Grilled Lamb Chops are an easy dinner that you can have ready to eat in 10 minutes! A chimichurri marinade adds the flavor of fresh herbs to the juicy chops. This grilling recipe makes a delicious summer dinner.
Today I’m sharing with you this very easy grilled lamb recipe since you’re enjoying my other lamb chop recipes: Garlic Butter Lamb Chops Recipe (Web Story), Garlic Herb Lamb Chops Recipe, and Lamb Chops with Creamy Mustard Sauce. I’m sure you’ll enjoy this new lamb chops recipe during summer because it’s perfect for grilling season, high in protein, and super flavourful.
Ingredients
- Lamb chops — You can purchase lamb chops at most local grocery stores! I recommend lamb loin or lamb rib chops for this recipe. I generally avoid tougher cuts like sirloin chops or blade chops; these are fine but taste a bit gamier and take longer to cook through.
- Seasonings — I generally use salt and pepper only when making these chops. You can definitely add more spices or herbs if you’d like.
- Sauce — For this recipe, I use my homemade chimichurri sauce as a marinade. It’s incredibly flavorful and beyond delicious!
- Olive oil — I use just a bit of olive oil when searing my chops, avocado oil would also work fine.
Instructions
Marinate:
- To give your lamb chops incredible flavor, you’ll want to marinate them first. Add chimichurri sauce to a large Ziploc bag or reusable silicone bag along with salt and pepper.
- Place chops in the bag with sauce and seasonings and give everything a good shake. Leave the bag on the countertop and let the meat marinate for about an hour.
Grill:
- Place a grill pan (or cast-iron pan) on the stovetop and turn the heat to medium.
- Add olive oil and give it a few minutes to heat up. Sear chops and cook approximately 3 minutes per side, until they reach an internal temperature of 140°F.
Serve:
- Remove chops from the heat and rest for a couple of minutes, drizzle with a bit more chimichurri sauce, and enjoy!
Lamb chops are cut from several different parts of the animal, including the shoulder, loin, ribs, and sirloin. Typically, the packaged lamb chops available in the grocery store are cut from the ribs or shoulder. The two most popular types of lamb chops are lamb loin chops (or t-bones) and lamb rib chops — you can use either for this recipe.
Packages marked “petite” or “small” are lamb rib chops. Shoulder lamb chops have more meat and are thicker, but are not as tender as the rib meat.
Either of these cuts of lamb works well for grilled lamb chops. The chops are small enough that they cook to juicy perfection in less than 10 minutes!
I use them so often (like in my Lemon Thyme Lamb Chops Recipe) that I feel like they can be pretty interchangeable.
I love Chimichurri sauce because it’s very versatile and very flavorful. I can definitely buy this sauce at your local grocery store, but I always make my own because it’s so easy to make and way more flavorful than the store-bought ones. I make mine with lots of fresh parsley, shallots or onions, oregano, vinegar or lemon juice, some lemon zest, and of course olive oil.
To ensure that the lamb chops are tender, flavourful, and juicy, there are a couple of simple but important steps to follow.
- Use a marinade – For the best flavour, allow the chops to marinate for 30 to 60 minutes in the refrigerator. This grilled lamb chops recipe calls for a marinade of homemade chimichurri sauce.
- Room temperature meat – To give the chops a beautiful sear on the outside, be sure that the meat is at room temperature when you put it on the grill. When the lamb is cooked, place the cooked lamb chops on a plate and cover with foil for about 5 minutes to allow them to rest before serving.
It is important to avoid overcooking lamb, or it will be very dry. Grill the chops to medium-rare doneness for the best taste and flavor. You can use your charcoal or gas BBQ or a grill pan to make this recipe. You can also make this recipe in the oven at 375 degrees in a baking dish or cast iron skillet, and your meat will still be tender and delicious.
To achieve this, the internal temperature of the lamb should be 145 degrees Fahrenheit when it is served. Keep in mind that the lamb will continue to cook as it rests. This is known as “carryover cooking”.
The final internal temperature is going to rise another 5 to 10 degrees. Therefore, it is best to remove the lamb chops from the grill when the internal temperature reaches 138 to 140 degrees F. Use a meat thermometer to check the internal temperature.
