For the love of lamb

By Christina Collins

This grilled lamb chop recipe is an easy, rustic dish that is refined enough for a special occasion or company. That’s my favorite kind of recipe.

Tzatziki & Lamb

Lamb chops don’t need to much help to taste delicious. And they certainly don’t take much time to cook. They are best when seasoned simply with a bit of fresh garlic, salt and some classic 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.

The secret to success

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.

Lamb chops aren’t cheap, so don’t be scared to ask for what you want.

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.

Did you remember mint jelly and lamb?

Throwback to my childhood…on a plate!

photo courtesy of Saucy Girls Kitchen

Suggested Serving Sauce- Tzatziki

  • Tzatziki makes an excellent accompaniment to not just lamb chops, but also to any mixed grill, which I make often when serving a crowd. I grill lamb chops, chicken and salmon and serve with a side of homemade Tzatziki sauce. It goes superbly with everything. And makes a great appetizer dip too!

    tzatziki dip
    You can buy Tzatziki in most stores but homemade is best!

How to marinate & Grill Lamb Chops

Tzatziki & Lamb

Grilled Lamp Chops

Prep Time 10 mins
Course Main Course
Cuisine Greek, Mediterranean
Servings 2 people


  • Grill


  • 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


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.


Recommended serving with Tzatziki sauce

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