This Grilled Lamb Chops recipe is a dish that looks fancy but requires minimal effort.
You want to know what my favorite cooking appliance is? It’s not my air fryer nor my Crock-Pot—it’s my backyard grill. And when it comes to grilling, there’s no better protein to showcase a grill’s magic than lamb chops. Lamb chops are one of the easiest proteins to grill since you barely have to do anything to them, and a simple herbaceous marinade like this one is all you need. The grill deepens the earthy, oaky flavor of the rosemary, and the lemons add a delightful citrusy kick, making these lamb chops absolutely irresistible.
What I love most about lamb chops is that they are naturally tender. Plus, if you’re getting them from a reliable butcher, they are extremely flavorful. However, the exact flavor of the lamb depends on the age and diet of the animal, with younger “spring” lamb having a milder taste than older lamb. The amount of fat also influences the flavor of the meat, with some being much richer and fattier than others. Personally, I prefer lamb chops that are slightly more marbled because the fat will render down during the cooking process, keeping the meat moist and adding another layer of savory flavor. When you’re at the butchery, look for lamb chops with a nice, bright pink color and visible marbling throughout—these will give you the most flavorful results.
How do I prevent my lamb chops from being overcooked?
Nothing is worse than being served a dry lamb chop that’s nearly been burnt to a crisp. I highly recommend investing in a meat thermometer to check the internal temperature to prevent your lamb chops from overcooking. Lamb chops should reach an internal temperature of 145°F for medium-rare, 160°F for medium, and 170°F for well done.
How do I store leftovers?
Once they are fully cooled, you can store any leftover lamb chops in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. You can reheat them in an oven set to 375°F for about 5-6 minutes. If they’re frozen, be sure to leave them in the refrigerator overnight to thaw completely before reheating.
Serving suggestions
These grilled lamb chops would be amazing served alongside some Crispy Smashed Red Potatoes, this delicious Grilled Romaine Salad, and this tangy Tzatziki Sauce to use as a dip. If you want to keep it simple, you can serve them with some Roasted Carrots And Parsnips and this delightful House Salad. The herbaceous flavor of lamb chops pairs perfectly with the sweetness of carrots and parsnips—you’ve got to try it!
Grilled Lamb Chops
Ingredients
- 4 cloves garlic minced
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh mint chopped (plus more, for garnish)
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- Zest of 1 lemon
- 1/4 cup olive oil
- 2 pounds bone-in lamb chops
- Juice of 1 lemon optional
Instructions
- In a small bowl, mix the minced garlic, chopped rosemary, mint, salt, pepper, lemon zest, and olive oil.
- Place the lamb chops in a resealable bag or shallow dish. Pour the marinade over the chops, ensuring each piece is coated. Cover and refrigerate for at least 1 hour.
- Preheat your grill to medium heat. Remove the lamb chops from the refrigerator and let them come to room temperature for about 20 minutes.
- Grill the chops for 7 to 10 minutes, turning once, until the internal temperature reaches 145°F.
- Remove from the grill and let rest for 5 minutes before serving. Garnish with extra mint. If using, drizzle with lemon juice when serving.
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