Bobby Flay Lamb Chops Recipe
Crave tender, smoky lamb chops with big flavor? This Bobby Flay Lamb Chops Recipe nails it every time. It's simple yet fancy. Learn how to make Bobby Flay Lamb Chops at home.
Ingredients
- 8 lamb rib chops 1-inch thick, frenched
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves smashed
- 2 tablespoons fresh rosemary leaves chopped
- 1 tablespoon smoked paprika
- 1.5 teaspoons sea salt
- 1 teaspoon cracked black pepper
- Zest and juice of 1 orange
- 1 tablespoon Dijon mustard for glaze
Instructions
Make the Marinade
- Combine olive oil, smashed garlic, chopped rosemary, smoked paprika, salt, pepper, orange zest, and juice in a bowl. Whisk until blended. Smells amazing already. This mix tenderizes and flavors deep.
Coat the Chops
- Pat chops dry with paper towels. Place in a zip-top bag or bowl. Pour marinade over. Massage to coat every side. Seal and rest 15 minutes on counter. Flavors wake up fast.
Fire Up the Grill
- Preheat grill to high heat, around 450°F. Scrub grates clean. Brush with oil. Two-zone setup: hot side for searing, cooler for finishing. Perfect for Bobby's style.
Sear the Lamb Chops
- Lay chops on hot grates. Grill 3 minutes undisturbed for marks. Flip with tongs. Grill another 3 minutes. Brush with Dijon glaze. Internal temp hits 130°F for medium-rare.
Finish and Rest
- Move to cooler side if needed. Cook 1-2 more minutes. Pull off grill. Place on sheet tented with foil. Rest 5 minutes. Juices redistribute for tenderness.
Slice and Enjoy
- Cut between bones if sharing. Drizzle pan juices. Serve hot. Golden crust, pink center. Pure bliss!
Notes
- Room-temp meat grills even.
- Thermometer is key—don't guess doneness.
- Fresh rosemary over dried for punch.
- Gas grill? Add wood chips for smoke.
- Mint variation: swap rosemary for mint.
- Spicy kick: pinch of cayenne in marinade.
- Oven broil: 6 minutes per side close to heat.
- Glaze boost: add honey to mustard mix.