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Grilled Lamp Chops

Lamb chops are seasoned with fresh garlic, salt and classic herbs then grilled to perfection.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 2 people

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.

Notes

Recommended serving with Tzatziki sauce