These grilled lamb rib chops are infused with fresh rosemary, lemon juice, crushed garlic, and olive oil. They take just a few minutes to grill up, and they are juicy and flavorful. Lamb lovers, this easy dinner recipe is for you!
This delicious lamb recipe is easy and quick. The simple marinade compliments the flavor of lamb quite well.
What You Will Love
This lamb chop recipe is the perfect "helper" recipe for that special someone in your life. You know who I'm talking about. The person you want to start outsourcing tasks to and need a gentle "nudge." You make the marinade, they grill the chops while you toss a salad, and dinner is done in 25 minutes.
- Lamb rib chops: Buy the lamb rack or pre-cut lamb chops. Substitute lamb loin chops, although those take a tad bit longer on the grill because they are thicker.
- Garlic: Use fresh garlic, preferably crushed. If you don't have a mortar and pestle or garlic press, you can mince the garlic.
- Fresh rosemary: I don't know why, but I think fresh rosemary tastes better than dried rosemary for this recipe. Maybe someone can tell me why in the comment section?
- Olive oil: This helps prevent the chops from sticking to the grill. It also adds delicious flavor.
- Lemon juice from whole lemons
See the recipe card at the bottom of the post for quantities.
Steps 1,2,3,4,&5: Prepare the lamb chops. Make the lemon, rosemary, and garlic marinade.
Steps 6 & 7: Marinate the lamb rib chops.
Step 8: Grill the lamb chops on a hot grill for 3 to 4 minutes on each side.
If using a lamb rack, cut in between the rib bone to make single chops. Use a sharp metal blade and cutting board.
Mash the garlic cloves using a mortar and pestle. Alternatively, use a garlic press to crush the garlic.
Chop the sprigs of fresh rosemary.
Juice the lemons.
Combine marinade ingredients (garlic, lemon juice, rosemary, olive oil, and salt) in a small bowl.
Mix the garlic rosemary marinade with the lamb rib chops.
Cover the marinated lamb with plastic wrap. Marinate the lamb for a minimum of 5 minutes while setting up the outdoor grill.
Grill both sides of the lamb chops for about 3 to 5 minutes per side.
Once the chops are taken off of the grill, cover the pan with aluminum foil. Let the chops rest for a few minutes before serving.
Tips and Tricks
Set the lamb chops out at room temperature for about 30 minutes to an hour before preparing. This helps the chops to get grilled evenly.
Measure the lamb rib chops using a meat thermometer. The cooking time varies. The "pull" temperature for the chops are: rare at 130°F (52℃), medium rare at 140°F, medium at 150°F, and well done at 160°F and higher. Once the lamb chops rest for a few minutes, the internal temperature may increase.
Variations and Substitutions
- Use a different cut of lamb. Substitute lamb loin chops for lamb rib chops.
- Use fresh herbs like fresh thyme and oregano instead of rosemary.
- Make these chops in a cast iron skillet or grill pan on medium-high heat.
- Marinate the lamb ahead of time (up to 4 hours ahead).
Grill these chops on a preheated grill, such as a propane grill, charcoal grill, or wood grill.
Store leftover lamb chops in an airtight container in the fridge for up to 2 days.
What to Serve With Lamb Chops
Serve lamb chops with a side of potatoes like mashed potatoes, butter-roasted potatoes, or Hasselback potatoes. Another delicious dish to serve alongside lamb chops is a chopped salad like shirazi salad or fatoush. Or serve with sauteed green beans or blanched asparagus.
Depending on the heat of the cooking surface and the desired meat temperature, the lamb chops take about 3 to 5 minutes on each side.
The best way to prepare lamb chops is on the grill or pan-fried in a cast iron skillet. They are tender and cook quickly.
Join The Tribe
Grilled Lamb Rib Chops
- 2 lbs lamb rib chops
- 3 cloves garlic
- 2 whole lemons squeezed
- 2 tablespoon olive oil
- 3 sprigs rosemary
- salt to taste
- If you purchased a lamb rack, cut the in between the bones to get individual lamb rib chops.
- Peel the garlic. Mash the garlic with a pinch of salt using a mortar and pestle. Alternatively, use a garlic press. See note 1.
- Remove the sprigs from the fresh rosemary. Chop the rosemary.
- Slice the lemons in half. Squeeze them into a bowl.
- Mix the lemon juice, crushed garlic, olive oil, chopped rosemary, and salt.
- Mix the lamb chops with the rosemary garlic marinade. Let the marinade set for a minimum of 5 minutes while setting up the grill.
- Place the lamb chops on a hot grill. Grill for about 3 to 4 minutes on each side. Remove from the grill and allow the chops to sit for a few minutes covered.
- If using a garlic press, double the amount of garlic. Not all of the garlic gets pressed through, and I estimate that about half of the garlic gets left behind. Poor garlic.