Grilled Lamb Chops

Close your eyes and imagine this: the first sizzle as seasoned lamb chops hit a blazing-hot grill, releasing an irresistible aroma of rosemary, garlic, and charred goodness. Picture those gorgeous grill marks forming—deep, caramelized stripes promising tender, juicy meat within. Now, lift a chop with your tongs. The exterior is crisp and fragrant, giving way to blushing-pink interior so tender it practically cuts itself. A single bite delivers rich, savory depth balanced by bright herbal notes and a whisper of lemon. This isn’t just dinner—it’s a celebration on a plate, ready in under 30 minutes with minimal effort.

If you’ve ever hesitated to cook lamb chops at home, fearing they’re too fancy or finicky, let me put those worries to rest. Lamb chops are surprisingly forgiving, cook incredibly fast, and feel utterly luxurious without demanding chef-level skills. This recipe draws inspiration from the tried-and-true methods of top food blogs (like the garlicky-rosemary simplicity of Delish Dlites and the bright Greek twist from Mia Kouppa) but streamlines it for weeknight reality. You’ll get that perfect crust and juicy center every time—no guesswork, no special equipment, just pure, unadulterated flavor.

Whether you’re planning a romantic date night, feeding hungry teens after practice, or impressing guests at a backyard gathering, these grilled lamb chops deliver maximum wow with minimum fuss. They’re naturally high-protein, naturally gluten-free, and adaptable to whatever herbs you have on hand. Most importantly, they taste like you spent hours in the kitchen—when in reality, you’ll be sitting down to eat while the grill’s still warm. Ready to transform your perception of “weeknight cooking”? Let’s fire up that grill.

Why You’ll Love This Recipe

These aren’t just another lamb chop recipe they’re your new go-to for effortless elegance. Here’s why they’ll earn a permanent spot in your rotation:

• Ready faster than food delivery: From fridge to plate in 25 minutes (including marinating time while you prep sides). Seriously—while your grill heats, you’ll mix the marinade and coat the chops.
• Impressive yet intimidatingly simple: Five ingredients for the marinade, plus salt and pepper. No obscure spices, no special techniques—just olive oil, garlic, rosemary, lemon, and pantry staples.
• Juicy, tender, and foolproof: The acid from lemon zest tenderizes slightly, while the hot grill seals in juices. Follow the time/temp guide, and you’ll hit perfect medium-every single time (even if you’re new to grilling lamb).
• Naturally nutrient-dense: Lamb is a powerhouse of protein, iron, zinc, and B vitamins—especially B12, which supports energy and brain function. One chop delivers over 20g of high-quality protein.
• Incredibly versatile: Swap rosemary for thyme or oregano, add a kick of smoked paprika, or keep it classic. Serve with couscous, roasted veggies, or a simple salad—it works with everything.
• Minimal cleanup: Marinate in a zip-top bag or bowl, grill directly, and you’re left with just a cutting board and tongs to wash.
• Kid-approved (really!): The mild herbal flavor appeals to even picky eaters when you call it “herby steak.” My niece asks for these by name—she loves dipping them in tzatziki or hummus.
• Feels indulgent without the guilt: Rich flavor comes from quality meat and fresh herbs, not heavy sauces or excessive fat. Pair it with a big green salad, and you’ve got a balanced, satisfying meal.

If you search for “easy lamb chop recipe” or “how to make lamb chops tender,” this is the answer. It’s the kind of dish that makes you think, “Why did I ever order this out?”

Ingredients: Fresh, Fragrant, and Flexible

The beauty of this recipe lies in its simplicity—you likely have 80% of these ingredients already. I’ve organized everything in a clear table for stress-free shopping, with tips to elevate flavor based on what’s in your pantry. Remember: lamb’s rich flavor shines with minimal interference, so quality matters more than quantity here.

Note: This recipe serves 2 generously (2 chops per person). Easily scale up—just use a larger bowl or bag for marinating. For thicker chops (1½-inch), add 1-2 minutes per side to grilling time.

Step-by-Step Instructions: From Marinade to Masterpiece

Let’s break this down into foolproof steps. I’ve included a pro tip with each one—these are the nuances I learned from testing dozens of batches (yes, I’ve had my share of overcooked chops!). Read through first, then get ready to grill.

