Grilled Lamb Loin Chops Recipe

5 from 1 vote

Up your grilling game with this easy recipe for grilled lamb loin chops! They're super juicy and flavorful thanks to a lemon herb marinade.

Prep Time10

Cook Time8

Marinating Time3

Total Time3 18

Course: Dinner, Grilling, Main Course

Cuisine: American

Servings: servings

Author: Kellie

Cost: $15

1 lemon zested and juiced
4 tablespoons chopped fresh herbs rosemary, thyme, sage, oregano, parsley, or mint, or a combination of your favorites
1 tablespoon dijon mustard
½ cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
8 Lamb Loin Chops
lemon wedges for serving, optional

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, 400–450°F, for 3-4 minutes on each side until they register 130–135°F for medium-rare or 135–140°F for medium on an instant read thermometer. Remove from grill, cover with foil and let the chops rest for 10 minutes.
Serve with grilled lemon wedges.

For medium-rare lamb, cook to 130–135°F.
For medium, cook to 135–140°F.
Let the lamb rest before serving so the juices redistribute.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked lamb chops for up to 3 months. Thaw overnight in the refrigerator before reheating.