These grilled lamb chops are rubbed with flavorful spices then seared on the grill for 8 minutes until they are tender and juicy with a delicate crust.
Why this recipe works
Aside from its eye-catching plated presentation, these grilled lamb chops are packed full of flavor with a simple mix of garlic salt, minced garlic, thyme leaves, smoked paprika, black pepper, liquid smoke, and olive oil.
If you’ve had doubts about lamb, grilling it may change your mind thanks to a lovely blend of spices, a touch of smokiness, and a perfectly seared outside. You won’t want to miss out on this one.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LAMB – This recipe is for lamb rib chops though you could also use lamb loin chops, which we use in our Lamb Chops recipe – if doing so, allow for a little more time on the grill as this cut is meatier than a rib chop and should be cooked to at least 130F. Make sure you remove your lamb chops from the refrigerator about 30-45 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
How to Make Grilled Lamb Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat grill to 375 F.
- To make the spice rub, mix together all ingredients in a small bowl.
- With gloved hands, massage the rub into the meat on both sides.
- Grill chops on one side for 4-5 minutes. Turn over and grill other side for 4-5 minutes, or until internal temperature reaches 125F on an instant-read thermometer.
- Remove from grill and tent with foil on a cutting board. Allow to rest for 5-10 minutes.
Frequently Asked Questions & Expert Tips
Lamb rib chops are small and don’t take long to cook. They can be cooked rare at an internal temperature of 120F on an instant-read thermometer. For medium rare to medium, cook to 125F-130F. Feel free to continue cooking until you reach your desired doneness, but do note that the chops call for a “rest time” where the inside will continue to cook as it sits. It can be very easy to overcook lamb chops resulting in tough, chewy meat.
Serving Suggestions
Serve grilled lamb chops with grilled or roasted veggies like asparagus, green beans, potatoes, corn, or a fresh tomato and cucumber salad as pictured above.
Don’t miss our rack of lamb recipe and lamb chops recipe for different ways to cook juicy, tender lamb.
More Grilled Recipes
- Grilled Steak
- Grilled Shrimp
- Grilled Salmon
- Grilled Asparagus
- Grilled Corn on the Cob
- Marinated Grilled Chicken Skewers
- Campfire Foil Packets
- Grilled Lamb Loin Chops
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Grilled Lamb Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ¼ pounds lamb rib chops around 1 1/2 inches thick
Spice Rub
- ½ Tablespoon garlic salt
- 1 teaspoon black pepper
- ½ Tablespoon minced garlic
- 1 Tablespoon liquid smoke
- 1 Tablespoon fresh thyme leaves
- 1 teaspoon smoked paprika
- ½ Tablespoon olive oil
Things You’ll Need
Before You Begin
- Make sure you remove your lamb chops from the refrigerator about 30 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it’s cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it’s best to have it at room temperature so that it evenly cooks.
- Lamb rib chops are small and don’t take long to cook. They can be cooked rare at an internal temperature of 120F on an instant-read thermometer. For medium rare to medium, cook to 125F-130F. Feel free to continue cooking until you reach your desired doneness, but do note that the chops call for a “rest time” where the inside will continue to cook as it sits. It can be very easy to overcook lamb chops resulting in tough, chewy meat.
Instructions
- Preheat grill to 375 F.
- To make the spice rub, mix together all ingredients in a small bowl.
- With gloved hands, massage the rub into the meat on both sides.
- Grill chops on one side for 4-5 minutes. Turn over and grill other side for 4-5 minutes, or until internal temperature reaches 125F.
- Remove from grill and tent with foil on a cutting board. Allow to rest for 5-10 minutes.
Nutrition
Chef Antoine Davis
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