Grilled Lamb Chops
Tender lamb chops marinated in garlic, rosemary and lemon, then grilled hot and fast for a charred crust and juicy, pink center.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 3 tbsp
- 3 cloves
- 2 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 120 g
Process
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Pat the lamb chops dry with paper towels. In a small bowl, mix the olive oil, minced garlic, chopped rosemary, lemon zest, dried oregano, salt and black pepper into a paste.
Rub the paste all over the lamb chops, pressing it into the meat. Cover and let sit at room temperature for 15 minutes while you heat the grill (or marinate up to 4 hours in the fridge).
Heat a grill or grill pan over high heat until smoking hot. Lightly oil the grates with a folded paper towel dipped in olive oil.
Place the chops on the grill and cook undisturbed for 3 to 4 minutes, until deep grill marks form and the meat releases easily.
Flip the chops and cook 3 to 4 minutes more for medium-rare (54°C at the center) or 5 to 6 minutes for medium (60°C).
Transfer the chops to a board, squeeze the lemon juice over them, and rest for 5 minutes so the juices redistribute.
Serve the lamb chops with a spoonful of plain yogurt alongside, if using.
Kitchen notes
Kitchen notes
- The most common mistake is flipping too early: wait until the chop releases from the grate on its own, which means a crust has formed.
- Lamb chops are lean and overcook fast. Pull them 2 to 3°C below your target temperature; they will rise while resting.
- Let the chops sit out for 15 minutes before grilling. Cold meat cooks unevenly and stays raw near the bone.
- If your chops are thinner than 2 cm, reduce the cooking time to 2 minutes per side to avoid drying them out.
Substitutions
- fresh rosemary→1 tsp dried rosemary, crushed
- plain yogurt→tahini sauce or a squeeze of extra lemon
- lemon→1 tbsp red wine vinegar (halal) or lime juice
Storage & reheating
Store leftover lamb chops in an airtight container in the fridge for up to 3 days. To reheat, place them in a 160°C oven for 6 to 8 minutes, or sear in a hot pan for 1 minute per side; avoid the microwave, which toughens the meat. You can also slice the cold lamb and use it in sandwiches or salads. Freezing is not recommended because the texture becomes grainy.
FAQ
The questions we get asked most
Why did my lamb chops turn out tough and dry?
They were likely overcooked or cooked from cold. Lamb chops are best at medium-rare (54°C) to medium (60°C); beyond that the lean meat dries out. Let them sit at room temperature for 15 minutes before grilling and use an instant-read thermometer.
How do I know when lamb chops are done without a thermometer?
Press the center of the chop with your finger: medium-rare feels springy with a little give, like the base of your thumb when relaxed. It should also be slightly pink inside when you cut near the bone. If it feels firm, it is already medium-well.
Can I use this marinade on other cuts of lamb?
Yes, the garlic, rosemary and lemon paste works well on lamb steaks, rack of lamb or butterflied leg of lamb. Adjust cooking times: a whole rack needs about 20 to 25 minutes at 200°C, while steaks cook like chops.
Can I marinate the lamb chops overnight?
You can, but keep it to 4 hours maximum in the fridge. The lemon juice and garlic are acidic and will start to break down the surface of the meat, making it mushy. If you want to prep ahead, rub the chops with the paste and refrigerate for up to 4 hours, then bring to room temperature before grilling.
Can I cook lamb chops in a pan instead of a grill?
Yes. Use a heavy skillet or grill pan over high heat with a teaspoon of oil. Sear 3 to 4 minutes per side for medium-rare, then rest. The crust will be similar, though you will not get the smoky char.
What should I serve with grilled lamb chops?
They pair well with plain yogurt, couscous, roasted potatoes, a simple cucumber and tomato salad, or grilled flatbread. A squeeze of lemon over the chops just before serving brightens the flavor.
How long do leftover lamb chops keep in the fridge?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 160°C oven for 6 to 8 minutes, or eat them cold sliced over salad. Do not microwave, as it makes the meat rubbery.
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