10 Amazing Grilled Lamb Chop Recipe Ideas

Grilled lamb chops bring restaurant-quality elegance to your backyard barbecue. These tender, flavorful cuts cook quickly and pair beautifully with fresh herbs and bold seasonings.

From simple marinades to gourmet glazes, these recipes transform ordinary lamb chops into extraordinary meals that will impress your family and guests.

01. Classic Grilled Lamb Chops

Perfectly seasoned lamb chops with simple pantry ingredients. This straightforward recipe delivers maximum flavor with minimal effort.

Ingredients: 8 lamb chops (1-inch thick), 3 tablespoons white vinegar, 2 teaspoons salt, 1 teaspoon black pepper, 4 garlic cloves (minced), 1 medium onion (sliced), 3 tablespoons olive oil.

How To Make Classic Grilled Lamb Chops

1. Pat lamb chops completely dry with paper towels and season generously with salt and pepper on both sides. Let them sit at room temperature for 30 minutes to ensure even cooking throughout.

2. Whisk together vinegar, minced garlic, and olive oil in a shallow dish. Add lamb chops and sliced onions, turning chops to coat evenly. Marinate for at least 2 hours or overnight in the refrigerator for deeper flavor penetration.

3. Preheat your grill to medium-high heat and oil the grates to prevent sticking. Remove chops from marinade and let excess drip off before placing on the hot grill.

4. Grill chops for 4-5 minutes per side for medium-rare, or until internal temperature reaches 130°F. The meat should feel slightly firm when pressed and have beautiful grill marks on both sides.

02. Garden Herb Grilled Lamb Chops

Fresh garden herbs create an aromatic coating for these succulent chops. Mix and match your favorite herbs for a personalized flavor profile.

Ingredients: 8 lamb chops, 2 tablespoons fresh mint (chopped), 2 tablespoons fresh rosemary (chopped), 2 tablespoons fresh parsley (chopped), 1 tablespoon fresh chives (chopped), 4 tablespoons olive oil, salt and pepper to taste.

How To Make Garden Herb Grilled Lamb Chops

1. Combine all fresh herbs in a bowl with olive oil, creating a fragrant herb paste. Season lamb chops with salt and pepper, then rub the herb mixture all over both sides of each chop.

2. Allow chops to marinate at room temperature for 45 minutes, giving the herbs time to infuse their flavors into the meat. The oils from the herbs will help create a beautiful crust when grilled.

3. Heat grill to medium-high and clean grates thoroughly. Place herb-crusted chops on the grill and cook for 4 minutes without moving them to develop a nice sear.

4. Flip chops carefully to keep herb coating intact and grill another 3-4 minutes for medium-rare. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

03. Lemon Rosemary Yogurt Marinated Chops

Tangy yogurt marinade with Mediterranean spices creates incredibly tender and flavorful lamb. The yogurt helps break down tough fibers while adding richness.

Ingredients: 8 lamb chops, 1 cup plain Greek yogurt, 2 lemons (juiced and zested), 3 tablespoons fresh rosemary (minced), 1 teaspoon ground cinnamon, 2 teaspoons dried oregano, 3 garlic cloves (minced), salt and pepper.

How To Make Lemon Rosemary Yogurt Marinated Chops

1. Whisk together yogurt, lemon juice, lemon zest, minced rosemary, cinnamon, oregano, and garlic in a large bowl. Season the mixture with salt and pepper, creating a thick, aromatic marinade.

2. Add lamb chops to the yogurt marinade, turning to coat completely. Cover and refrigerate for at least 4 hours or overnight, allowing the yogurt’s enzymes to tenderize the meat beautifully.

3. Remove chops from marinade 30 minutes before grilling and scrape off excess yogurt mixture. Preheat grill to medium-high heat and oil grates well to prevent sticking.

4. Grill chops for 5 minutes per side, watching for golden-brown color and slight charring around edges. The yogurt creates a lovely caramelized crust while keeping the interior incredibly moist and tender.

5. Check internal temperature with an instant-read thermometer, aiming for 130°F for medium-rare. Rest chops for 10 minutes before serving to ensure maximum juiciness.

04. Brown Sugar Glazed Lamb Chops

Sweet and savory glaze with warm spices creates caramelized perfection. This crowd-pleasing recipe balances sweetness with aromatic herbs beautifully.

Ingredients: 8 lamb chops, 1/3 cup brown sugar, 2 teaspoons ground ginger, 1 tablespoon dried tarragon, 1 teaspoon ground cinnamon, 1 teaspoon black pepper, 2 teaspoons garlic powder, 3 tablespoons olive oil.

