These succulent grilled lamb chops are a favorite for weeknights and special gatherings alike. Marinated in fresh lemon, garlic, and rosemary, they grill quickly to a tender, flavorful finish—perfect cooked outdoors on the barbecue or indoors on a grill pan.
Easy Grilled Lamb Chops Recipe
Lamb loin chops are quick to prepare and respond beautifully to a simple marinade of lemon, garlic and fresh rosemary. Whether you prefer Za’atar or harissa variations, this straightforward grilled lamb chop recipe delivers juicy, well-seasoned results every time.
Why These Grilled Lamb Chops Deserve a Spot on Your Menu
Lamb chops offer a satisfying alternative to everyday proteins like chicken or fish. Grilling them with rosemary and garlic highlights their natural richness while the lemon brightens the overall flavor. This recipe is reliable, easy to scale for guests, and packed with taste.
- Easy to prepare. The marinade comes together in minutes and the chops only need a short cooking time.
- Great for entertaining. Swap burgers for lamb chops at your next barbecue and give guests something special without extra fuss.
- Powerful flavor. Garlic and rosemary pair naturally with lamb, while lemon juice adds balance and helps tenderize the meat.
Grilled Lamb Chops with Lemon, Garlic and Rosemary
Succulent grilled lamb chops brightened by fresh rosemary, garlic, and lemon. Quick to grill and full of savory flavor.
Ingredients
- 8 lamb loin chops, trimmed of excess fat (about 3.5 oz each, bone-in)
- 6 cloves garlic, crushed
- 1 tsp extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp fresh rosemary leaves, chopped
- 1 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
Instructions
- Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, crushed garlic and chopped rosemary.
- Season and marinate: Season the lamb chops with salt and pepper. Pour the marinade over the chops, coating them evenly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Prepare the grill: Heat a grill or grill pan to medium-high. Remove the chops from the marinade and discard the remaining liquid.
- Grill the chops: Grill the lamb chops about 5 minutes per side for medium-rare, adjusting time to reach your preferred doneness. If broiling, place on a sheet pan and broil until done.
- Rest and serve: Let the chops rest for a few minutes before serving so the juices redistribute. Serve with lemon wedges if desired.
Notes
Chops in this test contained roughly 2 1/2 oz raw meat per bone; nutrition information is based on that portion size.
Nutrition
Serving: 2 chops • Calories: 232 kcal • Carbs: 4 g • Protein: 30 g • Fat: 10 g • Fiber: 0.5 g
What You’ll Need
The full ingredient list is in the recipe card above. A few key notes:
- Lamb loin chops: Affordable and meaty, ideal for quick weeknight dinners.
- Garlic: Crushed garlic delivers robust savory notes that complement the lamb.
- Extra-virgin olive oil: Helps the marinade cling to and penetrate the meat.
- Fresh lemon juice: Adds brightness and helps tenderize during marinating.
- Fresh rosemary: Classic pairing with lamb—use chopped leaves for the marinade.
- Salt and pepper: Simple seasoning to balance the flavors.
How to Make Grilled Lamb Chops
Follow these simple steps and photos to guide you from marinade to plate.
- Make the marinade: Whisk olive oil, lemon juice, garlic and rosemary.
- Marinate the lamb: Season with salt and pepper, coat with marinade and refrigerate for at least 1 hour.
- Grill: Discard leftover marinade and cook chops over medium-high heat.
- Flip and finish: Turn once, cook to desired doneness, then rest before serving.
Tried-and-True Tips for Grilling Lamb
Lamb chops are forgiving but a few pointers will help you get consistent results.
- Choosing chops: Look for bright color and moderate marbling; avoid gray-looking meat or excessive fat.
- Herb swaps: Rosemary is classic, but thyme, oregano, or a pinch of cumin can be used for different flavor profiles.
- Doneness: Use a meat thermometer: 145°F for medium-rare, 160°F for medium. Without a thermometer, check for a firmer texture and clear juices.
My Go-To Side Dishes for Lamb
Lamb is rich and savory; pair it with sides that complement without overpowering.—roasted potatoes, simple grilled vegetables, or a bright grain salad work particularly well.
Easy Potato Recipes
Simple potato dishes are excellent with grilled lamb chops: oven-roasted baby potatoes, garlic mashed potatoes, grilled potatoes, or a classic red potato salad.
Classic Veggie Sides
Roasted carrots, grilled zucchini, air-fried radishes or grilled eggplant with feta complement lamb nicely.
Rice and Other Grains
Pair lamb with Greek orzo salad, rice pilaf, Mediterranean couscous or a farro salad for a complete meal.
Proper Storage
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Cooked lamb can be frozen for up to 2 months—thaw in the refrigerator before reheating.
- To reheat: Warm in a covered baking dish at 325°F with a splash of water or broth until heated through. Microwaving works in a pinch but may dry the meat.
More Lamb Recipes
- Lamb Keema with Peas
- Frenched Rack of Lamb
- Roasted Boneless Leg of Lamb
- Lamb Chops with Dijon Glaze over Wilted Spinach
- Grilled Harissa Lamb Chops