Lamb Quick Grill

Grilled lamb chops

Name: Grilled lamb chops
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Yield: 4
Cuisine: Turkish
Ingredients: 1000 g Lamb chops, 12, 2 cm thick; 2 tbsp Olive oil; 3 g Thyme; 10 g Salt; 2 g Black pepper; 1 pcs Lemon

Two things decide a lamb chop: a fat edge rendered crisp and meat that stops at 63 °C. Past that it is dry and tough.

Grill and barbecue · Turkish · Under 30 minutes · For guests

48 minTime

734Kcal / serving

2936Total kcal

Preparation: 35 min
Cooking: 8 min
Resting: 5 min
Difficulty: Needs attention
Cost: Middling
Season: Spring, Summer

Where this dish comes from

A lamb chop is the loin muscle between the ribs: a muscle that did little work and holds little collagen. So it wants short, strong heat rather than long cooking — it belongs with the muscles that want fast cooking.

Method

Before the heat goes on

Take the chops out of the fridge 30 minutes ahead.
Light the charcoal, or heat the pan for five minutes.

You will need: A charcoal grill or a cast-iron grill pan · Tongs · A meat thermometer

Pat the chops dry, salt them and leave them 30 minutes at room temperature.

Look for The surface should look matt and dry.

Why In 30 minutes the water the salt drew out is reabsorbed and the surface dries again. Five to fifteen minutes is the worst moment: the surface is wet.

Salt · 0.99% Right in the window. Flavours sharpen, bitterness retreats, water is held.
First stand the chops on their fat edge with tongs for one to two minutes over the coals. Then oil them and grill 8–10 cm above the embers, three to four minutes a side.

Look for Take them off when a thermometer next to the bone reads 60 °C.

Why Unrendered edge fat stays rubbery. At this height a 2 cm chop reaches 60 °C inside in six to eight minutes.

If it went wrong

If it has passed 65 °C, take it off at once and skip the resting: carry-over heat will finish it. Trim any burnt edges.

Maillard is running Amino acids have met reducing sugars. The crust, the roasted flavour and that smell all come from here. no way back

Frying dynamics Surface water is flashing to steam and pushing outward — that is the shield keeping the oil out. no way back

Salt · 0.96% Right in the window. Flavours sharpen, bitterness retreats, water is held.
Rest on the plate for five minutes, scatter the thyme and pepper, and serve with lemon.

Look for Cut, the meat should be pink but not raw, and little juice should run.

Why While resting the core climbs 2–5 °C and reaches 63 °C, which is the USDA FSIS threshold for whole cuts of red meat, with its three-minute rest.

Starch still asleep The granules are just floating there doing nothing. No body arrives before 62 °C.

Salt · 0.92% Right in the window. Flavours sharpen, bitterness retreats, water is held.

What the model could follow

This recipe was run through the engine step by step — what goes in when, and at what temperature and for how long. The reactions above come from that run.

peak 250 °C · 44 minutes · engine 1.0.0 · confidence low

Servings

4

Ingredients

1000 g Lamb chops, 12, 2 cm thick
2 tbsp Olive oil
3 g Thyme
10 g Salt
2 g Black pepper
1 pcs Lemon

What did you think

Who is eating

Everyone A baby under one Pregnant A child An athlete Someone living with diabetes

The 1 rules we hold for this group did not fire for this dish. That does not mean the dish is suitable for them; it means those particular rules did not apply.

Not about the dish — about the person

Salt in a day

5 g 2000 mg

An adult Context established

Under 5 g of salt a day, which is under 2000 mg of sodium — just under a teaspoon. A label usually gives sodium, and the two are not the same number: salt is about 2.5 times the sodium.

World Health Organization, Salt reduction

Free sugars

10%

Strong recommendation — adults and children Context established

The same share for adults and for children. Ten per cent of a 2000-calorie day is roughly 50 g of sugar, and a single can of a fizzy drink is more than half of it. The risk of weight gain, obesity and tooth decay rises above this line.

