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How To Grill Lamb Chops – No Fail Method

If you have never grilled lamb chops, this no-fail How To Grill Lamb Chops—No-Fail Method will get you started! Lamb Chops are very popular and delicious as a main dish at a barbecue. This marinated lamb chops recipe with rosemary and garlic is our favorite! The meat is tender and succulent, perfect to serve alongside roasted potatoes.

Lambchops marinated in garlic and rosemary on a white plate

Lamb is one of the world’s most popular meats. Lamb is used in Curry and Tangines as well as roasts and chops. In addition, Lamb is a high-quality protein with absorbable iron and B Vitamins.

According to the book Cooking Ingredients by Christine Ingram, “Grilling lamb allows some of the fat to drip away, and the high heat seals sears the outside of the meat and seals in the flavor giving a succulent result.

Ingredients for Grilled Garlic and Rosemary Lambchops

Olive Oil, Garlic, Rosemary, Parsley, Pepper, Sea Salt on a Cutting Board
  • 1/4 Cup Olive Oil
  • 6 chopped Garlic Cloves – use less if you prefer
  • 2 Tablespoons Fresh Rosemary and a few Rosemary Sprigs for the Garnish
  • Chopped Parsley for Garnish
  • 1 Teaspoon-Cracked Himalayan Sea Salt
  • 1/2 Teaspoon or more of Cracked Black Pepper
  • 6 Large Lambchops or 8 Small Lambchops (Costco often has New Zealand Lamb)

Step 1. Marinate the Lambchops

Place all the ingredients except for the Lamb in a small bowl and whisk until blended. Place the lamb chops in a large bowl or plastic baggie with the Marinade. Shake until coated and marinate for at least 30 minutes or 24 hours. If you marinate for more than 30 minutes to an hour, place the Lamb Chops in the refrigerator. 

Marinating Raw Lambchops with Olive Oil and Fresh Herbs

Step 2. Transfer your Marinated Lamb Chops to the Pre-Heated Grill (Heat the grill to 375 degrees F).

If you have refrigerated your marinated lamb chops, bring them to room temperature before placing them on the preheated grill.

Marinated Raw Lambchops on a silver tray ready to go on the grill!

Step 3. Grill the Lambchops on Medium Heat

On a pre-heated Grill, Cook your Lamb for about 3 – 4 minutes per side until the internal temperature is 135 for Medium Rare and 145 for Medium. We always use an instant-read thermometer. Close the grill lid while cooking and keep a close eye. Also, the exact time will differ depending on the thickness of the Lambchops.

A thicker chop like the photograph above will take longer than baby lamb chops. Remember, the lamb chops keep cooking when they come off the grill. Be careful not to overcook the lamb chops, or they will dry out and lose flavor.

Step 4. Tent with foil and let REST for 5 minutes while the juices absorb. 

Perfectly Cooked Grilled Lamb Chops on a White Plate

Serving Suggestions

Storage

Store lamb chops in an airtight container for up to four days.

FAQ’s About Grilled Lamb Chops

Can you overcook lamb?

Yes, it will become tough and fibrous when overcooked. For best results, use an instant-read meat thermometer to test the temperature of the lamb.

How do you know when Lamb is cooked?

We ALWAYS temperature-test our meat and poultry for safety and accuracy. The Thermometer should be placed in the thickest part of the Lamb Chop. Cook your Lamb for about 3 – 4 minutes per side until the internal temperature is 135 for Medium Rare and 145 for Medium. The smaller the lamb chops, the faster they cook.

Does lamb keep cooking when resting?

It will keep cooking slightly. Tent the meat loosely with foil and let rest for 5 minutes.

Can you over-marinate lamb chops?

I marinate lamb for no more than 24 hours, generally 30-60 minutes.

What other herbs go well with lamb chops?

Mint, Oregano, and Thyme also go well with Lamb.

Can you cook lamb chops in the oven?

You can also pan-sear them and finish cooking them in a 375-degree oven.


Expert Tips

  • For best results, temperature-test the lamb. It’s very easy to overcook lamb. On a pre-heated Grill, Cook your Lamb for about 3 – 4 minutes per side until the internal temperature is 135 for Medium Rare and 145 for Medium. The smaller the chops the faster they cook.
  • Handy Lamb Cooking Resource from the American Lamb Board

Barbecued Lambchops

Thanks for stopping by! I hope you enjoyed this guide to Grilling Lamb Chops.

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Grilled Garlic and Rosemary Lambchops

Lambchops marinated in garlic and rosemary on a white plate
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5 from 1 review

Perfect for Barbecue Season! How about a Marinated Grilled Garlic and Rosemary Lambchop? Delicious, easy, and full of rich flavor!

Ingredients

Units Scale
  • 1/4 cup Olive Oil
  • 6 Cloves Chopped Garlic – use less if you prefer
  • 2 Tablespoons Fresh Rosemary
  • 1 Teaspoon-Cracked Himalayan Sea Salt
  • 1/2 Teaspoon or more of Cracked Black Pepper
  • 6 Large Lambchops or 8 Small Lambchops (Costco often has New Zealand Lamb)

Instructions

Place all the ingredients and the Lambchops in a glass bowl or plastic baggies. Shake until coated and marinate for at least 30 minutes or up to 24 hours.

On a pre-heated Grill, Cook your Lamb for about 3 – 4 minutes per side until the internal temperature is 135 for Medium Rare and 145 for Medium. We always use an instant-read thermometer. Close the grill lid while cooking and keep a close eye. The exact time will differ depending on the thickness of the Lambchops.

A thicker chop will take longer than baby lamb chops. Remember, the lamb chops keep cooking when they come off the grill. Be careful not to overcook the lamb chops, or they will dry out and lose flavor.

Notes

Serve with Roasted Potatoes and Vegetables—pairs well with Mayo Dijon Sauce.

  • Mayonnaise Dijon Mustard Sauce – Mix 1/2 Cup of good Olive Oil Mayo with 1 Tablespoon of Dijon Mustard and Juice of 1/2 Lemon. Add 1/2 Teaspoon of Cracked Black pepper. Whisk until Smooth!

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