Grilled Lamb Loin Chops (10 minutes of prep!)

Name: Grilled Lamb Loin Chops
Prep time: 10 min
Cook time: 6 min
Total time: 86 min
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)

Jump to Recipe

When you want an impressive meal with just 10 minutes of prep, look no further than these succulent Grilled Lamb Loin Chops. They’re one of my favorite recipes for those times I want a “wow” meal without a “wow” amount of effort! With just 6 ingredients, these chops are weeknight easy but look splendid on a plate for dinner parties and date nights. The keys are a dynamite marinade and a simple technique called two-zone grilling that I’ll show you how to master.

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

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

Slathered in a rich, aromatic blend of olive oil, fresh rosemary and garlic, these chops come out juicy and perfect every time. While grilling the chops takes only about 15 minutes, 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. This little bit of forethought means a mostly hands-off but immensely savory main course.

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 the grill and start to sizzle, you know they’ll be magnificent.

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.
fred

Recipe at a Glance
Ingredients for Grilled Lamb Loin Chops
Two-Zone Grilling for Maximum Juiciness
How to Make Grilled Lamb Loin Chops
Reader FAQ
Grilled Lamb Loin Chops Recipe

Recipe at a Glance

Prep Time: 10 minutes
Total Time: 1 hour 26 minutes
Yield: 8 lamb loin chops
Skill Level: Easy

Ingredients for Grilled Lamb Loin Chops

Grilled Lamb Chops Ingredients on a white marble board

Lamb Loin Chops: I look for lamb loin chops that are thick-cut (about 1 1/2-inches thick). They resemble miniature T-bone steaks, instead of lamb rib chops (the ones that look like lollipops with meat on one end of a bone). They should have a dark cherry-red color (not brown) and nice marbling. The thickness ensures juicy results, while the marbling adds flavor. (For lamb rib chops, use this Grilled Lamb Chops recipe instead.)
Olive Oil: Don’t skimp here – a good, extra-virgin olive oil makes a big difference in the flavor of the marinade and helps tenderize the meat.
Rosemary: Fresh rosemary is a must for this recipe. Its aromatic, piney flavor pairs beautifully with lamb, and dried just doesn’t compare.
Garlic: Always use fresh garlic cloves for this recipe. Look for a firm, plump head with smooth skin. The flavor is unbeatable and worth the little extra prep time.
Kosher Salt: I prefer kosher salt for its pure flavor and larger flakes, which adhere well to the meat. Fine sea salt works too if that’s what you have on hand.
Black Pepper: Freshly ground is the way to go here. The aroma and flavor are so much more vibrant than pre-ground.

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

Two-Zone Grilling for Maximum Juiciness

The key to grilling these thick chops to perfection where the outside develops those oh-so-mouthwatering grill marks and the inside remains tender and moist is using two grill zones, one hot and one cool.

While that may sound complicated, it’s easier than you might think on both gas and charcoal grills. (See infographic below for a visual of what I mean.) You’ll start by arranging the lamb loin chops on the cool side, then finish them on the hot side for those beautiful grill marks. To achieve this on a charcoal grill you’ll simply position the hot coals on one side and leave the other side empty.

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.

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.

Lamb Loin Chops on the grill ready to serve

Reader 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 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?

Medium-Rare: 135˚F (temperature will rise ~10 degrees when allowed to rest for 3-5 minutes) Medium: 150˚F Well Done: 160˚F 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 or Greek Farro Salad