Grilled Lamb Chops

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Lamb chops that are marinated in a spiced dry rub, then grilled to tender, juicy perfection. This is a really great recipe for those who haven’t tried lamb yet and are open to being convinced!

Make sure to make your own super easy Lamb Seasoning for this recipe.

Table of Contents
  1. Grilled Lamb Chops
  2. Grilled Lamb Chops Ingredients
  3. How To Make Grilled Lamb Chops
  4. How To Get The Best Texture & Flavor Of Your Lamb
  5. How Else Can You Season & Flavor Your Lamb Chops
  6. PIN THIS RECIPE to yourDINNER Boards and Remember to FOLLOW ME ON PINTEREST!
  7. Grilled Lamb Chops Recipe
Grilled lamb chops on a plate

Grilled Lamb Chops

Lamb chops are one of the tastiest ways to enjoy this far too often underutilized meat.

Tender, tasty, and surprisingly similar to beef or pork in texture, lamb chops really only need a little bit of seasoning and for them to be properly cooked to turn delicious.

This recipe is perfectly designed to be used with a really high-quality lamb seasoning, but you can also substitute it for whatever else you feel like flavoring your lamb with.     

Grilled lamb chops ingredients

Grilled Lamb Chops Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Lamb chops

• Lamb seasoning

• Vegetable oil

Raw lamb chops in a baking pan with seasoning

How To Make Grilled Lamb Chops

• Pat the lamb chops dry with paper towels and then discard the paper towels

• Rub the lamb chops with all of the lamb seasoning, ensuring that each chop is covered on both sides in a good layer of spices

• If making these ahead of time, place the chops into a lidded container and let marinate in the refrigerator overnight.

• When you are ready to cook, remove the lamb from the refrigerator and leave it at room temperature while you heat the grill

• Preheat the grill and, when the grill is hot, brush and oil the grill

• Place the chops on the hot grill and grill the chops for 3-5 minutes per side; using an instant-read thermometer, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium

• Remove the chops from the grill when done to your desired temperature and let them rest for 5 minutes before serving.

Grilled lamb chops on a white plate with green beans

How To Get The Best Texture & Flavor Of Your Lamb

Lamb chops are not the most common cut of meat for a lot of households, primarily because it can sometimes feel pretty challenging actually to get the meat to the right texture and flavor.

A big part of this is because of the fact that lamb has a tendency to turn tough and chewy if you aren’t being careful.

The key to getting tender and delicious lamb chops is in carefully monitoring the internal temperature while it is cooking.

The best tool for this is an instant-read thermometer, something every home cook should invest in eventually.

This is especially relevant when using a grill because the extremely high heat of the grill grates can easily and quickly char and ruin the texture of the meat if you aren’t watching it carefully.

Using an instant-read thermometer is a lot easier when your lamb chops are thick enough to accommodate the prong being inserted into their centers without losing too much of their flavorful juices.

You should also be careful with where you put the lamb chops on the grill – different parts of the grill will have different hot spots, creating different areas where the lamb could overcook depending on where the lamb sits on the grill.

So while you are cooking your lamb, make sure to be moving the lamb pieces around the grill to help ensure a more even cooking, as well as checking it with the thermometer often.

Don’t forget to pull the lamb off when it is 5 degrees before your target temperature! If the lamb chops are at all thick, then carryover heat will take it the remaining 5 degrees that it needs while it rests.

Grilled lamb chops slice on a fork

How Else Can You Season & Flavor Your Lamb Chops

This recipe calls for a simple yet delicious seasoning blend to help flavor the lamb, utilizing a variety of spices and flavorings, as well as plenty of salt, to help flavor and tenderize the meat.

However, you should certainly feel free to use whatever seasoning blend you desire to make your own preferred lamb chops.

For example, you could make your own preferred seasoning blend and spice it however you like – something with coriander seed and turmeric would make it more Indian-inspired, whereas cumin and cayenne pepper would make it lean more Mexican flavored.

You could also just use a simple salt and pepper marinade, but whatever you do, make sure that you salt it sufficiently to help season all of the meat, both inside and out.

A good lamb chop should be pretty thick, and if you only sparingly season your lamb chops, you will end up with under-seasoned lamb if you aren’t careful.

Looking for more delicious Main Dish recipes? Try these out:

Guinness® Irish Stew

Roast Chicken

Instant Pot Pork Roast

Happy Cooking

Love,

Karlynn

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Lamb chops are marinated in a spiced dry rub, then grilled to tender, juicy perfection. A great recipe for those who haven't tried lamb yet!

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Grilled Lamb Chops

Lamb chops are marinated in a spiced dry rub, then grilled to tender, juicy perfection. A great recipe for those who haven’t tried lamb yet!
5 from 1 votes
Prep Time
5 minutes
Cook Time
6 minutes
Course
Main Course
Cuisines
American, Greek
Servings
4
Calories
284
Author
Karlynn Johnston

Ingredients
 

  • 4-8 lamb chops 1/2 inch to 3/4 inch thick
  • 1-2 Tablespoons lamb seasoning
  • vegetable oil for grilling

Instructions
 

  • Pat the lamb chops dry with paper towels, then discard the paper towels.
  • Rub the lamb chops with the lamb seasoning, ensuring that each chop is covered on both sides in a good layer of spices.
  • If you are making these ahead of time, place the chops into a lidded container and let marinate in the refrigerator overnight. These are the best when you let the spices marinate into the meat for at least a day.
  • When ready to cook, remove the lamb from the refrigerator and leave at room temperature while you heat the grill.
  • Preheat the grill. When the grill is hot, brush and oil the grill.
  • Place the chops on the hot grill.
  • Move the chops out of the flame if there is a flare up at any time!
  • Grill the chops for 3-5 minutes per side, and using an instant read thermometer aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
  • Remove the chops from the grill when done to your desired temperature and let them rest for 5 minutes before serving.

Recipe Notes

  • Lamb is best when not overcooked

Nutrition Information

Calories: 284kcal, Protein: 42g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 129mg, Sodium: 100mg, Potassium: 536mg, Calcium: 20mg, Iron: 4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Marilyn A Smith says

    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.

  2. Mike Pratt says

    What a lazy effort you’ve put in here posting this recipe. How much time and thought went into this, 30 seconds maybe?

    • Jillian says

      If you don’t like it MOVE ALONG. I don’t know how you could say this was lazy. You can’t even take the time to write a constructive critic and you have the gall to call her lazy? Sir. Grow up.

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