Lamb Chops Recipe
This quick, easy Lamb Chops Recipe brings marinated, grilled lamb chops to your table in under an hour—perfect for a delicious dinner that feels special without the fuss.
Full Recipe Introduction
If you’ve ever wondered how to turn simple lamb chops into a star-worthy meal, here’s your answer. This marinated and grilled lamb chops recipe combines fresh rosemary, thyme, garlic, and bright lemon for a healthy, protein-packed dinner that’s as lean as it is flavorful. I first served these chops at my backyard Mother’s Day gathering, and they stole the show—folks couldn’t stop raving about that citrusy-herb kick. Not only do lamb chops grill up in minutes, but the lean protein and heart-healthy olive oil make it a balanced choice any season.
Why You’ll Love This Lamb Chops Recipe
• Ready in about 50 minutes—ideal for weeknight dinners
• Marinated for flavor that seeps right into the meat
• Quick grill time—no babysitting the oven
• Uses pantry staples: garlic, lemon, olive oil, herbs
• Serves 4 hungry eaters or 2 very hungry ones
• Healthy: lean protein plus healthy fats
• Crowd-pleaser at cookouts, date nights, or casual family meals
• Minimal cleanup: one bowl for marinade, one plate to rest
Ingredients
• 8 lamb rib chops (about 2 pounds total)
• 3 tablespoons extra-virgin olive oil (e.g., California Olive Ranch)
• 2 cloves garlic, minced (fresh for best aroma)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• Zest and juice of 1 lemon (room temperature for easy juicing)
• 1 teaspoon Dijon mustard (Grey Poupon if you like a sharper tang)
• 1 teaspoon honey (optional, for a light caramelized crust)
• Kosher salt and freshly ground black pepper, to taste
• Pinch of red pepper flakes (for a gentle heat, optional)
Tip: Let chops sit out 20 minutes before grilling so they cook evenly.
Directions
1. Whisk together olive oil, garlic, rosemary, thyme, lemon zest and juice, mustard, honey, salt, pepper, and red pepper flakes in a medium bowl. That bright marinade is your flavor powerhouse—make sure it’s smooth and combined.
2. Pat lamb chops dry with paper towels. Place them in a large zip-top bag or shallow dish and pour the marinade over. Press it onto each chop, seal or cover, and pop into the fridge for at least 30 minutes (up to 4 hours). Pro tip: Longer marinating time ups the flavor without extra effort.
3. Preheat your grill to medium-high (about 450°F). Brush grates lightly with oil to prevent sticking. If you’re using a gas grill like a Weber Spirit, close the lid and let it heat for 10 minutes.
4. Remove chops from fridge and let them sit 5 minutes at room temperature. Grill chops for 4–5 minutes per side for medium-rare (internal temp 145°F). Use tongs—flip once, and avoid stabbing the meat so juices stay locked in.
5. Transfer lamb chops to a plate and tent loosely with foil. Rest for 5 minutes so they stay juicy.
6. Serve garnished with fresh rosemary or thyme sprigs and lemon wedges. Pair with roasted potatoes or a crisp Greek salad for a restaurant-style meal at home.
Servings & Timing
Makes 4 servings (2 chops per person)
Prep Time: 10 minutes
Marinating Time: 30–240 minutes (I aim for at least 30 minutes)
Grill Time: 10–12 minutes
Total Time: About 50 minutes (including a 30-minute marinade)
Variations
• Za’atar Twist: Swap rosemary and thyme for 2 tablespoons of za’atar spice blend.
• Greek Yogurt Marinade: Stir in ¼ cup whole-milk Greek yogurt, 1 teaspoon cumin, and 1 teaspoon smoked paprika.
• Balsamic Finish: Drizzle a balsamic reduction over chops just before serving.
• Pesto Crust: Spread 2 tablespoons basil pesto on each chop before grilling for a vibrant, herby bite.
• Asian-Inspired: Replace mustard with 2 tablespoons soy sauce and add 1 teaspoon grated fresh ginger.
• Harissa Heat: Mix 1 teaspoon harissa paste into the marinade for North African flair.
Storage & Reheating
Refrigerator: Store leftover chops in an airtight container for up to 2 days.
Freezer: Wrap individually in foil and seal in freezer-safe bags—keeps up to 3 months.
Reheat: Thaw overnight in the fridge if frozen. Warm gently in a 300°F oven for 8–10 minutes or quickly sear in a hot skillet to revive the crust.
Make-Ahead: Marinate chops up to 24 hours ahead and grill when you’re ready—perfect for entertaining stress-free.
Notes
• I’ve found that letting the lamb reach room temperature before grilling cuts down on overcooked edges.
• A digital instant-read thermometer (like ThermoPro or Thermapen) is worth the small investment—no guesswork.
• If your marinade pool is big enough, use a basting brush to mop up juices and build layers of flavor.
• For a thicker crust, sprinkle on a pinch more salt and herbs right before flipping.
• If you prefer milder lamb, trim excess fat from chops before marinating.
FAQs
Q: Can I use lamb loin chops instead of rib chops?
A: Yes—cooking time stays roughly the same, but watch closely since loin chops are leaner.
Q: What if I forget to marinate for 30 minutes?
A: Even a 10-minute soak adds flavor—just let chops rest at room temp a bit longer.
Q: How do I know when lamb chops are done?
A: Aim for 145°F internal temp for medium-rare; meat will feel springy when gently pressed.
Q: Can I broil these in the oven?
A: Absolutely—place under a hot broiler rack 4–5 inches from the element for about 5 minutes per side.
Q: What side dishes pair well?
A: Roasted Mediterranean veggies, herbed quinoa, or a simple arugula salad work beautifully.
Q: Is this recipe gluten-free?
A: Yes—all ingredients here are naturally gluten-free.
Q: Can I double the marinade for more chops?
A: Sure—just double everything and use a larger bag or dish.
Q: How do I prevent lamb from sticking to the grill?
A: Make sure grates are clean and well-oiled, and don’t flip too early—wait for natural grill release.
Conclusion
This Lamb Chops Recipe is your go-to for a quick, delicious dinner that impresses without the stress. With its zesty herb marinade and easy grill-and-rest method, you’ll have juicy, restaurant-quality chops in under an hour. Give it a try, let me know how it turns out in the comments, and be sure to explore my Grilled Lemon Herb Chicken or Mediterranean Quinoa Salad for the perfect complementary sides. Enjoy!
Lamb Chops Recipe
Ingredients
- 8 lamb rib chops
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 lemon zest and juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey optional
- Kosher salt and freshly ground black pepper to taste
- Pinch red pepper flakes optional
Instructions
- Whisk together olive oil, garlic, rosemary, thyme, lemon zest and juice, mustard, honey, salt, pepper, and red pepper flakes in a medium bowl.
- Pat lamb chops dry and marinate for at least 30 minutes. Preheat grill, grill chops for 4–5 minutes per side for medium-rare.
- Let the chops rest, then serve garnished with fresh herbs and lemon wedges.
