Grilled Lamb Chops
Ingredients
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- 2 tbsp olive oil
- 1 tbsp lemon juice
- 4 cloves garlic – finely grated
- 2 tbsp rosemary – finely chopped
- 1 tbsp thyme – finely chopped
- 2 tsp kosher salt
- 1 tsp black pepper – freshly ground
- 2 pounds lamb rib chops
- 1 tbsp vegetable oil – for oiling grill grates
- 1 lemon – cut into wedges (for serving)
Instructions
1. In a large bowl, whisk olive oil, lemon juice, garlic, rosemary, thyme, kosher salt, and black pepper until emulsified, 30 seconds.
2. Add lamb rib chops and turn to coat thoroughly; marinate 30 minutes at room temperature or up to 2 hours refrigerated, turning once halfway.
3. Preheat a gas or charcoal grill to medium-high (450–500°F), 10–15 minutes.
4. Clean the hot grate, then oil it by wiping with a paper towel dipped in vegetable oil using tongs until lightly shiny, about 30 seconds.
5. Shake excess marinade off the chops and place them on the hot grate; grill 3–4 minutes per side for 1-inch chops until well-browned with clear grill marks and an internal temperature of 125–130°F for medium-rare.
6. For thicker chops (over 1.25 inches) or if flare-ups occur, move to a cooler zone and cook 1–2 minutes more until they reach 130–135°F and the fat is lightly rendered at the edges.
7. Transfer to a platter and rest loosely tented, 5 minutes, until juices redistribute.
8. Serve hot with lemon wedges and enjoy immediately.
Grilled lamb chops are a simple, elemental preparation that highlights the rich, slightly sweet flavor of lamb with the smokiness of live fire. The exterior chars and crisps while the interior stays tender and rosy, especially when cooked to medium-rare. A classic Mediterranean marinade of olive oil, garlic, and herbs brings aromatic depth without overpowering the meat.
This dish has deep roots around the Mediterranean, where lamb has long been a cornerstone of pastoral cuisines from Greece and Italy to the Levant and North Africa. Grilling over open flame is one of the oldest cooking methods, and lamb chops—ribs or loins—lend themselves to quick, high-heat searing. Over time, the preparation spread globally through restaurants and backyard grills, remaining a celebratory yet straightforward way to cook lamb.