Garlic-Herb Grilled Lamb Chops
These garlic-herb grilled lamb chops give you tender meat with a bright, savory crust and a quick cook time. The marinade packs in rosemary, garlic, and lemon, so the chops need just a few minutes over high heat.
You can have these on the table in about 20 minutes of active work. The rest of the time is just letting them soak up flavor in the fridge while you get the rest of dinner ready.
Why These Lamb Chops Work Every Time
The marinade is simple but does two things at once: it seasons the meat deeply and helps the edges char without drying out. Fresh rosemary and garlic are sharp and clean, not heavy, so the lamb still tastes like lamb.
Loin chops stay especially moist on the grill because they have a thin layer of fat that renders down and bastes the meat. That fat also crisps up into salty, golden bits you can eat right off the bone.
I keep coming back to this recipe because it’s reliable. The timing is predictable, the ingredient list is short, and the result is a dinner that feels a little special without much work.
Ingredients
- 8 lamb loin chops, about 1 inch thick (roughly 2 lb total): look for chops with a pinkish-red color and creamy white fat. Rib chops work too, they just cook a minute faster.
- 3 tbsp olive oil: use a good everyday oil you would use for dressings.
- 3 garlic cloves, minced: fresh garlic gives more punch than jarred.
- 2 tbsp fresh rosemary leaves, finely chopped: strip the leaves off the stems before chopping.
- 1 tbsp fresh thyme leaves: you can leave the tiny leaves whole.
- ½ tsp kosher salt: if using fine table salt, start with a scant ½ tsp and adjust after tasting the marinade.
- ½ tsp black pepper
- Zest and juice of 1 lemon: zest the lemon before you juice it.
Variations / Substitutions
- Swap the lamb: lamb rib chops are a little smaller and cook about 1 minute less per side. You can also use a boneless lamb leg steak; pound it to 1 inch thickness so it cooks evenly.
- Change the herbs: oregano or marjoram can replace the rosemary. Use the same amount of fresh leaves.
- Add a little heat: stir ½ tsp red pepper flakes into the marinade if you like some warmth.
- Make it dairy free: the marinade is already dairy free. Just check any sides you serve alongside.
If you prefer a pan-seared finish, our Pan-Seared Lamb Chops with Mint Sauce is another great way to go.
How to Make Garlic-Herb Grilled Lamb Chops
Step 1: Whisk Together the Marinade
In a small bowl, combine the 3 tbsp olive oil, minced garlic, chopped rosemary, thyme, ½ tsp kosher salt, ½ tsp black pepper, lemon zest, and lemon juice. Whisk until the salt dissolves and the mixture looks a little cloudy.
The marinade should smell strongly of garlic and lemon with a piney backbone from the rosemary. Taste it and add a pinch more salt if it seems flat. The lemon zest gives a brighter note than juice alone, so don’t skip it.
Step 2: Coat the Lamb Chops
Pat the lamb chops dry with paper towels and place them in a large zip-top bag or a shallow dish. Pour the marinade over them, seal or cover, and turn until every chop is slick and coated. Let them sit in the fridge for at least 30 minutes, or up to 8 hours if you want deeper flavor. Bring the chops out about 20 minutes before you grill so they lose the fridge chill.
The acid from the lemon starts to tenderize the meat after about half an hour, giving you juicier results. You will see the marinade cling to the fat and crevices, which helps build the crust on the grill.
Step 3: Grill the Lamb Chops
Preheat a gas or charcoal grill to medium-high heat, about 400°F to 450°F. Clean the grates and brush them lightly with oil. Lift the chops from the marinade, let the excess drip off, and place them on the grill. Cook for 3 to 4 minutes per side for medium-rare, turning once with tongs. The internal temperature should hit 130°F to 135°F if you check with a thermometer.
You will hear a steady sizzle as the fat renders. Look for distinct char marks and edges that turn deep brown without burning. A few small flare-ups are normal and add flavor, just move the chops if the flames get too tall.
Step 4: Plate and Serve
Transfer the chops to a platter, tent them loosely with foil, and let them rest for 5 minutes. That short pause lets the juices settle so they don’t run out when you cut into the meat.
Serve the chops while they are still hot, with any pan juices spooned over the top. A final scatter of fresh rosemary leaves or a squeeze of lemon right at the table keeps everything bright.
Tips for the Best Grilled Lamb Chops
- Bring the marinated chops to room temperature before grilling. Cold meat tightens up and cooks unevenly. Twenty minutes on the counter is enough.
- Pat the chops dry with a paper towel right before they go on the grill if you want a deeper char. Too much wet marinade can steam the surface instead of searing it.
- Keep a spray bottle of water nearby to tame flare-ups from dripping fat without moving the chops around too much.
- Reserve a few sprigs of fresh herbs to scatter over the platter. The warmth of the meat releases their oils and makes the whole dish more aromatic.
Grill times vary by chop size. Use this as a guide:
| Chop type | Thickness | Grill time per side | Target temp (off grill) |
|---|---|---|---|
| Loin chop | 1 inch | 3–4 minutes | 130°F for medium-rare |
| Rib chop | ¾ inch | 2–3 minutes | 130°F for medium-rare |
Storing Leftover Lamb Chops
- Refrigerate: place cooled chops in an airtight container and store for up to 3 days.
- Reheating: warm them gently in a skillet over low heat with a splash of water or broth so they stay moist. You can also slice the meat and eat it cold over a salad.
- Serve cold: thin slices of cold lamb are excellent stuffed into a pita with cucumber, tomato, and a drizzle of yogurt.
What to Serve With Garlic-Herb Grilled Lamb Chops
A peppery arugula salad with shaved Parmesan and a lemon vinaigrette cuts the richness of the fat. Grilled zucchini or bell peppers, thrown on the grates right after the chops come off, make the meal feel complete without much extra work. For something creamy, a dollop of tzatziki or a quick blend of Greek yogurt with dill and lemon adds a cool contrast.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
You can. Dried rosemary and thyme are stronger, so use 1 teaspoon of each instead of the fresh amounts, and rub them between your fingers to wake up the flavor.
How long can I marinate the lamb chops?
Thirty minutes is the minimum to season the meat. You can leave them up to 8 hours in the fridge, but beyond that the acid can start to break down the texture and make the chops a little mushy.
Can I broil these instead of grilling?
Yes. Set the oven rack about 4 inches from the broiler and heat it on high. Broil the chops on a foil-lined sheet pan for 3 to 4 minutes per side, watching closely so the herbs don’t burn.
What if I like my lamb more done?
Cook the chops an extra 1 to 2 minutes per side, until the internal temperature reads 140°F for medium or 150°F for medium-well. Be careful because loin chops can dry out quickly past medium.
Garlic-Herb Grilled Lamb Chops Recipe
Ingredients
Method
- In a small bowl, whisk together olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and lemon juice until the salt dissolves.
- Pat the lamb chops dry, place them in a bag or dish, pour the marinade over, and turn to coat. Refrigerate at least 30 minutes, then let them sit at room temperature for 20 minutes before grilling.
- Preheat a grill to medium-high (400°F to 450°F) and oil the grates. Remove chops from marinade and grill 3 to 4 minutes per side until internal temp reaches 130°F to 135°F for medium-rare.
- Transfer chops to a platter, tent with foil, and rest 5 minutes. Serve hot with pan juices and fresh herbs.
