Grilled Lamb Chops - For the Carnivore Diet
These grilled lamb chops focus on clean, rich flavor: quality lamb, salt, and animal fat. A hot sear develops a crisp exterior while a brief rest keeps the interior tender and juicy. Using a two-zone grill lets you control browning and doneness without overcooking.
Choose rib or loin chops around 1 to 1.25 inches thick so they cook evenly. A light dry brine (salt ahead of time) deepens seasoning and helps the surface dry for superior browning, but you can also salt right before grilling.
Sear over direct high heat to build crust, stand the chops on the fat edge to render, then finish over indirect heat until your target temperature is reached. A quick baste with beef tallow or butter amplifies richness without adding anything plant-based.
No outdoor grill? Use a preheated cast-iron skillet or broiler to achieve similar results. Aim for 130–135°F for medium-rare, rest briefly, then finish with a touch more salt and the pan or grill juices.
Ingredients
- 6 lamb rib or loin chops (1 to 1.25 inches thick), about 2 to 2.5 lb total
- 2 teaspoons kosher salt, or to taste
- 1 to 2 tablespoons beef tallow or clarified butter, plus a little more for oiling grates
Instructions
- Pat the lamb chops very dry. Season all sides and edges evenly with kosher salt. For deeper seasoning, refrigerate uncovered for 1 to 24 hours; otherwise proceed immediately.
- Preheat the grill to high and set up a two-zone fire (one side high heat for searing, the other side cooler for finishing). Clean the grates and lightly oil them with a bit of tallow or clarified butter.
- Place chops over direct high heat and sear 2 to 3 minutes per side until well browned. Baste lightly with tallow or clarified butter as they sear.
- Hold each chop on its fat edge over the heat for 30 to 60 seconds to render and crisp the fat cap.
- Move chops to the cooler side and cook to desired internal temperature: about 125°F for rare, 130–135°F for medium-rare, or 140°F for medium. Total cook time is typically 6 to 10 minutes depending on thickness and grill heat.
- Transfer to a plate, spoon any rendered fat or juices over the chops, and rest 5 minutes. Taste and finish with a pinch more salt if needed, then serve.