Prep Time
25 min
Cook Time
45 min
Total Time
1hr 10 min
Servings
4
Ingredients
For the Loin Chops:
● 8 American lamb loin chops (about 1 to 1½ inches thick)
● 1½ Tbsp olive oil
For seasoning:
● 1 Tbsp kosher salt
● 1 tsp black pepper
● 1 tsp garlic powder
● 1 tsp onion powder
● 1 tsp smoked paprika
● ½ tsp dried thyme
● ½ tsp brown sugar
● ½ cup of your favorite BBQ sauce
For the potato salad:
● 2 lbs Yukon Gold potatoes, cut into 1-inch chunks
● ½ cup mayonnaise
● 1½ Tbsp yellow mustard
● 1 Tbsp apple cider vinegar
● ½ tsp kosher salt
● ¼ tsp black pepper
● 2 celery stalks, finely diced
● ¼ cup red onion, finely diced
● 2 Tbsp dill pickle relish or chopped dill pickles
● Fresh dill
● 2 Tbsp fresh parsley, chopped
Directions
1. Make potato salad:
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 10–12 minutes. Drain and let cool slightly. In a large bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper. Add warm potatoes, celery, red onion, and relish. Gently fold to combine. Taste and adjust seasoning. Chill for at least 30 minutes before serving for best flavor.
2. Prepare loin chops:
Pat the American lamb chops dry and rub with olive oil. In a small bowl, mix all the dry rub ingredients together. Coat lamb chops evenly with the rub, pressing it into the meat. Let sit at room temperature for 15–20 minutes.
3. Grill the chops:
Preheat the grill to medium-high heat (about 400–450°F). Grill lamb chops for 3–4 minutes per side for medium-rare, or to desired doneness. During the last 1–2 minutes of grilling, brush both sides with BBQ sauce and allow it to caramelize slightly. Pull the lamb loin chops when they hit 125°F-130°F**. Rest for 5 minutes. The lamb should reach an internal temperature of 130–135°F for medium rare after the rest.
4. Serve:
After resting, serve alongside the chilled potato salad.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