- To Store: Cooked lamb chops should be stored in an airtight container and kept in the fridge for 3-4 days.
- Freeze: You can also freeze cooked lamb chops; you just need to make sure your lamb chops have cooled off. Wrap them in plastic wrap or place them in a freezer bag and press to remove excess air.
- To Reheat: You can reheat your chops in the oven at 350°F for 5-10 minutes, until warmed through completely. I cover mine with foil (in the oven) to help retain moisture! Reheating in the microwave also works fine, or you can heat your chops back up in a skillet on the stovetop.
Recipe Tips
- I like to buy lamb chops that are similar in size because they cook more evenly! If your chops vary widely in size, some may cook faster than others so keep a close eye on things.
- When you place your chops in the pan to sear, don’t move them around until it’s time to flip, this will help create a delicious, golden-brown color on each piece.
- You can use either boneless or bone-in chops for this recipe. Keep in mind that bone-in chops will take a bit longer to cook through!
- A marinade is essential for super-flavorful lamb chops, so don’t skip this step. Also, let your meat come to room temperature before cooking for best results.
To enhance the flavor of this recipe, serve it with a simple side dish like roasted potatoes and carrots. Try a few of these:
- Bread: You can’t go wrong with a side of crunchy garlic bread or some low-carb dinner rolls with garlic butter.
- Roasted veggies: Go with roasted green beans, parmesan lemon asparagus or roasted root vegetables.
- Salad or slaw: Try my broccoli kale slaw salad, easy Mediterranean salad recipe, cauliflower “rice” tabbouleh salad or creamy avocado cauliflower salad!
- Potatoes: Pair chops with crispy air fryer potatoes, mashed potatoes or mashed sweet potatoes. I enjoy adding creamy potatoes au gratin to my spread when hosting company!
- Dry rub: Instead of marinating your chops in a wet sauce, use a dry rub! Make a mix of your favorite herbs and spices, thoroughly coat each chop, cover in plastic wrap and marinate for at least one hour.
- Bake them! Rather than grilling or pan searing, bake lamb chops in the oven. I prefer to cook them at a high temp (425°F) for just 8-10 minutes.
- Pan sauce: Make a simple butter, lemon and herb pan sauce to go with your lamb. Once seared, set chops to the side to rest and use the same pan to whip it up.
Grilled Lamb Chops
Video
Ingredients
- 8 lamb chops
- Salt and black pepper to taste
- chimichurri sauce plus more for serving
- 1 tbsp olive oil
Instructions
- In a freezer bag or silicone bag (this is my favourite one), add lamb chops, salt and pepper and ¼ cup of chimichurri sauce. Close the bag and shake until lamb chops are coated with the marinade sauce. Set aside for about 1 hour on the kitchen counter top.
- Preheat cast iron pan or grill over medium heat. I like to use my cast iron because my lamb chops were small.
- Pour olive oil to pan if using pan and place lamb chops on it.
- Cook for about 3 minutes on every side of the lamb without touching of flipping. Lamb chops will be cooked when chops get the internal temperature of 140°F in the thickest part.
- Transfer the chops to a platter and drizzle with the rest of the chimichuri sauce over them. Serve with tomato sauce and grilled veggies. Enjoy!
Notes
- Watch the Web Stories HERE.
- Try to buy lamp chops similar in size so they grill evenly.
- Avoid moving the lamb chops too much as you grill them so they get a nice brown sear on each side.
- If you use bone-in lamb chops, you will have to increase the cooking time.
- To store: Store leftover grilled lamb chops in an airtight container in the fridge for up to 3 days.
- To reheat: You can reheat leftovers on the stove or in the microwave.
- To freeze: Freeze the cooked lamb chops in an airtight bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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the temperature must be a mistake: 335 degrees? for 4 hours? This is not slow cooking, Checked it at 2 hours and it was already WAY overcooked. Maybe 225?
The recipe card says “Cook for about 3 minutes on every side of the lamb without touching of flipping. Lamb chops will be cooked when chops get the internal temperature of 140°F in the thickest part”.