New Mexico Red Chile Grilled Lamb Chops

Introduction

Get ready to elevate your cookout with these bold and flavorful New Mexico Red Chile Grilled Lamb Chops. Using the incredible high-heat searing capability of the Arteflame Grill, we’ll lock in those savory juices with a perfect crust, then gently bring the lamb to the ideal internal temperature using the signature reverse sear method. No pots, no pans—just pure flavor cooked to perfection on the Arteflame’s flat cooktop. Whether it’s a casual backyard evening or a showstopping dinner, this dish delivers rich, spicy flavor with unmatched texture.

Ingredients

• 8 lamb loin chops (about 1-inch thick)
• 2 tbsp ground New Mexico red chile powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 tbsp unsalted butter (melted)
• 1 tbsp apple cider vinegar
• Fresh chopped cilantro for garnish (optional)

Instructions

Step 1: Get the Arteflame Grill Ready

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame Grill.
3. Stack firewood over the napkins and light the napkins.
4. Let the grill heat for about 20 minutes until the center grill grate reaches over 1,000°F for searing.

Step 2: Prep the Lamb Chops

1. In a small bowl, mix New Mexico red chile powder, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Brush each lamb chop with melted butter.
3. Rub the chile spice blend onto all sides of the lamb chops.

Step 3: Sear the Lamb Chops

1. Place the lamb chops on the center grill grate for about 1-2 minutes per side to sear and develop a crust.
2. Watch closely to avoid over-searing. The high heat locks in the juices beautifully.

Step 4: Finish on the Flat Cooktop

1. Move the chops from the center grill grate to the surrounding flat-top griddle.
2. Place them closer to the center if you want a quicker cook or toward the edge for slower, more even heating.
3. Grill until internal temperature reaches 15°F below your desired doneness (e.g., 120°F for medium-rare).
4. Remove from grill and rest 10 minutes. Temperature will rise as the meat rests.

Step 5: Garnish and Serve

1. Drizzle apple cider vinegar over the chops immediately after grilling for brightness.
2. Garnish with chopped cilantro if desired.

Tips

• Use a meat thermometer to monitor doneness without guessing.
• Resting the meat is essential—don’t skip it!
• Cook your side dishes on the flat-top griddle at the same time (grilled corn, peppers, or scallions pair perfectly).
• Butter gives better flavor and browning than oil—use it liberally.
• The Arteflame’s multiple heat zones let you control cooking speed effortlessly—use them to your advantage!

Variations

1. Herb-Crusted Lamb Chops: Add chopped rosemary, thyme, and parsley to the rub for fresh, aromatic flavor.
2. Smoky Chipotle Lamb Chops: Substitute red chile powder with chipotle powder for deep smoky heat.
3. Garlic-Mint Lamb Chops: Mix minced garlic and finely chopped mint with the butter for a Middle Eastern twist.
4. Lemon-Rosemary Lamb Chops: Use lemon zest and rosemary in place of red chile for bright citrusy notes.
5. Honey-Balsamic Glazed Lamb Chops: Brush with a mix of honey and balsamic vinegar during the final minutes of cooking for a sweet-savory glaze.

Best pairings

• Grilled corn with cotija cheese and lime
• Charred peppers and onions
• Smoky grilled sweet potatoes
• A bold red wine like Syrah or Rioja
• Spicy grilled peaches or pineapple for dessert

Conclusion

The Arteflame Grill lets you cook these bold New Mexico Red Chile Lamb Chops to perfection. With the high heat searing center and versatile flat cooktop, every part of the cooking process is in your control. No pot, pan, or oven required. Just pure fire, juicy lamb, and unbeatable flavor. Once you try this, it may just be your go-to lamb recipe for years to come.