Lamb chops with fire pit are part of the essential recipes for cooking over wood fire. Thanks to the intense heat of the cooking plate, the lamb develops a beautiful caramelised crust while retaining tender and juicy meat. Accompanied by grilled spring vegetables and a mint sauce, these lamb chops with fire pit make for a friendly recipe, ideal for fully enjoying your COEO fire pit with family or friends.
NECESSARY EQUIPMENT
- 1 COEO fire pit
- 1 cooking spatula
- 1 kitchen brush
- 1 saucepan
- 1 paring knife
- 1 chopping board
Number of people : 4
Preparation time : 15 minutes
Cooking time : 15 min
Difficulty : Easy
INGREDIENTS
For the lamb chops and vegetables
- 6 lamb chops
- 1 bunch of carrot tops
- 6 spring onions
- 1 bunch of green asparagus
- 200 g of sugar snap peas
- 2 tablespoons of olive oil
- Fleur de sel
- Ground pepper
For the mint sauce
- 25 cl of veal stock
- 100 g of fresh mint
PREPARE THE VEGETABLES
- Wash the baby carrots, asparagus, sugar snap peas, and spring onions thoroughly.
- Peel the carrots lightly if necessary, then cut the base of the asparagus.
- Keep the vegetables whole so they grill harmoniously on the grill.
PREPARE THE LAMB CHOPS
- Take the lamb chops out of the refrigerator about 30 minutes before cooking.
- Brush them lightly with olive oil, then season with fleur de sel and ground pepper.
PREPARE THE MINT SAUCE
- Heat the veal stock in a saucepan.
- Finely chop the fresh mint and then incorporate it into the veal stock.
- Let it infuse for a few minutes over low heat to obtain a fragrant sauce.
COOKING ON THE GRILL
- Preheat your grill until you have a well-heated plate.
- Place the baby carrots, green asparagus, sugar snap peas, and spring onions on the cooking plate.
- Lightly drizzle them with olive oil, then let them grill for about 8 to 10 minutes, turning regularly.
- When the vegetables start to colour, place the lamb chops on the plate.
Allow approximately :
- 2 to 3 minutes per side for medium-rare
- 3 to 4 minutes per side for medium
- 4 to 5 minutes per side for well done
The vegetables should remain slightly crunchy while displaying a nice grilled colour.
RESTING THE MEAT
Remove the lamb chops from the braai.
Let them rest for 3 minutes before serving to preserve their tenderness and juices.
PLATING
Distribute the grilled spring vegetables onto the plates.
Place the lamb chops on top.
Add a bit of mint sauce and a few fresh mint leaves for garnish.
Serve immediately.
WHY COOK LAMB CHOPS ON THE BRAAI?
Cooking on the braai allows the lamb to sear quickly while developing the characteristic grilled flavours of wood fire. The spring vegetables also benefit from this intense heat, which concentrates their natural flavours without drying them out.
This recipe is ideal for enjoying a friendly meal around the fire while showcasing seasonal produce.
COOKING TIPS
- Use lamb chops that are at least 2 cm thick.
- Cook the vegetables before the meat so they benefit from a gentler temperature.
- Avoid piercing the lamb during cooking.
- Always let the meat rest before serving.
- Add a few sprigs of thyme or rosemary to the coals to naturally flavour the food.
FAQ: LAMB CHOPS ON THE BRAAI AND GRILLED SPRING VEGETABLES
WHICH VEGETABLES TO SERVE WITH LAMB CHOPS ON THE BRAAI?
Les asperges vertes, carottes fanes, pois gourmands, oignons nouveaux, courgettes et pommes de terre grenaille s'accordent parfaitement avec l'agneau grillé.
HOW LONG TO COOK LAMB CHOPS ON THE BRAAI?
Generally, count between 2 and 4 minutes per side depending on the thickness of the chops and the desired doneness.
CAN WE USE A GRIDDLE INSTEAD OF A BRAZIER?
Yes, but the brazier brings unique smoky flavours thanks to the embers and wood fire.
WHICH WINE TO PAIR WITH THIS RECIPE?
A Pic Saint-Loup, a Saint-Chinian or a red Côtes-du-Rhône will perfectly complement the flavours of grilled lamb.
