Perfectly Grilled Lamb Chops with Garlic and Herbs

There is something fundamentally satisfying about the sound and smell of food sizzling over a hot grill.

If you’re looking to create a meal that feels special, looks impressive, but is secretly incredibly simple, then you need to make these grilled lamb chops. This recipe is designed to deliver a restaurant-quality experience right in your own backyard.

This is a dish that celebrates the beautiful, rich flavor of lamb. We’ll be using a simple but powerful marinade of olive oil, fresh lemon, a generous amount of garlic, and classic herbs like rosemary and thyme.

This not only infuses the lamb with a bright, aromatic flavor but also helps to ensure each chop is tender and juicy. Grilled over high heat, the chops will develop a perfect smoky char on the outside while remaining succulent and pink on the inside.

This is the ultimate recipe for a summer barbecue or any night you want a fast, elegant, and unbelievably delicious meal. Let’s fire up the grill!

Quick Recipe Snapshot

Here’s a quick look at the timeline for this incredibly fast and elegant meal.

Ingredients

This classic marinade uses fresh, simple ingredients to enhance the natural flavor of the lamb.

For the Lamb and Marinade:

• Lamb Loin or Rib Chops: 8 chops, about 1 to 1.5 inches thick.
  • 2 servings: 4 chops
  • 4 servings: 8 chops
• Olive Oil: ⅓ cup.
• Lemon: 1, zested and juiced.
• Garlic: 5-6 cloves, minced or grated.
• Fresh Rosemary: 2 tbsp, finely chopped.
• Fresh Thyme: 1 tbsp, finely chopped.
• Coarse Salt: 1 tsp.
• Coarsely Ground Black Pepper: 1 tsp.
• Optional: ¼ tsp red pepper flakes for a little heat.

The Flavor Architects A Look at the Ingredients

• Lamb Chops: The star of the show, these small, tender cuts are prized for their rich, distinctive flavor. Loin chops are meatier, like mini T-bone steaks, while rib chops (from a rack) are often more delicate.
• Lemon (Zest & Juice): This provides a crucial two-part brightness. The juice helps to tenderize the meat, while the zest provides a powerful, aromatic citrus oil that infuses the marinade with a fresh, floral note.
• Garlic: Using a generous amount of fresh garlic provides a pungent, savory, and aromatic foundation that mellows beautifully on the grill into a sweet, roasted flavor.
• Rosemary & Thyme: This is the classic, unbeatable herb pairing for lamb. Rosemary’s pine-like fragrance and thyme’s earthy, slightly minty notes are the perfect complement to the rich meat.

Essential Tools

You don’t need much for this recipe, just a few key items for perfect grilling.

• Outdoor grill (gas or charcoal)
• Large shallow dish or a large ziplock bag for marinating
• Long-handled tongs
• Grill brush for cleaning
• Instant-read meat thermometer

Cooking Instructions

This impressive meal comes together in minutes once the lamb has been marinated. The key is a hot grill and a watchful eye.

Step 1: Create the Aromatic Marinade

First, prepare the powerful marinade that will flavor and tenderize the lamb. In a medium bowl or a large ziplock bag, combine the olive oil, the zest and juice of one lemon, the minced garlic, the chopped fresh rosemary, and the chopped fresh thyme.

Add the coarse salt, black pepper, and optional red pepper flakes. Whisk all of these ingredients together until they are well combined into a fragrant, herbaceous marinade.

Step 2: Marinate the Lamb Chops

Pat your lamb chops dry with paper towels. Place them in the bowl with the marinade or add them to the ziplock bag.

Use your hands or tongs to toss the chops, ensuring that each one is completely and generously coated in the garlic-herb mixture.

Let the lamb chops marinate for at least 30 minutes at room temperature, or for a deeper flavor, you can cover and refrigerate them for up to 4 hours.

Step 3: Prepare the Grill for High Heat

When you are ready to cook, it is very important to prepare your grill correctly. Preheat your gas or charcoal grill to a high heat, around 450-500°F (230-260°C).

A hot grill is essential for getting a beautiful sear and preventing the meat from sticking. Use a stiff grill brush to scrape the grates completely clean.

Just before you add the meat, use tongs to wipe the hot grates generously with a paper towel dipped in a high-smoke-point oil.

Step 4: Grill to Perfection and Rest

Remove the lamb chops from the marinade, letting any excess oil drip off. Place the chops directly on the hot, oiled grates.

You should hear a loud, satisfying sizzle. Grill the chops for 3-4 minutes on the first side with the lid closed. Flip the chops once and continue to grill for another 2-4 minutes on the second side for a perfect medium-rare.

The most reliable way to check for doneness is with an instant-read meat thermometer. Immediately remove the chops from the grill, transfer them to a platter, and let them rest for 5-10 minutes before serving.

Recipe Variations

This simple marinade is a perfect starting point for many different flavors.

• Spicy Version: Increase the red pepper flakes to a full teaspoon, or add a tablespoon of a chili paste like harissa to the marinade for a smoky, fiery kick.
• Mediterranean Style: Add 1 tablespoon of dried oregano to the marinade and serve the cooked chops with a sprinkle of feta cheese and a side of tzatziki sauce.
• Mint Marinade: Swap the rosemary and thyme for a ¼ cup of chopped fresh mint for a classic and refreshing flavor pairing with the lamb.

Serving Suggestions

Perfectly grilled lamb chops pair beautifully with a wide variety of fresh and hearty sides.

• Roasted Potatoes: Crispy roasted potatoes or a creamy potato gratin are a fantastic and satisfying accompaniment.
• Grilled Vegetables: Cook some asparagus, zucchini, or bell peppers on the grill alongside the lamb for an easy and complete meal.
• Couscous Salad: A bright and fresh salad of pearl couscous with cucumbers, tomatoes, parsley, and a lemon vinaigrette is a wonderful, light pairing.
• Simple Green Salad: A crisp salad of mixed greens with a sharp vinaigreete helps to cut through the richness of the lamb.

Storage & Reheating Tips

Grilled lamb chops are at their absolute best when served hot and fresh off the grill.

• Storage: Let any leftover lamb chops cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheating lamb chops without overcooking them is tricky. The best method is to let them come to room temperature first, then warm them gently in a skillet over low heat. Leftover chops are also excellent served cold.

Common Mistakes & Fixes

FAQs

What is the ideal internal temperature for grilled lamb chops?

For lamb chops, the recommended temperatures to pull them off the grill are: 120-125°F for rare, 130-135°F for medium-rare, and 135-140°F for medium.

Remember that the temperature will continue to rise by a few degrees as the chops rest.

Can I marinate the lamb for too long?

Yes. Because this marinade contains a significant amount of acid from the lemon juice, you should not marinate the lamb for more than about 4 hours.

After that point, the acid can begin to break down the meat’s texture, making it mushy rather than tender. 30 minutes to 2 hours is the sweet spot.

Can I use a different cut of lamb for this recipe?

Absolutely. This marinade is fantastic on a variety of cuts. You could use it on a butterflied leg of lamb, lamb loin steaks, or lamb kebabs made from cubed leg or shoulder meat.

You would just need to adjust your grilling time based on the size and thickness of the cut.