This post may contain affiliate links. Please read our disclosure policy.

You experience these Grilled Lamb Chops well before your first juicy bite. The sizzle and flash of orange flame as tender chops meet the hot grill; warm scents of piney rosemary and buttery garlic rise to meet your nose, olive oil shimmers. A gentle turn, a waft of smoke and deep char lines promise that, soon, it will be time to eat.

Grilled Lamb Chops on a white platter with rosemary sprigs

I have to be honest that I’ve just discovered lamb rib chops in the past few years. Roasted Lamb Chops and Pan-Fried Lamb Chops are my go-to lamb recipes for a zero fuss dinner party. But in the summer, I find myself turning to these grilled lamb chops. Note that this recipe is for lamb rib chops. Grilled Lamb Loin Chops require a longer marinating and grilling time, but are also delicious!

Ingredients You Need to Make Grilled Lamb Chops

Ingredients for Grilled Lamb Chops on a white marble board
  • Lamb Rib Chops: about ¾-inch thick and Frenched (trimmed of excess fat). 
  • Garlic: compact and firm fresh garlic cloves
  • Olive Oil: ideally good quality, extra-virgin olive oil
  • Fresh Rosemary: dried rosemary isn’t a good substitute here
  • Kosher Salt and Freshly Ground Black Pepper

Money Saving Tip

You can find lamb rib chops already cut in the grocery store, but I’ve found that it’s less expensive to buy lamb rib roasts (rack of lamb) and cut them into individual chops with a very sharp knife. To me, the chops seem fresher that way. Look for a roast with straight bones and round, meaty ends

Lamb Chops on a White Platter Ready to Grill


How long does it take to cook lamb chops on the grill?

If you like your lamb chops cooked to medium-rare (as I do), you’ll grill them just long enough to get a good sear on the outside and stay juicy within. Grilling 3 to 4 minutes per side over medium-high heat on a charcoal or gas outdoor grill is just right. To check for the correct internal temperature, an instant read thermometer or meat thermometer should read 135°F when inserted in the thickest part. Let chops rest 5 minutes before serving.

What is the best seasoning for lamb chops?

Lamb chops are so delicious on their own that they don’t require long marinating times or even much seasoning, just olive oil, salt and pepper will do. But I recommend adding garlic and rosemary too for the way they accentuate the flavor of lamb. Other fresh herbs like Fresh thyme and/or oregano would also be delicious! If you like to add a burst of freshness just before serving, a squeeze of fresh lemon juice is just the thing.

What to Serve With Grilled Lamb Chops

How to Make Grilled Lamb Chops

Combine marinade ingredients in a small bowl: olive oil, garlic, fresh rosemary, salt and pepper.

Stirring Grilled Lamb Chops Marinade

Spoon marinade over each lamb chop.

Spooning Marinade over Lamb Chops

Grill over medium-high heat for 2 to 4 minutes per side. Transfer lamb chops to a serving platter and let rest for 5 minutes. Serve.

Recipe Video

Grilled Lamb Chops

5 from 12 votes
Prep: 10 minutes
Cook: 6 minutes
Total: 26 minutes
Course: Main Course
Cuisine: Mediterranean
Calories: 239
Servings: 8 lamb chops
With a simple marinade recipe of olive oil, garlic, rosemary, salt and pepper, these grilled lamb chops are so easy to prepare!


  • 8 lamb chops 3/4 inches thick
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary dried rosemary is not a good substitute here
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt or 1/2 teaspoon fine sea salt
  • freshly ground black pepper to taste


  • Preheat your grill or stove top grill pan to medium-high.
  • Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops.
  • Grill lamb chops for 2 to 4 minutes on each side to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.


  1. Though it’s not necessary to marinate ahead of time, feel free to season the lamb chops a few hours before you plan to grill them and refrigerate. Take the chops out 30 minutes ahead of grilling to bring them to room temperature.
  2. Note that this recipe is for lamb rib chops. This recipe works for lamb loin chops, but you’ll want to increase the cooking time by 2 or 3 minutes on each side.
  3. You can find lamb rib chops already cut in the grocery store, but I’ve found that it’s less expensive to buy lamb rib roasts and cut them into individual chops with a very sharp knife. 


Calories: 239kcal | Carbohydrates: 1g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 372mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Edward Hlywa says:

    The chops I cooked were 1-1/2 thick.
    The meal was to die for ! So simple on the Weber grill. Don’t over cook.
    Believe me, you won’t eat steak again….. after this wonderful meal.

    1. Marissa Stevens says:

      I love this, Edward! And I agree – we still love steak, but have lamb chops 95% of the time because the outcome (juicy, incredibly flavorful) is so reliable!

  2. Julia says:

    5 stars
    Thank you for a detailed recipe!
    It was my first time making them, turned out very tender! And very delicious!
    However I had three racks for our company and decided to marinade or premade them for the next day lunch.
    I seasoned and stacked them in a container covered and left them in the fridge for overnight. I feel like they were so fragrant and tender
    Thank you so much again!!

    1. Marissa Stevens says:

      Hi Julia! I’m so glad these were a hit. Thanks so much for coming back to let me know!

  3. Dennis says:

    5 stars
    Tasty and tender

    1. Marissa Stevens says:

      So glad you enjoyed these, Dennis!

  4. Valentina says:

    Marissa, your intro is like poem. It completely lured me in. And it didn’t hurt that I think lamb + rosemary + garlic s the best combination ever. 🙂 ~Valentina

    1. Marissa Stevens says:

      That’s so kind, Valentina. Thank you! Same for me – one of my all time favorite flavor combos.

      1. Rob says:

        I love these!!!! Prime rib on a stick 🙂

        1. Marissa Stevens says:

          haha…well described!