Grilled Lamb Chops with Poblano Board Sauce
Grilled Thick Cut Lamb Loin Chops with a Poblano Board Sauce. This recipe marries the smoky richness of perfectly charred lamb with a vibrant board sauce made from roasted poblano, garlic, fresh herbs, and tangy red wine vinegar. Grilled to juicy perfection and rubbed in the zesty sauce right on the cutting board, this dish delivers a bold burst of flavour in every bite.
Ingredients
- 8 thick-cut lamb loin chops 1”+
- Kosher salt to taste
- Freshly ground black pepper to taste
Poblano Board Sauce
- 1 poblano pepper charred and peeled
- 2 garlic cloves minced
- 3 tablespoons olive oil
- 1 ½ tablespoons red wine vinegar
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh mint chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Grill: Preheat your charcoal grill, which will have coals on one half and an indirect cooking zone (no coals) on the other half.
- Season the Lamb: Season the lamb chops generously with kosher salt and freshly ground black pepper on both sides.
- Char the Poblano: Once the coals are hot, place the poblano pepper directly on the coals and cook, turning occasionally, until charred on all sides. Transfer the pepper to a bowl and cover with a plate or plastic wrap to steam for about 5-10 minutes.
- Prepare the Chops: Place the lamb chops on the preheated grill rack, standing on their bones over the direct heat. Grill for 3-4 minutes. If the flames flare up too much, move the chops to the indirect side and cook for 4-5 minutes with the lid closed.
- Grill the Fat Side: Turn the chops so the fat side is touching the grill. Grill for 2-3 minutes until lightly charred. If the chops don’t stand well on their fat side, do this step in batches, using tongs to balance them, and leave the other chops on the indirect side.
- Finish Grilling: Continue cooking the chops for 1-2 minutes per side until nicely charred and the internal temperature reaches 128°F to 132°F. Move the chops to the indirect side of the grill to rest with the lid open while you prepare the board sauce.
- Make the Poblano Board Sauce: While the chops rest, peel the charred skin off the poblano pepper. Cut it open, remove the seeds and stem, and drain any liquid. Chop the pepper finely and add it to a cutting board with a drip groove. Add the minced garlic, chopped parsley, chopped mint, salt, and pepper. Continue chopping until everything is well combined. Pour the red wine vinegar and olive oil over the chopped ingredients. Mix everything thoroughly to create a flavourful sauce.
- Coat the Lamb in the Board Sauce: Spread the board sauce evenly across the cutting board. Place the lamb chops directly on top of the sauce. Rub each chop into the sauce, flipping them to coat both sides. Let the chops rest on the board while you finish any other sides or grilled vegetables you plan to serve.
- Finish & Enjoy: Sprinkle the chops with Maldon salt, serve with grilled vegetables and enjoy the perfect blend of smoky, tender lamb with fresh, zesty sauce!
- Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much Thank you!
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