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How to Cook Lamb on a Weber Grill

by
author image Andrea Lott Haney
Andrea Lott Haney writes articles and training materials for food industry publications. Having studied foodservice sanitation, nutrition and menu planning at Purdue University, Lott Haney has more than 10 years of experience as a catering and event planner for luxury hotels and currently tours the Midwest as a corporate customer service trainer and consultant.
How to Cook Lamb on a Weber Grill
A plate of grilled lamb with herbs. Photo Credit bhofack2/iStock/Getty Images

Cooking lamb on a Weber grill infuses the smoky and earthy flavor from charcoal into the meaty richness of the meat. Lamb chops and steaks remain tender and juicy when cooked on a Weber grill, though larger cuts of lamb, such as whole legs of lamb or roasts, cook better at low temperatures for long periods of time in a roaster oven or slow cooker. Whether boneless or bone-in, choose lamb chops and steaks that appear light red in color and contain light marbling for best results on the grill.

Grilling Lamb

Step 1

Butterfly large cuts of lamb, such as a boneless leg of lamb or thick-cut chops, before grilling to cut the meat down to a uniform thickness of no more than 1 1/2 inches throughout. Trim away large pieces of fat.

Step 2

Light the charcoal to preheat the grill to high heat, between 450 to 500 degrees Fahrenheit. Adjust the vents as necessary to increase, decrease or maintain temperatures throughout cooking. Opening the vents increases the temperature since it allows oxygen to fuel the fire; closing them decreases it.

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Step 3

Bring the lamb to room temperature. Pull from the refrigerator and allow it to sit for up to 30 minutes. Salt and pepper the lamb and season to taste. Brush the meat with a light coat of olive oil.

Step 4

Place the lamb on the preheated grill. Cook for 3 to 4 minutes for thinner chops, or 6 to 8 minutes for thicker cuts, then turn the meat using a spatula or tongs. Cook on the other side for the same length of time, or until the internal temperature registers 145 F for medium-rare. Take the internal temperature of the lamb by inserting a meat thermometer into the thickest part of the meat not touching the bone.

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References

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