Prep Time: 10 minutes (plus marinating) | Cook Time: 8-12 minutes | Total Time: 25-35 minutes | Servings: 2

Make the marinade. In a medium bowl, whisk together olive oil, minced garlic, chopped rosemary, lemon zest, salt, and pepper until well combined.
→ Pro Tip: Whisking emulsifies the oil and herbs, creating a cohesive coating that won’t slide off the meat. Taste it—it should be aromatic, herbal, and slightly lemony.

Marinate the chops. Pat lamb chops very dry with paper towels (crucial for sear!). Place them in a shallow dish or zip-top bag. Pour marinade over, turning to coat all sides. Cover and refrigerate for at least 1 hour, or up to overnight.
→ Pro Tip: Dry meat = better sear. Wet meat steams instead of browns. If short on time, marinate at room temperature for 30 minutes while you prep sides—but never longer (food safety first!).

Prep the grill. Preheat your grill (gas, charcoal, or grill pan) to medium-high heat (400-450°F / 204-232°C). For gas grills, turn burners to high and close lid for 10-15 minutes. For charcoal, wait until coals are covered in light gray ash.
→ Pro Tip: A hot grill is non-negotiable for sear. Test by holding your hand 5 inches above grates—you should only last 3-4 seconds before pulling away.

Grill the chops. Remove chops from marinade, letting excess drip off (don’t wipe—we want that herb coating!). Place directly over heat. Grill 3-4 minutes per side for medium-rare (130-135°F internal temp), 4-5 minutes per side for medium (140-145°F), or 5-6 minutes per side for medium-well (150-160°F).
→ Pro Tip: Resist the urge to peek or move them early! Let the crust form undisturbed for beautiful grill marks. Use tongs—not a fork—to flip (piercing releases juices).

Check for doneness. Insert an instant-read thermometer into the thickest part, avoiding bone. For medium-rare (my favorite), aim for 130-135°F. Remember: carryover cooking will raise temp 5°F as it rests.
→ Pro Tip: No thermometer? Press the center with tongs—medium-rare feels like the fleshy part of your palm below your thumb when hand is relaxed. Medium feels slightly firmer (like touching chin).

Rest before serving. Transfer chops to a clean plate or cutting board. Tent loosely with foil and let rest for 5 minutes. This lets juices redistribute—skip this, and you’ll lose precious moisture onto the plate.
→ Pro Tip: Resting is where good becomes great. Use this time to warm plates or toss a quick salad.

Serve immediately. Arrange chops on a platter or individual plates. Garnish with lemon wedges, a sprinkle of chopped parsley, and a crack of fresh pepper. Serve with your favorite sides (see suggestions below!).

Tips for Success: Grill Like a Pro Every Time

Even simple recipes have nuances that separate “good” from “I need to make this again tonight.” These are the hard-won lessons from my grill—apply them, and your lamb chops will be consistently perfect.

Pat chops bone-dry before marinating: Surface moisture prevents the marinade from adhering and inhibits searing. After unwrapping, press firmly with paper towels—you should see no damp spots.

Don’t over-marinate with acid: While lemon zest is safe, avoid adding lemon juice to the marinade—it can start “cooking” the surface if left too long (>2 hours), making the exterior mushy. Zest gives flavor without risk.

Bring chops to room temp before grilling: Take them out of the fridge 20-30 minutes before cooking. Cold meat hits the grill and seizes up, leading to uneven cooking (charred outside, cold inside).

Oil the grates, not the meat: Dip a folded paper towel in oil, hold with tongs, and rub over hot grates. This prevents sticking without causing flare-ups from excess oil on the chops.

Create two heat zones: On a gas grill, leave one burner off or on low. This gives you a safe zone to move chops if they’re browning too fast or need to finish cooking without burning.

Resist pressing down: Never press chops with your spatula—it squeezes out juices, leaving you with dry, tough meat. Let gravity do the work.

Use the lid wisely: For thicker chops (>1-inch), close the grill lid after searing both sides to create an oven-like effect for even cooking. For thin chops, leave lid off to avoid overcooking.

Trust the thermometer, not the clock: Grill times vary based on chop thickness, grill temp, and even outdoor temperature. An instant-read thermometer ($10 tool) is your best friend for perfect doneness every time.

Slice against the grain: If serving sliced (great for salads or bowls), cut perpendicular to the visible muscle fibers. This shortens the fibers, making each bite more tender.

Finish with flaky salt: A light sprinkle of Maldon or fleur de sel right before serving adds a burst of flavor and textural pop that table salt can’t match.

