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Why You’ll Love My Recipe

Marinated in spices and grilled to tender perfection, these lamb chops are the perfect start for someone who’s never tried lamb before.

Make sure to make your own super easy Lamb Seasoning for this recipe. Serve your lamb chops with Roasted Fingerling Potatoes and Kale Caesar Salad or your favourite vegetable sides to round out the meal.

Reader Review

Hi Lamb chops are one of my favorites. I’ve never seasoned them and let them rest overnight but I’m definitely going to give that a try. If your readers don’t have the ingredients to make your lamb seasoning may I suggest “Rosemary Garlic” seasoning by the Tone company–it’s quite good. When it’s not grilling season, I sprinkle the seasoning on the chops as well as some quartered potatoes and onions that I roll in olive oil and bake them all in the same pan in the oven. From the rosemary, the whole house smells divine Thanks so much. I really enjoy your recipes.

– Marilyn A. Smith

Karlynn’s Recipe Notes

Skill Level: This is an easy recipe.
Total Time: The prep and grilling time for these lambchops is just 10 minutes, but the marinating time takes several hours.
Variations: Lamb tends to have a strong flavour, so stick to herbs that accentuate that and have a distinctive flavour as well. Rosemary is especially wonderful, and you can rarely go wrong with garlic. Feel free to add some red pepper flakes or other hot pepper seasoning if you’d like some heat in this dish.
Tools Needed: For this recipe, you’ll need an instant read meat thermometer, a grill, some paper towel, a tablespoon, a large container with a lid, some tongs, and a basting brush.

A close-up of a fork holding a piece of medium-rare steak above a plate with more steak and green beans, with a blurred kitchen background.

What You’ll Need For Ingredients

Lamb: This recipe is specifically designed for lamb chops, but you can try the lamb seasoning on a different cut of lamb if you’d like. Adjust marinating time and cooking time accordingly. You could also follow this recipe with beef. Pork or chicken would be fine with the seasoning, but would both require a higher internal temperature for safety.

Seasoning: I recommend using this lamb seasoning, but you can use something else if you prefer. A seasoning blend with rosemary would be a great place to start. Greek or Moroccan spice blends also tend to work well with lamb. Try coriander seeds and turmeric for an Indian-inspired flavour profile, or cumin and cayenne pepper for more Mexican flavours.

Raw lamb chops are arranged on a wooden cutting board lined with parchment paper. Above the board, there is a small bowl of dried herbs with a measuring spoon and a glass bowl containing olive oil.

How to Make Grilled Lamb Chops

This is a basic overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.

A hand uses a paper towel to pat dry raw beef pieces on parchment paper atop a wooden cutting board. Nearby are a small bowl of oil and a bowl of dried herbs with a measuring spoon. A blue-striped cloth is partially visible.

Six raw lamb chops in a glass baking dish on a marble surface, with a bowl of oil, a small bowl of dried herbs, a metal measuring spoon, and a blue-striped kitchen towel nearby.

Pat lamb chops dry with paper towel. Rub them with the seasoning mix, making sure both sides are covered.
Place the seasoned lamb chops in a sealed container and refrigerate for several hours or overnight.
When you are ready to cook, remove meat from the fridge and let it sit at room temperature while you prepare your grill.
Preheat grill to medium heat. Oil the grate when it is hot.
Place chops on the heated grill. Cook for 3-5 minutes per side.
Remove chops from heat and let rest for 5 minutes before serving.

A plate with a sliced, seasoned steak cooked medium-rare, served with fresh green beans. A fork rests on the plate, and another steak is blurred in the background.

Karlynn’s Tips and Tricks for Making Grilled Lamb Chops

Perfect Temperature: Lamb is generally at its best when its cooked rare, but you can choose to cook it past that point if you prefer. Check for an internal temperature of 125°F for rare, 135°F for medium-rare, and 140°F for medium. If you cook it past this point, it will be tough and chewy, so pay close attention. Be sure to take the lamb off the grill when it is 5 degrees lower than your desired temperature and let it rest for a few minutes.

Side Suggestions: Lamb tends to work well with roasted or grilled vegetables, such as this Fast and Easy Greek Grilled Eggplant or Grilled Cauliflower. Zesty, flavourful sides provide balance for the richness of lamb. Try a Greek Salad with Homemade Greek Salad Dressing or Fast & Easy Greek Pasta Salad. You can also try keeping it simple by serving this with seasoned rice, orzo, or couscous.

Four grilled lamb chops with herb seasoning rest on a metal baking sheet. The meat shows char marks and a browned crust, with some herbs visible on the surface. A bowl and spice jar are blurred in the background.

Storage Instructions

Fridge: Once the meat is fully cooled, you can store it in a sealed container in the fridge for 2-3 days. Eat cold on a sandwich or salad, or reheat quickly in the microwave or in a pan on your stovetop.

Freezer: Though lamb chops will be best fresh, you can freeze the leftovers in a sealed container or freezer bag for a few months. Defrost and reheat when you’re ready to eat.

More Delicious Main Dish Recipes

Looking for more great main dishes to try this year?

Check out this rich Guinness® Irish Stew.

Make a perfect, juicy Roast Chicken.

Or enjoy the convenience of an Instant Pot Pork Roast.

There you go, folks. An easy way to guarantee tasty lamb chops. Try out this recipe and let me know what you think.

Happy Cooking!

Karlynn