Two-zone grilling is the trick.

Yes, you can get perfect medium-rare lamb chops without a burnt crust. The problem is almost always heat management, not the meat.

Set up a two-zone fire on your grill. One side hot (direct heat), one side cooler (indirect). Sear the chops over the hot side for 60–90 seconds per side to get color and flavor. Then move them to the cooler side, close the lid, and let them finish cooking gently to your target internal temp (about 130°F for medium-rare).

If you’re still getting charring, your direct heat is too intense. Raise the grate or use fewer coals / lower gas flame. Also: pat the chops completely dry before they hit the fire. Surface moisture steams and burns before you get a good sear.

Rest them for 5 minutes before serving. That’s it.

You want a perfect crust—not a black one.