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LAMB CHOP COOKING CHART
| Thickness | Medium rare | Medium | Well done |
|---|---|---|---|
| 1.5 cm | 2 min/side | 3 min/side | 4 min/side |
| 2 cm | 2.5 min/side | 3.5 min/side | 4.5 min/side |
| 3 cm | 3 min/side | 4 min/side | 5 min/side |
HOW LONG TO COOK LAMB CHOPS ON THE BRAAI?
Cooking time mainly depends on the thickness of the lamb chops. For medium rare, generally count between 2 and 3 minutes per side on a well-heated grill. For medium, extend to 4 minutes per side.
LAMB CHOP INTERNAL TEMPERATURE CHART
| Cooking level | Internal temperature | Meat appearance | Recommendation |
|---|---|---|---|
| Rare | 52 to 55°C | Red in the centre | For lovers of very tender meat |
| Medium rare | 58 to 60°C | Uniform pink | Ideal cooking for lamb chops |
| Medium | 63 to 65°C | Slightly pink in the centre | Good compromise between tenderness and cooking |
| Well done | 70°C and above | Completely cooked | Firmer texture and less juicy |
WHAT IS THE IDEAL CORE TEMPERATURE FOR LAMB CHOPS?
To achieve tender, juicy, and flavourful lamb chops, it is recommended to aim for a core temperature between 58 and 60°C, corresponding to a medium-rare cooking. This temperature helps to preserve the meat's juices while fully developing the characteristic aromas of grilled lamb.
Cooking tip: remove the lamb chops from the grill about 2°C before the target temperature and let them rest for 3 to 5 minutes. The temperature will continue to rise slightly during the rest, ensuring perfect cooking.
WHY COOK LAMB CHOPS ON THE BRAAI?
The grill allows for quick searing of the meat due to the high heat of the plate. This cooking method develops a delicious caramelised crust while keeping the lamb tender. The aromas from the wood fire also enhance the natural flavours of the meat.
WHAT WOOD SHOULD BE USED TO COOK LAMB CHOPS ON THE GRILL?
Hardwoods are particularly recommended:
- Oak
- Beech
- Hornbeam
- Olive
They produce stable embers and impart subtle smoky notes to the meat.
SHOULD LAMB CHOPS BE MARINATED?
A marinade is not mandatory but it enhances the flavours. A mixture based on olive oil, garlic, thyme, and rosemary is particularly suitable for lamb. Let it marinate for between 2 and 12 hours depending on the desired intensity.
CAN THIS RECIPE BE PREPARED ON A GRIDDLE?
Yes. Lamb chops can be cooked on a gas or electric griddle. However, the brazier brings a more authentic flavour thanks to cooking over wood fire.
WHICH VEGETABLES PAIR BEST WITH LAMB CHOPS?
Seasonal vegetables pair perfectly with lamb:
- Carrots with tops
- Spring onions
- Green asparagus
- Courgettes
- New potatoes
- Grilled peppers
HOW TO KNOW IF LAMB CHOPS ARE WELL COOKED?
Using a cooking probe remains the most reliable method. Otherwise, meat that is slightly soft to the touch will generally be pink in the middle.
SHOULD LAMB CHOPS BE LEFT TO REST AFTER COOKING?
Yes. It is recommended to let the meat rest for 3 to 5 minutes after cooking. This step allows the juices to distribute evenly within the fibres for more tender meat.
WHICH WINE TO SERVE WITH LAMB CHOPS ON THE BRAZIER?
Grilled lamb chops pair particularly well with:
- Pic Saint-Loup
- Saint-Chinian
- Faugères
- Côtes-du-Rhône
- Minervois
CAN OTHER CUTS OF LAMB BE COOKED ON THE BRAZIER?
Yes. The brazier is also ideal for cooking:
- Gigot d'agneau
- Lamb saddle
- Lamb shoulder
- Lamb shank
- Lamb skewers
HOW TO ACHIEVE LAMB CHOPS THAT ARE WELL GRILLED ON THE OUTSIDE AND TENDER ON THE INSIDE?
Use a very hot plate, let the meat come to room temperature before cooking, and avoid turning it constantly. A short cooking time followed by a resting period allows for perfectly browned and juicy lamb chops.
