These succulent Grilled Lamb Chops are my go-to lamb chop recipe. Loaded with fresh lemon, garlic and fragrant rosemary, we make them at least once a month all year on the grill or grill pan!
Easy Grilled Lamb Chops Recipe
We love lamb chops in my home and this is the recipe I make most often, whether it’s inside on my grill pan or outside when it’s grilling season. Like my Za’atar Lamb Chops and Grilled Harissa Lamb Chops, this easy lamb recipe is juicy, succulent, and so flavorful!
Why These Grilled Lamb Chops Deserve a Spot on Your Menu
Lamb chops are a nice change of pace from lean proteins like chicken breast and salmon, and grilling them with rosemary and garlic is an amazing way to put them to use. This recipe is a family favorite—here’s why you’ll love it too!
- Easy to make. Even if you don’t usually cook lamb, this recipe is simple and stress-free. I share all my best tips a little later in this post!
- Great for entertaining. Instead of the usual burgers and hot dogs, impress your guests with succulent grilled lamb chops at your next dinner party or summer barbecue.
- Packed with flavor. Lamb has a wonderful, rich flavor, and the combination of rosemary, garlic, and lemon is the perfect complement to that.
Yield: 4 Servings
Serving Size: 2 chops
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Combine olive oil, lemon juice, garlic and rosemary in a small bowl. Season the lamb with salt and pepper and cover with marinade. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium-high heat to desired liking, about 5 minutes on each side or broil in the oven.
Last Step:
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My chops had 2 1/2 oz raw meat on each bone, nutritional info is based off of that.
Serving: 2 chops, Calories: 232 kcal, Carbohydrates: 4 g, Protein: 30 g, Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 91 mg, Sodium: 458 mg, Fiber: 0.5 g, Sugar: 1 g
What You’ll Need
The full ingredient list for these grilled lamb chops is in the recipe card above, but here are some notes to keep in mind.
- Lamb loin chops – I prefer to buy lamb loin chops for weeknight meals because they are less expensive and have more meat.
- Garlic – Crushed garlic adds a bold, savory flavor that stands up well to the richness of the lamb chops.
- Extra-virgin olive oil – This helps the flavor soak into the meat.
- Fresh lemon juice – The acid in lemon juice helps tenderize the meat as it marinates and adds a bright flavor.
- Fresh rosemary – Rosemary and lamb are a classic culinary pairing.
- Salt and ground pepper – To season the meat.
How to Make Grilled Lamb Chops
The process is simple! Here are step-by-step photos to show you what you’ll need to do.
- Make the marinade. Whisk together the olive oil, lemon juice, garlic, and rosemary in a bowl.
- Marinade the lamb. Season the chops with salt and pepper. Pour the marinade over the lamb chops and marinate for at least an hour, but overnight is even better.
- Grill. Discard the marinade, then grill the lamb chops over medium-high heat.
- Flip and finish. Turn the chops over to grill the other side, then rest before serving to allow the juices to reincorporate.
Tried-and-True Tips for Grilling Lamb
As I mentioned above, we love grilled lamb chops in my home, so I’ve got a few additional pointers to help you make sure it turns out perfect!
- Know what to look for when buying lamb. Look for lamb chops that are bright red in color, with a good amount of marbling. You don’t want lamb that looks grayish or has too much fat.
- Switch up the herbs. While this recipe calls for rosemary, other herbs like thyme and oregano also work, or try cumin if you want to serve your lamb with Middle Eastern dishes, like adding them to Za’atar Roasted Carrot and Chickpea Yogurt Bowls.
- Know when it’s done. The best way to know when lamb is done is to use a meat thermometer to check the internal temperature. You’ll want 145°F for medium-rare or 160°F for medium. If you don’t have a meat thermometer, look for the lamb to be firm, with juices that run clear.
My Go-To Side Dishes for Lamb
Lamb is so rich and savory, I like pairing it with sides that don’t overpower or compete with it.
Proper Storage
- Refrigerator: Store leftover grilled lamb chops wrapped in foil or in an airtight container for 3 to 4 days.
- Freezer: Cooked lamb can also be stored in a freezer bag or airtight container and frozen for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Warm lamb chops in a baking dish with a splash of water or broth. Cover the dish and heat at 325ºF until the internal temperature reaches 165ºF. The microwave also works, but the results aren’t usually as good.
