Grilled Lamb Chops
Updated: 2 days ago
By Chef Jon Ashton | Published March 13, 2026
Why you'll love it: herb-crusted and juicy · eight minutes grilling · dinner-party elegant · no grill needed.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Before you start: That golden crust comes from a proper hard sear, one of the skills in my Kitchen School. The lesson takes about five minutes to read. Also useful: How to sear meat · Safe internal temperatures
Grilled Lamb Chops with Fresh Herb Crust
Serves 4
Time: 50 minutes
Level: Easy
Equipment: Chef’s Knife, Tongs, Cutting Board, and an instant-read thermometer for perfect doneness every time. Also useful: Cast Iron Grill Pan and Instant-Read Thermometer.
Ingredients
8 lamb rib chops (about 1 inch thick)
¼ cup extra virgin olive oil
3 tablespoons fresh rosemary, finely chopped
4 cloves garlic, minced
1 tablespoon fresh thyme, finely chopped
1 teaspoon sea salt
½ teaspoon black pepper
Zest of 1 lemon
Lemon wedges, for serving
Fresh mint, for garnish
Method
Prepare the Herb Blend: In a small bowl, combine the finely chopped rosemary, minced garlic, thyme, salt, pepper, and lemon zest. Set aside.
Create the Marinade: Pour the extra virgin olive oil into a shallow dish. Add the herb blend and stir to combine, creating a fragrant paste.
Marinate the Chops: Pat the lamb chops dry with paper towels. This ensures better searing. Coat both sides generously with the herb marinade, pressing gently so the herbs adhere. Let them sit for 30 minutes at room temperature.
Preheat the Grill: Heat your grill to high heat (around 450°F / 230°C). If using charcoal, wait until the coals are white-hot. If using gas, let it preheat for at least 10 minutes. You'll know it's right when the grill is so hot you can only hold your hand above the grates for a second or two.
Grill the Chops: Place the lamb chops directly over the heat. You should hear an immediate sizzle. Grill for 4 minutes without moving them. This creates that beautiful crust. Flip and grill for another 4 minutes. The internal temperature should reach 130 to 135°F (54 to 57°C) for medium-rare. You'll know it's right when the chops lift cleanly from the grates with a deep golden crust, and the centre reads 130 to 135°F (54 to 57°C) for medium-rare. If the chops stick when you go to flip them, give them another 30 seconds. Once the crust has formed, they let go on their own. If the fat drips and sparks a flare-up, move the chops to a cooler part of the grill for a moment until the flames settle.
Rest: Transfer the chops to a cutting board and cover loosely with foil. Rest for 5 minutes before serving. This allows the juices to settle, ensuring tender, juicy meat. You'll know it's right when you cut into a chop and the juices stay in the meat instead of running across the board.
Serve: Plate and enjoy immediately while still warm. A squeeze of fresh lemon juice right before eating adds a final brightness.
Tips & Chef’s Notes
Choosing Your Chops: Rib chops are my preference for their superior flavour and marbling, but loin chops work beautifully too. They’re just leaner and cook a minute or two faster.
Marinate Timing: While 30 minutes is ideal, you can prepare these up to 4 hours ahead. I wouldn’t go longer as the acid in the lemon zest will begin to cure the meat.
Temperature Control: Don’t skip the instant-read thermometer. Lamb is best served medium-rare; overdone lamb becomes tough and loses its delicate character.
Rib Chops vs Loin Chops: Rib chops have a single eye of meat with more fat and flavour. Loin chops resemble tiny T-bone steaks with meat on both sides of the bone. Both grill beautifully. Choose based on your preference for richness vs leanness.
Variations: Try adding fresh mint or oregano to the herb blend. A pinch of cumin or coriander adds subtle Middle Eastern notes. For a spicy version, add red pepper flakes or a touch of harissa.
Wine Pairing: These chops shine with a good Bordeaux, Côtes du Rhône, or a bold Malbec. The tannins complement the richness of the lamb perfectly.
Indoor Alternative: No grill? Use a cast-iron grill pan over high heat on the stovetop. Preheat the pan for 5 minutes until smoking. The results are nearly identical. You just miss the smoky char.
How to Store and Reheat Grilled Lamb Chops
Refrigerator: Store cooked lamb chops in an airtight container for up to 3 days. Let them cool completely before refrigerating.
Freezer: Wrap each chop individually in cling film, then place in a freezer bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: The best method is a quick sear in a hot pan for 1 to 2 minutes per side. This re-crisps the exterior without overcooking the inside. Avoid the microwave. It turns lamb chops rubbery.
Key Ingredients
Lamb Rib Chops: My preference for their superior flavour and marbling; they cook quickly to a rosy, tender centre.
Fresh Rosemary: The soul of the herb crust, bringing a bold, piney fragrance that loves lamb.
Garlic: Minced into the herb paste, it adds savoury depth to the crust.
Fresh Thyme: Adds a gentle, earthy note alongside the rosemary.
Lemon Zest: Brings brightness to the marinade without the harsh acid of lemon juice.
Extra Virgin Olive Oil: Carries the herbs and garlic into the meat and helps form the golden crust on the grill.
Sea Salt and Black Pepper: Simple seasoning that lets the lamb's natural flavour shine.
Fresh Mint and Lemon Wedges: A scatter of mint and a final squeeze of lemon add freshness right before eating.
Common Mistakes to Avoid
Skipping the pat dry: wet chops steam instead of searing, so dry them well with paper towels before marinating.
Marinating too long: the lemon zest begins to cure the meat, so stick to the marinating times in the recipe.
