Grilled Lamb Chops – Enjoy juicy and tender grilled lamb chops complete with a flavorful marinade and a simple cooking method. Serve with fluffy lemon couscous and fresh mint chimichurri for a complete meal that’s sure to impress.
Grilled Lamb Chops are a well balanced, mild flavored protein, that pair perfectly with our fluffy lemon couscous and mint chimichurri sauce. Follow along and learn how to grill lamb chops as we share how to get this gorgeous and tasty meal on the table in under and hour.
The Best Grilled Lamb Chop Recipe
It’s grilling season and we’re here for it! Whip up this delicious recipe with simple ingredients and your outdoor grill. Put together our yummy garlicky lemon lamb chop marinade to give your lamb chops a burst of flavor and the the juiciest bite. And because lamb chops on the grill only take about 10 minutes to cook, you’ll have time to whip up our fluffy lemon couscous and fresh mint chimichurri sauce to make an impressive spread for your next family meal.
What You Will Need
Lamb Chops + Marinade:
- lamb chops – The flavor of lamb is often described as grass-finished thanks to the natural diet of lamb.
- olive oil – Just a bit to help add moisture to the marinade.
- garlic – A peppery, earthy flavor that can’t be skipped.
- kosher salt & ground black pepper – Just a bit to bring out the best natural flavors.
- fresh rosemary – A piney and lemony herb that lends itself to the grass-finished lamb flavors.
- fresh lemon zest – Just a bit to brighten all the flavors.
- dried oregano leaves – A slightly minty and light herb.
- fresh parsley – Brings a clean, peppery taste and an unmistakeable aromatic oil, giving it the freshest flavor.
- fresh mint leaves – Slightly sweet and subtly cool, this little leaf makes each bite refreshing.
- extra virgin olive oil – A light, clean oil that has a plethora heart healthy fats and antioxidants.
- garlic – Equal parts peppery, earthy, butter, and pungent.
- dried oregano leaves – A subtle balance between sweet, spicy, and earthy.
- shallot – Milder and sweeter than a traditional onion.
- lemon juice – Adds brightness and the right amount of citrus.
- red wine vinegar – A robust and unique flavor throughout.
- kosher salt & ground black pepper – Just a bit to enhance all of these beautiful flavors.
- red pepper flakes – Just a bit for some subtle heat.
How To Grill Lamb Chops
To prep the lamb, pat them dry with a clean paper towel and place them in a deep glass container or reusable silicone bag. In a small mixing bowl combine marinade ingredients and whisk to combine. Pour the marinade mixture over the lamb chops and ensure that they’re full coated. Let the lamb chops marinate for at least 30 minutes or in the refrigerator overnight.
Meanwhile, prep the mint chimichurri sauce by placing all of the ingredients in a food processor and blend until it reaches a smooth consistency. After tasting, feel free to adjust the salt, red pepper flakes, and garlic to increase the spiciness level.
After the pork chops have marinated, ensure that your grill grates are clean and rub them down with olive oil or cooking spray to keep your meat from sticking. Remove the lamb chops from the marinade, allowing the access marinade to drip off before placing them on the hot grill to avoid flare-ups.
How Long To Grill Lamb Chops
For medium-rare cooked lamb chops, place them over direct heat and let cook for 3-5 minutes per side or until your internal meat thermometer reads 130°-135 degrees fahrenheit.
Cooking time will vary depending on the thickness of your meat, needing a bit more time for thicker cuts and a bit less time for thinner cuts. Just to be sure to check the internal temp often to ensure that your meat doesn’t dry out from being over cooked.
For the best results, transfer the lamb from the grill and place them on a serving plate to rest for 5-10 minutes. This is an important step as the meat will continue to cook for a bit even after it has been removed from the heat.
While the lamb is resting, whip up some of our super simple and refreshing lemon couscous for the base of this tasty meal. Serve by placing a scoop of the couscous on a plate, topped with the juicy grilled lamb chops, and drizzled with refreshing mint chimichurri sauce. Now enjoy!
- lamb chops: There are many different cuts of lamb, but for this recipe we used a Frenched rack of lamb, which means that any excess meat, bone, and cartilage has been removed from the bones of the rack. This doesn’t change the flavor at all and is simply done for aesthetic reasons. Then we cut the individual lamb lolipops apart. You can just as easily use regular lamb chops – whatever is available to you!
- storage: Store leftover lamb chops in an airtight container in the refrigerator for 3-4 days.
Made this delicious dish of grilled lamb chops and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Grilled Lamb Chops (how to grill lamb chops) – marinated lamb chops grilled to perfection and served with a lemon couscous and mint chimichurri.
Lamb Chops + Marinade:
- Approx. 1 pound lamb chops (approx. 10 lamb chops)*
- 3–4 tablespoons olive oil (or avocado oil)
- 3 tablespoons fresh garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons fresh rosemary, minced
- 1–2 teaspoons fresh lemon zest
- 1/4 teaspoon dried oregano leaves
- 1 cup fresh parsley
- 1/4 cup fresh mint leaves
- 1/3 cup extra light olive oil
- 1 garlic clove
- 1 teaspoon dried oregano leaves
- 1 tablespoon shallot, minced
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- (optional) 1/8 teaspoon red pepper flakes
- Prep Lamb Chops: Pat lamb chops dry and place in a deep glass container or reusable silicone bag. Combine olive oil, garlic, kosher salt, ground black pepper, fresh rosemary, lemon zest and dried oregano leaves in a small bowl; whisk to combine. Pour marinade mixture over the lamb chops and ensure they are fully coated. Let marinate at least 30 minutes in the refrigerator or overnight.
- Mint Chimichurri: Meanwhile, prep Mint Chimichurri by adding ingredients to food processor. Blend until it has a smooth consistency. Taste and adjust salt, red pepper flakes (if using) or garlic. Cover and refrigerate until use.
- Grill: Ensure grill grates are clean and rub with olive oil. Bring grill up to medium-high heat. Remove lamb chops from marinade and let any excess oil drip off (otherwise it will cause flare-ups). Place lamb chops over direct heat and let cook 3-5 minutes per side or until the internal temperature reaches 130-135 degrees F. (for medium-rare). Ultimate cook time will depend upon how thick your lamb chops are so use a digital meat thermometer to keep a close watch so you don’t over-cook.
- Rest: Remove chops from grill and place on a plate. Let rest 5-10 minutes.
- Serve: Serve with Lemon Couscous and Mint Chimichurri sauce.
- Lamb Chops: in testing we used a Frenched rack of lamb and cut the individual lolipop lamb chops apart. You can just as easily use regular lamb chops – whatever is available to you!
- Lemon Couscous: I didn’t want to crowd the recipe card with another recipe so you can find the recipe for lemon couscous HERE!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.