Grilled Lamb Chops

5 from 6 votes

This simple grilled lamb chops recipe features a zesty mint and lemon marinade and is ready to take off the grill in just 8 minutes!

Course Entree, Main Dish

Cuisine Mediterranean

Prep Time 5

Cook Time 8

Resting Time 1

Total Time 1 13

Servings servings

Calories 696kcal

Author Yumna Jawad

Equipment

Ingredients

8 lamb chops
¼ cup olive oil
½ lemon zested and juiced
2 garlic cloves minced
1 tablespoon fresh mint finely chopped
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

In a large, shallow glass dish, stir together olive oil, lemon zest, lemon juice, garlic, mint, salt, and pepper. Add lamb chops and turn to coat in the marinade. Cover and let marinate at room temperature for one hour.
When ready to cook, preheat a grill pan or outdoor grill to medium-high heat (375°F to 400°F). Place the lamb chops directly on the grill and discard any remaining marinade
Cook on one side for 3 minutes, flip and cook on the other side for 3-5 minutes to reach an internal temperature of 135°F.
Remove chops from the grill and let rest for 5 minutes. Serve with any side dishes.

Notes

Storage: Grilled lamb chops can be stored in an airtight container in the fridge for up to 4 days. To reheat, wrap it tightly in aluminum foil and heat in a preheated oven for 10-15 minutes or until warmed through.

Tips:

Start with dry lamb chops. Pat dry the lamb chops with a paper towel to remove excess moisture before coating them with the marinade. This will help the chops sear better, producing a nicely browned crust.

Use a meat thermometer. An instant-read meat thermometer is the best way to test for doneness in grilled lamb chops. Insert it into the thickest part of the lamb chop, avoiding the bone, and when the temperature registers 135˚F, take the lamb chops off the heat.

Rest the meat. Don't skip this step! After removing them from the grill, let the lamb chops rest for a few minutes. They will continue to cook using residual heat. Resting the meat also allows the juices to be redistributed into the meat, creating very tender and juicy lamb chops.

Nutrition