Grilled Lamb Loin Chops
Up your grilling game with this recipe for Grilled Lamb Loin Chops! Super juicy and flavorful thanks to a lemon herb marinade, these chops are tops.
There are so many things to make on the grill—Grilled Scallops, Grilled Lobster Tail, Grilled Lemon Chicken—but these grilled lamb loin chops are one of my favorites. It’s a recipe I first posted over a decade ago (have I really been blogging that long?!) and it’s one we make at least a few times every summer. It’s so easy and yet so impressive, which is the best combination in my book.
Grilled lamb loin chops are great for a weeknight because you can throw the marinade together the night before and toss the chops on the grill after work the next day. But it’s also a great recipe for entertaining because you’re not spending a ton of time at the grill and lamb feels more elevated than the usual grilled burgers and hot dogs.
If you haven’t cooked with lamb much, or you’re generally ambivalent about the taste, this recipe is an excellent introduction. The marinade really brings out the best in these grilled lamb loin chops, while balancing some of the stronger flavor that puts people off. It’s also an incredibly easy recipe to make—no different from any other grilled meat!
Ingredients for Grilled Lamb Loin Chops
Here’s a summary of what you’ll need for this recipe. The full measurements are in the recipe card at the bottom of the page.
- Lemon – You’ll need both the juice and the zest.
- Fresh Herbs – You can also use whatever herbs you have on hand or your favorites. I just love rosemary, sage and thyme with lamb so I use that combination most of the time.
- Dijon Mustard – Even if you’re not a mustard fan, don’t skip it! It adds a punch of flavor to the marinade.
- Extra Virgin Olive Oil – Oil helps keep the lamb moist during cooking and it also helps the marinade flavors infuse into the meat.
- Salt and Pepper – I like using freshly ground black pepper.
- Lamb Loin Chops – I use lamb loin chops but you can also use a rack of lamb cut into the traditional chops if you like. I just prefer the meatiness of the loin chops and I think they have a superior flavor.
How to Make Grilled Lamb Loin Chops
This is a quick rundown of the steps involved in grilling lamb loin chops. The detailed instructions are in the recipe card below.
- Mix the marinade. Whisk the lemon juice, zest, herbs, mustard and olive oil in a small bowl. Season with salt and pepper.
- Marinate the lamb chops. Add the chops to a zip-top bag and pour in the marinade. Seal and place in a pan to protect from leaks and refrigerate for at least 3 hours or up to overnight.
- Grill. Pat the chops dry and grill over medium-high heat until cooked through.
- Rest. Tent the grilled lamb loin chops with foil and rest for 10 minutes before serving.
Tips for Success
- Don’t skimp on the marinating time. Marinating the lamb loin chops for at least 3 hours or up to overnight allows the flavors to fully infuse into the meat. This step is essential for maximum flavor!
- But don’t over-marinate either. The acid from the lemon juice will start to break down the meat if you leave it in too long. Stick to the recommended marinating time for optimal results.
- Let the lamb loin chops come to room temperature before grilling. This is key for even cooking. Take them out of the fridge about 30 minutes before grilling and you’ll be glad you did!
- Pat the lamb chops dry before placing them on the grill. This ensures a nice sear and prevents flare-ups.
- Rest before cutting. Letting the lamb loin chops rest allows the juices to redistribute throughout the meat rather than running out on the plate when you cut into it.
How to Store Leftover Grilled Lamb
Store grilled lamb loin chops in the refrigerator in an airtight container for up to 3 days. You can also freeze them for up to 3 months; let the lamb chops thaw in the fridge before reheating.
Use leftover grilled lamb loin chops in salads or make lamb wraps by placing the sliced meat in a pita with tzatziki sauce, lettuce, tomatoes, and diced cucumbers.
What to Serve With Grilled Lamb Loin Chops
- Roasted Cherry Tomatoes
- Greek Lemon Potatoes
- Rice Pilaf
- Mediterranean Orzo Salad
- Cauliflower Rice Tabbouleh Salad
- Green Beans Almondine
- Steamed Asparagus with Lemon
- The Best Crab Cakes
More Lamb Recipes
- Grilled Rack of Lamb
- Grilled Lamb Chops with Herb Goat Cheese Sauce
- Balsamic Fig Lamb Lollipops
- Garlic Herb Boneless Leg of Lamb
- Spiced Lamb Burger with Roasted Beets, Orange and Taleggio
- Herb-Crusted Rack of Lamb with Honey-Dijon Sauce
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Get the Recipe: Grilled Lamb Loin Chops
Ingredients
- 1 lemon, zested and juiced
- 4 tablespoons chopped fresh herbs, I used rosemary, sage and thyme
- 1 tablespoon dijon mustard
- ½ cup extra virgin olive oil
- salt
- pepper
- 8 Lamb Loin Chops
Equipment
- 1 grill
Instructions
- In a small bowl, whisk together the lemon juice, zest, herbs, mustard and olive oil until combined. Season with salt and pepper to taste.
- Place the lamb chops in a resealable bag and pour the marinade over top. Seal the bag being sure to press out as much air as possible. Put the bag in a container and store in the refrigerator for 3 hours or overnight.
- Remove the chops from the marinade and let them come to room temperature. Pat the chops dry and grill over med-high heat for 3-4 minutes (med-rare) on each side. Remove from grill, cover with foil and let the chops rest for 10 minutes.
- Serve with grilled lemon wedges.