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A close up of a grilled lamb chop on a plate with some mint chimichurri on top and some lemon couscous underneath it.

Grilled Lamb Chops Recipe (how to grill lamb chops)

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Marinate Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 48 minutes
  • Yield: 5 servings 1x
  • Category: Dinner/Entree
  • Method: Grill
  • Cuisine: American


Grilled Lamb Chops (how to grill lamb chops) – marinated lamb chops grilled to perfection and served with a lemon couscous and mint chimichurri.



Lamb Chops + Marinade:

  • Approx. 1 pound lamb chops (approx. 10 lamb chops)*
  • 34 tablespoons olive oil (or avocado oil)
  • 3 tablespoons fresh garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons fresh rosemary, minced
  • 12 teaspoons fresh lemon zest
  • 1/4 teaspoon dried oregano leaves

Mint Chimichurri:

  • 1 cup fresh parsley
  • 1/4 cup fresh mint leaves
  • 1/3 cup extra light olive oil
  • 1 garlic clove
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon shallot, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • (optional) 1/8 teaspoon red pepper flakes


  1. Prep Lamb Chops: Pat lamb chops dry and place in a deep glass container or reusable silicone bag. Combine olive oil, garlic, kosher salt, ground black pepper, fresh rosemary, lemon zest and dried oregano leaves in a small bowl; whisk to combine. Pour marinade mixture over the lamb chops and ensure they are fully coated. Let marinate at least 30 minutes in the refrigerator or overnight. 
  2. Mint Chimichurri: Meanwhile, prep Mint Chimichurri by adding ingredients to food processor. Blend until it has a smooth consistency. Taste and adjust salt, red pepper flakes (if using) or garlic. Cover and refrigerate until use. 
  3. Grill: Ensure grill grates are clean and rub with olive oil. Bring grill up to medium-high heat. Remove lamb chops from marinade and let any excess oil drip off (otherwise it will cause flare-ups). Place lamb chops over direct heat and let cook 3-5 minutes per side or until the internal temperature reaches 130-135 degrees F. (for medium-rare). Ultimate cook time will depend upon how thick your lamb chops are so use a digital meat thermometer to keep a close watch so you don’t over-cook. 
  4. Rest: Remove chops from grill and place on a plate. Let rest 5-10 minutes. 
  5. Serve: Serve with Lemon Couscous and Mint Chimichurri sauce.


  • *Lamb Chops: in testing we used a Frenched rack of lamb and cut the individual lolipop lamb chops apart. You can just as easily use regular lamb chops – whatever is available to you! 
  • Lemon Couscous: I didn’t want to crowd the recipe card with another recipe so you can find the recipe for lemon couscous HERE!
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Nutrition: Nutrition information is for the grilled lamb chops only.


  • Serving Size: 6 oz
  • Calories: 114
  • Sugar: 0.1 g
  • Sodium: 140.4 mg
  • Fat: 9.7 g
  • Carbohydrates: 2.7 g
  • Protein: 5.3 g
  • Cholesterol: 15.2 mg