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+ servings
Lamb chops on white platter.

Grilled Lamb Chops

Tender and flavorful lamb chops, in a simple marinade, grilled to perfection.
Course Main Course
Cuisine American
Keyword grilled lamb chops, lamb chops
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4 servings
Calories 566kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 6-8 loin lamb chops, 1½ to 2 inches thick
  • ¼ cup olive oil
  • Juice and zest of 1 lemon
  • 3-4 cloves garlic, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped (or a little more)
  • 1 teaspoon dried thyme, optional (or some fresh thyme, finely chopped)
  • Kosher salt
  • Fresh cracked black pepper


  • Make the marinade. Combine all the ingredients, minus the chops, and mix well. Add about a teaspoon or so of salt and a few good grinds of pepper.
  • Put chops in a single layer in a glass dish. Pour marinade over them, flip chops to coat well. Cover tightly with plastic wrap and marinate in the refrigerator at least an hour, turning occasionally. I marinated for 2 hours.
  • About an hour before you're ready to grill, set the chops out to get room temp. Heat grill to medium-high, and grill chops to medium rare, about 7 or 8 minutes a side. Let rest, covered loosely with foil, for at least 5 minutes. Serve warm.


Enough marinade for 6 to 8 chops, at least
We like these chops grilled outside, in the cold, but the broiler would work just fine, so would a grill pan.  I would suggest marinating at least one hour, you could probably let it go a lot longer.  Whatever you decide, these lamb chops will knock your socks off.


Calories: 566kcal | Carbohydrates: 1g | Protein: 23g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 105mg | Sodium: 81mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 3mg