You don’t need a fancy thermometer, but it definitely helps. For medium-rare, aim for an internal temperature of 130°F (54°C). For medium, go for 140°F (60°C). If you don’t have a thermometer, use the finger test: poke the chop near the bone.
If it feels like the fleshy part of your palm when you touch your thumb and index finger together, that’s medium-rare. If it feels like the base of your thumb, it’s well-done (which is fine if that’s your jam, but we secretly hope it’s not).
Why This Makes Life More Fun
Here’s the best part: once you master lamb chops, you unlock a confidence booster for your entire cooking life. You’ll start experimenting with garlic, rosemary, lemon zest—even a little mint jelly for that retro vibe. Suddenly, Tuesday night feels like a celebration.
Plus, lamb chops are the ultimate social media flex. Snap a photo of that perfectly cooked chop, and people will think you’re hosting a five-star dinner party. (Just don’t tell them it took 10 minutes.)
Perfectly Grilled Lamb Chops: The Key To Achieving Optimal Cook Time
