Juicy and delicious Grilled Lamb Chops with a garlic, rosemary and mint marinade. A unique combination of ingredients that make these lamb chops finger-licking delicious!
One of my favorite sounds of summer is the sizzling sound of the barbeque. Whether it is for some meat or chicken cooking or some grilled veggies, I swear you can smell it! I usually picture myself sitting on a patio drinking a cold glass of pink lemonade or some refreshing agua de horchata while enjoying the waft of barbeque smoke.
If you are looking for a new grilling recipe, these grilled lamb chops will not disappoint! Lamb has a richer flavor than other meats, but using fresh herbs and marinating it will bring out the best taste.
Ingredients and Substitutions
- Lamb Chops – I used loin lamb chops for this recipe. Loin chop cut is one of the most popular cuts for grilling because the meat is nice and tender. I recommend using cuts at least 1 inch thick for best results.
- Garlic – garlic lovers rejoice! This is the time to use a good amount of garlic for a super flavorful marinade. Use 4-5 cloves (or more!).
- Rosemary – use fresh rosemary leaves, they are fragrant and have a distinctive taste. Unlike the dry leaves, fresh ones have a milder taste and work great in this marinade. However, you can use dry ones in a pinch.
- Mint – fresh mint leaves smell divine and go really well with fresh rosemary. I suggest using fresh over dry leaves.
- Olive Oil – my favorite oil for marinades is olive oil, but you can also use any other flavorless oil, like avocado oil or sunflower oil.
- Salt & Pepper – use sea salt and freshly cracked pepper for seasoning.
How to Make Grilled Lamb Chops
- Prep your herbs – get a few sprigs of fresh rosemary and some fresh mint leaves. Remove the leaves from the stem and then chop them up finely with a knife. You want about 1 Tbsp of chopped rosemary and 1 Tbsp of chopped mint in the end.
- Chop garlic – grab about 4 or 5 medium-sized garlic cloves and chop them just as finely as the herbs.
- Make marinade – add the chopped herbs and garlic to a bowl and add sea salt and pepper to taste. Then add 1/4 cup of olive oil and whisk it well to mix all the ingredients.
- Prep your lamb chops – place the lamb chops in a shallow bowl and pour the marinade all over them. Use your hands to massage the marinade all over the chops making sure they are well coated on all sides. Cover the bowl with cling film or a plate and place it in the fridge for 1-8 hours.
- Get ready to grill – remove the meat from the fridge 20-30 minutes before it hits the grill to get it up to room temperature. Preheat the grill to 450F. When hot, place the lamb chops on the grill for 3-4 minutes on one side. Then, flip them over and grill for another 3-4 minutes on the other side. Lamb chops cook fast so pay close attention so you don’t overcook them. The perfect internal temperature is between 135F and 140F, depending on your preferred meat doneness. Use a meat thermometer so you don’t miss this critical moment. Aim for medium-rare to medium-done to keep the meat tender and juicy.
- Serve – place the grilled lamb chops on a plate and let them rest for 5 minutes before cutting into them. Sprinkle some freshly chopped mint for garnish if you want. I like serving these with grilled eggplant. It’s the best combination!
Frequently Asked Questions
What are the best lamb chop cuts for grilling?
Loin, ribs and sirloin chops are the most common cuts of lamb used for grilling. They are readily available at most stores or at a butcher. The meat is usually lean and tender making them perfect options for grilling.
How do you know when lamb chops are done on the grill?
Lamb is best eaten slightly pink. The lamb chops are ready to eat anywhere between 130F (medium-rare) to 145F (well-done). The best way to know when the chops are done is by using a meat thermometer while on the grill. Overcooking lamb can result in dry and chewy meat with a “gamey” flavor. So it’s best to always keep a close eye on them.
Grilled Lamb Chops
- 2 lbs bone-in lamb chops
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh mint
- 5 cloves garlic
- 1/4 cup olive oil
- sea salt
- extra fresh mint for garnish.
- 1 lemon
- Remove rosemary and mint leaves from their stems and finely chop only the leaves. Discard the stems. You want about 1 Tablespoon of each herb.
- Finely chop the garlic cloves and then add both, the chopped herbs and garlic to a small bowl.
- Add sea salt and pepper to taste as well as the olive oil and whisk until well combined.
- Smother the lamb chops in the marinade. Use your hands to ensure they are well coated from all sides.
- Cover the chops and place in the fridge for 1-8 hours.
- Take the lamb chops out of the fridge 20-30 minutes before they will hit the grill to get the up to room temperature.
- Place on the 450F preheated grill for 3-4 minutes on one side, then flip and grill another 3-4 minutes on the other. Make sure to close the lid while grilling to maintain the heat.
- The perfect internal temperature for lamb chops is 140F. Use a meat thermometer to make sure you don't overcook them. Then let them rest for about 5 minutes on a plate before cutting into them.
- Sprinkle freshly chopped mint on top for garnish and drizzle with fresh lemon juice.