This post may contain affiliate links. If you use these links to buy something we may earn a small commission. Thanks.
This grilled lamb chops recipe produces juicy, tender meat with a beautifully browned exterior and fresh Mediterranean flavor. The chops are marinated with olive oil, lemon, garlic, rosemary, and mint before being cooked quickly over a hot grill.
Lamb chops look impressive enough for a special dinner, but they are surprisingly easy to prepare. Allow two to four hours for marinating, preheat the grill properly, and use a meat thermometer to prevent overcooking. You can use either rib chops or loin chops, provided they are approximately 1 to 1¼ inches thick.
Grilled Lamb Chops at a Glance
- Preparation time: 15 minutes
- Marinating time: 2–4 hours
- Cooking time: 8–10 minutes
- Resting time: 3–5 minutes
- Total time: Approximately 2 hours 30 minutes
- Servings: 4
- Grill temperature: 425–450°F
- Safe internal temperature: 145°F followed by a three-minute rest
Ingredients
- 8 lamb rib or loin chops, approximately 1–1¼ inches thick
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 garlic cloves, minced
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon chopped fresh mint or parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Lemon wedges for serving, optional
How to Make Grilled Lamb Chops
1. Prepare the Marinade
Add the olive oil, lemon juice, lemon zest, garlic, rosemary, mint, Dijon mustard, salt, and black pepper to a small bowl. Whisk until thoroughly combined.
The olive oil helps the seasonings coat the meat, while lemon, herbs, and garlic balance lamb’s rich flavor. For more ideas, explore these easy grill marinades for meat and vegetables.
2. Marinate the Lamb Chops
Place the lamb chops in a resealable bag or shallow nonreactive container. Pour the marinade over them and turn each chop until evenly coated.
Seal the bag or cover the container and refrigerate for two to four hours. Turn the chops once during this time if possible.
Avoid marinating them for much longer than eight hours. Extended exposure to lemon juice can make the surface of the meat soft or slightly mushy.
3. Bring the Grill to Temperature
Preheat a gas or charcoal grill to medium-high heat, approximately 425–450°F. Allow the cooking grates to become fully heated before adding the meat.
Clean the grates with a grill brush and lightly oil them using folded paper towel held with long-handled tongs. This reduces sticking and helps create distinct grill marks.
If you are using a charcoal grill, arrange the coals to create both direct- and indirect-heat zones. The cooler zone gives you somewhere to move the chops if flare-ups occur.
4. Prepare the Chops for Grilling
Remove the lamb chops from the refrigerator while the grill is preheating. Take them out of the marinade and let the excess drip away.
Gently pat away heavy clumps of garlic and herbs. You do not need to wipe the meat completely dry, but removing excess oil helps control flare-ups.
Discard any marinade that has touched raw lamb. If you want marinade for serving, reserve a clean portion before adding the raw meat.
5. Grill the Lamb Chops
Place the chops directly over medium-high heat. Close the lid and grill for approximately three to five minutes on the first side.
Flip each chop once and cook for another three to five minutes. Exact cooking time will depend on the chop’s thickness, starting temperature, and grill intensity.
Move the chops temporarily to indirect heat if dripping fat causes persistent flames. Brief flare-ups are normal, but continuous flames may burn the herbs and exterior before the center is ready.
6. Check the Internal Temperature
Insert an instant-read thermometer through the side and into the thickest part of a chop, avoiding the bone and large pockets of fat.
The official FoodSafety.gov temperature chart recommends cooking lamb steaks, roasts, and chops to a minimum internal temperature of 145°F, followed by a three-minute rest.
| Desired Result | Internal Temperature |
|---|---|
| Safe minimum with a warm pink center | 145°F |
| Medium | 150–155°F |
| Well done | 160°F or higher |
Checking several chops is helpful because their thickness and position on the grill can cause them to finish at different times.
7. Rest and Serve
Transfer the grilled lamb chops to a clean plate or cutting board. Let them rest for at least three minutes before serving.
