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These Perfectly Grilled Lamb Chops are juicy, tender, and cooked to perfection. They’re made with a simple and flavorful herb rub. These succulent cooked lamb chops can be on the dinner table in under 20 minutes.
I’ve always been a big fan of lamb recipes, from braised lamb shoulder to the classic oven-roasted leg of lamb. However, during the spring, nothing tops some juicy grilled lamb chops. Because this cut of meat is so flavorful on its own, you don’t need much to take it to the next level.
All you need is some olive oil, spices, and fresh thyme and rosemary to enhance the flavor profile of this succulent grilled lamb for the juiciest and most flavorful results. With just a few minutes on the grill, you’ve got a perfectly cooked entree to pair with any of your favorite side dishes. I love serving my grilled lamb chops with potatoes, pasta salad, grilled vegetables, or any other spring/summer-inspired dish I’m in the mood for.
This delicious recipe for lamb chops on the grill has proven to be a hit time and time again at everything from summer barbecues to holiday dinners. Lamb is one of those meats that screams decadence, even though it’s often way easier to cook than many people realize. If you want to trick your friends into thinking you’re a pro chef and put in minimal effort, this is the recipe to try out.
Grilled Lamb Chop Ingredients
Let’s talk about the key ingredients you’re going to need to make lamb chops on the grill. Spoiler Alert: You don’t need very many!
- Frenched Lamb: To get the best bang for your buck, I highly recommend buying a whole rack of lamb loin chops and cutting them into chops yourself. Grocery stores charge crazy markups for cutting them for you, and it really only takes a few minutes. “Frenched” lamb just means that you’ve trimmed the fat from the loin and bones, which is what we want for this lamb recipe.
- Olive Oil: Steer clear of extra-virgin olive oil and use light olive oil instead, as it has a higher smoke point than EVOO.
- Fresh Rosemary: Unlike dried rosemary that simply sits on top of the lamb, fresh rosemary will infuse into the meat and add tons of herby earthy flavor. Not only that, but it will also perfume the lamb chop seasoning with an amazing smell.
- Fresh Thyme: Commonly used in conjunction with fresh rosemary, thyme is another excellent herb for seasoning lamb chops. Using fresh thyme is beneficial for the same reasons as using fresh rosemary.
- Cumin: I’ve found that a little cumin goes a long way in masking the gamey flavor that grilled lamb chops is known to have. This isn’t required, so feel free to leave it out if you love the natural lamb flavor in all of its glory.
How to Grill Lamb Chops
Ready to learn how to cook lamb chops on the grill in the best way possible? It’s probably easier than you think! All you have to do is follow the steps below and make sure to check out the recipe card at the bottom of this post for exact measurements.
Step 1: Preheat your grill with the indirect heat method at 400°F. Then, slice your lamb rib into lamb chops with a very sharp knife.
Step 2: In a food processor, add salt, black pepper, chopped rosemary, thyme (leaves only), and cumin. Blitz on high for 15 seconds until herbs are bite-sized. Then, drizzle in 2 tablespoons of olive oil. Rub the seasoning mix into the lamb chops on both sides.
Step 3: Once the grill is hot, spray with cooking spray and cook lamb chops directly over heat for 1 minute on each side. Transfer to the cold side, cover and cook for 3 minutes for med-rare, 4 minutes for medium, or 5 minutes for med-well.
Step 4: Drizzle lamb chops with extra-virgin olive oil, rosemary, and thyme. Serve immediately with roasted vegetables, pasta, or salad.
Grilled Lamb Recipe Tips
Here are some of my top tips to help you make the best grilled lamb chops ever:
- I’m not a fan of adding fresh garlic to my lamb since it burns almost instantly on the grill, leaving behind a bitter taste. If you want to add garlic, I recommend adding a ¼ teaspoon of garlic powder to the spice rub.
- Don’t have a grill? Cook the lamb chops using a cast iron grill pan or cast iron skillet over medium-high heat. Cook for 2 minutes on one side, then for 3 minutes on the other side for medium-rare or 3 ½ minutes on the other side for medium.
- I highly recommend letting your lamb chops sit in the fridge with the lamb chop seasoning overnight for maximum flavor. This allows the flavor to really infuse into the meat, making it even more delicious. Make sure to remove your lamb from the fridge 20 minutes before cooking to bring it to room temperature. You’ll still get tons of flavor if you skip this tip.
