Grilled Lamb Chops

 Grilled Lamb Chops – juicy and smoky lamb chops marinated in a 5-ingredient marinade; Oozing with rosemary garlic and herb-y flavors with a little kick in between bites. SUPER easy, fancy and finger licking good! A must-have on your spring and summer grilling.

There are those few people who find lamb’s meat flavor too strong to their liking – I’m one of those. In fact, this is my second lamb recipe after nearly four years of blogging. Lamb lovers, please don’t hate me!

But it all changed after I went to a resto with hubby and ordered some fancy lamb grilled chops. Oh boy! If it was a backyard BBQ, I’d eat those by the hands and nibble them down. 😀 And thus, the urge to nurture my love for anything lamb.

And this recipe comes just in time for all the spring and summer grilling. Already dusted off my BBQ grill to get into action!

If you’re still on the fence about lamb meat, fear not. You’ll be a convert right after you finish a chop and would go for seconds and thirds.

This Grilled Lamb Chops recipe here is nothing but goodness – all the flavors tingling in your mouth in every bite. 

These ones that I got here are a cut from the center (rib) section of the lamb and usually come with a long rib bone with a meat at the end. It may not be the meatiest of all chops, but these make a lovely visual presentation with a smooth tender flavor – something you’d pay for a price.

While salt and pepper would do fine, these fancy cuts here deserve some effort. Lamb meat complements well with the herb-y flavors of rosemary, thyme, oregano – to name a few.

Lamb rib chops don’t require any wine marinating, as they are already tender compared to shoulder or leg chops. What I did here is blend all the ingredients in a food processor, for best flavors, and marinate the lamb chops for an hour. But as always, the longer you marinate, the better.

If you can marinate it overnight, go for it. Otherwise, if you’re press with time, marinating it for an hour would already allow the flavors to blend in with the meat.

What’s even lovable with this lamb recipe, is that you only need 5 simple ingredients for the marinade. Yes! You probably have all 5 of the ingredients sitting in your cupboard. 

To add a little kick, I added a dash of my homemade Creole Seasoning for that extra layer of flavor (you can replace it with paprika).

These grilled meat here is perfect for your next backyard BBQ party, like this coming Cinco de Mayo celebration OR simply for an easy indulging meaty dinner. If you want a quick grilled chicken instead, check out my Marinated Grilled Chicken Breast recipe. Pair it with your favorite vegetable salad and a bottle of wine, and you’re all set.; certainly half the price of those you’d order in fancy restaurants. 😉

Happy grilling!

Tips and Notes:

1. When choosing a lamb meat perfect for a quick grilling, you choose around these three: rib, loin or sirlion chops. Shoulder or leg chops needs a marinade to make it tender enough for grilling. You can view other lamb cuts HERE.
2. Trim off any hard pieces of fat around the edges of the chops to reduce the flareups.
3. Let it marinate in the fridge in a dish or container covered with plastic wrap.
4. Adjust grilling time depending on your preferred doneness of the meat.
5. When you’re done grilling, let the lamb chops rest for 10 minutes before serving them.

5 from 2 votes

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Grilled Lamb Chops

Course: Main

Cuisine: American

Servings: 6 chops

Calories: 287 kcal

Author: Immaculate Bites

Ingredients

• 6 lamb chops , about 3/4-inch thick
• 1 tablespoon fresh rosemary leaves
• 2 large garlic cloves , crushed
• Creole seasoning (replace with paprika)
• 1 teaspoon fresh thyme leaves
• 1 teaspoon white pepper

US Customary - Metric

Instructions

1. Salt and pepper lamb chops . Set aside.
   

2. In a food processor or using a mortar and pestle, blend rosemary, garlic, creole seasoning or paprika, thyme and white pepper.
   

3. Marinate the lamb chops with the herb mixture for at least an hour. For best results, let it marinate overnight in the fridge. The longer the better.
   

4. When ready to grill, bring lamb chops to a room temperature. Remove marinate from chops.
   

5. Heat up a grill, cast iron, grill pan until hot. Cook lamb chops  for about 3 1/2 -5 minutes per side flipping once, until browned and cooked to desired doneness .
   

6. When the lamb chops are done to your liking, take them off the grill and let them rest for about 10 minutes.

Salt and pepper lamb chops. Set aside.

In a food processor or using a mortar and pestle, blend rosemary, garlic, creole seasoning or paprika, thyme and white pepper. 

Marinate the lamb chops with the herb mixture for at least an hour. For best results, let it marinate overnight in the fridge. The longer the better.

When ready to grill, bring lamb chops to a room temperature. Remove marinate from chops. Heat up a grill, cast iron, grill pan until hot. Cook lamb chops  for about 3 1/2 -5 minutes per side flipping once, until browned and cooked to desired doneness. When the lamb chops are done to your liking, take them off the grill and let them rest for about 10 minutes.