These succulent Grilled Lamb Chops are my go-to lamb chop recipe. Loaded with fresh lemon, garlic and fragrant rosemary, we make them at least once a month all year on the grill or grill pan!
Easy Grilled Lamb Chops Recipe
We love lamb chops in my home and this is the recipe I make most often, whether it’s inside on my grill pan or outside when it’s grilling season. Like my Za’atar Lamb Chops and Grilled Harissa Lamb Chops, this easy lamb recipe is juicy, succulent, and so flavorful!
Why These Grilled Lamb Chops Deserve a Spot on Your Menu
Lamb chops are a nice change of pace from lean proteins like chicken breast and salmon, and grilling them with rosemary and garlic is an amazing way to put them to use. This recipe is a family favorite—here’s why you’ll love it too!
- Easy to make. Even if you don’t usually cook lamb, this recipe is simple and stress-free. I share all my best tips a little later in this post!
- Great for entertaining. Instead of the usual burgers and hot dogs, impress your guests with succulent grilled lamb chops at your next dinner party or summer barbecue.
- Packed with flavor. Lamb has a wonderful, rich flavor, and the combination of rosemary, garlic, and lemon is the perfect complement to that.
Grilled Lamb Chops with Lemon, Garlic and Rosemary
Ingredients
- 8 lamb loin chops, trimmed of fat (3.5 oz each bone-in)
- 6 cloves garlic, crushed
- 1 tsp extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp fresh rosemary leaves
- 1 1/4 teaspoon kosher salt
- fresh ground pepper, to taste
Instructions
- Combine olive oil, lemon juice, garlic and rosemary in a small bowl. Season the lamb with salt and pepper and cover with marinade. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium-high heat to desired liking, about 5 minutes on each side or broil in the oven.
Last Step:
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Nutrition
What You’ll Need
The full ingredient list for these grilled lamb chops is in the recipe card above, but here are some notes to keep in mind.
- Lamb loin chops – I prefer to buy lamb loin chops for weeknight meals because they are less expensive and have more meat.
- Garlic – Crushed garlic adds a bold, savory flavor that stands up well to the richness of the lamb chops.
- Extra-virgin olive oil – This helps the flavor soak into the meat.
- Fresh lemon juice – The acid in lemon juice helps tenderize the meat as it marinates and adds a bright flavor.
- Fresh rosemary – Rosemary and lamb are a classic culinary pairing.
- Salt and ground pepper – To season the meat.
How to Make Grilled Lamb Chops
The process is simple! Here are step-by-step photos to show you what you’ll need to do.
- Make the marinade. Whisk together the olive oil, lemon juice, garlic, and rosemary in a bowl.
- Marinade the lamb. Season the chops with salt and pepper. Pour the marinade over the lamb chops and marinate for at least an hour, but overnight is even better.
- Grill. Discard the marinade, then grill the lamb chops over medium-high heat.
- Flip and finish. Turn the chops over to grill the other side, then rest before serving to allow the juices to reincorporate.
Tried-and-True Tips for Grilling Lamb
As I mentioned above, we love grilled lamb chops in my home, so I’ve got a few additional pointers to help you make sure it turns out perfect!
- Know what to look for when buying lamb. Look for lamb chops that are bright red in color, with a good amount of marbling. You don’t want lamb that looks grayish or has too much fat.
- Switch up the herbs. While this recipe calls for rosemary, other herbs like thyme and oregano also work, or try cumin if you want to serve your lamb with Middle Eastern dishes, like adding them to Za’atar Roasted Carrot and Chickpea Yogurt Bowls.
- Know when it’s done. The best way to know when lamb is done is to use a meat thermometer to check the internal temperature. You’ll want 145°F for medium-rare or 160°F for medium. If you don’t have a meat thermometer, look for the lamb to be firm, with juices that run clear.
My Go-To Side Dishes for Lamb
Lamb is so rich and savory, I like pairing it with sides that don’t overpower or compete with it.
Easy Potato Recipes
These simple potato dishes are excellent with grilled lamb chops.
Classic Veggie Sides
You can’t go wrong with a vegetable side dish to serve with lamb.
Rice and Other Grains
Rice and grains also pair well with this grilled lamb chop recipe.
Proper Storage
- Refrigerator: Store leftover grilled lamb chops wrapped in foil or in an airtight container for 3 to 4 days.
- Freezer: Cooked lamb can also be stored in a freezer bag or airtight container and frozen for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Warm lamb chops in a baking dish with a splash of water or broth. Cover the dish and heat at 325ºF until the internal temperature reaches 165ºF. The microwave also works, but the results aren’t usually as good.
how long do you broil in the oven?
about 5 to 6 min on each side
Delicious and tender!!! And easy as can be! I broiled a little extra to make sure it was cooked but perfect!
