This post may contain affiliate links.
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.
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!
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. To me, the chops seem fresher that way. Look for a roast with straight bones and round, meaty ends.
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 bbq 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.
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
For a delicious summer meal that's weeknight easy, Grilled Cauliflower Steaks make an excellent side dish for grilled lamb chops. Or serve alongside one of these hearty salads: Tabouli Salad, Spinach Salad, Watermelon and Arugula Salad, or Fattoush Salad. Or for a Mediterranean feast, serve with Homemade Pita Bread, Baba Ganoush, White Bean Hummus, Tzatziki and Greek Salad.
How to Make Grilled Lamb Chops
Step 1: Combine marinade ingredients in a small bowl: olive oil, garlic, fresh rosemary, salt and pepper.
Step 2: Spoon marinade over each lamb chop.
Step 3: Grill over medium-high heat for 2 to 4 minutes per side.
Step 4: Transfer lamb chops to a serving platter and let rest for 5 minutes. Serve.
Grilled Lamb Chops
- 8 lamb chops ¾ 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 ½ 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.
- 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.
- 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.
- 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.
Sherryl Koch says
Love these little tasty bites. Had some fresh mint from the garden and added it with the rosemary, garlic and EVO. I also took off the silver skin on the back.
Marissa Stevens says
So glad you enjoyed these, Sherryl! Thank you for your cooking notes - fresh mint is a great addition.