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Weekend Chef: Grilled Lamb T-Bone Chops

Posted 6:14pm on Wednesday, Apr. 17, 2013

Beef is king here in Texas, but if you want to try something different, how about lamb? I know, lamb sounds fancy, or hard... and it can be if you are fixing a rack or a leg, but lamb loin chops are super easy to fix. I like to call them lamb T-bones, because they look like tiny little T-bone steaks. And just like their beef counterparts, they are great grilled.

You fix them pretty much the same as beef T-bones; they just take less time to fix. I also like to season them with Cavender's Greek seasoning. And like I said, they are small. So I usually plan on at least 2 lamb t-bones per person. If you are a big eater like me, plan on 4.

Grilled Lamb T-Bone Chops


Per person
  • 2 to 4 lamb loin chops (at least 1 inches thick)
  • 1 to 2 tablespoons vegetable oil (peanut oil is best for grilling)
  • Cavender's Greek seasoning or salt and pepper to taste

Cooking Directions

  1. Rub chops down with a little vegetable oil, and then season steak liberally with Cavender's Greek seasoning or salt and pepper on both sides. Let chops set out of refrigerator for ½ hour to get to room temperature.

  2. Preheat grill to high (400-450ºF) temp.

  3. Grill chops 3 to 4 minutes per side till temperature reads 130ºF for medium rare on an instant read thermometer.
  4. Let chops rest covered for 5 minutes, then serve.

The lamb T-bones turned out great! Don’t be afraid to pick them up with your hands to get all the meat off the bone. I also grilled some vegetables for a side. You can check this post on grilling vegetables.

Be sure to check out the slideshow above for step-by-step pictures.

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