Grilled Lamb Chops are quick to prepare, require minimal ingredients, and deliver bold flavor with very little effort. The high-heat grilling locks in the juices and enhances the natural richness of the lamb. It’s a versatile dish that pairs well with a variety of sides, from fresh salads to roasted vegetables, making it perfect for both weeknight dinners and special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Lamb chops (rib or loin)
Olive oil
Garlic, minced
Fresh rosemary or thyme
Lemon juice
Salt
Black pepper
Directions
In a bowl, combine olive oil, minced garlic, chopped herbs, lemon juice, salt, and pepper.
Rub the marinade all over the lamb chops and let them marinate for at least 30 minutes (or up to overnight in the refrigerator).
Preheat a grill or grill pan over medium-high heat.
Grill the lamb chops for about 3–4 minutes per side for medium-rare, or adjust the timing to your preferred doneness.
Remove from the grill and let them rest for 5 minutes before serving.
Servings and timing
This recipe serves 4 and takes approximately 10 minutes to prep, 30 minutes to marinate, and 8 minutes to cook. Total time: about 50 minutes.
Variations
Spicy Lamb Chops: Add chili flakes or cayenne pepper to the marinade for a spicy kick.
Mediterranean-style: Include oregano, mint, and a bit of red wine vinegar in the marinade.
Indian-inspired: Use a yogurt-based marinade with cumin, coriander, turmeric, and garam masala.
Honey garlic glaze: Brush the chops with a honey-garlic mixture during the last minute of grilling.
Mint chimichurri: Serve with a fresh herb sauce made from mint, parsley, garlic, olive oil, and vinegar.
Storage/Reheating
Store leftover grilled lamb chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 300°F (150°C) oven for 10–15 minutes, or reheat gently on a skillet over low heat. Avoid microwaving, as it can dry out the meat. Leftovers can also be sliced and used in wraps or salads.
FAQs
What cut of lamb is best for grilling?
Rib and loin chops are the most tender and flavorful cuts, making them ideal for grilling.
How long should I marinate the lamb chops?
At least 30 minutes is recommended, but for deeper flavor, marinate them for up to 8 hours or overnight.
What internal temperature should lamb chops be cooked to?
For medium-rare, aim for 130–135°F (54–57°C); for medium, 140–145°F (60–63°C). Use a meat thermometer for accuracy.
Can I use dried herbs instead of fresh?
Yes, but use about one-third the amount since dried herbs are more concentrated in flavor.
Do I need to bring lamb to room temperature before grilling?
Yes, letting the meat sit at room temperature for 20–30 minutes before cooking helps it cook more evenly.
Can I cook these in the oven or stovetop?
Yes. You can sear them in a hot skillet and finish them in the oven, or use a grill pan on the stovetop.
What should I serve with grilled lamb chops?
Great sides include roasted potatoes, couscous, grilled vegetables, or a fresh Greek salad.
How do I keep the lamb chops from drying out?
Avoid overcooking and let the meat rest after grilling to retain its juices.
Can I freeze raw marinated lamb chops?
Yes, you can freeze them in the marinade for up to 2 months. Thaw overnight in the fridge before grilling.
What kind of grill should I use?
Any grill will work—charcoal for smoky flavor, gas for convenience, or a stovetop grill pan for indoor cooking.
Conclusion
Grilled Lamb Chops are a delicious and elegant way to enjoy the rich flavor of lamb with minimal preparation. Whether you’re grilling outdoors or using a pan inside, this recipe brings restaurant-quality flavor to your table. Tender, juicy, and perfectly seasoned, these chops are sure to become a favorite for family meals or entertaining guests.
Grilled Lamb Chops are a juicy and flavorful dish made by marinating tender lamb chops in a blend of herbs, garlic, and lemon juice, then grilling them to perfection. With a seared crust and succulent interior, they’re ideal for both casual meals and special occasions.
Ingredients
8 lamb chops (rib or loin)
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary or thyme, chopped
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
Instructions
In a bowl, mix olive oil, garlic, rosemary or thyme, lemon juice, salt, and pepper.
Rub the marinade over the lamb chops and let them marinate for at least 30 minutes or up to overnight in the refrigerator.
Preheat a grill or grill pan over medium-high heat.
Grill the lamb chops for 3–4 minutes per side for medium-rare, adjusting for desired doneness.
Remove from the grill and let them rest for 5 minutes before serving.
Notes
Let the meat come to room temperature before grilling for even cooking.Use a meat thermometer to check doneness (130–135°F for medium-rare).Store leftovers in the refrigerator for up to 3 days.Great served with couscous, roasted veggies, or a Greek salad.Avoid microwaving leftovers to prevent drying out.