Resting allows the temperature to stabilize and gives the juices time to redistribute through the meat. Garnish with additional chopped herbs and serve with fresh lemon wedges.
Tips for Tender and Juicy Lamb Chops
Choose Chops of Similar Thickness
Uniform chops cook at approximately the same rate. If some are noticeably thinner, place them over a slightly cooler section of the grill and check them first.
Preheat the Grill Completely
A properly heated grate sears the lamb quickly. Putting meat on a cool grill can cause sticking and may result in a pale exterior.
Control Flare-Ups
Lamb fat and olive oil can produce flames when they drip onto the heat source. Keep an indirect zone available and move the chops when necessary.
Flip Only Once or Twice
Constantly moving the chops can interfere with browning. Let each side remain against the hot grate long enough to form a flavorful crust.
Use a Thermometer
Color alone is not a reliable indication of doneness. A thermometer lets you confirm the temperature without repeatedly cutting into the meat and releasing juices.
Do Not Overcook Lean Chops
Lamb loin chops can dry out when cooked too long. Begin checking the temperature early, especially when the chops are less than one inch thick.
What to Serve With Grilled Lamb Chops
These grilled lamb chops pair well with fresh, grilled, and roasted side dishes. Good options include:
- Grilled asparagus or zucchini
- Roasted potatoes with rosemary
- Greek salad
- Couscous or herbed rice
- Grilled bell peppers and onions
- Tzatziki sauce
- Mint yogurt sauce
- Warm pita bread
- Lemon-garlic green beans
For a simple summer meal, serve two chops per person with grilled vegetables, a fresh salad, and a spoonful of tzatziki.
Can You Cook Lamb Chops on a Gas Grill?
Yes. Preheat a gas grill to 425–450°F and cook the chops over direct heat with the lid closed. If your grill has multiple burners, leave one burner lower or turned off to create a cooler zone.
A gas grill makes temperature management straightforward and is particularly convenient when preparing a small batch of chops.
How to Store and Reheat Leftovers
Allow leftover lamb chops to cool, then refrigerate them in an airtight container within two hours. Properly stored cooked lamb can generally be refrigerated for three to four days.
Reheat the chops gently in a covered skillet over low heat with a tablespoon of broth, or place them in a covered baking dish in a 325°F oven. Leftovers should be reheated to 165°F.
Freezing is also possible, although the texture is best when the chops are eaten fresh. Wrap each chop tightly and freeze it in an airtight container for up to three months.
Frequently Asked Questions
How long do lamb chops take to grill?
Lamb chops that are 1–1¼ inches thick generally require about three to five minutes per side over medium-high heat. Always confirm doneness with a thermometer.
Should lamb chops be marinated before grilling?
Marinating is optional, but it adds flavor and helps the seasonings adhere to the meat. Two to four hours is enough for this lemon-herb marinade.
Should I close the grill lid?
Yes. Closing the lid helps the lamb cook evenly, especially when using thicker chops. Open it only when checking, flipping, or moving the meat.
Can I use dried herbs?
Yes. Replace each tablespoon of fresh herbs with approximately one teaspoon of dried herbs. Crush dried rosemary lightly before adding it to the marinade.
How do I prevent lamb chops from sticking?
Preheat and clean the grates, apply a light coating of oil, and avoid trying to flip the chops too early. Properly seared meat usually releases more easily.
Can I make this recipe without lemon?
Yes. Replace the lemon juice with one tablespoon of red wine vinegar. Do not use too much vinegar because excessive acidity may affect the meat’s texture.
Final Thoughts
This grilled lamb chops recipe combines a quick cooking method with a fresh garlic, rosemary, mint, and lemon marinade. Marinate the chops for a few hours, cook them over a properly heated grill, and use a thermometer to avoid overcooking. After a brief rest, you will have tender, flavorful lamb chops suitable for weeknight dinners, summer cookouts, or special occasions.