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Lamb Chops Recipe

Lamb Chops Recipe

This quick, marinated lamb chops recipe delivers juicy, grilled perfection in under an hour—perfect for an easy, delicious dinner any night of the week.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 50 minutes
Course Main Course
Cuisine Greek
Servings 4 servings

Ingredients
  

  • 8 lamb rib chops (about 1-inch thick; roughly 1½ pounds total)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (half a lemon)
  • 2 medium cloves garlic (minced) (sub: 1 tsp garlic powder)
  • 1 tablespoon fresh rosemary (finely chopped) (sub: 1 tsp dried)
  • 1 teaspoon Dijon mustard (optional, for tang)
  • ½ teaspoon kosher salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • ½ lemon Zest of ½ lemon (for extra brightness)
  • 1 pinch red pepper flakes (optional, for a little kick)

Instructions
 

  • Pat lamb chops dry with paper towels. Season lightly on both sides with salt and pepper. Dry meat sears better—trust me.
  • In a medium bowl, whisk olive oil, lemon juice, garlic, rosemary, mustard, lemon zest, and red pepper flakes. You’ll see the garlic swirl—look at those flavors coming together!
  • Place chops in a large zip-top bag or shallow dish. Pour marinade over the meat, pressing the bag to coat each chop. Refrigerate for at least 30 minutes, or up to overnight. (Pro tip: 2 hours gives you deep flavor without losing texture.)
  • Heat to medium-high (about 400°F). If you’re using a gas grill, preheat both sides then oil the grates with a paper towel dipped in oil—use tongs to keep your fingers safe.
  • Arrange chops on the hot grill. Cook 3–4 minutes per side for medium-rare (internal temp 135°F). Adjust time for rarer or more done. You want those grill marks—don’t move them around too much.
  • Transfer chops to a plate, tent with foil, and rest 5 minutes. Resting lets juices redistribute, so each bite is moist and dreamy.
  • Plate with a sprinkle of fresh rosemary or mint, and pair with roasted potatoes, a crisp salad, or warm pita and tzatziki.

Notes

I once over-marinated overnight and ended up with mushy edges—lesson learned: cap at 8–12 hours if you’re using acidic citrus. If you skip the mustard and add a teaspoon of honey instead, you’ll get a sweet-salty balance that sings. And yes, a quick sear in a cast-iron skillet works if it’s pouring rain—or if you’re cooking inside this winter. A reliable meat thermometer (I use a ThermoPro TP20) removes all guesswork about doneness.
Keyword Grilled Lamb Chops, Low-Carb, Marinated, Protein-packed
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