Entrée: New Zealand – Traditional New Zealand Cuisine

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

8 lamb rib or loin chops (about 1–1 1 / 4 inches thick; 2 lb / 900 g)
3 tbsp (45 ml) extra-virgin olive oil
4 garlic cloves, finely minced
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves, chopped (or 1 tsp dried)
1 tsp lemon zest
1 tsp Dijon mustard (optional)
1 / 2 tsp red pepper flakes (optional)
1 1 / 2 tsp kosher salt, divided
1 tsp freshly ground black pepper
Neutral oil, for oiling grill grates
1 tbsp (15 ml) fresh lemon juice, for finishing
2 tbsp chopped fresh parsley or mint, for finishing
Lemon wedges, for serving

Instructions

Make the marinade: In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, Dijon (if using), red pepper flakes (if using), 1 tsp kosher salt, and black pepper.
Prep the chops: Pat lamb chops dry. Add to the marinade and coat well. Marinate refrigerated for 30 minutes to 2 hours. If marinating longer than 1 hour, remove to room temperature for the last 20–30 minutes before grilling.
Preheat the grill: Heat a gas or charcoal grill to medium-high (about 450–500°F / 230–260°C). Clean the grates, then oil them lightly with a folded paper towel dipped in neutral oil and held with tongs.
Season to grill: Remove chops from the marinade, letting excess drip off. Lightly blot with a paper towel if very wet. Sprinkle the remaining 1/2 tsp kosher salt evenly over the chops.
Grill side one: Place chops on the hot grates, cover, and grill for 3–4 minutes without moving to develop good char.
Grill side two: Flip and grill another 2–4 minutes, covered, until the internal temperature is about 5°F (3°C) below your target doneness.
Optional sear on fat cap: Stand the chops on their fat edge for 30–60 seconds to render and crisp, if they have a fat cap.
Doneness guide: Approximate pull temps are 125°F/52°C for rare, 130–135°F/54–57°C for medium-rare, 140°F/60°C for medium, 150°F/66°C for medium-well. Use an instant-read thermometer; thicker chops may need an extra minute per side.
Rest and finish: Transfer chops to a platter and rest 5–8 minutes. Drizzle with lemon juice and sprinkle with parsley or mint.
Serve: Taste and adjust seasoning if needed. Serve hot with lemon wedges.