A grill that isn't hot enough: you won't get that golden crust, so preheat to high and listen for an immediate sizzle.
Moving the chops too soon: leave them alone for the full time so the crust forms and they release on their own.
Guessing doneness: use an instant-read thermometer, because overdone lamb turns tough and loses its delicate character.
Cutting in straight away: rest the chops loosely covered with foil so the juices settle and stay in the meat.
Why Chefs and Home Cooks Love Grilled Lamb Chops
Spring is when I crave lamb chops most, with rosemary, thyme and garlic mingling with the smoke from the grill. There’s a certain confidence you gain from properly grilling lamb. It’s not forgiving like chicken, yet it’s incredibly rewarding in how quickly you get results. High heat, perfect timing, and respect for the meat: that’s the holy trinity of lamb grilling.
What I love most about lamb chops is their efficiency. Eight minutes on the grill, and you have restaurant-quality protein on the plate. There’s no long braise, no slow roast: just you, your grill, and your instincts. The herb crust in this recipe creates this beautiful textural contrast: crispy, aromatic exterior protecting a rose-pink interior. It’s what makes Mediterranean grilling so special.
Whether you’re planning a special dinner or simply want to elevate your weeknight grilling game, these lamb chops will deliver. The technique is straightforward, the flavours are bold, and the results are always impressive. Let me walk you through exactly how I do it.
The Perfect Herb Marinade for Lamb Chops
The magic happens in the marinade. Unlike tougher cuts that need hours to tenderise, lamb chops benefit from a shorter marinating window: 30 minutes is perfect. This gives the herbs time to infuse the meat without the acidity breaking down the delicate texture. I use a generous amount of fresh rosemary and garlic, which are the soul of Mediterranean grilling. The olive oil carries these aromatics right into the meat, while lemon zest adds brightness without the harsh acid of lemon juice. It’s a delicate balance that creates incredible depth of flavour in minimal time.
How to Grill Lamb Chops Perfectly Every Time
This is where patience meets boldness. Your grill needs to be screaming hot. We’re talking about direct high heat that will sear the exterior in seconds. This creates that restaurant-quality crust while keeping the inside tender and juicy. Lamb chops are forgiving in that they cook quickly, usually 4 minutes per side for medium-rare. Use an instant-read thermometer to hit 130 to 135°F (54 to 57°C) for perfect doneness. Once off the grill, let them rest for five minutes. This is non-negotiable if you want juicy chops. The resting period allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
Perfectly grilled herb-crusted lamb chops with rosemary, garlic, and thyme, ready in under an hour and impressive enough for any occasion.
What to Serve with Grilled Lamb Chops
Grilled lamb chops are versatile enough to pair with almost anything, but these sides truly make them sing:
Roasted New Potatoes with Herbs: Crispy on the outside, fluffy inside, and tossed with the same rosemary and thyme as the lamb for a cohesive plate.
Grilled Asparagus or Courgettes: While the grill is hot, throw on some oiled vegetables. They take 3 to 4 minutes and add gorgeous char marks to the plate.
Minted Pea Purée: The classic British pairing. Sweet peas, fresh mint, a knob of butter, blitzed until smooth. Bright, verdant, and the perfect contrast to the rich lamb.
Arugula Salad with Lemon Vinaigrette: Peppery arugula, shaved Parmesan, and a sharp lemon dressing cut through the richness beautifully.
Creamy Polenta or Cauliflower Mash: Something soft and creamy to cradle the juices. A spoonful under each chop turns the plate into something truly special.
Frequently Asked Questions
How long do you grill lamb chops on each side?
For medium-rare, grill about 4 minutes per side over high heat (around 450°F / 230°C), until the centre reads 130 to 135°F (54 to 57°C). For medium, give them a minute or so longer, to about 140°F (60°C). Use an instant-read thermometer, and remember the chops rise about 5°F as they rest.
What is the best marinade for grilled lamb chops?
A simple herb rub of olive oil, fresh rosemary, thyme, garlic and lemon zest is all you need. Lamb has wonderful natural flavour, so you don’t want to overpower it. Marinate 30 minutes at room temperature or up to 4 hours in the fridge for deeper flavour.
What temperature should lamb chops be when done?
Pull lamb chops off the grill at 130 to 135°F (54 to 57°C) for medium-rare, which I recommend, or about 140°F (60°C) for medium. They’ll carry over about 5°F while resting. Medium-rare keeps them at their most tender and juicy, the way chefs serve them in top restaurants.
What are the best side dishes for grilled lamb chops?
Classic pairings include roasted asparagus, minted peas, arugula salad with lemon vinaigrette, roasted new potatoes, or creamy polenta. For spring, grilled vegetables like courgettes and bell peppers work beautifully. A good Bordeaux or Côtes du Rhône completes the meal.
Can you grill lamb chops on a gas grill?
Absolutely. Preheat all burners to high for 10 minutes, then grill the chops directly over the heat. Gas grills give consistent results and are easier to control than charcoal for beginners. The key is getting the grates properly hot before the lamb goes on.
You Might Also Like
Looking for more grilling inspiration? Check out my recipes for Prime Rib Roast, Ropa Vieja, Best Holiday Roast Recipes, Best Beef Recipes, and Best Lamb for more impressive dinner ideas.
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There’s something almost sacred about perfectly grilled lamb chops. The way the exterior chars to a golden crust while the meat inside stays tender and juicy... It’s the kind of dish that makes people fall in love with good food. This is the recipe I pull out when I want to impress. It’s elegant enough for a dinner party, yet simple enough that even first-time grillers will nail it.
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