Do you love using a pellet grill? Bone-in lamb chops with rosemary are perfect to throw on your Traeger when you want a fancy dinner.
Lamb can be an acquired taste for some. A common complaint is that it tastes gamey. With proper seasoning and cooking to the desired temperature though, these bone-in lamb chops are delectable!
Looking for more ways to use a pellet grill? Chicken Thighs on the Traeger are a great option if you aren't ready for wild game. And if you're not yet into the grilling scene, Dutch Oven Lamb Chops are the perfect option.
Key Ingredients
Lamb Chops - I grabbed bone-in and these are very thick, almost 1 ½ inches!
Seasoning - Rosemary, salt, and garlic powder!
How to Make Bone-In Lamb Chops on a Pellet Grill
***See recipe card below for precise measurements and instructions.***
Step 1: Combine seasonings well. Pat lamb chops dry and press on the seasoning.
Step 2: Throw on the grill for half your time.
Step 3: Carefully flip over.
Step 4: Grill until desired internal temperature is reached.
FAQs
Rosemary is the essential, classic seasoning for lamb. I combine with salt and garlic powder, but feel free to add black pepper or switch things up to make them your own. It's essential to dry off the chops so the seasoning sticks. This is one of the few reasons to keep a roll of paper towel around - patting dry meat!
An instant-read digital meat thermometer is your friend! I'll list some finished temps below, and you'll want to pull the meat when it's 5-10° below your desired finished temp, which allows it to raise and finish cooking during the 10 minute rest time before serving.
Medium rare: 145°F
Medium: 160°F
Well: 170°F
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Lamb Chops on a Traeger
Ingredients
- 2 lb bone-in lamb loin chops mine were 1 ½-inches thick
- 2 teaspoons salt
- 2 teaspoon rosemary
- 1 teaspoon garlic powder
Instructions
- Preheat Traeger to 500°F
- Mix salt, rosemary, and garlic powder. Pat chops dry then rub salt mix on the chops.
- When Traeger is hot, put your chops on, and cook 7 minutes, then flip, and cook another 7 minutes before checking the temperature. A thermometer is your friend!
- Remove from the grill and cover to rest for 10 minutes before serving.
Notes
- Medium rare: 145°F
- Rare: 160°F
- Well: 170°F
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