Love this I fixed it for my daughter who loves lamb chops and does not get them at home because her husband does not like them. the only time she get them is when they go out or if I fix them for her when it’s just her and I.
Does dried rosemary work for this?
I have made theses lamb chops several times, and they do not disappoint. So simple, made them with the chopped feta salad and Parmesan roasted green beans tonight, dinner came together in 15 minutes, after an overnight marinade for the chops…perfect!
Yum!
I love your site and look forward to your email recipes I signed up for. The food is always a healthy choice and delicious. You are a wonderful blogger/foodie!!!! ????
This became our regular recipe- we make it at least once a month. Great taste and so easy to make. I usually leave it marinating overnight. Thank you!
You’re welcome Inna!
I have NEVER — NOT ONCE — NEVER cooked lamb. But I some some this weekend, and THIS recipe will find its way to our dinner table next week. Thank you!
This looks delicious! You are my favourite healthy blogger!
Would you know how to cook it in an instapot? I just got mine and have no idea on timings or what mode?
Gina! I adored getting to know you and spending time at #FreshCoastRetreat with you!! These lamb chops were legitimately my favorite thing I ate the entire weekend! I ate them cold the next day from the fridge ha! I CANNOT WAIT to make them again at home, I know my husband will LOVE them (and after the chicken shawarma he totally trusts you now hah)! Much love! XOXO
Where do you usually buy lamb? I’ve never shopped for it.
My local supermarkets always carry it in the lamb section.
LOVE this recap 🙂 What an incredible experience and I mean, those lamp chops…. YUM!!!! <3
It was so great getting to know you and Trevor!!!
Thank you so much for coming to Michigan to our retreat!! It was so wonderful spending quality time with you. You are truly a gem and set the bar high for the entire blogging community! I am lucky to consider you a friend!! xoxo
Thank you Liz! I had the best time, and learned so much from everyone. I too am happy to consider you a friend!!! xoxoxoo
“Blogging as a business” is such an oxymoron, and not at all what was intended when REAL, genuine blogging first started. I find blogging for business distasteful, to be honest. It is like a pyramid scheme. Sorry.
Running a website takes up a huge amount of time, and learning how to do it all yourself; photography, social media, videos, edits, not to mention testing recipes and coming up with new ones weekly. Although this started as a hobby (one I loved) I feel fortunate I get to do what I love everyday, sharing recipes and helping people is truly rewarding. You’re entitled to your opinion, and thanks for that, but to the people who get the to enjoy the free recipes, I think they appreciate the work that goes into it.
You go, Gina! And Don’t listen to those whiners! Keep on cooking, love your recipes!
I love your website. I use it weekly. My daughter-in-law and I pore over the recipes and share our successes and recommendations. Very appreciative of all the recipes and especially the nutritional information that you include. I’ve recommended and purchased your cookbook for so many family members and friends. They are appreciative too. You should profit from your “business”. I see no problem with it.
Thank you.
What a downer. I always look forward in anticipation to see what is next on your site. I hate to
cook but love to look (ha! That rhymes!) Anyway, I suddenly feel so sad at a comment that is so unnecessary and for the feelings behind it. There are a lot of times I really think something was a waste of my time but do not feel the need to punish the producer of that
“something.” Then I go on. Good advice Becky–I’ll just go on!
Thanks Gina for the time and effort you put into your blog. I appreciate you.
I love your website and use it almost daily and i have two of your books. The recipes are fantastic…we just had skins enchiladas last night and it was a big hit. Tomorrow, we are going to try the lamb chops because Aldi had a great deal on them. Cannot wait to have them! Thanks for all you do!
Thanks Mary!
My Greek precious mother died 6 months ago at 97, we lived together my entire life she loved to cook. I found you just after she died and you’ve given me her “loved to cook” life back, saved me from depression. I follow you each week and cook every meal for my hubby and two beagles. Thank you Gina and the skinny taste family for saving me…..blogging as a business triggered me love you Gina ❤️❤️
I am so happy I was able to help you heal through cooking. xoxo
This is my go to marinade for lamb. Only difference is I add Dijon mustard and a lot more garlic to marinade. My husband doesn’t like lamb but he will eat it when cooked this way. It’s our favorite.
Love the addition of Dijon!
you can pan fry them but use a nonstick pan and olive oil spray you may want to add a little of the marinade just to stop the lamb drying out and make sure you cut the excess fat off first. 🙂
Can I pan cook lamb at all or can I put it in the oven, it so for how long?
WOW WOW WOW ~ I tried these for my birthday dinner tonight. TO DIE FOR 🙂
Yes, you want it to brown on each side, maybe 3-4 minutes on high on each side, depending on your broiler if you like it medium rare like I do!
Gina, can I put this on the broiler? if so for how long?
Everything in moderation. If it’s lean and you eat it with a salad and vegetables on the side, it’s a light meal.
My oh my! this looks so yummy!