These fall-off-the-bone lamb chops are tossed with fragrant rosemary and cooked on a sizzling hot grill. They’re tender, flavorful, and so easy to make — let’s get grilling!
What Are Lamb Chops?
Lamb chops (also known as lamb cutlets) are portions of meat cut from a rack of lamb ribs. The chops are the most expensive cut of lamb due to their amazing flavor and succulent texture. Lamb is an acquired taste, as their grass diet gives the meat a pungent, gamey flavor.
How To Make Grilled Lamb Chops
Fire up the grill, prepare the lamb chops, and grill away! These three quick steps are all it takes to put a platter of juicy lamb chops on the dinner table.
- Turn on the grill: Preheat the grill to 400°F.
- Prepare the lamb chops: Separate each chop from the rack of lamb. Place the lamb chops in a large bowl and toss with the oil and seasonings.
- Grill the lamb chops: Grill the chops for about four minutes per side, or until the internal temperature reaches 145°F. Rest for a few minutes, then enjoy!
The Ideal Grilling Temperature and Duration
Use the right temperature and cooking duration for perfect grilled lamb chops every time. Lamb is a very delicate meat that requires only a few minutes over high heat to bring out its flavor.
- Temperature: 400°F is the ideal grilling temperature for lamb chops — hot enough to sear, but not hot enough to burn the meat.
- Duration: Grill the lamb chops for about four minutes on each side. It is recommended to cook lamb to an internal temperature of 145°F, or medium-rare, to prevent food-borne illness. If you prefer a warmer center, cook the lamb chops to an internal temperature of 160°F (medium) or 170°F (well-done).
Choose Your Flavor Variation
Use these grilled lamb chops as a canvas for your creativity. Spice it up, add a fresh twist, or get sweet!
- Curry lamb chops: Marinate the chops in yogurt, minced garlic, turmeric, cumin, and coriander for an earthy, spiced flavor.
- Citrus-glazed lamb chops: Mix together lemon or orange juice, honey, olive oil, soy sauce, and fresh grated ginger. Glaze the lamb chops with this mixture while grilling for a tangy, sweet punch.
- Mediterranean lamb chops: Marinate the chops in lemon juice, olive oil, minced garlic, and oregano for a refreshing, herbaceous taste.
- Balsamic lamb chops: Marinate the chops in balsamic vinegar, Dijon mustard, honey, minced garlic, and fresh rosemary and thyme for savory flavor. Brush the chops with balsamic glaze while grilling for a touch of sweetness.
- Smoky lamb chops: Ditch the need for a marinade or seasonings by adding a natural smoky flavor to your lamb chops. Add mesquite or hickory wood chips to the grill and allow the robust aroma to infuse into the meat.
Tips for the Best Lamb Chops
Is your mouth watering at the thought of juicy, aromatic lamb chops? Heed these tips from the kitchen for foolproof grilled lamb chops.
- Use a sharp knife. To separate the chops from the rack easily, use a large, sharp knife. A properly sharpened knife cuts through the tough meat more efficiently. We love this electric knife sharpener to keep our kitchen knives razor-sharp.
- Stay close to the grill. As tempting as it may be to step away from the grill, keep an eye on the lamb chops because they cook quickly. It’s also important to oversee the grilling process to prevent an oil drip fire.
- Check the internal temperature. In order to produce perfectly cooked lamb chops, check the internal temperature of the meat with a meat thermometer. The thermometer’s metal probe gauges the internal temp for safe and accurate cooking.
- Rest the chops before serving. To retain the most juices in the meat, rest the lamb chops for 5-10 minutes after grilling. Cutting into the hot chops immediately causes the juices to run out.
Ways To Serve
Grilled lamb chops are an amazing main course for dinner. Since the flavor of the meat is so strong, lamb is best complemented by mild-tasting side dishes. Serve grilled lamb chops with creamy mashed potatoes or garlic knots for carb-y goodness. Are you up for more grilling? Try grilled corn on the cob, crispy grilled potatoes, or grilled asparagus with the lamb chops. For more saucy chops, serve them with chimichurri sauce, garlic herb butter, or adjika.
Storing & Reheating
Congratulations! You must be lucky enough to have leftover lamb chops if you’re reading this section. Store your tasty leftovers in the fridge or freezer, then reheat for a quick dinner.
- Refrigerator: To store for up to four days, place the cooked lamb chops in an airtight container and refrigerate.
- Freezer: To store for up to three months, transfer the cooked lamb chops to an airtight bag or container in the freezer. Thaw the lamb chops in the fridge before reheating.
- Reheating: To retain the best flavor and texture, reheat leftover lamb chops in the oven. Place the chops in a baking dish, cover with foil, and bake at 350°F for 10-20 minutes until heated through. If you’re short on time, microwaving the lamb chops for 2-3 minutes is also a good option.
Hot tip: Sprinkle a couple tablespoons of water into the baking dish or container you use to reheat the lamb chops. The extra moisture prevents the chops from drying out.
FAQ
Are grilled or pan fried lamb chops better?
Grilled lamb chops are usually more tender and healthier than pan fried lamb chops. Lamb cooked over a grill requires less oil, develops a more delicate texture, and retains more nutrients due to the shorter cooking time.
Should lamb chops be marinated?
Marinating lamb chops adds flavor and tenderizes the meat. However, lamb chops are delicious even without a marinade.
How do you know when lamb chops are done?
Lamb chops are done when they are golden brown on both sides and the internal temperature reaches 145°F.
What is the best seasoning for lamb chops?
The grassy flavor of lamb chops pairs wonderfully with fresh rosemary, mint, thyme, oregano, and garlic. You can’t go wrong with fresh herbs and garlic when it comes to seasoning lamb.
More Lamb Recipes
- Leg of Lamb — An impressive portion of lamb meat roasted with rosemary, pepper, and garlic
- Grilled Lamb Kabobs — Marinated lamb chunks in a red wine and teriyaki sauce
- Lamb Meatballs — Baked ground lamb meatballs flavored with cumin, parsley, and garlic
- One-Pot Lamb Stew — A comforting stew consisting of tender lamb shoulder, beef broth, and veggies
Recipe
Ingredients
- 4 lb rack of lamb
- 1 tbsp oil olive or avocado
- 3 tbsp fresh rosemary chopped
- 1 tbsp salt
- 1 tbsp ground black pepper
Instructions
- Preheat your grill to 400°F. Cut the rack of lamb between each rib to separate the chops. They should be about 1 inch in thickness. Place the chops in a large bowl.
- Add oil, chopped rosemary, salt and pepper. Toss together to spread the seasoning evenly over the lamb chops.
- Grill the chops for about four minutes on each side, or until the internal temperature reaches 145°F.
You way over cooked the chops. Nasty . Take them off the grill at 120°
Hi Kelley, Thank you so much for sharing your feedback. You can always take them off at 120F but USDA recommends cooking lamb to 145 degrees F, which will result in medium-well doneness. Have a great day!