Cordeiro from Fogo de Chao features tender, flame-grilled lamb chops seasoned with a blend of traditional Brazilian spices, presented with a succulent charred exterior and juicy, flavorful interior.
Equipments
- Charcoal or gas grill
- Long-handled tongs
- Meat thermometer
- Basting brush
- Chef’s knife
- Cutting board
- Mixing bowl (for spice blend)
- Serving platter
- Heat-resistant gloves
Ingredients
- 2 lbs (900g) lamb chops
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
When preparing lamb chops like those from Fogo de Chao, use kosher salt and freshly ground black pepper for the best seasoning results. Smoked paprika adds a distinctive smoky flavor, while garlic and onion powders enhance the aroma without overpowering the meat. Dried oregano and thyme contribute essential herbal notes crucial to the authentic Brazilian spice blend. Make sure to coat your lamb evenly with olive oil to help the spices adhere and create a flavorful crust. Your Cordeiro from Fogo de Chao copycat menu will capture the perfect balance of smoky, savory, and aromatic flavors with these ingredients and proper grilling techniques.
Instructions
- Preheat grill to high heat.
- In mixing bowl, combine salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, and thyme.
- Pat lamb chops dry with paper towels.
- Rub lamb chops with olive oil.
- Generously apply spice blend evenly over all sides of lamb chops.
- Let seasoned lamb chops rest at room temperature for 20-30 minutes.
- Place lamb chops on preheated grill.
- Grill lamb chops 3-4 minutes per side for medium-rare, longer if desired.
- Use tongs to flip lamb chops once during grilling.
- Baste with additional olive oil using basting brush as needed.
- Check internal temperature with meat thermometer (desired: 130–135°F/54–57°C for medium-rare).
- Remove lamb chops from grill onto cutting board.
- Tent loosely with foil and let rest for 5 minutes.
- Slice and arrange lamb chops on serving platter.
- Serve immediately.
Substitution
Cordeiro from Fogo de Chao copycat menu can be prepared at home using lamb chops seasoned with a Brazilian-inspired spice blend and grilled for a perfect char. If you don't have access to a charcoal or gas grill, a grill pan or broiler can serve as effective alternatives to achieve a charred exterior. When substituting lamb chops, bone-in rib chops or loin chops work well, offering similar tenderness and flavor. Use a meat thermometer to ensure the lamb reaches an internal temperature of 145degF (63degC) for medium-rare, allowing resting time before serving to retain juiciness. Your mix of spices can be adjusted based on availability, and olive oil helps the spices adhere while promoting even browning.
Tips
Make sure your grill is properly preheated to high heat before placing the lamb chops to create the characteristic charred exterior while keeping the inside juicy. You should pat the lamb chops dry thoroughly to help the spice blend adhere better and prevent steaming on the grill. Use a meat thermometer to check the internal temperature, aiming for 130-135degF (54-57degC) for perfect medium-rare doneness. Resting the lamb chops for 5 minutes after grilling allows the juices to redistribute, ensuring tender, flavorful meat when sliced.
Nutritions
Cordeiro lamb chops from Fogo de Chao are a rich source of high-quality protein essential for muscle repair and growth. Each serving provides significant amounts of important minerals such as iron and zinc, supporting immune function and energy metabolism. The use of olive oil in the recipe contributes heart-healthy monounsaturated fats, while the traditional Brazilian spice blend adds antioxidants and anti-inflammatory compounds. Your meal delivers a balanced combination of nutrients that support overall health and satisfy your taste buds.
Storage
Store leftover cordeiro lamb chops in an airtight container and refrigerate within two hours of cooking to maintain freshness. Keep your lamb chops at or below 40degF (4degC) for up to 3-4 days to ensure food safety. For longer storage, freeze portions in heavy-duty freezer bags, removing as much air as possible to prevent freezer burn and retain flavor.
Variation or Alternatives
For a variation, substitute smoked paprika with chipotle powder to introduce a smoky heat that complements the natural lamb flavor. You can try marinating the lamb chops in a mixture of olive oil, lemon juice, minced garlic, and fresh rosemary for 1-2 hours before seasoning to enhance tenderness and add citrusy brightness. Grilling over charcoal can impart a more intense smoky aroma compared to a gas grill, enriching the dish's flavor profile. Be sure to monitor the internal temperature closely with your meat thermometer to avoid overcooking your lamb, targeting medium-rare for optimal juiciness.
Allergies
Your meal with Cordeiro from Fogo de Chao may trigger allergies primarily due to lamb meat, which can cause reactions in individuals sensitive to red meat proteins. Spices such as garlic powder, onion powder, oregano, and thyme may also prompt allergic responses or intolerances in some people. It's important to review these ingredients and consult with an allergist if you have known sensitivities before enjoying this dish.
Why this recipe?
The Cordeiro menu from Fogo de Chao offers a perfectly seasoned and tender lamb experience, cooked expertly over open flames to achieve a rich, smoky flavor that meat lovers crave. Its unique marinade and traditional Brazilian preparation create a distinct taste profile that distinguishes it from typical lamb dishes. You will appreciate the balance of spices and juiciness that makes this dish a highlight for many diners at the restaurant. Attempting a copycat recipe lets you recreate this authentic flavor at home, saving costs while enjoying restaurant-quality lamb tailored to your preferences.