Grilled Lamb Chops

Ingredients & Substitutions

Here I explain the best ingredients for my grilled lamb chops recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Lamb Chops – I used rib chops, which are cut from a rack of lamb. They often have the narrow end of the bone cleaned, which is what I did. You can ask your butcher to clean them for you. You can also use this marinade for lamb loin chops or lamb shoulder chops, but they’ll take longer to grill.
• Olive Oil – The base of the marinade. Avocado oil works well, too.
• Lemon Juice – The acid helps tenderize the meat. I highly recommend fresh squeezed because it’s most acidic and flavorful, but if you want to use bottled, I recommend this brand that’s actual juice. You can also substitute white wine vinegar or balsamic vinegar — similar tenderizing effect, different flavor.
• Garlic – Grab fresh garlic cloves, because we’re going to crush them!
• Fresh Herbs – I used mint, parsley, and dill for all the summer vibes. If you make these grilled lamb chops in the fall, fresh rosemary and thyme work nicely. You’ll need 3 tablespoons of fresh herbs total. If you substitute dried herbs, use 1 tablespoon instead of 3.
• Salt & Pepper

How To Grill Lamb Chops

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Marinate. In a large bowl, mix the olive oil, lemon juice, crushed garlic, fresh herbs, salt, and pepper. Add the lamb chops and turn to coat, then cover. (You can also marinate in a zip lock bag if you like.)
2. Grill. Preheat the grill (or a grill pan) to medium-high heat. Place lamb chops on the grill and cook for a few minutes per side — see my time chart below!
3. Rest. Let the chops rest on a plate for 5 minutes before serving.

How Long To Grill Lamb Chops?

I highly recommend grilling lamb chops to medium-rare or medium, because any higher will make them taste gamey. This is usually 2-4 minutes per side, but will vary depending on their size.

For perfect results, use a meat thermometer. I usually insert this probe thermometer after flipping, but an instant read thermometer works, too. Go by internal temperature in my chart if you have one, or time if you don’t:

* Note: These temperatures are when to remove the lamb chops from the grill. The temp rises a little more while resting.

Recipe Card

5 from 15 votes

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Grilled Lamb Chops (Easy Recipe)

My grilled lamb chops recipe is so juicy and flavorful, with a simple marinade of olive oil, lemon, fresh herbs, and garlic. Very easy, too!

Prep: 10 minutes

Cook: 5 minutes

Marinating Time: 30 minutes

Total: 45 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1/4 cup Olive oil ▢
• 1 tbsp Lemon juice ▢
• 6 cloves Garlic (crushed) ▢
• 1 tbsp Fresh mint (chopped) ▢
• 1 tbsp Fresh parsley (chopped) ▢
• 1 tbsp Fresh dill (chopped) ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 8 medium Lamb chops (~1.5 pounds after trimming excess fat and connective tissue) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, whisk together the lamb chop marinade ingredients: olive oil, lemon juice, crushed garlic, fresh herbs, salt, and pepper.

2. Add the lamb chops. Turn them to coat in marinade and press the marinade into the chops. Cover with plastic and marinate at room temperature for 30-60 minutes. (Alternatively, marinate in the refrigerator for a few hours or overnight, but let lamb chops sit at room temperature for 30 minutes before cooking.)

3. Preheat the grill to medium-high heat (400 to 450 degrees F (204 to 232 degrees C).

4. Cook lamb chops on the grill for 1-3 minutes per side for medium rare, 2-4 minutes per side for medium, or 3-5 minutes per side for medium well. For best results, check using a meat thermometer: 130 degrees for medium rare, 140 degrees for medium, or 150 degrees for medium well.

5. Remove lamb chops from the grill and transfer to a plate. Tent with foil and rest for 5 minutes before serving. (Internal temperature will rise an additional 5-10 degrees.)

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 2 lamb chops (~6 oz)

• Tips & timing: Check out my recipe tips above to help you get tender, evenly cooked results with a nice sear on the outside. Don’t miss my time and temperature chart to get a juicy inside and avoid a gamey flavor!
• Store: Keep letovers in the fridge for up to 3-4 days.
• Meal prep: I usually marinade these the day before, so they turn out even more flavorful! You can also mix the marinade up to 3-4 days ahead, just wait until 24 hours before to add the lamb.
• Reheat: Warm gently in the oven or a skillet. I don’t recommend the microwave.
• Freeze: If I’m going to freeze lamb chops, I’d rather do it before cooking (you can even freeze them in my marinade here!), but technically you can freeze already grilled lamb chops for up to 3 months.
• Note on nutrition info:  The nutrition info includes half of the marinade, as about half is discarded.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 390

Fat 30g

Protein 31g

Total Carbs 0.2g

Net Carbs 0.1g

Fiber 0.1g

Sugar 0.1g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Try More Of My Recipes

• 
  Lamb Kofta Kebab
• 
  Grilled Broccoli
• 
  Grilled Shrimp Skewers
• 
  Grilled Salmon

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Serving Ideas

These grilled lamb chops have Mediterranean vibes, so I usually serve them with similar flavors:

• Fresh Salads – My fave lately is cucumber onion salad, but my quinoa salad, radish salad, or Israeli salad also pairs nicely.
• Veggie Casseroles – When I want something a little comforting, yellow squash casserole or baked ratatouille is perfect to use lots of summer produce.
• Grilled Veggies – I often make grilled asparagus, grilled eggplant, or grilled cabbage steaks together with the lamb.
• Sauces – This grilled lamb chops recipe is already so flavorful on its own, but you can whip up my quick tzatziki sauce or tahini sauce if you want something extra for dipping.