Variations & Substitutions: Make It Your Own

This recipe is a versatile foundation—here’s how to adapt it for different flavors, diets, or what’s in your fridge. All swaps keep the core technique intact, so you’ll still get that perfect sear and juicy center.

Herb Swaps (Keep It Classic, Just Different)

• Replace rosemary with:
  • Fresh thyme: Use 2 tbsp chopped leaves (earthy, slightly floral—pairs beautifully with garlic).
  • Fresh oregano: 2 tbsp chopped (more robust, slightly peppery—great with a pinch of red pepper flakes).
  • Mint: 1 tbsp chopped (unexpected but amazing—especially with a squeeze of lemon juice after grilling).
  • Herbes de Provence: 1 tbsp (a ready-made blend of thyme, rosemary, savory, etc.—adds Provençal flair).

Add a Kick (For Heat Lovers)

• In the marinade:
  • Smoked paprika: ½-1 tsp (adds depth and subtle heat without overwhelming lamb).
  • Ground cumin: ½ tsp (earthy warmth—common in North African lamb dishes).
  • Chipotle in adobo: 1 tsp minced (smoky heat—use sparingly!).
  • Crushed red pepper flakes: ¼-½ tsp (adjust to your heat preference).
• As a finish: Serve with harissa, chili oil, or a sprinkle of cayenne on the side.

Bright & Zesty Variations

• Greek-style:
  • Marinate in olive oil, lemon juice (2 tbsp), garlic, oregano, and salt/pepper.
  • After grilling, drizzle with ladolemono (whisk ¼ cup olive oil + 2 tbsp lemon juice + salt/pepper).
  • Serve with cucumber-tomato salad and warm pita.
• Moroccan-inspired:
  • Marinate with olive oil, garlic, ground cumin (1 tsp), ground coriander (½ tsp), cinnamon (¼ tsp), and saffron pinch (steeped in 2 tbsp warm water).
  • Garnish with chopped cilantro and preserved lemon slices.
  • Pair with couscous and steamed carrots with cinnamon.

Dietary Adaptations

• Paleo/Whole30: Already compliant! Just ensure your olive oil is pure and spices are single-ingredient (no blends with anti-caking agents).
• Low-FODMAP: Use garlic-infused olive oil (make by gently warming oil with smashed garlic cloves, then straining) instead of fresh garlic. Omit onion if your marinade recipe includes it (this one doesn’t).
• Budget-friendly: Look for “lamb steaks” or “leg steaks” cut from the leg—often cheaper than loin chops but still delicious when marinated and grilled quickly.

What to Serve With It: Build Your Perfect Plate

Lamb chops are rich and satisfying, so balance them with fresh, bright, or crispy sides. Whether you’re aiming for casual weeknight ease or a special-occasion spread, these pairings complement without competing. Think of them as the supporting cast to your lamb’s star performance.

Fresh & Crispy Sides (Cut Through Richness)

• Simple chopped salad: Cucumber, cherry tomatoes, red onion, and parsley tossed with lemon juice, olive oil, salt, and pepper. Ready in 5 minutes—adds cool crunch.
• Grilled vegetable skewers: Zucchini, bell peppers, and red onion marinated in the same herb mix (minus salt for veggies), then grilled alongside chops.
• Tabbouleh: Bulgur wheat soaked in hot water, then mixed with loads of parsley, mint, tomato, cucumber, lemon juice, and olive oil. Make ahead—it’s better chilled!
• Watermelon-feta salad: Cubed watermelon, crumbled feta, fresh mint, and a drizzle of olive oil—surprisingly refreshing with lamb.

Hearty Grain & Starch Sides (For Appetites)

• Lemon-herb couscous: Pour boiling water or broth over couscous, cover 5 minutes, fluff, then stir in lemon zest, chopped parsley, and olive oil.
• Garlic-roasted potatoes: Halve baby potatoes, toss with olive oil, garlic, rosemary, and salt. Roast at 425°F for 25-30 minutes until crispy.
• Warm pita or flatbread: Grill quickly for smoky notes—perfect for sopping up juices.
• Orzo salad: Cooked orzo mixed with sun-dried tomatoes, kalamata olives, feta, and herb-lemon dressing.

Cooling Sauces & Dips (Add Moisture & Zing)

• Tzatziki: Grate cucumber, squeeze dry, mix with Greek yogurt, garlic, lemon juice, dill, and salt. Chill 30 minutes.
• Mint-yogurt sauce: Whisk yogurt with chopped mint, lemon zest, and a pinch of cumin.
• Chimichurri: Parsley, garlic, red wine vinegar, olive oil, and oregano—Argentinian classic that’s amazing with lamb.
• Hummus: Classic or roasted red pepper—serve alongside for dipping.

