Get the recipe: Lamb Chops With Chickpea and Carrot Sauté
Quentin Bacon

Chops, ½ to 1 Inch Thick

Heat: Direct (uncovered), high.
Time: 3 to 5 minutes per side.
Internal Temperature: 130° F for medium-rare.


Chops, 1 to 1½ Inches Thick

Heat: Direct (uncovered), high.
Time: 4 to 6 minutes per side.
Internal Temperature: 130° F for medium-rare.


Leg, Butterflied Boneless, 1 to 1½ Inches Thick, 3 to 3½ Pounds

Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 4 to 5 minutes per side, then indirect for 15 to 20 minutes.
Internal Temperature: 130° F for medium-rare.
Tip: If you’re grilling a leg of lamb tied into a roll, increase indirect grilling time to 20 to 30 minutes.


Rack of Lamb, 1 to 1½ Pounds

Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 3 to 5 minutes per side, then indirect for 10 to 15 minutes.
Internal Temperature: 130° F for medium-rare.

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