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These succulent grilled lamb chops have been my secret weapon for impressing dinner guests without spending hours in the kitchen. The combination of aromatic herbs and a quick high-heat cooking method creates restaurant-quality results that always draw compliments around the table.
I discovered this preparation method during a summer in Greece where I watched local taverna owners grill lamb with nothing more than olive oil, herbs and a hot flame. The simplicity stunned me, and I've never gone back to complicated lamb recipes since.
Ingredients
- Lamb chops Selecting either loin or rib chops ensures tender meat with excellent fat distribution
- Olive oil Use a good quality extra virgin for better flavor in the marinade
- Fresh garlic Provides essential aromatic foundation that mellows beautifully during cooking
- Rosemary This resinous herb has natural affinity with lamb and adds distinctive fragrance
- Thyme Adds subtle complexity and works in harmony with the rosemary
- Salt Enhances all flavors and helps develop a perfect crust when grilling
- Black pepper Freshly ground provides small bursts of heat that balance the richness
- Lemon wedges The bright acidity cuts through the richness of the lamb
Step-by-Step Instructions
- Prepare the marinade
- Combine olive oil with minced garlic, finely chopped rosemary, thyme, salt and freshly ground black pepper in a bowl. This aromatic mixture creates the flavor foundation for the lamb. The oil helps the flavors penetrate the meat while also preventing sticking during grilling.
- Marinate the lamb
- Massage the herb mixture thoroughly into all surfaces of the lamb chops, pressing gently to help the flavors adhere. Allow them to rest at room temperature for 20 to 30 minutes which helps the meat cook more evenly. For deeper flavor, you can refrigerate them for up to 4 hours, but always bring back to room temperature before cooking.
- Preheat your grill
- Get your grill or grill pan screaming hot before adding the lamb. This high heat is crucial for developing a flavorful sear while keeping the interior juicy. Clean and oil your grates thoroughly to prevent sticking.
- Grill with precision
- Place lamb chops on the hottest part of the grill and cook for 3 to 4 minutes per side for medium rare. The exact time depends on the thickness of your chops and your preferred doneness. Look for a deep golden crust with light charring at the edges.
- Rest before serving
- Transfer the cooked chops to a warm plate and let them rest for 5 minutes. This critical step allows the juices to redistribute throughout the meat rather than running out when cut. The lamb will continue cooking slightly during this time.
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The minced garlic is my secret ingredient here. While many recipes call for garlic powder, I find that fresh garlic creates small pockets of intense flavor that mellow beautifully during cooking. My father taught me to press the garlic with the flat of a knife first before mincing to release its essential oils more effectively.
Temperature Guide
Understanding doneness is critical with lamb chops as they can quickly go from perfectly juicy to disappointingly tough. For medium rare, which most chefs recommend for lamb, look for an internal temperature of 130°F to 135°F. The meat should feel slightly springy when pressed and show a warm pink center when cut. Medium doneness registers at 140°F to 145°F with just a hint of pink remaining. Well done lamb will reach 150°F to 155°F but loses much of its tenderness at this point.
Make Ahead Options
While these lamb chops shine brightest when served fresh off the grill, you can prepare them up to certain points in advance. The marinade can be mixed up to 24 hours ahead and stored in the refrigerator. You can also marinate the lamb chops up to 4 hours before cooking. However, I do not recommend fully cooking the chops ahead of time as reheating will continue the cooking process and likely result in overcooked meat.
Serving Suggestions
These lamb chops pair beautifully with Mediterranean inspired sides. A simple Greek salad with tomatoes, cucumbers, red onion and feta complements the richness of the lamb. Roasted fingerling potatoes tossed with olive oil and herbs echo the flavors in the marinade. For a complete meal, serve with warm pita bread and tzatziki sauce on the side. The cooling yogurt sauce provides a refreshing counterpoint to the grilled meat.
The Perfect Wine Pairing
The robust flavor of lamb calls for equally characterful wines. A medium bodied red with good acidity cuts through the richness of the meat while complementing its flavor. My personal favorites include Syrah from the Northern Rhône region of France, Rioja from Spain, or a Chianti Classico from Italy. If you prefer white wine, look for something substantial like a rich Viognier or an oaked Chardonnay that can stand up to the lamb without being overwhelmed.
Recipe FAQs
- → How do I know when lamb chops are cooked to medium-rare?
For medium-rare lamb chops, grill for about 3-4 minutes per side. The internal temperature should reach 135°F (57°C). The meat should be pink in the center but not raw. Remember that lamb continues cooking slightly while resting, so remove from heat just before reaching your desired temperature.
- → Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs for fresh. Use half the amount called for in the recipe - so 1/2 teaspoon of dried rosemary instead of 1 teaspoon fresh, and 1/2 teaspoon dried thyme instead of 1 teaspoon fresh. Dried herbs have a more concentrated flavor than fresh.
- → What's the best cut of lamb for grilling?
Loin and rib chops are ideal for grilling because they're tender and cook quickly. Rib chops (sometimes called lamb rib chops or lamb cutlets) have a long bone with a nugget of meat at the end. Loin chops resemble tiny T-bone steaks and have a bit more meat. Both cuts work perfectly for this preparation.
- → How long should I marinate the lamb chops?
For best flavor, marinate the lamb chops for 20-30 minutes at room temperature. If you want to prepare ahead, you can marinate them in the refrigerator for up to 4 hours. Just be sure to bring them back to room temperature before grilling for even cooking.
- → What side dishes pair well with grilled lamb chops?
Grilled lamb chops pair beautifully with roasted potatoes, a Mediterranean couscous salad, steamed asparagus, or a simple Greek salad. For a complete meal, consider serving with a mint yogurt sauce on the side, which complements the flavors of the lamb perfectly.
- → Can I cook these lamb chops in a pan instead of a grill?
Absolutely! A cast-iron skillet or heavy-bottomed pan works well. Heat the pan over medium-high heat until very hot, add a small amount of oil, and cook the chops for 3-4 minutes per side for medium-rare. You'll still get a nice sear and delicious flavor.