Grilled Wisconsin Lamb Chops on Arteflame

Introduction

Grilling lamb chops is a simple yet stunning way to capture bold, savory flavors. These Grilled Wisconsin Lamb Chops are seasoned to perfection, seared over 1,000°F on the center grill grate of the Arteflame grill, then slowly finished on the flat top griddle for mouthwatering tenderness. By using locally raised Wisconsin lamb and fresh herbs, you’re elevating this dish to gourmet heights. The unique heat zones of the Arteflame grill let you achieve flawless sears and juicy centers—without ever overcooking or burning.

Ingredients

• 8 Wisconsin lamb chops, bone-in
• 2 tbsp kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp minced garlic
• 2 sprigs fresh rosemary, chopped
• 1 tbsp thyme leaves
• 4 tbsp butter (not olive oil)
• Optional garnish: lemon wedges, chopped parsley

Instructions

Step 1: Prepare the Arteflame Grill

1. Place three paper napkins at the bottom center of the Arteflame grill bowl.
2. Pour a bit of vegetable oil on each napkin.
3. Stack quality firewood over the oiled napkins, forming a small teepee.
4. Light the napkins and allow the fire to build strong heat for about 20 minutes.

Step 2: Season the Lamb Chops

1. Pat lamb chops dry with a paper towel.
2. In a bowl, combine salt, pepper, garlic, rosemary, and thyme.
3. Sprinkle the mixture evenly over both sides of the lamb chops.
4. Rub butter on both sides of each lamb chop instead of oil.

Step 3: Sear on the Center Grill Grate

1. Once the fire’s going strong and the center grate is over 1,000°F, place the lamb chops directly over the grill grate.
2. Sear each side for 1-2 minutes to lock in juices and develop a crust.

Step 4: Reverse Sear on the Flat Top

1. Move the lamb chops to the flat top griddle, closer to the outer mid-zone to finish cooking.
2. Continue to cook, flipping occasionally, until the internal temperature is 15°F below your desired doneness (e.g., remove at 120°F for medium-rare).
3. Let the lamb rest for 5 minutes before serving—it will continue to cook slightly and stay juicy.

Step 5: Garnish and Serve

1. Plate the lamb chops on a wooden board or platter.
2. Garnish with lemon wedges and fresh chopped parsley.
3. Serve immediately with your favorite sides.

Tips

• Always remove lamb 15°F before target temp to avoid overcooking.
• Use high-quality butter for maximum flavor enhancement.
• Choose lamb chops of similar thickness to ensure even cooking.
• The Arteflame’s varying heat zones make it easy to multitask—sear on the center, rest near the edge.
• Clean-up is a breeze—just scrape down the grill surface when you're done.

Variations

1. Herb-Crusted Wisconsin Lamb: Mix crushed mint, oregano, and coriander into the rub for a Mediterranean flair.
2. Spicy Wisconsin Lamb Chops: Add cayenne pepper and smoked paprika to your seasoning for a bold, spicy twist.
3. Balsamic Glazed Lamb: Brush lamb chops with a balsamic reduction during the last minutes of grilling.
4. Honey Mustard Glaze: Combine Dijon mustard and honey; brush over lamb before searing to caramelize the edges.
5. Garlic Parmesan Crust: After grilling, sprinkle with fresh grated Parmesan and chopped garlic—let it melt on the warm chops before serving.

Best pairings

• Grilled asparagus or broccolini
• Rosemary roasted potatoes on the Arteflame griddle
• Buttery corn on the cob grilled to golden brown
• Cabernet Sauvignon or a bold Syrah
• Fresh arugula salad with lemon vinaigrette

Conclusion

Grilled Wisconsin Lamb Chops on the Arteflame are the epitome of rustic elegance. With perfect sears, juicy interiors, and buttery herb flavor, these lamb chops are sure to make a statement. Whether for a backyard dinner with friends or a luxurious weekend feast, this recipe delivers top-tier results every time—directly from wood fire to plate.