Vermont Maple Whiskey Grilled Lamb Chops

Introduction

Sweet, smoky, and packed with flavor—these Vermont Maple Whiskey Grilled Lamb Chops deliver steakhouse quality sear and perfect doneness right from your Arteflame grill. The maple whiskey glaze adds a rich, slightly sweet depth that’s balanced beautifully with the flame-licked crust you get from searing on the central grill grate over 1,000°F. Finished gently on the flat top cooktop for juicy perfection, this dish will steal the spotlight at any cookout.

Ingredients

• 8 lamb rib chops, 1 inch thick
• 2 tbsp unsalted butter (softened)
• 1 tbsp kosher salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1/4 cup Vermont maple syrup
• 2 tbsp whiskey (preferably bourbon)
• 1 tbsp Dijon mustard
• 1 tsp fresh chopped rosemary
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes (optional for heat)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the oil-soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Let the fire build and the grill preheat for about 20 minutes. You’re ready to cook once the center grill grate hits over 1,000°F.

Step 2: Prepare the Lamb Chops

1. Pat the lamb chops dry with paper towels.
2. Mix salt, pepper, smoked paprika, and garlic powder, then season both sides of each chop generously.
3. Rub softened butter on all surfaces of the chops to enhance flavor and help with searing.

Step 3: Create the Maple Whiskey Glaze

1. In a small bowl, whisk together Vermont maple syrup, whiskey, Dijon mustard, rosemary, and chili flakes.
2. Set aside to glaze the chops during final cook phase.

Step 4: Sear on the Center Grill Grate

1. Place lamb chops on the center grill grate directly over the flames.
2. Sear each side for about 1-2 minutes to develop a great crust and lock in juices.

Step 5: Finish on the Flat Top Cooktop

1. Move the seared chops to the flat cooktop just outside the center for more gentle, even cooking.
2. Brush generously with maple whiskey glaze.
3. Continue grilling, flipping occasionally and glazing again until internal temperature hits 125°F (for medium-rare).
4. Remove from the grill at 125°F. The chop will finish cooking off-heat and settle around 140°F, keeping them juicy and tender.

Tips

• Always remove meat from the grill 15°F before your desired final temp to prevent overcooking.
• Let lamb chops rest 5-7 minutes after grilling so juices redistribute.
• The inner grill grate is perfect for searing; the outer flat top cooktop is ideal for finishing to temperature without burning.
• Use real Vermont maple syrup for the best flavor.
• Butter gives better flavor than oil when grilling on the flat top.

Variations

1. Spicy Vermont Lamb Chops: Add 1 tsp sriracha to the maple whiskey glaze and double the chili flakes for a hot kick.
2. Herb-Crusted Lamb Chops: Mix 2 tbsp of finely chopped mint and parsley into your rub. Omit the whiskey in the glaze and add lemon zest for brightness.
3. Garlic Balsamic Lamb Chops: Replace maple syrup with aged balsamic glaze and skip whiskey for a rich, tangy finish.
4. Honey Bourbon Lamb Chops: Substitute honey for maple syrup and use a sweeter bourbon for a deeper, candied flavor.
5. Smoky Applewood Lamb Chops: Smoke using applewood chunks and swap maple syrup with apple cider reduction for a fruit-forward twist.

Best pairings

• Grilled asparagus or green beans on the flat cooktop with garlic butter
• Roasted fingerling potatoes with rosemary grilled on the outer edge of the cooktop
• Charred corn with smoked paprika butter
• Pinot Noir or a bold, peppery Syrah
• Crusty baguette slices warmed on the cooktop griddle

Conclusion

Grilling lamb chops on the Arteflame brings steakhouse flavor with backyard ease. The maple whiskey glaze adds smoky-sweet Vermont perfection while the reverse sear brings juiciness every time. With virtually no cleanup and the grill's versatile cooking surface, you can cook the entire meal flawlessly without needing an oven or extra pans.