These lemon herb grilled lamb chops are the kind of meal that tastes like you fussed, but comes together in minutes. The citrusy marinade keeps the meat tender and full of flavor, while fresh herbs add a vibrant, garden-fresh finish. Whether you’re cooking for a small gathering or a quiet night in, this recipe delivers big results with minimal effort.
You don’t need fancy equipment or complicated techniques—just good ingredients and a hot grill. Serve with a simple salad or roasted potatoes, and dinner is done.
What Makes This Recipe So Good
- Bright, clean flavors: Lemon, garlic, and herbs cut through the richness of lamb, creating a balanced bite.
- Quick cook time: Lamb chops sear fast, so you can have dinner on the table in under 30 minutes once marinated.
- Simple marinade: A handful of pantry ingredients delivers restaurant-level flavor without extra steps.
- Versatile and forgiving: Works with rib or loin chops and adapts easily to indoor grills or a cast-iron pan.
- Great for entertaining: Looks impressive, tastes luxurious, and scales up easily for a crowd.
Ingredients
- 8 lamb chops (rib or loin), about 1 to 1.25 inches thick
- 2 large lemons (zest of 1, juice of both)
- 4 tablespoons extra-virgin olive oil
- 3–4 garlic cloves, finely minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for balance)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Lemon wedges, for serving
How to Make It
- Prep the lamb: Pat the lamb chops dry with paper towels. This helps them sear well and form a nice crust.
- Make the marinade: In a bowl, whisk together lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, parsley, Dijon, honey (if using), salt, and pepper.
- Marinate: Place the chops in a shallow dish or zip-top bag.
Pour the marinade over, turning to coat. Marinate in the fridge for at least 30 minutes and up to 4 hours. For the most flavor, aim for 1–2 hours.
- Preheat the grill: Heat a gas or charcoal grill to medium-high.
You want it hot enough to sear—about 450–500°F. Oil the grates to prevent sticking.
- Bring to room temp: While the grill heats, let the chops sit at room temperature for 15–20 minutes. This helps them cook more evenly.
- Grill the chops: Shake off excess marinade and place the lamb on the grill.
Cook 3–4 minutes per side for medium-rare, 4–5 minutes for medium, depending on thickness. Avoid constant flipping.
- Check doneness: Use an instant-read thermometer for accuracy. Aim for 130°F for medium-rare or 140°F for medium after resting.
- Rest: Transfer to a plate, tent loosely with foil, and rest for 5 minutes.
This locks in the juices.
- Finish and serve: Sprinkle with a little extra chopped parsley and a squeeze of fresh lemon. Serve hot with your favorite sides.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a 300°F oven for 8–10 minutes or in a covered skillet over low heat. Avoid microwaving too long, which can toughen the meat.
- Freeze: Cooked lamb chops can be frozen up to 2 months.
Wrap tightly and thaw in the fridge overnight before reheating.
- Marinated but uncooked: You can marinate the chops up to 24 hours in the fridge. If longer, freeze in the marinade and thaw before grilling.
Health Benefits
- High-quality protein: Lamb provides complete protein for muscle repair and satiety.
- Rich in vitamins and minerals: It’s a good source of iron, zinc, and vitamin B12, which support energy, immunity, and brain health.
- Healthy fats in balance: Lamb contains both saturated and monounsaturated fats. Pairing with olive oil and herbs keeps the dish flavorful without heavy sauces.
- Herbs and citrus perks: Rosemary, thyme, and lemon add antioxidants and brightness without extra calories or sodium.
- Grilling advantage: Quick, high-heat cooking reduces the need for excess oil and keeps the ingredient list clean.
Pitfalls to Watch Out For
- Overcooking: Lamb dries out fast beyond medium.
Use a thermometer and pull it early, as it continues to rise a few degrees while resting.
- Skipping the pat-dry step: Wet chops won’t sear well, and you’ll miss that flavorful crust.
- Too much acidity for too long: Lemon juice is great, but marinating overnight can make the surface mushy. Cap it at 4 hours unless freezing.
- Uneven thickness: If some chops are thin and others thick, they’ll cook at different speeds. Group similar sizes on the grill.
- Underseasoning: Lamb can handle bold flavor.
Taste your marinade and season the meat lightly with extra salt before grilling if needed.
Recipe Variations
- Greek-style: Add oregano, a pinch of cinnamon, and finish with crumbled feta and a drizzle of good olive oil.
- Mint-forward: Swap half the parsley for fresh mint, and serve with a quick yogurt-mint sauce.
- Spicy lemon herb: Add red pepper flakes or a spoonful of harissa to the marinade for gentle heat.
- Smoky citrus: Add smoked paprika and a touch of orange zest for a deeper, sweeter aroma.
- Pan-seared: No grill? Sear in a hot cast-iron skillet with a splash of oil, 3–4 minutes per side. Baste with butter, garlic, and rosemary during the last minute.
- Bone-in vs. boneless: Boneless loin chops cook a bit faster; start checking temperature at the 2–3 minute mark per side.
FAQ
What’s the best cut of lamb for grilling?
Rib chops are tender and elegant with a nice fat cap that bastes the meat.
Loin chops are slightly meatier and more affordable. Both work beautifully for this recipe.
How long should I marinate the lamb?
Aim for 1–2 hours for the best flavor and texture. You can do as little as 30 minutes in a pinch.
Avoid marinating longer than 4 hours unless you plan to freeze.
Can I make this without a grill?
Yes. A cast-iron skillet on medium-high heat works great. Sear until browned, then reduce heat slightly and finish to your desired doneness.
How do I know the lamb is done?
Use an instant-read thermometer.
Pull at 130°F for medium-rare or 140°F for medium. Let rest for 5 minutes before serving.
What sides go well with lemon herb lamb chops?
Try roasted potatoes, grilled asparagus, a tomato-cucumber salad, or a simple couscous with parsley and lemon. The fresh flavors play well with the rich meat.
Can I use dried herbs instead of fresh?
You can.
Use about one-third the amount if substituting dried rosemary and thyme. Fresh herbs are brighter, but dried will still give good flavor.
Why add honey to the marinade?
A small amount balances the acidity of the lemon and helps with caramelization on the grill. It’s optional but adds a nice finish.
How do I keep the chops from sticking?
Preheat the grill well, clean the grates, and oil them lightly.
Don’t move the chops too soon—once a crust forms, they release more easily.
Final Thoughts
Lemon herb grilled lamb chops prove that simple ingredients can deliver standout flavor. With a quick marinade, a hot grill, and a few fresh herbs, you get tender, juicy chops that feel special without extra work. Keep a couple of lemons and a bundle of rosemary and thyme on hand, and this can be your go-to dinner any night of the week.
Add a bright salad, pour a glass of wine, and enjoy a meal that’s both easy and memorable.