How To Make Brown Sugar Glazed Lamb Chops

1. Mix brown sugar, ginger, tarragon, cinnamon, pepper, and garlic powder in a small bowl, creating a fragrant spice blend. Drizzle in olive oil and stir until mixture forms a thick paste.

2. Pat lamb chops dry and rub the brown sugar mixture generously on both sides, pressing gently to help spices adhere. Let chops sit at room temperature for 1 hour to develop flavors.

3. Preheat grill to medium heat to prevent burning the sugar coating. Place chops on grill and cook for 4-5 minutes per side, watching carefully as the sugar caramelizes to golden perfection.

4. Move chops to cooler part of grill if they’re browning too quickly. Cook until internal temperature reaches 125°F for medium-rare, allowing the glaze to form a beautiful crust.

5. Let glazed chops rest for 5 minutes before serving, giving the caramelized coating time to set while the meat stays perfectly juicy inside.

05. Garlic Rosemary Loin Chops with Aioli

Thick loin chops marinated in bright citrus and herbs, served with creamy garlic aioli. This elegant preparation showcases lamb’s natural flavors perfectly.

Ingredients: 6 lamb loin chops (1.5-inch thick), 1/4 cup lemon juice, 4 garlic cloves (minced), 3 tablespoons fresh rosemary (chopped), 2 tablespoons Dijon mustard, 1/4 cup olive oil, 1/2 cup mayonnaise for aioli.

How To Make Garlic Rosemary Loin Chops with Aioli

1. Whisk together lemon juice, half the minced garlic, rosemary, Dijon mustard, and olive oil in a shallow dish. Add lamb chops, turning to coat evenly with the aromatic marinade.

2. Marinate chops in refrigerator for 2-4 hours, turning once halfway through. Meanwhile, prepare aioli by mixing mayonnaise with remaining garlic and 1 tablespoon of the fresh rosemary.

3. Remove chops from marinade and bring to room temperature for 30 minutes. Preheat grill to medium-high heat and clean grates thoroughly to prevent sticking.

4. Grill thick chops for 6-7 minutes per side for medium-rare, creating beautiful crosshatch marks by rotating 45 degrees halfway through each side. The internal temperature should reach 130°F.

5. Rest chops for 10 minutes before serving alongside the creamy garlic-rosemary aioli. The thick cuts stay incredibly juicy while developing a perfect caramelized exterior.

06. Mediterranean Spiced Chops with Orange Mint Sauce

Aromatic Mediterranean herbs and spices pair with bright orange mint sauce. This sophisticated combination brings restaurant-quality flavors to your backyard grill.

Ingredients: 8 lamb chops, 2 teaspoons dried oregano, 1 teaspoon ground cinnamon, 2 teaspoons garlic powder, 1 orange (juiced and zested), 1/4 cup fresh mint (chopped), 2 tablespoons honey, 3 tablespoons olive oil, salt and pepper.

How To Make Mediterranean Spiced Chops with Orange Mint Sauce

1. Create spice rub by combining oregano, cinnamon, garlic powder, salt, and pepper in a small bowl. Rub mixture all over lamb chops, coating evenly on both sides for maximum flavor penetration.

2. Drizzle chops with 2 tablespoons olive oil and let sit at room temperature for 45 minutes. Meanwhile, prepare sauce by whisking orange juice, zest, chopped mint, honey, and remaining olive oil together.

3. Preheat grill to medium-high heat and oil grates well. Place seasoned chops on grill and cook for 4-5 minutes per side, allowing spices to create a beautiful aromatic crust.

4. Check for doneness by pressing gently with tongs – chops should feel slightly firm but still give slightly for medium-rare. Internal temperature should register 130°F on an instant-read thermometer.

5. Let chops rest for 5 minutes, then serve drizzled with the bright orange mint sauce. The citrus and mint perfectly complement the warm Mediterranean spices on the lamb.

07. White Wine Herb Marinated Chops

Elegant white wine marinade infused with fresh herbs creates restaurant-worthy results. The wine adds depth while herbs provide aromatic complexity.

Ingredients: 8 lamb chops, 1 cup dry white wine, 3 tablespoons fresh tarragon (chopped), 3 tablespoons fresh parsley (chopped), 4 garlic cloves (minced), 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper.

How To Make White Wine Herb Marinated Chops

1. Combine white wine, tarragon, parsley, minced garlic, olive oil, salt, and pepper in a large resealable bag or shallow dish. Whisk ingredients together to create a fragrant herb-wine marinade.

2. Add lamb chops to marinade, ensuring each piece is completely coated. Seal bag or cover dish and refrigerate for 4-6 hours, turning chops once halfway through marinating time.

