Grilled Lamb Chops with Garlic, Rosemary & Fresh Herb Marinade
Ingredients
- 8 lamb loin chops or rib chops about 2 to 2.5 lbs total, at least 1 inch thick
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 4 tbsp extra-virgin olive oil
- 5 cloves garlic minced or smashed into a paste
- 2 tbsp fresh rosemary finely chopped, about 3 large sprigs
- 1 tbsp fresh thyme leaves roughly chopped
- 1 tbsp fresh flat-leaf parsley finely chopped
- 2 tbsp fresh lemon juice about 1 lemon
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 0.5 tsp red pepper flakes optional, for heat
- 1 lemon (cut into wedges)
- fresh rosemary or parsley sprigs for garnish
Instructions
- In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon juice, lemon zest, Dijon mustard, and red pepper flakes (if using) until well combined.
- Season the lamb chops generously on all sides with kosher salt and black pepper.
- Place the seasoned lamb chops in a large zip-lock bag or shallow baking dish. Pour the marinade over the chops, turning to coat thoroughly on all sides. Seal and refrigerate for at least 1 hour and up to 4 hours. For best results, aim for 2 hours.
- Remove the lamb chops from the refrigerator 30 minutes before grilling to allow them to come to room temperature. This ensures more even cooking.
- Preheat your grill to high heat, 450°F to 500°F. Clean and oil the grates well to prevent sticking.
- Remove the lamb chops from the marinade and shake off any excess. Do not pat completely dry — you want some of the herb marinade clinging to the surface for flavor and crust.
- Place the lamb chops on the hot grill. Cook undisturbed for 3 to 4 minutes on the first side until a deep, caramelized crust forms and the chops release easily from the grate.
- Flip the chops and cook for another 3 to 4 minutes on the second side. For medium-rare, pull them when an instant-read thermometer inserted into the thickest part reads 130°F to 133°F. For medium, cook to 140°F.
- If the chops are very thick, stand them up on their fat edge for 1 to 2 minutes to render the fat and brown the sides.
- Transfer the lamb chops to a clean plate or cutting board and tent loosely with foil. Let them rest for 5 minutes — this step is essential for juicy results.
- Arrange on a serving platter, garnish with fresh rosemary or parsley sprigs, and serve immediately with lemon wedges on the side.
Notes
Marinating time: The total time includes 1 hour of minimum marinating time. For best flavor, marinate for 2 hours. Do not marinate longer than 4 to 6 hours as the lemon juice will begin to break down the texture of the meat. Storage: Leftover lamb chops keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water, or enjoy cold sliced over a salad. Indoor option: A cast iron skillet heated over high heat until smoking works beautifully as an indoor alternative. Sear 3 to 4 minutes per side, then finish in a 425°F oven if needed to reach temperature. Doneness guide: 130-135°F = medium-rare (rosy pink, most juicy), 140-145°F = medium (slightly pink, still very tender), 150°F+ = well-done (not recommended for best texture and flavor).