Lamb loin chops and artichokes on the grill. — *Recipe provided by Kita Roberts | Serves 4 | Prep: 5 mins. | Cook: 20 mins.*

These lamb chops prove that achieving perfect doneness is easy with the right technique. Our cast iron-to-grill method creates a beautifully charred crust and a tender, juicy pink center, turning simple chops into an exceptionally flavorful and impressive meal.

Directions

Remove the lamb loin chops from the package and pat them dry. Season them liberally on all sides with kosher salt.
Meanwhile, preheat your grill to 400-425°F with a 2-zone fire.
When ready to grill, place a cast-iron skillet on the grill grates over direct heat and preheat for 5 to 10 minutes, until it just starts to smoke.
Place the lamb chops, fat side down, carefully arranged in the skillet, standing next to one another.
Allow the lamb fat to render and become golden and crispy for 7 to 10 minutes. Check the fat and rotate the chops as needed for even cooking.
Carefully, using heat-resistant gloves, remove the skillet from the heat and put it on a safe surface. Discard the lamb fat and set the skillet aside.
Quickly toss the chops in a little oil. Transfer the lamb chops to the hot side of the grill using long grilling tongs.
Grill the chops for 4 to 5 minutes on each side, or until the lamb reaches 130°F (or your desired temperature), using a digital meat thermometer probe inserted into the thickest part, being careful not to touch the bone. Use caution and don’t leave the grill unattended, as chops can easily cause flare-ups.
When cooked, transfer the chops to a serving platter and season with a pinch of salt and pepper. Let them rest for 3 minutes.
Finish the chops with flavored oil and serve hot.