3. Remove chops from marinade 30 minutes before grilling and discard used marinade. Pat chops dry with paper towels and let come to room temperature for even cooking.

4. Preheat grill to medium-high heat and clean grates thoroughly. Grill chops for 4-5 minutes per side, creating nice sear marks while keeping interior pink and juicy.

5. Test doneness by touch – chops should feel firm but not hard when pressed gently. Let rest for 5 minutes before serving to allow juices to redistribute throughout the meat.

08. Spicy Barbecue Style Chops

Bold and spicy seven-ingredient marinade creates finger-licking good results. This easy recipe delivers big flavors with minimal prep work required.

Ingredients: 8 lamb chops, 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 tablespoons hot sauce, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons vegetable oil.

How To Make Spicy Barbecue Style Chops

1. Whisk together soy sauce, brown sugar, hot sauce, smoked paprika, garlic powder, onion powder, and vegetable oil in a bowl until sugar dissolves completely and mixture is well combined.

2. Place lamb chops in marinade and turn to coat thoroughly on both sides. Cover and refrigerate for at least 2 hours, though overnight marinating produces even better flavor development.

3. Preheat grill to medium heat to prevent burning the sugar in the marinade. Remove chops and let excess marinade drip off before placing on clean, oiled grill grates.

4. Grill for 5-6 minutes per side, watching carefully as the sugars caramelize and create a beautiful dark crust. Move to cooler part of grill if browning too quickly.

5. Check internal temperature reaches 130°F for medium-rare doneness. The spicy-sweet coating should be nicely caramelized and slightly charred around the edges for maximum flavor impact.

09. Lemon Thyme Spring Chops

Fresh spring flavors with bright lemon and fragrant thyme make perfect grilling weather food. This versatile marinade works beautifully on vegetables too.

Ingredients: 8 lamb chops, 2 lemons (juiced), 3 tablespoons fresh thyme leaves, 1/4 cup olive oil, 3 garlic cloves (minced), 1 teaspoon Dijon mustard, 1 teaspoon salt, 1/2 teaspoon black pepper.

How To Make Lemon Thyme Spring Chops

1. Whisk together fresh lemon juice, thyme leaves, olive oil, minced garlic, Dijon mustard, salt, and pepper in a shallow dish until well combined and emulsified.

2. Add lamb chops to the bright marinade, turning several times to ensure even coating. Marinate at room temperature for 1 hour or refrigerate up to 4 hours for deeper flavor.

3. Bring chops to room temperature if refrigerated and preheat grill to medium-high heat. Make extra marinade to brush on grilled vegetables if desired for a complete meal.

4. Grill chops for 4 minutes per side for medium-rare, basting once with reserved clean marinade during cooking. The lemon and herbs create a lovely aromatic crust.

5. Let chops rest briefly before serving with warmed flatbread and fresh mint sauce. The bright spring flavors pair perfectly with seasonal grilled vegetables and light side dishes.

10. Pomegranate Port Glazed Chops

Luxurious pomegranate-port reduction elevates these chops to special occasion status. The sweet-tart glaze creates an impressive presentation that guests absolutely love.

Ingredients: 8 lamb chops, 1 cup pomegranate juice, 1/2 cup port wine, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 2 garlic cloves (minced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Pomegranate Port Glazed Chops

1. Season lamb chops generously with salt and pepper, then drizzle with olive oil. Let sit at room temperature while preparing the luxurious pomegranate-port reduction sauce.

2. Combine pomegranate juice, port wine, honey, balsamic vinegar, and minced garlic in a small saucepan. Simmer over medium heat for 15-20 minutes until reduced by half and syrupy.

3. Preheat grill to medium-high heat and oil grates well. Grill seasoned chops for 4 minutes per side, developing a beautiful sear while keeping interior perfectly pink.

4. During last 2 minutes of cooking, brush chops generously with the pomegranate-port reduction, allowing it to caramelize slightly on the hot grill surface.

5. Remove chops when internal temperature reaches 130°F and let rest for 5 minutes. Drizzle with remaining warm reduction before serving – the sweet-tart glaze creates an absolutely stunning presentation.

6. Serve immediately while the glaze is still warm and glossy. Your guests will be amazed by the restaurant-quality flavors and elegant appearance of these special occasion chops.

Final Thoughts

These grilled lamb chop recipes offer something special for every occasion, from simple weeknight dinners to elegant entertaining. Each marinade and seasoning blend brings out lamb’s naturally rich flavors.

Fire up your grill and experiment with these techniques to create memorable meals that showcase this premium cut beautifully.