Grilled Lamb Chops are easy and delicious
Grilled lamb chops are easy enough to make for a weeknight dinner or refined enough for a special occasion or company.
How to Grill Lamb Chops
Lamb chops are very tasty on their own so you don’t need to do much to them other than season them and make sure to cook them correctly. They are best when seasoned simply, Mediterranean style, with some fresh garlic and herbs. When it comes to cooking, all there is to do is fire up the grill, cook them a few minutes on each side, and serve. That’s all there is to it.
How to buy Lamb Chops
Only one thing separates good lamb chops from great ones and that is sourcing lamb chops that are the same size! Lamb chops are not hard to find, but they are hard to find ones that are the same thickness. Sadly, skilled butchers have become increasingly hard to find, and many of the workers who are responsible for slicing and packaging meat products are not thinking about us cooks, who need even cuts to ensure even cooking temperatures.
Because of this, I prefer to get the lamb chops from the butcher counter where you can explain to the butcher, or the service person at the meat counter, that you are looking for 6 lamb chops, (or however many you are purchasing) and need them to all be as close in size and thickness as possible for your recipe. Typically, the butcher is more than happy to either let me select my own, or kind enough to select them for, or with, me.
Take the Mint Jelly Poll!
I’m curious if anyone else grow up eating lamb chops served with mint jelly that resembled green Jello? I loved the stuff! I also thought it was the one and only way to eat lamb.
Throwback to my childhood…on a plate!
Grilled Lamp Chops
Equipment
- Grill
Ingredients
- 6 equal size lamb chops, about 1 inch thick, excess fat trimmed away
- 6 tbsp extra virgin olive oil
- 4 large garlic cloves minced
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1-1/4 tsp kosher salt (Diamond brand recommended)
- 1/2 tsp freshly ground black pepper
- 1 lemon zested
Instructions
Make the Marinade
- Mix all of the ingredients except for the lamb together in a 1-gallon zip-lock bag.
- Add the lamb chops to the bag and gently massage the marinade into the meat, ensuring all the chops are coated. Once coated, make sure as much air as possible is out of the bag. Seal the bag and place on a plate in the fridge. Marinate for at least 4 hours, but preferably overnight.
Cook the Lamb Chops
- Remove the lamb from the fridge at least 30 minutes prior to cooking to relax the marinade. Preheat the grill to high heat (about 600 degrees F.) Make sure grates are clean. (Optional – oil grates. I don’t find this necessary, but some people like to.)
- Remove the lamb chops from marinade and place on a plate for easier transfer to grill. Place the chops on the grill and cook, covered, for about 2.5 minutes on one side and about 2 minutes on the other side for just over medium-rare until 130-132 degrees F. (You will need to use some judgement on how long to cook for based on the thickness of the chops you are using and your temperature preferance.) Do not touch the chops until ready to flip. Remove the lamb from the grill and let rest for about 3-4 minutes. Transfer the lamb to a platter and serve.
