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)

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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.

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.

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

Ingredients for Grilled Lamb Loin Chops
Two-Zone Grilling for Maximum Juiciness
8 Recipe Tips
Serve with
How to Make Grilled Lamb Loin Chops
Grilled Lamb Loin Chops Recipe

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.

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.

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.

8 Recipe Tips

Temperature matters: I always aim for medium-rare (internal temperature of 135°F) for the juiciest results. If you prefer medium, cook to 150°F, but try not to go beyond that to avoid gamey flavor and tough texture.
Resting time: The temperature will rise about 10 degrees during the 5-minute rest, so I pull the chops off the grill a bit early.
Marinade timing: For best flavor, marinate for at least 1 hour. I love to prep these the night before for an easy dinner the next day.
Room temperature: Take the lamb out of the refrigerator about 30 minutes before grilling to ensure even cooking.
Two-zone grilling temperatures: This technique is key! Start on the cool side (around 325°F) until the chops reach 110°F internally, then finish on the hot side (about 425°F) for perfect doneness.
Don’t overflip: I only turn the chops once during the final searing for those beautiful grill marks.
Use tongs: Avoid piercing the meat with a fork when turning to keep all those delicious juices inside.
Grill lid: Keep the grill lid closed as much as possible to maintain a consistent temperature, especially during the indirect cooking phase.

I love this Grilled Lamb Loin Chops recipe for its simplicity and splendor! It’s hard to believe that such a short ingredient list and minimal hands-on time can produce such a magnificent dish. I hope you’ll give this recipe a try the next time you’re in the mood for an easy but special meal!

Serve with

Shrimp Caesar Salad

Caesar Pasta Salad

Grilled Bacon Wrapped Asparagus

Grilled Green Beans

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.