BBQ lamb chops make a quick, smoky, and juicy dinner that’s perfect for finger-eating. This is my favourite lamb dish, while Ralph prefers grilled Edelstück’ lamb ribs. He grills both on the BBQ, which gives a smoky char on the outside and pink, juicy flesh inside.

Ralph buys a rack of lamb and cuts it into chops. We get them from our Lamb Guy, Ralf Stoffers, at the Bargteheide Friday farmers’ market. Ralph prefers the ribs because the lamb comes from our Lamb Guy’s farm. The rack usually comes from New Zealand. Eating locally is always the better choice.

For these chops, skip the fork and knife. Grab the exposed rib and bring the meat straight to your mouth. This is where the reference to Finger Burners comes into play, as this recipe is based on ingredients in Scottadito – a Roman dish which translates to “burn the finger”, especially if you can’t resist the chops straight from the grill.

Ralph lets the chops rest long enough so they don’t burn your fingers.

As a side, we served Air Fryer Rosemary and Thyme Potato Wedges with Grainy Mustard.

Ingredients:

• 1 rack of lamb, cut into 8 chops
• 2 Tbsp chopped fresh rosemary
• 2 cloves garlic, pressed, grated or microplaned
• 1 Tbsp grainy mustard
• Salt and pepper (QB)
• 1 Tbsp lemon or lime juice
• 1 Tbsp olive oil

Instructions:

1. 15 minutes to 2 hours before grilling, mix all ingredients in a bowl, then rub them over the lamb chops.
2. Heat the back burners on your BBQ grill to 400°F.
3. Lay the chops on the burners and partially close the lid, propping it a bit open with your tongs.
4. Grill for five minutes, flip the chops, and grill for another five minutes.
5. Watch for flare-ups and move them around if needed.
6. Remove from the grill and let rest for 5–7 minutes before serving.

Lamb Chops on the Grill (Finger Burners)

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Quick and tasty BBQlamb chops that you can enjoy with your fingers.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinating time 2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

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• 1 rack of lamb cut into 8 chops
• 2 Tbsp chopped fresh rosemary
• 2 cloves garlic pressed, grated or microplaned
• 1 Tbsp grainy mustard
• Salt and pepper QB
• 1 Tbsp lemon or lime juice
• 1 Tbsp olive oil

Method

 

1. 15 minutes to 2 hours before grilling, mix all ingredients in a bowl, then rub them over the lamb chops.
2. Heat the back burners on your BBQ grill to 400°F.
3. Lay the chops on the burners and partially close the lid, propping it a bit open with your tongs.
4. Grill for five minutes, flip the chops, and grill for another five minutes.
5. Watch for flare-ups and move them around if needed.
6. Remove from the grill and let rest for 5–7 minutes before serving.

Notes

For extra citrusy flavour, squeeze a lemon or lime wedge over the chops immediately after they’re removed from the grill.

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