These grilled lamb chops are coated in a savory garlic and herb marinade, then cooked to tender perfection. A quick and easy dinner option that’s both easy and elegant, and always gets rave reviews!
In my opinion, lamb is an underutilized type of protein. It’s easy to prepare and is full of flavor. These grilled lamb chops are one of the best ways to enjoy this cut of meat, and they take just minutes to put together.
How do you make grilled lamb chops?
Start by preparing a marinade of olive oil, lemon zest, fresh herbs, garlic and seasonings. Place the lamb chops in a bowl or resealable plastic bag with the marinade, and let the chops sit for at least one hour, or up to 24 hours. Preheat an outdoor grill or indoor grill pan. Cook the lamb for a few minutes on each side until golden brown and carmelized. Let the chops rest for a few minutes, then serve and enjoy.
Tips for the perfect chops
- You can make this dish with any type of lamb chops, I recommend bone-in for the best flavor. Your cooking time may vary depending on the thickness of your chops.
- The marinade can be prepared up to 3 days in advance. Store the marinade in the refrigerator until you’re ready to use it. The olive oil may solidify in the refrigerator. If this happens, simply place the marinade at room temperature for about 20 minutes and the oil will liquify again.
- Grilled lamb chops stay fresh in the refrigerator for up to 3 days. I recommend reheating the chops in 30 second increments in the microwave until just warmed through. This will help to keep your lamb from overcooking.
How long do lamb chops take to grill?
A standard 1/2 to 3/4 inch lamb chop will cook for 4 to 5 minutes per side over medium high heat. Some varieties of lamb chops are thicker. In that case, if you have a lamb chop that’s 1 to 1 1/2 inches, you’ll want to cook it for 6 to 7 minutes per side.
Grilled lamb is the most juicy and tender when served at medium-rare or medium temperatures. You can cook your lamb chops to your desired level of doneness by adhering to the following temperature guidelines. Be sure to take your lamb off the grill when it’s 5 degrees below your level of doneness, as the lamb will continue to cook as it rests. Use a probe thermometer inserted into the thickest part of the meat for the most accurate results.
- Rare: 115-120 degrees F
- Medium-Rare: 120-125 degrees F
- Medium: 130-135 degrees F
- Medium-Well: 140-145 degrees F
- Well Done: 150-155 degrees F
Grilled Lamb chops flavor variations
While these lamb chops are delicious as-is, you can change up the flavor profile by adding different ingredients to the marinade.
- Spicy: Add crushed red pepper flakes or hot sauce to the marinade to taste.
- Asian: Use a blend of olive oil, sesame oil, fresh lime juice, soy sauce, brown sugar, minced ginger and garlic. Omit the parsley, thyme, rosemary, lemon zest and Dijon mustard.
- Herb Lover’s: Double the amount of herbs, and add more varieties to the mix such as green onions, basil and dill.
This is my absolute favorite way to prepare lamb chops – the meat comes out tender, smoky and full of flavor!
More grilling recipes to try
- Garlic and Herb Grilled Broccoli
- Grilled Brussels Sprouts
- Marinated Grilled Swordfish
- Grilled Peaches
- BBQ Chicken
Grilled Lamb Chops Video
Grilled Lamb Chops
- 2 1/2 pounds lamb chops bone in
- 1/2 cup olive oil
- 2 teaspoons brown sugar
- 2 teaspoons Dijon mustard
- 3 tablespoons soy sauce
- 1 1/2 teaspoons lemon zest
- 1 tablespoon fresh parsley leaves chopped
- 1 tablespoon fresh thyme leaves chopped
- 1 1/2 teaspoons fresh rosemary leaves chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced garlic
- fresh herbs and lemon wedges for garnish optional
- In a large bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, rosemary, salt, pepper and garlic.
- Place the lamb chops in the bowl and spoon the marinade over the top. Marinate for at least 1 hour, or up to 24 hours.
- Preheat an outdoor grill or indoor grill pan to medium high. Place the chops on the grill and cook for 4-5 minutes per side or until a thermometer inserted into the thickest part of the meat registers 135 for medium.
- Let the meat rest for 5 minutes, then serve. Garnish with lemon and herbs if desired.