World Health Organization, Information note about intake of sugars recommended in the WHO guideline for adults and children, 2015

What is done, and what is not: With somebody pregnant at the table, unpasteurised milk and cheeses come out of every suggestion, the salt threshold is held at the adult figure and the free-sugar one is applied strictly — all three sourced, all three in "Sources and method". That much happens on its own and you do not have to remember it. On caffeine, fish and mercury, iron and folate this site has no source; do not read them here, ask the doctor following the pregnancy. The difference between those two sentences is the point: the first is done, the second is not.

This choice is not stored anywhere.

Diets

Gluten-free Suitable as it is
Vegan Not suitable Lamb
Vegetarian Not suitable Lamb
Lactose-free Suitable as it is
Diabetes-friendly It depends

This verdict comes from the recipe\u2019s own ingredient list. The label on a packaged ingredient is always the last word.

Calculated nutrition

734 kcal
42.4 g Protein
1.8 g Carbohydrate
60.9 g Fat
0.7 g Fibre

Per serving, computed from raw weights as bought. Cooking drives water off and sometimes adds fat, and neither is accounted for.

Vitamins and minerals · per serving

Vitamins

Vitamin A 0.87 µg · 0%
Vitamin E 1.7 mg · 14%
Vitamin C 5.3 mg · 7%
B1 (thiamin) 0.31 mg · 28%
B2 (riboflavin) 0.56 mg · 40%
B3 (niacin) 15.3 mg · 96%
B5 (pantothenic acid) 1.7 mg · 28%
Vitamin B6 0.34 mg · 24%
Folate 48.0 µg · 24%
Vitamin B12 6.0 µg · 239%

Minerals

Potassium 605 mg · 30%
Calcium 47.5 mg · 6%
Phosphorus 404 mg · 58%
Magnesium 58.7 mg · 16%
Iron 4.4 mg · 31%
Zinc 8.4 mg · 84%
Copper 0.28 mg · 28%
Manganese 0.15 mg · 8%
Selenium 49.6 µg · 90%
Sodium 1,115 mg · 46%

% of daily need for:

Percentages are shares of the reference values printed on food labels (Turkish Food Codex labelling regulation, Annex 13 (identical to EU Regulation 1169/2011, Annex XIII)), not a personal requirement. For sodium the reference is a ceiling. Computed from raw ingredients; cooking lowers some vitamins. "~": not measured in some of the ingredients.

Not shown for lack of data: Vitamin D, Vitamin K.

USDA FoodData Central SR Legacy · ANSES Ciqual 2025 · CoFID 2021 · Swiss FCDB 7.1

composition figures unsourced · held in the system

Nutri-Score

Not enough data. Nutri-Score needs its inputs for at least 90% of the weight; short here: Sugars. Left blank rather than guessed.

After the heat goes off

Serving

With charred tomato and pepper and a bulgur pilaf.

Keeping · 2 days

Two days in the fridge.

Cooling and reheating

Six minutes in a 150 °C oven; reheated in a pan, a chop dries out.

Freezes

Raw chops six months; cooked ones are not worth freezing.

What is left

Stripped from the bone into rice or a salad.

For a child

From twelve months, off the bone and chopped fine; taking a child’s portion to 70 °C does not make it easier to chew, but it is an option for a child who does not like it pink.

Where to go from here

Grill & BBQ The method this recipe rests on
Lamb What it does in heat, water and acid
Lemon What it does in heat, water and acid
Olive oil What it does in heat, water and acid
Çöp şiş Similar method, or something that sits on the same table
Pan-seared steak Similar method, or something that sits on the same table
Cağ kebab at home Similar method, or something that sits on the same table
Under 30 minutes Other recipes that answer the same need
For guests Other recipes that answer the same need

Taste profile

What it tastes like

The axes that define this recipe: aroma 87, umami 44, bitter 29.

Sweet 9
Salty 12
Sour 20
Bitter 29
Umami 44
Heat 6
Richness 35
Aroma 87

This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.

Computed similarity