Recipes

Montreal Spiced Lamb Chops

The flavor of Montreal seasoning (also known as Canadian steak seasoning) is a bold, balanced blend of garlic, black pepper, and spices — and it just happens to pair beautifully with lamb. Lamb chops are best cooked to medium-rare or medium (130–135°F) to preserve their natural flavor and tenderness.

By Stephanie Banyas, Culinary Experience Manager
Image of Montreal Spiced Lamb Chops
Ingredients
Directions
Ingredients
  • 2 tablespoons whole black peppercorns
  • 2 teaspoons whole coriander seed
  • 2 teaspoons whole mustard seed
  • 2 tablespoons smoked paprika
  • 2 tablespoons kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried dill
  • 2 teaspoons red pepper flakes
  • 12 bone-in lamb rib or loin chops, cut  1-inch to 1 ¼-inches Olive oil
  • ¼ cup chopped fresh flat leaf parsley leaves mixed with 2 teaspoons finely grated lemon zest
Directions

Combine the peppercorns, coriander, and mustard seeds in a coffee grinder or mortar and pestle and process until coarsely ground. Transfer to a bowl and stir in the paprika, salt, garlic powder, onion powder, dill, and red pepper flakes. Alternately, if you prefer not to grind your own spices, you can use pre-ground pepper, coriander, and mustard seeds.

Season both sides of the lamb chops liberally with the rub. Return to the refrigerator while you prepare the grill. This can be done up to 4 hours ahead.

Start a double-stacked pile of wood on one side of the grill about 45 minutes before you’re ready to cook. If you plan to grill more than just the lamb chops, create a three-layer fire instead. A two-layer fire will burn faster and allow you to start cooking sooner, but it won’t produce enough embers for extended grilling. If you’re short on time, you can use wood chunks instead of splits — they burn down to coals more quickly but don’t last as long. Oak is a great all-purpose choice that’s easy to find and delivers a classic Argentinean flavor.

Once the wood is stacked, run the ignition burners for 5 minutes to start the fire. For more guidance on fire management, check out our post on cooking Argentinean-style asado on the Gaucho Grill. Always keep the grill grates positioned well above the flames to prevent soot from collecting on them — soot can transfer to the food, leading to off flavors and discoloration.

Brush the lamb chops on both sides with olive oil. Grill over direct heat with the grate lowered close to the flame to encourage browning. Cook until golden and a crust forms on both sides, and an instant-read thermometer inserted into the center of each chop registers 130°F for medium-rare. Transfer to a platter, sprinkle with the parsley-lemon mixture, tent loosely with foil, and let rest for 10 minutes. Serve with Mint Zhoug on the side.