COOK IT.
With the inside of your grill at a steady 225º, place your lamb loin chops on the grill over indirect heat, and cook for 30 minutes (try not to open your grill lid or you risk releasing heat from your firebox).
After 30 minutes, use a meat thermometer to check the temperature inside your lamb loin chops. You’re looking for an internal temp of 110º (not yet fully cooked, but on its way). If the temperature isn’t quite there, close the lid and take the temperature again after 5 minutes.
Pull the meat off your grill and set aside.
Next, you’re going to reverse sear the lamb loin chops. Crank up the heat on your grill to around 400º.
Place your meat back on the grill, this time over direct heat at the hottest part of the grill. Let them sear for 2-3 minutes. (You’ll hear a classic sizzle noise.)
Flip your meat and cook for an additional 2-3 minutes. Using a meat thermometer, check the internal temperature of your lamb loin chops. Lamb is most often served medium rare, which means your thermometer should read 135º
When the meat has reached its temperature, pull it off the grill and allow it to rest for a few minutes before serving.