How Long to Cook Lamb Loin Chops (1.25-inch, Bone-In) in the grill
Specification: 4–6 bone-in lamb loin chops (~5 oz each), 1.25 inches thick with a small tenderloin lobe attached, seasoned with kosher salt, pepper, and crushed rosemary 40+ minutes ahead
3-Step Execution Protocol
Preheat grill to Two-zone: 500°F direct sear + 375°F indirect if the chops need extra coasting to internal temp. Clean and oil grates. Prepare lamb loin chops (1.25-inch, bone-in) (4–6 bone-in lamb loin chops (~5 oz each), 1.25 inches thick with a small tenderloin lobe attached, seasoned with kosher salt, pepper, and crushed rosemary 40+ minutes ahead).
Cook for 8–11 mins (3–4 min direct per side, then 1–2 min indirect if internal temp is not yet at pull). Flip at the 4-minute mark for even browning.
Both faces carry defined grill marks with a golden-brown edge on the fat cap, the meat feels resilient with a small give when pressed near the bone, and a probe into the geometric centre away from the bone reads 130°F. Confirm internal temperature reaches 130°F pull → 135°F medium after a 5-minute rest (USDA safe minimum 145°F applies for well-done; the 130°F pull is the standard chef target for lamb loin). Rest for 5 minutes before serving.
USDA FSIS 145°F safe minimum for whole lamb cuts; 130°F pull for medium and cap-rendering technique from Meathead Goldwyn's lamb temperature guide on AmazingRibs.com and America's Test Kitchen's grilled-lamb-chop testing. Time range from the Weber Grilling Guide lamb-loin-chops chart.