- Serve this dish with any of your favorite side dishes. Some of my top picks include mashed potatoes, roasted potatoes, grilled vegetables, pasta salad, and green salad.
Frequently Asked Questions
Below you can find the answers to some of the most popular questions about this grilled lamb chops recipe:
If you have an instant-read meat thermometer, you can stick it into the thickest part of the lamb chops to determine if they’re done cooking. If the temperature reads at least 135°F, then your lamb is finished and can be removed from the grill to rest.
You really don’t need much for the perfect lamb chop seasoning. Salt and pepper are always a must. Fresh herbs that have an earthy flavor, like rosemary and thyme, are often paired with lamb because they complement the flavor of the meat really well. Aside from those, I like to add a bit of cumin to mask the gamey flavor that lamb tends to have. That’s all you need for a great lamb chop seasoning!
There are plenty of delicious sauces that pair well with lamb chops. While you can never go wrong with the classic mint jelly, here are some more of my favorite sauces to serve with lamb:
BBQ Sauce
Kale Pesto
Tzatziki Sauce
Alabama White BBQ Sauce
Chimichurri
How long can you store leftover lamb chops?
Once they have cooled, you can store leftover lamb chops in an airtight container in the fridge for up to 3-4 days or in the freezer for 2-3 months. To thaw, transfer to the fridge for 24-48 hours before enjoying your lamb chops again.
Latest Recipe Video:
More Delicious Grill Recipes
Looking for more awesome reasons to fire up the grill? Check these out:
- Grilled Mushroom Pesto Pizza
- Cajun Herb Salmon with Tartar Sauce
- Grilled Ital Rasta Bowl
- BBQ Lamb Chops
- Grilled Beef Ribs with Black Cherry Cola Glaze
Lamb chops are the perfect meal for spring and summer nights. With just a few minutes of prep time, you can have this delicious dish on the table in no time. I like to serve mine with some grilled vegetables or a simple salad. Give this recipe a try, and let me know what you think!
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Grilled Lamb Chops
Ingredients
- 1 rack of Frenched lamb
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 4 sprigs rosemary chopped
- 4 sprigs thyme leaves only
- 1 ½ teaspoons cumin
- 2 tablespoons olive oil
- Cooking spray
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat your grill with indirect heat method 400°F. Slice your lamb into lamb chops.
- In a food processor add salt, black pepper, chopped rosemary, thyme leaves and cumin. Blitz on high for 15 seconds until herbs are bite sized. Then drizzle in 2 tablespoons of olive oil. Then rub 1-2 teaspoons of seasoning mix in lamb chops on both sides.
- Once grill is hot spray with cooking spray and cook lamb chops directly over heat for 1 minute on each side. Transfer to the cold side, cover and cook for 3 minutes for med-rare, 4 minutes for medium, 5 minutes for med-well. Drizzle lamb chops with extra virgin olive oil and rosemary and thyme. Serve immediately with roasted vegetables, pasta or salad.
Notes
- I’m not a fan of adding fresh garlic to my lamb since it burns almost instantly on the grill, leaving behind a bitter taste. If you want to add garlic, I recommend adding a ¼ teaspoon of garlic powder to the spice rub.
- Don’t have a grill? You can cook lamb chops using a grill pan over medium-high heat. Cook for 2 minutes on one side, then for 3 minutes on the other side for medium-rare or 3 ½ minutes on the other side for medium.
- I highly recommend letting your lamb chops sit in the fridge with the lamb chop seasoning overnight for maximum flavor. This allows the flavor to really infuse into the meat, making it even more delicious. Make sure to remove your lamb from the fridge 20 minutes before cooking to bring it to room temperature. You’ll still get tons of flavor if you skip this tip.
- Serve this dish with any of your favorite side dishes. Some of my top picks include mashed potatoes, roasted potatoes, grilled vegetables, pasta salad, and green salad.
- Once they have cooled, you can store leftover lamb chops in an airtight container in the fridge for up to 3-4 days or in the freezer for 2-3 months. To thaw, transfer to the fridge for 24-48 hours before enjoying your lamb chops again.
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