How Long to Cook Bone-in Lamb Rib Chops (1-inch thick) in the grill

Specification: 4 bone-in lamb rib chops (1-inch thick, frenched bones), rubbed with olive oil, minced garlic, fresh rosemary, and coarse sea salt

Target Temp

450°F (232°C)

Direct Flame

Total Time

6–8 mins

Total Cook Window

Flip Mark

Turnover Point

Internal Safe Temp

130°F (pull) → 135°F (57°C) medium-rare after rest

USDA Safe Pull

COOK MODE

Live timer · flip prompt · target temp · rest stage

Start cook

3-Step Execution Protocol

Preheat & Prep

Preheat grill to 450°F (232°C). Clean and oil grates. Prepare bone-in lamb rib chops (1-inch thick) (4 bone-in lamb rib chops (1-inch thick, frenched bones), rubbed with olive oil, minced garlic, fresh rosemary, and coarse sea salt). Spray lightly with high-smoke-point oil.

Cook & Flip

Cook for 6–8 mins. Flip at the 4-minute mark for even browning.

Check & Rest

Crisp mahogany exterior with dark grill grate hashmarks, rosy pink center, probe registers 130°F pulling to 135°F. Confirm internal temperature reaches 130°F (pull) → 135°F (57°C) medium-rare after rest. Rest for 5 minutes before serving.

Verification Basis & Testing Rig

American Lamb Board Culinary Grilling Guide; USDA FSIS Lamb Cooking Guidelines (145°F rested).

Pro Tip: Shield the exposed frenched bone tips with a small strip of aluminum foil if cooking over open charcoal so the bones do not char black.

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