Michael Symon on grilling:
 "Leave it alone! Stop messing with it! My friends do this..."
*He dances his tongs around on the grill like he's Erroll Flynn in a pirate movie.
Here is what I tell them. Put it on the grill. Let it sear while you drink a beer. Flip it, then drink another beer. You're done. You don't need to constantly be flipping or turning. You know why they grill that crosshatch pattern at Ponderosa, right?
Cue his maniacal laughter.
*If you've ever been to his restaraunts, or watched him on TV, you know that laugh. It's a kick, hearing it in person.
Lamb loin chops (aka Lamb T-Bones, as Michael calls them) are a slightly more economical cut than rack of lamb. You don't get the same wonderful "lamb popsicle" look that you get from a rack of lamb. But you get more lamb for your dollar, and lamb loin is every bit as tender and flavorful as the rack of lamb.
*Grinding the rub: Even if you don't toast the coriander, you'll get a much better flavor if you grind whole coriander seeds. Don't have a mortar and pestle
, or a coffee grinder dedicated to being a spice grinder? Improvise a mortar and pestle using a coffee cup and a spice jar:
📖 Recipe Card
Grilled Lamb Loin Chops, Michael Symon Style
- Total Time: 2 hours 22 minutes
- Yield: 4 servings 1x
Description
Lamb loin chops dry brined with salt and a coarse coriander-peppercorn rub, then grilled over hot coals to medium-rare - Michael Symon's lamb T-bones.
Ingredients
Lamb
- 8 lamb loin chops
- 2 teaspoons kosher salt
Spice rub
- 4 teaspoons whole coriander seed
- 2 teaspoons whole black peppercorns
- Pinch of red pepper flakes
- Pinch of sugar
Instructions
- Season the chops: 2 hours before cooking, trim any excess fat from the lamb and sprinkle evenly with the salt. Coarsely grind the spice rub ingredients, sprinkle over the chops, and press it in so it sticks. Let the chops rest at room temperature.
- Prepare the grill: Set up your grill for direct medium-high heat, with a cooler side for indirect heat. On a charcoal kettle, light a chimney three-quarters full of charcoal, and when the coals are covered in ash, spread them in a single thick layer over half the charcoal grate. Put the grate on, cover for 5 minutes to heat it, brush it clean, and wipe it with an oiled paper towel.
- Grill the chops: Put the chops directly over the coals and cook 5 to 6 minutes, until well browned. Flip and cook 5 to 6 minutes more, until the thickest part reaches 120°F for medium-rare (115°F for rare, 130°F for medium). If they need more time, move them to the cool side of the grill, cover, and cook to temperature.
- Rest and serve: Let the chops rest for 10 minutes before serving.
Notes
Equipment: A grill (I used a charcoal Weber kettle and a Weber chimney starter).
You can season the chops up to 24 hours ahead - refrigerate them, then take them out 2 hours before grilling. If you're short on time, season them at least 1 hour ahead, or just before grilling.
Michael Symon's advice: put the meat on the grill and leave it alone until it's time to flip.
Toasting the coriander before grinding adds another layer of flavor. Whole seeds ground fresh taste much better than pre-ground. No spice grinder? Crush the seeds in a coffee cup with the bottom of a spice jar.
Lamb chops are small - plan on 2 per person, or 3 to 4 for big eaters.
Serve with tzatziki sauce and a salad with lemon herb dressing.
Adapted from Michael Symon's Live to Cook.
- Prep Time: 10 minutes
- Dry brine: 2 hours
- Cook Time: 12 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Serve with Tzatziki sauce
Award Winning Grilled Ribeye Steaks with Mediterranean Herb Butter
Grilled Flank Steak with Chimichurri
Grilled Flat Iron Steak with Salsa Verde
Thanks to Great American Lamb for supplying the lamb for this post.
Adapted from:
Michael Symon: Grilled Lamb T-Bones in Live To Cook
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kimosabey says
Low and slow then wait some more. Otherwise get jerky tough chops. 45 minutes on side with little heat and you will get sloshed drinking while you grill. Do not turn often or it will dry out. A marinate with some wine or lemon to cut down on the carcinogens. This way the chops will be so tender a butter knife is all you need. Mint flavored Apple jelly and yogurt with some dill is fine dip. Greek salad with chops and starch with a red Zinfandel wine is great. Don't cook at high or even medium heat until the end for sear. I cook on the grill all year long in Hawaii.
Bigcas says
Mais! I'm cooking that this weekend!