Simple Grilled Lamb Chops
Updated June 25, 2025
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6 to 8loin lamb chops
- 4cloves garlic, peeled and smashed
- Kosher salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
416 calories; 35 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 315 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other — a “hot” side. If using a grill pan, preheat the oven to 400 degrees.
- Step 2
Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.
Private Notes
Comments
I made a paste of garlic, olive oil, pinch of sea salt and rosemary. Let it marinate in the refrigerator for about 2 hours. Removed from refrigerator and let stand for about 30 minutes and then grilled quickly on each side as indicated in the recipe. Very good.
I followed another reviewer's advice and rubbed the chops with a mixture of garlic, olive oil, kosher salt and crushed dried rosemary. They sat at room temperature for awhile, then were charcoal-grilled to medium-rare. Wow! The simplest and tastiest grilled lamb chops we've ever made.
Used the cast iron skillet at 500 degrees plus degrees about 4 minutes on each side. Put in the oven at 450 another 5 minutestill the chops reached 117 degrees. Deglazed pan with cognac, malbec, & swirled in some butter. Served with stuffed mushroons and spinach.
I use a "lemon pepper" seasoning on grilled lamb chops, and often rosemary as well. Most important, do not overcook the chops! With New Zealand lamb (smaller when butchered) I allow two chops per person.
I don't usually comment "this is great, but I do it this way", but lamb chops are a staple favorite around here and sous vide is always my go to. 130-135 for about 2 hours from frozen, with oil and garlic and salt, then you know it's perfectly done. THEN it goes on the grill or in a pan to sear. Always perfect.
We do the same thing, with a sous-vide bath, double-bagged in freezer zips for strength (sharp corners on the chops!) 128°F for however long, as long as it's more than 2 hours with the seasonings (garlic, S&P, big sprig of rosemary, good oil and some form of lemon) all in the bag. Get the grill screaming hot for about a minute and a half per side. Best with local lamb if you can get it (for us, CO), about 42x better than generic Australian McLamb. As close to zero effort as we can get.