Drink Pairings (Elevate the Experience)

• Non-alc: Sparkling water with lemon and rosemary sprig; iced hibiscus tea (tart and refreshing); or a shrub drink (apple cider vinegar + fruit + sugar, diluted with water).
• Alc: A medium-bodied red (Grenache, Tempranillo, or Beaujolais Villages), a dry rosé, or a crisp white like Assyrtiko or Vermentino. Avoid overly tannic wines—they can clash with lamb’s richness.

My go-to weeknight plate: Lamb chops + lemon-herb couscous + quick cucumber salad + tzatziki. Feels special but comes together while the chops rest.

Storage & Reheating: Keep It Juicy for Leftovers

Lamb chops are best fresh off the grill, but with smart storage, you can enjoy them later without sacrificing too much texture. The key is separating components and reheating gently.

How to Store

• Cool completely: Let chops rest, then cool to room temperature (no more than 2 hours out of fridge for safety).
• Store plain: Place chops in an airtight container—no sauce or sides mixed in. They’ll keep 3-4 days in the fridge.
• Freeze for later: Wrap cooled chops tightly in plastic wrap, then foil, or place in a freezer bag. Label and freeze up to 2 months. Thaw overnight in fridge before reheating.

How to Reheat (Without Drying Out)

• Oven method (best texture):
  1. Preheat oven to 275°F (135°C).
  2. Place chops on a wire rack over a baking sheet (allows air circulation).
  3. Heat 10-15 minutes for medium-rare, 15-20 for medium—until warmed through but not cooked further.
  4. Optional: Broil 1-2 minutes for crisp exterior (watch closely!).
• Skillet method (quick fix):
  1. Heat 1 tsp oil in skillet over medium-low.
  2. Add chops, cover with lid, and heat 2-3 minutes per side until warmed through.
  3. Uncover last 30 seconds to crisp exterior.
• Avoid microwave if possible: It tends to make lamb rubbery. If you must, use 30% power, cover with damp paper towel, and heat in 20-second bursts, checking frequently.

Pro Tips for Leftover Magic

• Chop cold lamb for salads: Slice thinly and toss with greens, cherry tomatoes, and lemon-herb vinaigrette.
• Make lamb fried rice: Dice cold lamb, sauté with cooked rice, peas, carrots, and soy sauce—add a fried egg on top.
• Revive dried-out edges: If reheated chops feel slightly dry, serve with extra sauce (tzatziki or yogurt) on the side for moisture.
• Never freeze marinated raw lamb: The acid in lemon zest can break down texture over time. Freeze plain, then marinate after thawing.

Nutrition Facts: Fuel Your Body Right

This recipe is naturally nutrient-dense—perfect for active lifestyles or anyone seeking satisfying, wholesome meals. Values below are for one serving (2 lamb chops, ~6 oz cooked meat), assuming:

• Grass-fed lamb loin chops
• Standard marinade (olive oil, herbs, garlic, lemon zest)
• No additional oil used in grilling

Based on a 2,000-calorie diet. Values vary slightly based on lamb cut and trimming.

Dietary Highlights:

• ✅ Naturally gluten-free: No gluten-containing ingredients—safe for celiac or gluten sensitivity.
• ✅ High-protein: Ideal for post-workout recovery, muscle maintenance, or satiety-focused eating.
• ✅ Low-carb/keto friendly: Zero carbs in the meat itself—just watch your sides.
• ✅ Rich in key minerals: Especially zinc and iron, which many diets lack.
• ⚠️ Watch saturated fat: If monitoring intake, trim visible fat before cooking (though some fat equals flavor!).
• 💡 Boost the meal: Add a big salad or roasted veggies for fiber, vitamins, and volume without many calories.

Common Mistakes to Avoid (Learn from My Grill Mishaps)

Even experienced grillers slip up—here are the pitfalls I see most often, plus how to dodge them. Avoid these, and your lamb chops will be consistently juicy and flavorful.

