step 5: Rest and Serve

1. Remove the lamb chops from the grill and let rest for 5-10 minutes to finish cooking and redistribute juices.
2. Garnish with fresh rosemary sprigs and serve immediately.

Tips

• Use butter over olive oil for a richer flavor and perfect sear.
• Don't overcook—always rely on a meat thermometer for precision.
• Let lamb rest before serving to keep it juicy.
• Grill vegetables or flatbread on the griddle while lamb cooks—maximize your cook space!
• Use different heat zones by placing food closer or further from the center flame.

Variations

1. Herb-Crusted Lamb Chops: Add finely chopped thyme and rosemary to the spice rub for a fresh herbal twist.
2. Moroccan-Style Lamb: Include ground coriander and a pinch of cayenne for sweet heat and depth.
3. Lemon-Garlic Lamb: Swap paprika and cinnamon for lemon zest and extra garlic for a bright and zesty flavor.
4. Smoky BBQ Chops: Use a dry BBQ rub and a touch of brown sugar to bring a sweet, smoky crust.
5. Mustard-Crusted Lamb: Rub with Dijon mustard before applying spices for added tang and depth.

Best Pairings

• Grilled asparagus or broccolini on the flat top with butter and sea salt
• Roasted new potatoes with rosemary (cook directly on the griddle)
• Warm naan or flatbread grilled beside the meat
• Red wine such as Syrah or Cabernet Sauvignon
• Fresh garden salad with lemon vinaigrette

Conclusion

These South Dakota Spiced Lamb Chops are a showcase of how simple ingredients and the right equipment—like the Arteflame—create unforgettable culinary experiences. The high-heat sear and gentle griddle finish guarantee a perfect texture every time, all with minimal fuss and maximum flavor.