Oregon Grilled Lamb Chops with Mint Chutney

Introduction

There's nothing quite like the rich, savory flavor of Oregon-raised lamb chops seared to perfection over an open fire. Using the Arteflame Grill, we lock in every juicy bite with a blazing 1,000°F sear at the center grill grate, then finish to tenderness on the surrounding flat griddle. A fresh mint chutney adds brightness and depth, making this dish not only memorable but also easy to master—all right on the Arteflame, no lid, no pans, and no clean-up fuss.

Ingredients

• 8 Oregon-raised lamb chops (1 to 1.5 inches thick)
• 2 tbsp butter (for searing)
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Mint Chutney:
• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1 small green chili (optional, for heat)
• 1 tbsp freshly grated ginger
• 2 tbsp lemon juice
• 1 tbsp sugar
• 1/4 tsp salt
• 3 tbsp water (to blend)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and allow the fire to establish.
5. Wait about 20 minutes until the center reaches 1,000°F and the flat cooktop is evenly heated.

Step 2: Prepare the Lamb Chops

1. Bring the lamb chops to room temperature—about 30 minutes before grilling.
2. Season with salt, pepper, garlic powder, rosemary, and thyme on both sides.

Step 3: Grill the Lamb Chops

1. Place a small dab of butter on the center grill grate.
2. Sear each lamb chop for about 2 minutes per side on the center grate to lock in juices and create a caramelized crust.
3. Move the chops to the hotter zone of the flat cooktop surrounding the center for indirect reverse sear cooking.
4. Continue cooking until the internal temperature is 15°F below your desired doneness (e.g., remove at 125°F for medium-rare).
5. Let rest 5-10 minutes before serving.

Step 4: Make the Mint Chutney

1. While the lamb is resting, blend all chutney ingredients in a small food processor or use a mortar and pestle on the cooktop if preferred.
2. Blend until smooth, adding a bit more water as needed for desired consistency.
3. Set aside for serving.

Tips

• Butter enhances flavor and caramelization better than olive oil when grilling on the Arteflame.
• Use the hotter inner zone of the flat cooktop for veggies or naan to go alongside the lamb.
• Always rest meat after grilling for maximum juiciness and flavor.
• Grind your spices fresh for best results.
• Use a meat thermometer for precision grilling.

Variations

• Spicy Harissa Lamb: Swap mint chutney for a harissa yogurt sauce and add smoked paprika to the lamb rub.
• Mediterranean Style: Use oregano instead of rosemary and serve with tzatziki sauce and grilled flatbread.
• Pistachio Crusted: Press crushed pistachios onto chops before searing for a nutty crunch.
• Asian Fusion: Marinate chops in soy, ginger, and garlic—serve with a mint-serrano dipping sauce.
• Herb Crusted Dijon: Brush lamb with Dijon mustard and coat with an herb breadcrumb mix before searing.

Conclusion

With the Arteflame Grill, you can elevate Oregon-raised lamb chops to steakhouse perfection with unbeatable crust, creativity, and flavor. And because you're cooking outdoors with no pots or pans to clean, you'll enjoy the experience almost as much as the meal itself. Don't forget your mint chutney for that burst of fresh, zesty contrast!

Best pairings

• Side: Grilled asparagus or seared fingerling potatoes on the flat cooktop
• Wine: Oregon Pinot Noir or Syrah
• Bread: Grilled naan or sourdough slices seared in butter
• Dessert: Grilled stone fruits with a scoop of vanilla ice cream
• Drink: Sparkling mint lemonade or a dry gin cocktail