Grilled Lamb Chops
Lamb loin chops rubbed with garlic, rosemary and oil and grilled for 5 minutes a side. Four servings in 25 minutes plus marinating.
Photograph credit: Freshippo grilled lamb chops by Fumikas Sagisavas · CC0 1.0 · Wikimedia
Lamb chops are made for the grill: they have plenty of fat, which bastes the meat, and a short cooking time that suits a hot, quick fire. The skill is knowing when to stop.
Marinate them in oil, garlic and rosemary for at least 30 minutes, or overnight in the fridge. The fat carries the flavours into the meat, and the herbs scorch slightly on the grill, giving a smoky, resinous note. Pat the chops dry before they go on the heat, or they steam.
Grill over high heat, 5 minutes per side for chops about 3 cm thick, which gives a medium result with a pink middle. If your grill runs hot, check at 4 minutes. A thermometer reads 57°C for medium.
The fat around the edge should be crisp and golden. Hold each chop on its edge with tongs for the last minute to render and brown it. Rest for 5 minutes. Serve with a squeeze of lemon and, if you like, a spoon of mint sauce.
Quick Answers
How long does Grilled Lamb Chops take to make?
About 15 minutes in total — 5 minutes of preparation and 10 minutes of cooking. The recipe serves 4.
What are the key tips for making Grilled Lamb Chops?
Marinate for at least 30 minutes. Pat the chops dry before cooking. Crisp the fat edge at the end. Check at 4 minutes if your grill runs hot.
What should I serve with Grilled Lamb Chops?
Roast potatoes; Mint sauce; Greek salad; Couscous.
How should Grilled Lamb Chops be stored?
Keeps in the fridge for up to 2 days. Good cold in sandwiches.
Is Grilled Lamb Chops suitable for a special diet?
This recipe is dairy-free, gluten-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Grilled Lamb Chops: Step by Step
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Mix the oil, garlic, rosemary, salt and pepper, coat the chops and leave for at least 30 minutes.
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Heat the grill to high. Pat the chops dry.
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Grill for 5 minutes per side, then stand them on their fat edges for 1 minute to crisp.
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Rest for 5 minutes and serve with the lemon.
A Few Pointers
- Marinate for at least 30 minutes.
- Pat the chops dry before cooking.
- Crisp the fat edge at the end.
- Check at 4 minutes if your grill runs hot.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairs Well With
Roast potatoes · Mint sauce · Greek salad · Couscous
Leftovers and Storage
Keeps in the fridge for up to 2 days. Good cold in sandwiches.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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