Elevate your grill game with juicy, flavorful Grilled Lamb Chops! Tender lamb, seasoned with a simple lemon marinade, and a homemade dry rub, then grilled to perfection. You can't go wrong with this quick & easy grilling recipe!
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These grilled chops are a crowd-pleaser! They're perfect for a casual family dinner or can be dressed up for a special occasion. They go perfectly with a fresh Greek Salad, and some Mashed Potatoes, or Oven Roasted Potatoes.
Love grilling? Be sure to check out our Best Grilled Ribeye, Grilled Marinated Flank Steak, Grilled Marinated Chicken, and Grilled Beer Brats.
I got this super easy grilling recipe from my good friend Gina. She's one of those intuitive home cooks who can just toss together the most delicious food without even measuring. This is my attempt to recreate her magic!
Why You'll Love This Recipe
Whether you're looking for an easy weeknight dinner, or making dinner on the weekend for friends, these grilled chops are super easy to make and sure to be a hit.
You can get a head start by prepping these in the morning before work. Just pop them in the fridge and let them marinate all day, then fire up the grill when you're ready to eat! It's as easy as that!
Here's What You Need
- lamb chops - We use rib chops. But you can substitute another cut of lamb like loin chops, or shoulder chops.
Want to make these extra special? Try "Frenching" them. It might sound fancy, but it's actually pretty simple. Check out our guide on How To Trim Lamb Chops – we even have a handy printable to help you out! - fresh lemons - The acid in lemon juice tenderizes the meat and adds a zesty citrus flavor to lamb.
- salt - Salt is key to flavoring the meat.
- dry rub seasoning - Use your favorite dry rub. Don't have one? We highly recommend our homemade dry rub seasoning. It's the best dry rub for grilling.
See the recipe card for full information on ingredients and quantities.
Variations
Try these other flavor variations:
- Mediterranean: Lemon, garlic, oregano, feta
- Middle Eastern: Cumin, coriander, cinnamon, yogurt
- North African: Harissa, preserved lemon, cilantro
- Classic: Rosemary, thyme, garlic, Dijon mustard
How to Grill Lamb Chops
They're super easy to make following the step-by-step instructions below.
Summary of Steps: First, you're going to prep the chops. Then, let them marinate for at least 30 minutes. And then when you're ready to eat, fire up the grill and grill them to perfection!
Simple Marinade for Lamb Chops
A simple marinade of fresh-squeezed lemon juice, dry rub, and salt & pepper is all you need to make the most delicious grilled lamb.
Step 1. Squeeze on Lemon.
Lay the chops flat on a tray and squeeze lemon over the top of both sides.
Step 2. Sprinkle on Dry Rub.
Sprinkle dry rub and salt & pepper over the top of each side of the chops.
Set in the refrigerator uncovered to marinate for 1-8 hours.
How to Grill Lamb Chops on a Gas Grill
Step 3. Grill. Grill the them, lid down, for around 3 ½ minutes per side for medium-rare. Adjust the cooking time according to your desired doneness.
Step 4. Check for Doneness. Use an instant-read thermometer to check that the internal temperature has reached at least 145°F.
We recommend using this thermometer from Thermoworks. It's the one we use every day here in Seanna's Kitchen.
Step 5. Rest. Remove them from the grill, cover them with aluminum foil, and let them rest for 5-10 minutes before serving.
This allows the juices to re-distribute.
Step 6. Serve. Squeeze a little lemon over the top, garnish with fresh chopped parsley, and serve.
Helpful Tips
Preparation and Grilling
- Preheat your grill. A hot grill is essential for good sear marks. Aim for around 450-500°F (230-260°C).
- Clean and oil the grates. This prevents sticking and ensures even cooking.
- Let lamb rest: Remove lamb from the refrigerator about 30 minutes before grilling to allow it to come to room temperature.
- Season generously. Don't be shy with your favorite herbs and spices.
- Use a meat thermometer. This is the most accurate way to determine doneness.
- Rest the lamb. After grilling, let the lamb rest for 5-10 minutes before carving. This allows the juices to re-distribute.
Cooking and Temperature
- Direct heat. For a quick sear, grill over direct high heat.
- Target temperature. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Avoid overcooking. Lamb is best served slightly pink. Overcooking will dry it out.
- Watch for flare-ups. If flare-ups occur, move the chops to a cooler part of the grill.
What To Serve With Lamb Chops
These lemony chops go perfectly with a fresh Greek Salad, and some Oven Roasted Potatoes. The lemony flavor also pairs well with Spinach Artichoke Dip.
Wine pairing with grilled lamb: We like to serve them with a full-bodied Cabernet Sauvignon, Chianti, or Rhône.
For more on pairing wine with lamb, see Best Wine With Lamb: Great Styles to Try by Mark O'Halleran over at Decanter.com.
Recipe FAQs
Marinate them in the refrigerator for about 8-10 hours.
Yes, close the lid and grill them for 3 minutes on each side.
Preheat the grill to 450°F.
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📖 Recipe
Grilled Lamb Chops Recipe
Equipment
Ingredients
- 8 lamb chops
- 2 lemons
- ¼ cup dry rub seasoning Your favorite brand or make your own.
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Simple Marinade
- Squeeze on Lemon. Lay the chops flat on a tray and squeeze lemon over the top of both sides.8 lamb chops, 2 lemons
- Sprinkle on Dry Rub. Sprinkle dry rub, and salt & pepper over the top of each side of the chops. Set in the refrigerator uncovered to marinate for 1-8 hours.¼ cup dry rub seasoning, 1 teaspoon salt, ¼ teaspoon ground black pepper
Preheat Grill to 450°F.
- Grill. Grill them for around 3 ½ minutes per side for medium-rare. Adjust the cooking time according to your desired doneness.
- Check for Doneness. Use an instant-read thermometer to check that the internal temperature has reached at least 145°F.
- Rest. Remove them from the grill, cover with aluminum foil, and let them rest for 5-10 minutes before serving. This allows the juices to re-distribute.
- Serve. Squeeze a little lemon over the top, garnish with fresh chopped parsley, and serve.
Video
Notes
Helpful Tips
-
- Preheat your grill. A hot grill is essential for good sear marks. Aim for around 450-500°F (230-260°C).
- Clean and oil the grates. This prevents sticking and ensures even cooking.
- Let lamb rest: Remove lamb from the refrigerator about 30 minutes before grilling to allow it to come to room temperature.
- Season generously. Don't be shy with your favorite herbs and spices.
- Use a meat thermometer. This is the most accurate way to determine doneness.
- Rest. After grilling, let it rest for 5-10 minutes before carving. This allows the juices to re-distribute.
- Direct heat. For a quick sear, grill over direct high heat.
- Avoid overcooking. Lamb is best served slightly pink. Overcooking will dry it out.
- Watch for flare-ups. If flare-ups occur, move the chops to a cooler part of the grill.
Nutrition
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Seanna says
These lamb chops are a total favorite in our house! So glad my friend Gina shared her wonderful recipe!