1. Using cold meat straight from the fridge: Cold chops hit the grill and seize up, causing uneven cooking (charred outside, raw center). Fix: Take chops out 20-30 minutes before grilling to take the chill off.
2. Skipping the pat-dry step: Surface moisture prevents browning and creates steam instead of sear. You’ll get gray, sad chops instead of gorgeous crust. Fix: Press firmly with paper towels until completely dry—no damp spots!
3. Over-marinating with acid: If you add lemon juice (not just zest) and marinate >2 hours, the surface can turn mushy. Fix: Stick to zest in the marinade; save juice for after grilling or in sides.
4. Grilling over insufficient heat: Low temps mean no sear—just gray, steamed meat that lacks flavor. Fix: Grill should be hot enough that you can only hold your hand 5 inches above grates for 3-4 seconds.
5. Flipping too often or too early: Moving chops before a crust forms tears the delicate surface and prevents grill marks. Fix: Leave undisturbed for full first side—wait until they release easily from grates.
6. Pressing down with spatula: This squeezes out precious juices, leaving you with dry, tough meat. Fix: Let gravity work—use tongs only to flip, never to press.
7. Guessing doneness by color alone: Lamb’s pinkness can fool you—especially with herbs masking the exterior. Fix: Use an instant-read thermometer. Target 130-135°F for medium-rare (juiciest!), 140-145°F for medium.
8. Skipping the rest: Cutting into chops immediately releases all the juices onto the plate, leaving meat dry. Fix: Tent loosely with foil and rest 5 minutes—juices redistribute for maximum succulence.
9. Using dull or dirty grates: Old residue causes sticking and uneven heat transfer. Fix: Scrub grates hot with a grill brush before preheating; oil grates (not meat) after heating.
10. Serving straight from the grill without garnish: A simple squeeze of lemon or sprinkle of herbs elevates it from good to “wow.” Fix: Always finish with freshness—lemon wedge, parsley, or flaky salt.

FAQ: Your Grilling Questions Answered

I’ve gathered the most common queries from recipe testers and friends—here are clear, practical answers to help you grill with confidence.

Q: Can I use frozen lamb chops?
A: Yes! Thaw overnight in the fridge, then pat extremely dry (frozen meat often releases extra water). For a quicker thaw, seal in a bag and submerge in cold water for 30-45 minutes, changing water halfway. Never thaw at room temperature—it’s unsafe. Pro tip: Frozen lamb is often flash-frozen at peak quality, so it can be excellent if handled properly.

Q: How do I know when lamb chops are done without a thermometer?
A: Use the “hand test”:

• Medium-rare: Press the center—it should feel like the fleshy part of your palm below your thumb when your hand is relaxed.
• Medium: Slightly firmer, like touching your chin.
• Well-done: Very firm, like touching your forehead.
  But seriously—get a $10 instant-read thermometer. It’s the only way to be 100% sure, especially since lamb cooks fast and carryover heat matters.

Q: My chops are sticking to the grill—what am I doing wrong?
A: Three likely culprits:

1. Grill not hot enough: Meat sticks until it sears and releases. Preheat longer!
2. Dirty grates: Old residue acts like glue. Scrub grates hot before cooking.
3. Moving too early: Wait until the chop releases naturally—usually 2-3 minutes per side. If it sticks, give it 30 more seconds.
   Pro tip: Oil the grates (not the meat) with a paper towel held in tongs—this prevents sticking without flare-ups.

Q: Can I make the marinade ahead of time?
A: Absolutely! Whisk together olive oil, garlic, herbs, lemon zest, salt, and pepper up to 3 days ahead. Store in a jar in the fridge. Add lamb chops when ready to marinate—no need to adjust quantities.

Q: Is lamb supposed to be pink in the middle?
A: Yes! Lamb is best enjoyed medium-rare to medium (130-145°F), which gives a warm pink center. Unlike poultry or ground meat, whole-muscle lamb is safe to eat pink because bacteria live on the surface, which gets seared hot. If you prefer well-done, cook to 150°F+—but know it will be less juicy.

Q: What if I don’t have fresh rosemary?
A: Dried rosemary works—use 1 tsp dried for every 1 tbsp fresh (dried is more potent). Crush it between your fingers before adding to release oils. Other swaps: 2 tbsp fresh thyme, 1 tbsp fresh oregano, or 1 tsp herbes de Provence. In a pinch, ½ tsp rosemary + ½ tsp thyme.

Q: How thick should lamb chops be for grilling?
A: Aim for ¾-inch to 1½-inch thick. Thinner than ¾-inch risks overcooking before searing; thicker than 1½-inch may need indirect heat to finish without burning the outside. If yours are uneven, cook thicker pieces first or use two heat zones on the grill.

