Barbecued Lamb Chops

Lamb loin chops on the grill are something special, and the secret here is patience with the marinade. A few hours in melted butter, dry white wine, and crushed bouquet garni transforms what might otherwise be straightforward chops into something layered and aromatic.

The bouquet garni is the hero ingredient. Crushing it before adding to the butter-wine mixture releases the herbs more fully into the marinade, and those same herbs become your basting sauce as the chops cook. You’re building flavor in layers.

Keep the heat moderate and turn the chops several times during the 30-minute cook. Frequent basting with the reserved marinade creates a light glaze and keeps the surface from drying out. Lamb chops benefit enormously from this kind of attentive grilling.

Chef Tips

• Marinate at room temperature (not refrigerated) as directed so the butter stays fluid and coats evenly
• Reserve enough marinade for basting before the chops go on the grill — you’ll use it throughout
• 1-inch thick loin chops are the sweet spot: thin enough to cook through, thick enough to stay juicy
• Season with salt and pepper only at the end — adding salt during the marinade can draw out moisture

Variations

• Swap white wine for red wine for a deeper, earthier flavor profile
• Add minced garlic and a squeeze of lemon to the marinade for a Mediterranean spin