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Slathered in a rich, aromatic blend of olive oil, fresh rosemary and garlic, Grilled Lamb Loin Chops come out juicy and perfect every time. Weeknight easy and splendid on a platter for dinner parties and date nights.

Grilled Lamb Loin Chops stacked on a white platter with rosemary sprigs photographed from above.

When you want an impressive meal that you can put together in 10 minutes, look no further than these succulent grilled lamb loin chops. It takes time for the marinade to permeate the thick cut chops, so plan to prepare them at least an hour in advance or overnight for extra flavor. A little bit of forethought means a mostly hands-off main course.

Ingredients You Need to Make Grilled Lamb Loin Chops

Grilled Lamb Chops Ingredients on a white marble board
  • Lamb Loin Chops: about 1 1/2-inches thick, to use lamb rib chops, use this Grilled Lamb Chops recipe instead
  • Olive Oil: good, extra-virgin olive oil
  • Rosemary: fresh rosemary, dried rosemary isn’t a good substitute here
  • Garlic: look for a firm, plump head of garlic with smooth skin
  • Kosher Salt: or fine sea salt 
  • Black Pepper: freshly ground black pepper

When you read the ingredient list, it may seem too simple. But the easy blend of fresh rosemary and garlic swirled with good olive oil, salt and pepper work magic to enhance lamb’s distinct flavor and succulent texture. The moment they hit they the grill and start to sizzle, you know they’ll be magnificent.

Grilled Lamb Loin Chops stacked on a white platter with rosemary sprigs.

Two-Zone Grilling for Maximum Juiciness

In this recipe, you’ll use a simple technique called two-zone grilling, which just means you create a ‘cool zone’ and a ‘hot zone’ on your grill. (See infographic below for a visual of what I mean.) You’ll start the lamb loin chops on the cool side and then finish them on the hot side for those beautiful grill marks.

You can also achieve this on a charcoal grill by positioning the hot coals on one side and leaving the other side empty.

FAQ

What is the difference between lamb chops and lamb loin chops?

There are three types of lamb chops. Lamb loin chops, which are often thick cut and look like a miniature T-bone steak. Lamb rib chops (like those in my other recipe for Grilled Lamb Chops and Pan-Fried Lamb Chops), the most expensive of the three chops, are often Frenched, meaning that the meat and fat are cut away from the the protruding rib leaving a ‘lollipop’ of rich tender meat at the other end. Finally, lamb shoulder chops, the least expensive of the three, are fatty, less tender and boldly flavorful.

How do you know when lamb chops are done?

For medium-rare lamb chops, cook until the internal temperature reads 135˚F on an instant read thermometer (temperature will rise ~10 degrees when allowed to rest for 3-5 minutes). Cook to 150˚F for medium and 160˚F for well done. Note that the flavor of lamb becomes gamier when cooked beyond medium.

What do you serve with lamb loin chops?

Tabouli Salad or Quinoa Tabbouleh Salad for a gluten free option
Greek Salad and Homemade Pita Bread with White Bean Hummus and/or Tzatziki
Fattoush Salad
Greek Farro Salad

How to Make Grilled Lamb Loin Chops

Stir marinade ingredients together until well blended (olive oil, rosemary, garlic, salt and pepper).

Grilled Lamb Chops marinade in a white bowl with a spoon.

Slather marinade on loin chops and refrigerate for at least an hour and up to overnight.

Lamb Loin Chops topped with marinade

Preheat your gas grill to medium-high, 425˚F. Turn off half of the burners to create an area of indirect heat. Place lamb chops over indirect heat and close lid; cook, without turning, 8-10 minutes, or until the internal temperature reaches 110˚F. Move lamb chops to direct heat and sear 2 minutes per side, or until they’re cooked to your liking, 135°F for medium-rare. Transfer to platter; allow to rest 5 minutes before serving.

Grilled Lamb Loin Chops

4.88 from 8 votes
Prep: 10 minutes
Cook: 6 minutes
Total: 1 hour 26 minutes
Course: Main Course
Cuisine: Mediterranean
Calories: 210
Servings: 8 lamb loin chops
Two-zone grilling and marinating these lamb loin chops for at least an hour in an aromatic blend of olive oil, garlic, rosemary, salt and pepper makes them incredibly succulent!

Ingredients  

  • 8 lamb loin chops
  • 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

Instructions 

  • Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops. Cover and marinate in the refrigerator for at least one hour and up to overnight.
  • Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place lamb loin chops on the cool side of the grill and cook 8-10 minutes without flipping, to an internal temperature of 110˚F (grill temperature will drop during this time with only one set of burners on). Move chops to the hot side of the grill and sear over direct heat, 2 minutes per side or more to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.

Notes

  1. Though it’s not necessary to marinate ahead of time, feel free to season the lamb chops a few hours ahead of time and refrigerate. Take the chops out 30 minutes ahead of grilling to bring them to room temperature.

Nutrition

Calories: 210kcal | Carbohydrates: 1g | Protein: 24g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 368mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

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

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24 Comments

  1. Elizebeth says:

    5 stars
    My husband loved this! I have a grill plate for indoor grilling. Would you suggest cooking in the oven first at 350 until 110 degrees, then finish on the grill? I usually salt and pepper the meat first to start the osmosis part and put it in a ziplock bag so I can turn to fully coat.

    I like your site because you can double or triple the recipe and you have the switch to change to cook mode. What would you suggest for indoor grilling on a stovetop grill plate or pan?

    1. Marissa Stevens says:

      Hi Elizabeth! I’m so glad that you and your husband are enjoying these lamb chops and the website functionality. You could certainly start in the oven and finish on the grill if you like. (I typically cook them fully on the grill.) When outdoor grilling isn’t an option, you can use a stovetop grill, preheated to medium-high. It’s a good way to get those nice char marks, though the chops won’t have quite the same flavor and texture as straight off of an outdoor grill. I recommend using an instant read thermometer to gauge the timing. I hope that helps!

  2. Fred says:

    5 stars
    Loved these lamb chops. Tried cooking lamb before and didn’t really care for it. This time the wife and I were very pleased with it.

    1. Marissa Stevens says:

      That’s wonderful to hear, Fred! I’m so glad you enjoyed them.