Grilled Wyoming Lamb Chops

Introduction

There's something incredible about the flavor of Wyoming lamb. Paired with fresh herbs, firewood smoke, and the high-heat sear of an Arteflame grill, this Grilled Wyoming Lamb Chops recipe turns simple ingredients into a showstopping centerpiece. This recipe uses the reverse searing method: searing on the 1,000°F center grill grate to lock in juices, then finishing on the flat cooktop griddle to perfect doneness. Say goodbye to burnt crusts and uneven cooking—the Arteflame ensures steakhouse-quality results every time.

Ingredients

• 8 Wyoming lamb chops, thick cut (about 1-inch thick)
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 5 cloves garlic, minced
• 2 tsp kosher salt
• 1 tsp cracked black pepper
• Zest of 1 lemon
• 2 tbsp Dijon mustard
• 1/4 cup melted butter (for brushing)
• Extra butter for finishing

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on 3 paper napkins and place them in the center of the Arteflame grill basin.
2. Stack split firewood over the napkins.
3. Light the napkins and let the fire burn until the center grill grate reaches 1,000°F, about 20 minutes.

Step 2: Marinate the Lamb Chops

1. In a small bowl, mix rosemary, thyme, garlic, salt, pepper, lemon zest, and Dijon mustard.
2. Rub the herb mixture evenly over all sides of the lamb chops.
3. Let the lamb chops marinate while the grill heats up (at least 20 minutes).

Step 3: Sear the Lamb Chops

1. Brush the lamb chops lightly with melted butter.
2. Place them directly on the center grill grate over high heat.
3. Sear each side for 1.5 to 2 minutes until nicely charred.

Step 4: Reverse Sear on the Flat Top

1. Move the seared lamb chops to the flat cooktop griddle, closer to the center for high heat or toward the edge for slower cooking.
2. Grill until the internal temperature of the lamb reaches about 15°F below your target (target is 135°F for medium rare, so pull at 120°F).
3. Brush with more butter and let rest off the grill for 5-10 minutes. The carry-over cooking will elevate them to your perfect temperature.

Step 5: Optional Cooking of Sides Simultaneously

1. While the lamb chops are grilling, use the flat cooktop to cook asparagus, blistered tomatoes, mushrooms, and other sides.
2. Use butter for flavor and to prevent sticking. The griddle will provide even heat for perfect texture without burning.

Tips

• Make sure your firewood is fully ignited before cooking to maintain hotspot temperatures.
• Use a meat thermometer—precision is the key to perfect doneness.
• The Arteflame’s dual heat zones let you cook fast and slow at the same time—use them!
• Always let the lamb rest to allow the juices to redistribute.
• Don’t skip the butter—it enhances both flavor and finish.

Variations

1. Smoky Chipotle Lamb Chops: Add 1 tsp ground chipotle pepper and smoked paprika to the marinade for a bold smoky twist.
2. Honey-Balsamic Lamb Chops: Mix 2 tbsp honey and 1 tbsp balsamic vinegar into the herb rub for a sweet-savory balance.
3. Garlic-Parmesan Crusted Lamb Chops: Add 1/4 cup finely grated Parmesan and a touch more garlic to the mix—grill to a crisp crust.
4. Mint-Pomegranate Lamb Chops: Rub with crushed mint and drizzle with a pomegranate glaze just before serving for a Mediterranean flair.
5. Spicy Harissa Lamb Chops: Replace Dijon mustard with 2 tbsp harissa paste for a North African style heat and depth.

Best pairings

• Grilled rosemary potatoes on the flat top
• Charred asparagus with garlic butter
• Grilled peaches or figs for a sweet touch
• Full-bodied red wine like Malbec or Syrah
• Warm flatbread grilled on the Arteflame

Conclusion

This Grilled Wyoming Lamb Chops recipe embraces the natural flavor of the meat and the unmatched grilling power of the Arteflame. Whether you’re cooking for guests or looking to treat yourself, this recipe delivers juicy, tender, herb-perfumed lamb every time. Master the reverse sear and grill like a pro with Arteflame.