Smoky Virginia Lamb Chops on Arteflame Grill

Introduction

Capture the bold flavors of the Shenandoah Valley with these flame-grilled Virginia lamb chops, seared to perfection on the Arteflame grill. Marinated in garlic and thyme, and seared at over 1,000°F, this dish is a true showcase of what makes wood-fire grilling spectacular. Follow along to learn how to grill juicy, flavorful lamb chops and pair them with seasonal sides—all on one grill with no pots, pans, or oven required.

Ingredients

• 4 local Virginia lamb chops
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons unsalted butter, melted
• Salt and freshly cracked black pepper, to taste
• 1 teaspoon smoked paprika (optional, for added smokiness)
• Vegetable oil (for lighting the grill)
• Hardwood firewood (hickory or oak recommended)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a few tablespoons of vegetable oil on three paper napkins and place them at the bottom of the Arteflame grill.
2. Stack quality firewood (hickory or oak preferred) over the paper napkins.
3. Light the napkins and allow the fire to build for about 20 minutes.
4. Wait until the center grill grate reaches over 1,000°F. You're now ready to cook.

Step 2: Marinate the Lamb Chops

1. In a small bowl, combine garlic, thyme, salt, pepper, optional smoked paprika, and melted butter.
2. Rub the mixture generously on both sides of each lamb chop.
3. Let the lamb chops sit at room temperature while the grill heats up, about 20 minutes.

Step 3: Sear the Lamb Chops

1. Place the lamb chops on the center grill grate for a blazing sear at over 1,000°F.
2. Sear each side for 1.5 to 2 minutes or until a rich, caramelized crust forms.

Step 4: Finish on the Flat Top Cooktop

1. Move the seared lamb chops to a medium heat zone on the flat top cooktop that surrounds the grill grate.
2. Continue cooking until the internal temperature is 15°F below your desired doneness (e.g., for medium-rare, remove at 120°F as it will rise to 135°F while resting).
3. Let the lamb chops rest for 5-8 minutes before serving.

Tips

• Butter adds a rich flavor—use it in your marinade and consider finishing chops with a pat of butter as they rest.
• Sear on the center grate and finish on the flat top for ideal texture and juiciness (reverse searing method).
• Use the different heat zones for side dishes while lamb finishes—grill vegetables or flatbreads at the same time.
• Don't cover—Arteflame grills maintain flavor and moisture without a lid.
• Let lamb rest uncovered to allow juices to redistribute before slicing.

Variations

1. Herb-Crusted Lamb Chops: Add chopped rosemary and sage to the marinade for an earthier, aromatic flavor.
2. Spicy Harissa Lamb Chops: Add a tablespoon of harissa paste and lemon zest for North African heat.
3. Balsamic Honey Glazed Chops: Drizzle with a mixture of balsamic vinegar and honey during the last minute on the griddle.
4. Mint-Garlic Fusion: Mix fresh mint, garlic, and yogurt as a marinade for a bright Mediterranean twist.
5. Smoky Coffee Rub Chops: Rub with ground coffee, brown sugar, paprika, and cumin for a smoky-sweet crust.

Best pairings

• Grilled asparagus or zucchini on the Arteflame flat top
• Fire-charred flatbread brushed with garlic butter
• Roasted fingerling potatoes with rosemary
• Full-bodied Virginia red wine (Cabernet Franc or Merlot)
• Light seasonal salad with lemon vinaigrette

Conclusion

Grilling Virginia lamb chops on the Arteflame is not just about cooking—it’s about delivering flavor, texture, and aroma at their peak. With the reverse sear method and natural wood-fire heat, you’ll lock in savory juices and achieve a bold, smoky finish every time. And with zero pans or oven needed, cleanup is a breeze. This is grilling perfected—right in your backyard.