Grilled Lamb Chops

Russ Myers


Lamb's always a point of contention in my house. I love the rich, unique flavor and wondrous, delicious fat of lamb, while my wife opts out of it for the exact same reasons. In researching for this lamb-grilling guide, I may have finally swayed her to my side with a set of perfectly grilled lamb chops, further solidifying my notion that the grill makes just about everything better.

So whether you're a lamb love, hater, or somewhere in between, it's worth trying your hand at lamb on the grill. It's one of the greatest ways to cook this incredible meat.

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★★★★★ 1 vote
4 Servings
10 Min
10 Min


lamb chops, 1- inch thick, trimmed of excess fat
2 Tbsp
olive oil
2 tsp
dried rosemary
1/2 tsp
sea salt
1/2 tsp
freshly ground black pepper


1Preheat grill.

Rinse and pat dry the chops. Brush both sides with olive oil.

Combine rosemary, salt and pepper. Sprinkle over chops;. Let chops rest at room temperature for about 30 minutes.
2Grill chops over medium high heat for 4 to 5 minutes per side or until temperature reaches 155 degrees F for medium.

Remove chops from grill, tent with aluminum foil and rest for 5 minutes.

About this Recipe

Course/Dish: Steaks and Chops
Main Ingredient: Lamb
Regional Style: American
Other Tags: Quick & Easy, Healthy