Grilled lamb chops prepared in a rosemary dry rub before being seared over high heat on the grill. This easy grill recipe has a subtle herb flavor and takes less than 30 minutes to cook.
These grilled lamb chops are beautifully tender, offering a rich flavor and delicately crisp charred finish that can only be produced on the backyard grill. Whether you prefer your lamb medium-rare or well-done, this easy grill recipe is for any meat eater.
Our easy BBQ grilled lamb loin chop recipe is seasoned with our rosemary dry rub, infusing the meat with the perfect level of herby flavor that still doesn’t overshadow the star of the show: The tender lamb chops.
From preparing your lamb chops to setting up your grill, discover how to grill lamb chops today!
What are Lamb Chops?
Lamb chops are taken from a variety of different lamb cuts, which is why they can be known by different names, like lamb cutlets, rib chops, or even lamb steaks. However, the best chop cut for grilling is lamb loin chops. Not only do they have a beautifully unique flavor but, because the muscles in the cut are only moderately worked, they have the perfect balance of lean meat and fat for high-heat grilling.
Grilling lamb chops allows the fat to render beautifully, ensuring that the chops remain succulent and juicy. Make sure you get them thick to really make sure you get the perfect blend of crispy exterior and juicy interior. You won’t regret it.
This sought-after meat cut is available both bone-in and boneless. In our grilled lamb chop recipe, we use lamb chops with the bone still in. Why? Not only does it add marks for presentation, but it’ll infuse the meat with that little bit of extra flavor as it cooks.
For our rub, we’ll be using our homemade Mediterranean-inspired lamb chop rub. It combines dried rosemary, thyme, and ground cumin for a rich and aromatic touch. If you’re not a fan of too much spice, just swap out the ground cumin for a bit more dried rosemary and add a sprinkle of brown sugar.
Before you season the lamb chops, give them a quick pat with paper towels to dry them. This will help remove excess moisture from the surface, helping ensure a crisp, caramelized outer layer on the meat.
Times & Temperatures
For our grilled lamb chop recipe, we’ll be grilling at a medium-high temperature of 400°F (205°C) until they reach an internal temperature of 135°F (57°C) for medium-rare or 150°F (65°C) for medium. This typically takes between six to eight minutes per side, but the exact time can vary based on how thick the chops are and the heat performance of your grill. Always use a meat thermometer to gauge meat’s internal temperature and not by simply counting the minutes.
Grilled Lamb Chops
- digital meat thermometer
- 4 lamb chops
- 2 tbsp olive oil
- 2 tbsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp ground cumin
- Preheat your grill to 400°F (205°C). Set up for 2-zone indirect cooking.
- In a small bowl, combine the dry rub ingredients. Use a fork to break up any lumps that may form.
- Apply a thin layer of olive oil to the lamb chops. Apply the dry rub liberally, ensuring it covers both sides of the chops.
- Grill the lamb chops for 6-8 minutes per side, or until the meat reaches an internal temperature of 135°F (57°C) for medium-rare or 150°F (65°C) for medium. Use a meat thermometer for an accurate reading.
- Once cooked, pull the lamb chops from the grill and let them rest for 10 minutes before serving