Description
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.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~4g
- Protein: ~32g