Q: Can I cook these indoors if I don’t have a grill?
A: Yes! Use a grill pan or cast-iron skillet on the stove. Preheat over medium-high until very hot (a few drops of water should dance and evaporate). Cook same as outdoor grill—3-4 minutes per side for medium-rare. Ventilate well—it will smoke! For extra flavor, add a sprig of rosemary to the pan while cooking.

Q: How long should I marinate for maximum flavor?
A: For this recipe, 1-4 hours is ideal. The olive oil and herbs penetrate quickly; lemon zest doesn’t need long to infuse. Beyond 4 hours, the texture doesn’t improve much (and if you added lemon juice, it could start breaking down the meat). Overnight (8-12 hours) is fine if you’re planning ahead—but don’t go beyond 24 hours.

Q: What’s the difference between loin chops and rib chops?
A: Loin chops come from the back—leaner, more tender, and mild in flavor. Rib chops (from the rib section) have more fat and connective tissue, making them richer and slightly chewier but incredibly flavorful. Both work here—rib chops may need 30-60 seconds extra per side. Shoulder chops are tougher and best for slow cooking, not quick grilling.

Conclusion: Your Grill Awaits

There you have it—your complete guide to grilling lamb chops that are juicy, fragrant, and ready in under 30 minutes, with a crust that crackles and a center that’s blush-pink and tender. This recipe isn’t just about following steps; it’s about embracing the joy of cooking with fire, the satisfaction of transforming simple ingredients into something extraordinary, and the pleasure of sharing a meal that feels special without being fussy. Whether you’re cooking for two on a quiet weeknight, feeding a crowd at a backyard barbecue, or treating yourself to a solo feast after a long day, these chops deliver on flavor, ease, and that elusive “I made this!” pride.

I’ve shared my tested tips, timing guides, and variations not to box you in, but to give you the confidence to make it yours. Swap herbs based on what’s growing in your window box, add a pinch of smoked paprika for depth, or keep it classic with just garlic and rosemary. Serve it with couscous and salad for a light dinner, or pile it onto a platter with roasted potatoes and mint yogurt for a weekend celebration. The magic lies in the balance: quality lamb, fresh aromatics, hot fire, and a little patience while it rests.

Now, it’s your turn. Grab those chops, mix that marinade, and listen for that first glorious sizzle when they hit the grill. Watch as the herbs toast and the meat transforms—edges crisping, center warming to perfect pink. Then, rest them (this is non-negotiable!), plate them with your favorite sides, and take that first bite. Notice how the rich, savory meat mingles with bright herbal notes and a hint of lemon. That’s the taste of a job well done—and a dinner worth savoring.

If you try this recipe, I’d love to hear how it turned out! Drop a comment below telling me what you tweaked (did you add cumin for warmth? go Greek-style with lemon-oregano? serve it with watermelon-feta salad?), or tag me in your photo on social media—I’m always inspired by your creations. And if these chops became your new favorite, please share this post with a friend who needs an easy, impressive dinner idea. Sharing is how we grow this little corner of the internet into a place where everyone feels welcome to grill, eat, and enjoy.

Hungry for more? Try these next:

• Cowboy Casserole delivers
• Baked Greek Lentil Meatballs with Tzatziki – Easy High-Protein Dinner

Happy grilling, friends. May your flames be hot, your chops juicy, and your table full of laughter and good food.

Grilled Lamb Chops Recipe

Recipe by Author

Indulge in the rich flavors of perfectly grilled lamb chops, seasoned with aromatic herbs and spices, and charred to perfection on the grill. This dish combines simplicity with sophistication, making it a standout centerpiece for any outdoor dining occasion.

Course: Main Dish Cuisine: Mediterranean Difficulty: medium

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4.5 from 120 votes

Pin Print

🍽️

Servings

4

⏱️

Prep time

20

minutes

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Cooking time

0

minutes

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Calories

480

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 8 lamb chops
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste

Directions

1. In a bowl, mix olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper to create a marinade.
2. Coat the lamb chops with the marinade, ensuring they are evenly covered. Let them marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat.
4. Grill the lamb chops for about 4-5 minutes per side for medium-rare doneness, or adjust the cooking time based on your preferred level of doneness.
5. Remove the chops from the grill and let them rest for a few minutes before serving.
6. Serve the grilled lamb chops hot and enjoy the succulent flavors!

Nutrition Facts

Calories: 480

Fat: 32

Carbohydrates: 1

Protein: 43

Sodium: 105