Grilled Lamb Chops

Name: Grilled Lamb Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8-10 lamb rib chops or loin chops (about 2 lbs total); 2 tsp salt; 1 tsp black pepper; 1/3 cup olive oil; 6 cloves garlic, minced; 3 tbsp fresh rosemary, finely chopped (or 1 tbsp dried); 2 tbsp fresh thyme leaves (or 1 tsp dried); Zest and juice of 1 large lemon; 2 tbsp balsamic vinegar; 1 tbsp Dijon mustard; 1 tsp honey; 1 tsp smoked paprika; 1/2 tsp red pepper flakes (optional); Salt and pepper to taste; Extra fresh rosemary for garnish; Flaky sea salt; Lemon wedges for serving; Garlic butter (optional but amazing)

By Tyla | Last modified on Oct 4, 2025

Featured in: Lunch

Alright, so you want to feel fancy without actually doing fancy-level work? Meet your new favorite protein: Grilled Lamb Chops. These beauties are basically restaurant-quality elegance that comes together in about 20 minutes. We’re talking tender, juicy lamb chops with that perfect char from the grill, marinated in a gorgeous blend of garlic, rosemary, lemon, and olive oil that makes them taste like they came from a Mediterranean hillside. The best part? Lamb chops are actually one of the easiest proteins to cook — they’re basically little individual steaks that cook fast and always impress. It’s the kind of dish that makes you feel like a culinary genius when really you just followed some simple steps and let the grill do its thing.

Why You’ll Love This Recipe

Restaurant-quality but ready in 20 minutes
Simple marinade that packs maximum flavor
Perfect for date night or impressing guests
That char from the grill is absolutely gorgeous
Way easier than you’d think for such an elegant dish
Pairs with literally everything from potatoes to salads
Makes you look like you know what you’re doing in the kitchen

The Good Stuff You’ll Need

For the Lamb Chops:

8-10 lamb rib chops or loin chops (about 2 lbs total)
2 tsp salt
1 tsp black pepper

For the Marinade:

1/3 cup olive oil
6 cloves garlic, minced
3 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
2 tbsp fresh thyme leaves (or 1 tsp dried)
Zest and juice of 1 large lemon
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tsp honey
1 tsp smoked paprika
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste

For Finishing:

Extra fresh rosemary for garnish
Flaky sea salt
Lemon wedges for serving
Garlic butter (optional but amazing)

Let’s Do This

Step 1: Make That Marinade

In a medium bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon zest and juice, balsamic vinegar, Dijon mustard, honey, paprika, and red pepper flakes.

Season with salt and pepper to taste.

This marinade should smell absolutely incredible right now.

Step 2: Marinate Those Chops

Pat lamb chops dry with paper towels and place in a large zip-top bag or shallow dish.

Pour marinade over the chops, making sure each one is well coated.

Massage the marinade into the meat a bit.

Marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.

If refrigerated, let them sit at room temperature for 20 minutes before grilling.

Step 3: Prep That Grill

Preheat your grill to high heat (450-500°F).

Clean and oil the grates really well — lamb can stick if you’re not careful.

You want those grates screaming hot for a perfect sear.

Step 4: Season and Grill

Remove lamb chops from marinade, letting excess drip off.

Season both sides with salt and pepper.

Place chops on the hot grill and close the lid.

Step 5: The Perfect Cook

For medium-rare (recommended): Grill 3-4 minutes per side.

For medium: Grill 4-5 minutes per side.

Don’t move them around — let them develop that gorgeous crust.

Flip only once for the best sear.

Internal temp should be 125°F for medium-rare, 135°F for medium.

Step 6: Rest and Serve

Transfer chops to a cutting board or plate and tent loosely with foil.

Let them rest for 5 minutes — this is crucial for juicy chops!

The temp will rise another 5 degrees during resting.

Step 7: Garnish and Plate

Arrange on a serving platter and garnish with fresh rosemary sprigs.

Sprinkle with flaky sea salt for that finishing touch.

Serve with lemon wedges and optional garlic butter for drizzling.

Serving Suggestions

Serve with roasted potatoes, mashed potatoes, or crispy potato wedges.

Grilled vegetables or a fresh arugula salad balance the richness perfectly.

Mint chimichurri or tzatziki sauce makes an excellent accompaniment.

A bold red wine like Cabernet or Syrah pairs beautifully.

Switch It Up

Greek Style: Use oregano instead of rosemary and serve with tzatziki.

Moroccan Spice: Add cumin, coriander, and cinnamon to the marinade.

Mint Lovers: Add fresh mint to the marinade for classic lamb pairing.

Asian Fusion: Use soy sauce, ginger, and sesame oil in the marinade.

Herb Crust: Press chopped herbs and breadcrumbs onto chops before grilling.

Make-Ahead Tips

Marinate lamb chops up to 4 hours ahead for maximum flavor.

The marinade itself can be made up to 3 days ahead and stored in the fridge.

Cooked lamb chops are best served immediately but can be reheated gently.

Leftover chops keep for 2-3 days and make incredible salads or sandwiches.

Questions People Actually Ask

Q: Why do my lamb chops taste gamey? A: Fresh, quality lamb shouldn’t be gamey. The marinade also helps. Don’t overcook — overcooked lamb gets stronger flavored.

Q: Can I cook these in a pan instead of grilling? A: Absolutely! Use a cast iron skillet over high heat. Same cooking times apply.

Q: What’s the best cut of lamb chop? A: Rib chops are most tender and flavorful. Loin chops are leaner. Both work great!

Q: How do I know when they’re done? A: Use a meat thermometer! 125°F for medium-rare is perfect. They’ll continue cooking while resting.

Q: Can I marinate them overnight? A: You can, but the acid in the marinade can start to break down the meat. 4 hours is ideal.

Q: What if I don’t have fresh herbs? A: Dried herbs work fine — just use about 1/3 the amount since dried herbs are more concentrated.