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Two marinated grill lamb chops on sitting on a Greek salad on a white dinner plate.

Grilled Marinated Lamb Chops

Course: Italian
Cuisine: American / Greek
Keyword: how to cook lamb, how to grill lamb rib chops
Prep Time: 15 minutes
Cook Time: 10 minutes
Salad prep and assembly: 15 minutes
Total Time: 40 minutes
Servings: 4
Calories: 508kcal
Author: Kris Longwell
Oh, these grilled marinated lamb chops are so tender and just so incredibly flavorful. Grilled to perfection. Simple, elegant, and just amazing. They can sit in the marinade for two hours, but we think they're even better when chilled overnight.
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Equipment

  • Grill, charcoal, gas, or electric Can also use a grill pan on your stovetop.

Ingredients

  • 3 cloves garlic minced
  • 1 tbsp rosemary fresh, chopped
  • 1 tbsp thyme fresh, chopped
  • ¼ cup olive oil
  • Kosher salt and black pepper
  • 8 lamb rib chops trimmed of excess fat
  • 1 tbsp finishing salt such as Madlon, for finishing, optional

Instructions

  • In a small bowl, stir together the garlic, rosemary, thyme, and olive oil.
  • Place the lamb chops in a shallow dish and sprinkle salt and pepper all over them. Next, brush them all over with the olive oil mixture, coating both sides of the chops.
  • Cover and refrigerate for at least 2 hours, or overnight.
  • Prepare a charcoal or gas grill (even electric will work in a pinch) for direct grilling over high heat.
  • Using tongs, place the chops over the hottest part of the grill, turning once, until browned and crisp on the exterior and medium-rare at the center when tested with a knife, about 10 minutes total. The internal temperature should be 140°F. Let rest for a few minutes and garnish with a light sprinkle of finishing salt, if desired.
  • Transfer the chops to plates with a bed of white bean and cucumber salad. Serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube Channel.
The chops can chill in the marinade for just a couple of hours, but they are even better when allowed to rest overnight. If you have time, allow the chops to come to room temp before grilling.
To make the salad, simply combine the following ingredient in a bowl and chill (covered) until ready to use:
  • 1 15 oz can white beans, drained and rinsed (ie, Navy, Great Northern White)
  • 1/2 English cucumber, cut into bite-size pieces
  • 1/2 cup cherry tomatoes, halved
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tsp salt
  • Juice of one lemon
  • 1/2 cup crumbled feta cheese

Nutrition

Calories: 508kcal | Carbohydrates: 1g | Protein: 45g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 149mg | Sodium: 164mg | Potassium: 623mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 4mg