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These succulent grilled lamb chops are marinated in a flavorful marinade and seared to perfection on a hot grill.
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If you’re new to lamb, I recommend trying grilled lamb chops cut from a rib roast. The meat is tender and flavorful like ribeye with a bright, sweet finish.
Table of Contents
What are lamb chops?
Lamb chops come from the lamb rack primal, which is located along the sheep’s rib cage. When broken down, that primal results in a rack of lamb, which can be cooked whole.
When you or a butcher, cut the meat between each rib bone, you end up with lamb rib chops. These are not the same as lamb loin chops. Those are cut from the loin primal.
The bones can either have meat on them or be Frenched, which means the intercostal meat between the ends of each bone has been removed.
If you were to compare this lamb cut to a cow, it would be the same as a prime rib roast. And when sliced into chops, it’s similar to tomahawk steaks.
Lamb does have a distinct flavor. Some people love it while others are not fans. I find that lamb chops have a more neutral flavor, especially when they’re marinated before cooking. I also like that the chops grill up quickly.
Because of that, they’re my favorite cut from the animal.
Ingredients
To really bring out the lamb chop’s unique flavor, we start by creating a flavorful marinade with simple ingredients.
- Rack of Lamb: You should be able to find a rack of lamb at your local butcher shop or grocery store. You may be lucky enough to find chops already cut. Look for ones with Frenched bones.
- Shallots: These are are small reddish-brown onions that have a mildly sweet flavor.
- Fresh Garlic: Fresh garlic cloves have a better flavor than pre-minced jarred garlic.
- Fresh Thyme
- Olive Oil
- Lemon Juice: Freshly squeezed is best.
- White Wine Vinegar. This helps balance out the fattiness of the meat.
- Kosher Salt
- Black Pepper
- Sugar
Substitutions: Fresh rosemary can be used in place of thyme.
See the full recipe card below for servings and a full list of ingredients.
How to grill lamb chops
You can cook these on a gas grill, charcoal grill or pellet grill. Heat the grill to high (400-425F degrees) with a direct heat setting. The high heat will allow you to get a good sear on the chops.
- STEP ONE: If you are using a whole rack of lamb, place your knife between each bone to cut them into individual chops. If the meat has a thick fat cap, I recommend removing some of it with a filet knife.
- STEP TWO: In a small bowl, combine the lamb chop marinade ingredients. Spread onto both sides of the lamb chops. Let marinate for 30 minutes while the grill heats.
PRO TIP: If you plan on marinating your lamb for longer, place it in the fridge. Then, when you're ready to grill it, let it come to room temperature first.
- STEP THREE: Place the chops on the hot grill and cook for about 5 minutes per side or until the internal temperature reaches your desired doneness. Use a digital meat thermometer to measure the temperature.
PRO TIP: The USDA recommends cooking lamb to an internal temperature of 145F degrees. However, many people enjoy lamb cooked to medium rare, which is 120-125F.
How to serve grilled lamb chops
Let the meat rest for about 5 minutes before serving.
Grilled lamb chops are great for lunch or dinner with a side of sweet potatoes, maple-glazed carrots or grilled Brussels sprouts.
You can also create a special brunch by serving these up with single skillet fried eggs. Even if you don’t like the flavor of lamb, you’ll love this delicious recipe.
Storage
Leftover grilled lamb chops can be stored in an airtight container in the refrigerator for 3-4 days. They can also be frozen for up to three months.
You can reheat lamb chops in the microwave or you can throw them on a hot grill. When you reheat them, that will increase the doneness. If that matters to you, enjoy them cold straight from the fridge.
GCG Pro Pitmaster Tips
- Use the fresh ingredients to make the marinade
- Let the lamb chops rest at room temperature before placing them on the grill
- Cook them to your preferred doneness, allowing for carryover cooking
Frequently Asked Questions
Lamb chops possess a distinctive and rich flavor profile that sets them apart from other meats. People typically describe the flavor of lamb chops as complex, flavorful and slightly gamey.
You don’t have to, but I find that marinade not only masks a little of the gamey flavor but the right marinade also adds a bright freshness to complement the meat.
Lamb chops grill up hot and fast. I recommend setting your grill to high, which is around 400-425F degrees.
What to serve with grilled lamb chops
More lamb recipes
- Lamb Shoulder Chops with Cherry Port Wine Sauce
- Smoked Lamb Sliders with Carolina Barbecue Sauce
- Grilled Aussie Leg of Lamb Roast
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Grilled lamb chops with a garlic thyme marinade
Ingredients
- 1 rack of lamb
Lamb Marinade
- 2 tbsp shallots, chopped
- 3 cloves garlic, minced
- 2 tbsp fresh thyme
- 2 tbsp olive oil
- 1 lemon, juiced
- 1 tbsp white wine vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp sugar
Instructions
- Heat Grill: Heat your grill to high (400-425F degrees) with a direct heat zone.
- Prep: Slice the rack of lamb into chops. If there is an excessive fat cap, trim some of the fat away.
- Make Marinade: In a small bowl, combine the shallots, garlic, thyme, olive oil, juice of one lemon, white wine vinegar, salt, black pepper and sugar.
- Marinate: Spread the marinade onto both sides of the lamb chops. Let marinate for 30 minutes while the grill heats.
- Grill: Place the chops on the grill and cook 3-5 minutes per side or until the internal temperature reaches your preferred doneness. The USDA recommends 145F degrees.
- Rest: Let the meat rest about 5 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.