Grilled Lamb Chops are the epitome of elegant outdoor cooking, transforming a simple cut of meat into a restaurant-quality dish that’s perfect for special occasions and weekend barbecues. These tender, juicy chops develop a beautiful char on the outside while remaining pink and succulent on the inside, creating a perfect contrast of textures and flavors. What makes grilled lamb chops so special is their ability to absorb bold flavors from marinades while cooking quickly over high heat, making them ideal for entertaining. The natural richness of lamb pairs beautifully with Mediterranean herbs like rosemary, thyme, and oregano, while garlic and lemon add brightness that cuts through the meat’s richness. The key to perfect lamb chops lies in selecting the right cut, proper marination, and mastering the grilling technique to achieve that coveted medium-rare doneness. This recipe serves 4-6 people and delivers impressive results that will have your guests thinking you’re a grilling master, even if you’re just starting out.
Ingredients
- 12 lamb rib chops, about 1-inch thick (frenched if preferred)
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
Selecting and Preparing the Chops
Choose lamb rib chops that are about 1 inch thick for the best results. Thinner chops cook too quickly and can become overcooked, while thicker chops may not cook evenly. Look for chops with good marbling and a bright red color, avoiding any that look grayish or have an off smell.
If your chops aren’t already frenched, you can ask your butcher to do this, or trim the excess fat yourself, leaving just a thin layer for flavor. Pat the chops completely dry with paper towels, as any surface moisture will prevent proper searing and char development.
Using a sharp knife, score the fat cap in a crosshatch pattern, making cuts about 1/4 inch deep. This prevents the chops from curling during cooking and helps render the fat more effectively, resulting in better texture and flavor.
Creating the Marinade
In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, oregano, lemon juice, lemon zest, salt, black pepper, red pepper flakes, balsamic vinegar, and Dijon mustard. This aromatic marinade combines the best of Mediterranean flavors with the tang of balsamic and the sharpness of mustard.
The herbs should be finely chopped to release their essential oils, which will penetrate the meat during marination. Fresh herbs are crucial here, as dried herbs won’t provide the same depth of flavor or aromatic impact.
Marinating the Lamb
Place the lamb chops in a large resealable plastic bag or shallow dish and pour the marinade over them, making sure each chop is well-coated. Massage the marinade into the meat, paying special attention to any crevices where the flavors can penetrate.
Seal the bag or cover the dish and refrigerate for at least 2 hours, but preferably 4-6 hours for maximum flavor development. Turn the chops occasionally to ensure even marination. Avoid marinating for more than 8 hours, as the acid in the lemon juice and vinegar can start to break down the meat’s texture.
Remove the chops from the refrigerator 30 minutes before grilling to bring them to room temperature. This ensures more even cooking and prevents the outside from overcooking while the inside remains cold.
Preparing the Grill
Preheat your grill to medium-high heat, aiming for a temperature of around 400-450°F (200-230°C). If using a gas grill, preheat with the lid closed for 10-15 minutes. For charcoal, arrange the coals in a two-zone setup with one side having direct high heat and the other side with lower heat for finishing if needed.
Clean the grill grates thoroughly with a grill brush and oil them lightly using a paper towel dipped in oil and held with tongs. This prevents sticking and helps achieve those beautiful grill marks that make the chops look professional.
Grilling Technique
Remove the lamb chops from the marinade, letting excess marinade drip off. Don’t pat them completely dry, as some marinade clinging to the surface will help with flavor and browning.
Place the chops on the hottest part of the grill and cook for 3-4 minutes without moving them. This initial searing creates the flavorful crust and attractive grill marks. You’ll know they’re ready to flip when they release easily from the grates.
Flip the chops and grill for another 3-4 minutes for medium-rare, or 4-5 minutes for medium. The internal temperature should reach 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part of the chop for accuracy.
Resting and Serving
Once the chops reach the desired doneness, remove them from the grill and tent loosely with aluminum foil. Let them rest for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful.
During resting, the internal temperature will continue to rise by about 5 degrees, so factor this into your cooking time. The chops should feel firm but still give slightly when pressed with your finger.
Serving Your Grilled Lamb Chops
Arrange the grilled lamb chops on a warmed serving platter, overlapping them slightly for an attractive presentation. The beautiful char marks and herb crust should be visible, showcasing your grilling skills.
Garnish with fresh herb sprigs and lemon wedges for squeezing over the meat just before eating. The bright acidity of fresh lemon juice enhances the lamb’s natural flavors and cuts through any richness.
Serve immediately while the chops are still warm, accompanied by grilled vegetables like asparagus, zucchini, or bell peppers. Roasted potatoes, a fresh Greek salad, or warm pita bread also make excellent accompaniments. A dollop of mint chimichurri or tzatziki sauce on the side adds a cool, refreshing contrast to the rich, smoky meat.
This elegant recipe serves 4-6 people and represents the perfect balance of simplicity and sophistication. Each chop delivers tender, juicy meat with a perfectly seasoned crust that showcases why lamb chops are considered one of the finest cuts for grilling. The combination of aromatic herbs, proper technique, and quality ingredients creates a meal that’s worthy of any special occasion.
