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!
When I’m looking for something a little unique to serve on a summer night, I turn to grilled lobster tails, grilled sweet potatoes and these juicy and flavorful grilled lamb chops.
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. If you’re never tried to grill lamb chops before, you’re missing out!
You can enjoy these grilled lamb chops with side dishes like roasted red potatoes, grilled vegetables and glazed carrots.
Grilled Lamb Chops Ingredients
To make this grilled lamb chop recipe you will need bone in lamb chops and marinade ingredients. For the marinade make sure you have extra-virgin olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, fresh parsley, fresh thyme, fresh rosemary, garlic cloves, salt and black pepper. You can garnish the chops with lemon wedges and more fresh herbs.
How Do You Make Grilled Lamb Chops?
Start this grilled lamb chop recipe 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. Sear the lamb for a few minutes on each side until golden brown and caramelized. Check the temperature to make sure the meat reaches your preferred doneness. Let the cooked lamb rest for a few minutes, then garnish, serve and enjoy.
Tips For The Perfect Grilled Lamb Chops
- I recommend bone-in lamb chops 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.
- Grilling at a medium-high heat until the chops finish cooking will not blacken the bones. You don’t need to wrap your chops with aluminum foil.
- Enjoy these lamb chops in the summer or for an Easter celebration.
- Serve your chops with side dishes such as Hasselback potatoes and sauteed kale for a complete meal. Another great option is to add a light and fresh salad such as classic cucumber salad.
Quick Tip
There are multiple cuts of lamb chops including lamb rib chops, lamb loin chops and shoulder chops. They will all work well in this recipe, you may need to adjust the cooking time if your chops are on the larger side.
Recipe FAQs
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.
It’s important to use a meat thermometer when cooking lamb chops to ensure that they are cooked to your desired level of doneness. I’ve included a temperature chart below so that you know exactly when to take your lamb off the grill.
There are two components to tender lamb chops. The first is a marinade, which helps to tenderize the meat. The second is to make sure that your lamb is not overcooked, as it can become tough and chewy if it’s cooked for too long.
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Lamb Temperature
Grilled lamb chops are 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 using these internal 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 meat thermometer or an instant read 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 grilled 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, oregano, basil and dill.
- Greek: Make a marinade with olive oil, brown sugar, salt and black pepper as per the recipe and add 2 teaspoons of red wine vinegar and 3 tablespoons of my Greek seasoning.
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
Grilled Lamb Chops Video
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Grilled Lamb Chops
Ingredients
- 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
Instructions
- 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.
Notes
- You can make this dish with any type of lamb chops. I recommend bone-in for the best flavor.
- 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, as this will keep your lamb from overcooking.
Loved it! Lamb is generally not a favorite of mine. However, it was so flavorful and tender. We bought our chops from the butcher, not a supermarket, and marinated it for about 20 hours. The recipe was followed exactly as written. There was no reason to change anything. We plan on making it again for company next week. Great recipe! 🙂
These were delicious with great flavor!
These lamb chops turned out so well! Perfectly tender, and the marinade was so flavorful!!
Now, make this at home, I’m saving your recipe. thanks for sharing
These are delicious! I love the bold flavors, and grilling is always the right choice for lamb chops.
Loved these grilled lamb chops. They tasted AMAZING!!!
We made the asian version; they were DELICIOUS! New menu item to add to our rotation.
I made these lamb chops over the weekend and oh my goodness were they delicious! So much flavor and perfectly juicy!
These grilled lamb chops look incredible. They’re going straight onto my Easter menu!