How to Grill Perfect Traeger Lamb Chops: Tips, Techniques, and Recipes

Grilling lamb chops can be an exquisite culinary experience, perfect for any occasion. With the right preparation and techniques, you can achieve tender, flavorful lamb chops that will impress your guests and delight your palate.

Understanding Lamb Chops

Lamb chops come from five major sections of the lamb: leg, loin, rack, shank, and shoulder. The most common cuts include:

• Loin chop (from the loin)
• Rib chop (from the rack)
• Blade and arm chop (from the shoulder)
• Sirloin chop (from the leg)

For the best flavor and tenderness, select lamb chops from animals less than a year old, as older sheep are sold as mutton chops, which have a stronger flavor.

Preparing Lamb Chops for the Grill

1. Trimming and Seasoning: Trim any excess fat but leave a thin layer to retain moisture. Season the chops with a mixture of salt, black pepper, garlic powder, and rosemary. Brush both sides with olive oil before applying the seasoning.

2. Room Temperature: Allow the chops to reach room temperature before grilling to ensure even cooking.

Grilling Process

1. Preheating the Grill: Preheat your Traeger Grill to 500°F, closing the lid for 15 minutes to ensure it reaches the desired temperature.

2. Grilling Time: Grill the lamb chops for 4 to 6 minutes per side. The USDA recommends cooking lamb to an internal temperature of 145°F with a rest time of at least 3 minutes. For medium-rare doneness, aim for an internal temperature of 135°F.

3. Resting: Let the lamb chops rest for about 10 minutes after grilling to allow the juices to redistribute, ensuring a juicy and flavorful result.

Choosing the Right Wood Pellets

For the best flavor, use sweet wood pellets like apple or cherry. These woods complement the natural flavors of lamb and help avoid a gamey taste. Hickory pellets are also a good choice for a robust, smoky flavor.

Perfect Pairings

Grilled lamb chops pair well with a variety of side dishes. Consider the following options:

• Vegetables: Grilled asparagus, honey-glazed carrots, or heirloom roasted carrots.
• Potatoes: Potato wedges or baked sweet potatoes.
• Salads: A light garden salad or a bold grilled salad.

Recipe: Grilled Lamb Chops with Rosemary Sauce

Ingredients:

• 8 tablespoons extra-virgin olive oil (divided)
• 1/4 cup roughly chopped onion or shallot
• 2 garlic cloves (roughly chopped)
• 2 tablespoons soy sauce
• 2 tablespoons balsamic or sherry vinegar
• 1 tablespoon fresh rosemary leaves
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• Water (optional)
• Freshly ground black pepper
• 4 (8 oz) lamb chops
• Kosher salt

Steps:

1. Preheat the Traeger Grill to 450°F with the lid closed for 15 minutes.
2. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Sauté the onion and garlic until softened (about 5 minutes).
3. Blend the onion mixture with soy sauce, vinegar, rosemary, mustard, and Worcestershire sauce. Gradually add the remaining olive oil to emulsify the sauce. Season with black pepper.
4. Brush the lamb chops with olive oil and season with salt and pepper.
5. Grill the lamb chops for 4-6 minutes per side until they reach an internal temperature of 135°F.
6. Serve with the rosemary sauce for dipping.

By following these steps and tips, you'll be able to create a memorable and delicious lamb chop meal that showcases the best of grilling techniques and flavors.