Tender and savory grilled lamb chops are elegant yet nearly effortless to make on a grill or stovetop. This easy recipe includes fresh herbs and garlic, but is great to customize with your favorite seasonings for a delicious main dish that goes perfectly with nearly any side.
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Why We Love These Lamb Chops
While grilled lamb chops might seem fancy, they're actually very easy to prepare. Start to finish this recipe only requires about one hour, including marinating and resting time. We use just a handful of simple ingredients that really let the delicious taste of the grilled lamb chops and herbs shine; plus, you can substitute nearly any of the ingredients to create your preferred flavors.
What You Will Need
- Marinating Dish. You need a large, non-reactive dish for first marinating the chops. A glass 9"x13" baking dish works well.
- You will need some form of grill for making grilled lamb chops. An outdoor gas or propane grill works well. Or, for an indoor version of this grilled lamb chops recipe you can use a stovetop grill pan.
- Meat Thermometer. The perfect grilled lamb chops require a close eye on the temperature, as there is a fine line between just right and slightly over or under. I suggest either an instant-read thermometer or this oven-proof thermometer.
- 1" thick Bone-In Lamb Chops. American Lamb versus New Zealand Lamb: I recommend using American lamb chops, as they are larger and less expensive but with less gamey taste. Feel free to use New Zealand Lamb if you prefer, and simply reduce the grilling time accordingly if the chops are under 1-inch thick.
- Seasonings: a flavorful blend of fresh chopped rosemary and thyme, plus minced garlic, kosher salt, and black pepper.
- Pure Olive Oil. This is my favorite option for high-heat grilling for its pure flavor, but you can substitute with your preferred cooking oil. Choose one that is light in flavor, such as vegetable oil or canola oil.
How to Make This Recipe Foolproof
While this dish appears impressive and is sure to please, it is nearly effortless to prepare. It's ready in just one hour, including marinating and resting time. You can even start it ahead of time in the morning or afternoon when you have a few extra minutes, and then just fire up the grill when you're ready to cook and enjoy.
Try our foolproof grilled lamb chops recipe once and I am sure it'll be your go-to for celebrating special occasions.
- First, combine the fresh chopped rosemary and thyme in a small bowl with garlic and olive oil.
- Then arrange the lamb chops in the non-reactive dish, and pour on the herb marinade. Coat the meat thoroughly on all sides and cover the dish with plastic wrap. Place in the refrigerator for at least 30 minutes or up to 6 hours.
- About 20 minutes before you're ready to grill, remove the dish from the fridge. Drain the lamb chops and allow them to rest so that they come to room temperature.
- Meanwhile, preheat the grill to medium-high heat, about 350 degrees F.
- Generously season each chop with salt, and place on the grill. After 4 minutes they should have a nice sear, at which time you want to turn them. Cook for another 4 minutes, or until an inserted thermometer reads 135 degrees F for medium-rare or 150 degrees for medium. Note that the temperature should rise by another 10 degrees or so when the grilled lamb chops are resting.
- Immediately transfer the grilled lamb chops to a plate or cutting board. Tent with one large piece of foil and let them rest for a few minutes. Then season with salt and pepper to taste before serving.
Leftovers can be stored in a sealed container and kept in the refrigerator for up to 3 days. Grilled lamb is also wonderful for freezing: Store cooled leftovers in airtight containers and keep in the freezer for up to 3 months.
What Sauces Go With Lamb
Bold chimichurri sauce, luscious melted garlic butter, or a bright and refreshing mint jelly all are delicious to serve along with grilled lamb chops. Of course, you can always decide to serve these grilled lamb chops without any sauce too.
Variations
- Use Herbs de Province. Substitute the fresh rosemary and thyme with dried herbs de province seasoning for any easier prep.
- Rosemary and Lemon. For a more Mediterranean flavor omit the thyme and add extra chopped rosemary with a few tablespoons of fresh lemon juice.
- Stovetop Grilled Lamb Chops. No grill? Not a problem. Brush a grill pan with oil and preheat on the stovetop until the oil is hot. Then continue the steps per the recipe.
Suggested Side Dishes
More Easy Dinner Recipes
- Herb Rubbed Top Round Roast
- Deliciously Lean and Tender Rump Roast
- Eye of Round Roast
📋 Recipe Card
Grilled Lamb Chops
Grilled lamb chops are an elegant and easy-to-make main course. Treat yourself to these delicious chops that are seasoned with rosemary, thyme and garlic. This recipe can be readily adjusted for one, two or more servings.
Servings 4
Ingredients
- 8 lamb chops, about 1 inch thick
- 2 tablespoons chopped fresh rosemary
- 1 tablespoons chopped fresh thyme
- 2 cloves garlic, minced about 1 teaspoon of minced garlic
- 2 tablespoons pure olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- In a small bowl, combine rosemary, thyme, garlic and olive oil.
- Arrange lamb chops in a non-reactive dish. Pour marinade over chops and turn to coat. Cover dish with plastic wrap. Refrigerate 30 minutes or up to 6 hours.
- Remove lamb chops from marinade and drain. Let stand 20 minutes or until room temperature.
- Meanwhile, preheat grill to medium-high heat.
- Season lamb chops with salt. Arrange lamb chops on grill and cook 4 minutes or until nicely seared. Turn chops over and cook 4 minutes or until seared. Cook, 4 more minutes or until an instant read thermometer inserted horizontally into the thickest part of the lamb chop registers 135˚F for medium-rare and 150˚F for medium. (see Notes)
- Remove lamb chops from the grill. Tent with foil and let rest for 3 minutes.
- Season to taste with salt and pepper. Serve hot.
Notes
Cooks Tips
Lamb chops typically weigh between 3 to 4 ounces each. Don't be fooled by their size and feel you need more than 2 chops per person. They are rich and filling, and will yield about 2 to 3 ounces each after the bone is removed.
Lamb chops often have a layer of fat around the edges. I recommend leaving the fat on, as it adds flavor and a layer of protection to the sides of the chop. You can trim the fat, if you prefer. If you do leave the fat on, watch the chops carefully while grilling as dripping fat can cause flames.
American Lamb versus New Zealand Lamb: I like to use American lamb as the chops are larger, less expensive and not as gamey tasting. If you prefer New Zealand lamb, feel free to use that. If the chops are less than 1-inch thick, shorten the cooking time accordingly.
Meat Temperatures: The temperature of cooked lamb will rise about 10 degrees Fahrenheit while resting. So for medium-rare, you should remove the lamb from the heat at 135˚F. After resting for 3 minutes, the internal temperature should register 145˚F. For medium doneness, remove the lamb at 150˚F for an internal temperature of 160˚F after resting. I do not recommend cooking lamb to well done as it becomes dry and gamey tasting. (Temperature information provided by the American Lamb Board)
Variations
Herbs de Provence: Omit the fresh rosemary and thyme. Replace with 2 teaspoons dried herbs de Provence.
Rosemary and Lemon: Omit the thyme. Increase rosemary to 3 tablespoons. Add 2 tablespoons fresh lemon juice.
Stovetop Grilled: Brush grill with olive oil. Preheat grill pan over medium-high heat oil begins to shimmer. Add the chops and continue with step 5.
Sauces
Lamb goes well with a Chimichurri sauce, garlic butter sauce or mint jelly.
Nutrition
Calories: 449kcal | Carbohydrates: 2g | Protein: 56g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 172mg | Sodium: 134mg | Potassium: 737mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 6mg
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