Grilled Lamb Chops consist of seasoned and marinated lamb loin chops cooked on your grill, resulting in tender, juicy meat with a deliciously charred exterior.
If you’re into grilling lamb, give the impressive grilled rack of lamb a try or these grilled lamb burgers.
Why You’ll Love It
- Tasty Marinade: The tender and juicy lamb chops are perfectly seasoned with a flavorful blend of garlic, rosemary, oregano, and paprika.
- Easy Grilling: Since these lamb chops have minimal cooking time and have already spent time in the marinade, even a first-time griller can follow this recipe to perfection.
- Versatile Meal-Prepping: Whether served as a main course or incorporated into another dish with different ingredients, these lamb chops are great for easy meal-prepping on a weeknight.
Ingredients You’ll Need
- Lamb Loin Chops – About 1 inch thick
- Olive Oil
- Garlic – Minced. Fresh garlic is preferable, but minced garlic in a jar or even garlic powder can be used as an alternative.
- Fresh Rosemary – Chopped. Substitute with dried rosemary if needed.
- Dried Oregano
- Paprika
- Salt and Pepper – To taste
- Lemon Wedges – For serving
Equipment Needed
- Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
- Propane or Charcoal – Depending on your setup.
- Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
- Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.
Helpful Tips
- Pat the lamb chops dry with paper towels before applying the marinade to help it adhere better and create a nice sear on the grill. For a more intense flavor, marinate the lamb chops for longer, up to 4 hours in the refrigerator.
- Use a meat thermometer to accurately gauge the doneness of the lamb chops. For medium-rare, aim for an internal temperature of 145°F. Let the grilled lamb chops rest for a few minutes before serving to allow the juices to redistribute.
- Don’t overcrowd the grill. Leave enough space between the lamb chops to ensure proper air circulation and even cooking.
Grilled Lamb Chops
Equipment
Ingredients
- 8 lamb chops about 1 inch thick
- 1/4 cup (59 ml) olive oil
- 4 cloves garlic minced
- 2 tablespoons (4 g) fresh rosemary finely chopped
- 1 tablespoon (7 g) fresh thyme finely chopped
- 1 teaspoon (2 g) lemon zest
- 2 tablespoons (30 ml) fresh lemon juice
- 1 teaspoon (6 g) kosher salt
- 1/2 teaspoon (1 g) black pepper
Instructions
- In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, lemon juice, kosher salt, and black pepper.
- Place the lamb chops in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the lamb chops, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for the best flavor.
- Preheat your grill to medium-high heat (about 400°F 200°C).
- Remove the lamb chops from the marinade, letting any excess drip off. Discard the marinade.
- Place the lamb chops on the grill and cook for about 3-4 minutes per side for medium-rare, or longer if you prefer them more done. Use a meat thermometer to check the internal temperature (145°F 65°C for medium-rare).
- Once the lamb chops are done, remove them from the grill and let them rest for about 5 minutes.
Notes
- Pat the lamb chops dry with paper towels before applying the marinade to help it adhere better and create a nice sear on the grill. For a more intense flavor, marinate the lamb chops for longer, up to 4 hours in the refrigerator.
- Use a meat thermometer to accurately gauge the doneness of the lamb chops. For medium-rare, aim for an internal temperature of 145°F. Let the grilled lamb chops rest for a few minutes before serving to allow the juices to redistribute.
- Don’t overcrowd the grill. Leave enough space between the lamb chops to ensure proper air circulation and even cooking.
Nutrition
How to Store & Reheat
Storing
Store leftover grilled lamb chops in an airtight container in the refrigerator for up to 3-4 days.
Reheating
Skillet: To reheat, gently warm the lamb chops in a skillet over medium heat until heated through.
Oven: Alternatively, you can reheat them in the oven at 325°F for about 10-15 minutes.
To prevent drying out, consider adding a splash of broth or water to the skillet or wrapping the lamb chops in foil before reheating. For best results, bring the lamb chops to room temperature before reheating to ensure even heating throughout. Avoid microwaving the lamb chops, as this can cause them to become tough and lose their flavor.
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Laura is a passionate home cook and grill enthusiast who has spent years perfecting her culinary skills, with a particular focus on grilling techniques and flavor combinations. Her fascination with the grill, smoke, and the mouthwatering results they produce has led her on an exciting journey to discover the best methods for grilling delicious and unforgettable meals.