1.5-Inch Lamb Chops, Medium Rare: Pull Temp & Cook Time
A 1.5 inch lamb chops cooked medium rare needs about 18 min over 450 °F / 230 °C — roughly 9 minutes per side. Pull it at 121 °F / 50 °C; carryover takes it to 130 °F. Rest 10 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1.5 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 450 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 9 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 18 minPull at 121 °F / 50 °CProbe the centre from the side, not the top — you want the true core reading.
- + 10 minRest, then sliceIt climbs the last 9 °F to 130 °F off the heat. Slice against the grain.
Every method compared
Same 1.5 inch lamb chops, same doneness — only the heat changes. Lamb carries more fat than beef at the same doneness, so it reads juicier a few degrees further along. Medium rare to medium is the window.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 450 °F / 230 °C | 18 min | 121 °F | 10 min |
| Reverse Sear | 250 °F / 120 °C | 55 min | 126 °F | 7 min |
| Sous Vide | 130 °F / 55 °C | 1h 46m | 130 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Lamb Chops temperature chart
| Doneness | Final temp | Pull at (1.5 inch) | Looks like |
|---|---|---|---|
| Rare | 125 °F / 52 °C | 116 °F | Cool red center, very soft. |
| Medium Rare | 130 °F / 55 °C | 121 °F | Warm red center — the sweet spot for most steaks. |
| Medium | 140 °F / 60 °C | 131 °F | Warm pink center, firmer bite. |
| Medium Well | 150 °F / 65 °C | 141 °F | Slight pink, noticeably drier. |
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Instant-Read Digital Thermometer
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Other doneness levels at 1.5 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 1.5 inch lamb chops be pulled at for medium rare?
Pull at 121 °F / 50 °C. Carryover cooking adds about 9 °F while it rests, landing on the 130 °F / 55 °C that defines medium rare.
How long does it take?
About 18 minutes using direct grilling at 450 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 1.5 inch thick, reverse sear wins. Direct heat (18 min) burns the crust long before the centre is ready and leaves a thick grey band. Reverse sear takes 55 min but gives edge-to-edge medium rare.
How long should it rest?
10 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.