Grilled lamb chops

Ingredients

• 12lamb chops (preferably rib chops)
• 80 ml (⅓ cup)olive oil
• 2garlic cloves, minced
• juice of ½lemon
• ½ tsppepper
• 1 tbspfresh thyme leaves, chopped
• 1 tspyellow mustard
• 1 tspsalt, to season the chops just before grilling
• 80 ml (⅓ cup)olive oil
• juice of 1 lemon (45 ml; 3 tbsp)lemon
• 1 tspdried oregano

Instructions

1. 1

   Trim the chops

   Trim excess fat from the edges of the lamb chops to help reduce flare-ups on the grill.

2. 2

   Mix the marinade

   Combine the marinade ingredients. For a smooth emulsion, blend them with an immersion blender; alternatively, whisk thoroughly.

3. 3

   Marinate the lamb

   Put the chops in a large food-storage bag or bowl and pour over the marinade. Turn to coat, then refrigerate for 3–4 hours, mixing occasionally.

4. 4

   Prepare the sauce

   While the chops marinate, prepare the ladolemono sauce and set it aside.

5. 5

   Bring to room temperature

   About 30 minutes before grilling, take the chops out of the refrigerator. Leave them in the marinade at room temperature for 20–30 minutes.

6. 6

   Season the chops

   When ready to grill, lift the chops out of the marinade and place them on a large plate. Season with salt, then discard the marinade.

7. 7

   Heat the grill

   Clean the grill grates and lightly oil them. Heat the covered grill on high.

8. 8

   Grill the chops

   Reduce the heat to medium and grill the chops uncovered for 4–5 minutes per side. For medium lamb with a slightly pink centre, cook until the internal temperature is about 60°C (140°F).

9. 9

   Add the sauce

   Take the chops off the grill and transfer them to a deep platter or pot. Immediately pour the ladolemono sauce over them.

10. 10

    Rest before serving

    Rest the chops for 5–10 minutes. The recipe notes that the temperature will rise by about 3°C (5°F) as they rest, reaching 63°C (145°F).

11. 11

    Serve the chops

    Enjoy the rested lamb chops.

What are grilled lamb chops?

Lamb chops are individual cuts from the rib or loin, cooked quickly over high heat. This American-style grilled version pairs an herb-and-garlic marinade with ladolemono, a Greek-style lemon and olive oil sauce.

Rib chops are especially convenient for grilling because they are small and cook quickly. The marinade seasons the meat, while the sauce added after grilling brings a fresh, sharp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1017 calories, 126g protein, 1g carbs, 53g fat.

The lamb supplies most of the protein, while the olive oil in the marinade and sauce contributes much of the fat. The small amount of carbohydrate comes mainly from the lemon and herbs. Balance the plate with vegetables and, if you want a more filling meal, a serving of potatoes or another starchy side.

The marinade and sauce

Marinade: Olive oil carries the garlic, thyme, mustard, pepper and lemon across the chops. Whisking or blending helps combine the ingredients, though the mixture may separate while it sits.

Ladolemono: The separate lemon, olive oil and oregano mixture is poured over the cooked chops. Keep it apart from the raw-meat marinade, which should be discarded after use.

Manage the fat and the heat

Trim: Remove excess fat from the edges, as the recipe directs, to help limit flare-ups. Avoid trimming away all the fat, which contributes flavour as the chops grill.

Grill: Heat the clean, lightly oiled grates on high, then turn the heat down to medium before adding the chops. Leave the grill uncovered while cooking so you can watch for flare-ups.

Watch the cooking cues

Timing: Grill for 4–5 minutes per side, using the stated time as a guide rather than a guarantee. Chop thickness and grill heat affect how quickly they cook.

Temperature: The recipe’s target for medium lamb is about 60°C (140°F) before resting, followed by a rest to reach 63°C (145°F). A meat thermometer is the clearest way to check the centre.

Marinating and resting

Marinating: Allow 3–4 hours in the refrigerator and turn the chops occasionally so the marinade coats them evenly. Take them out 20–30 minutes before grilling, as instructed.

Resting: After grilling, pour over the sauce and leave the chops for 5–10 minutes. Resting gives the temperature time to rise and lets the juices settle before serving.

What to serve alongside

Fresh sides: A crisp salad or grilled vegetables balance the richness of the lamb and echo the lemon in the sauce. Keep extra dressing modest so the chops remain the focus.

For a heartier plate: Serve with potatoes, flatbread or rice to make the meal more substantial. Spoon any sauce from the platter over the sides if you like.

Recipe notes & tips

• Use a large enough bag or bowl to turn all the chops easily in the marinade.
• Keep the sauce for the cooked chops separate from anything that has touched the raw lamb.
• Lightly oil the clean grates before heating the grill.
• Grill in batches if the chops would otherwise be crowded together.
• Use a thermometer to check the centre rather than relying on colour alone.

Variations

• Rosemary: Swap the thyme for chopped rosemary for a more resinous herbal note.
• Extra garlic: Add another minced clove to the marinade for a stronger garlic flavour.
• Chilli: Add a pinch of chilli flakes to the marinade for gentle heat.
• Lemon zest: Add finely grated lemon zest to the sauce for a more pronounced citrus aroma.
• Grill pan: Cook the chops in a hot, lightly oiled ridged pan if you do not have an outdoor grill.

Common mistakes to avoid

• Skipping the trim: Excess edge fat can flare up; trim it before marinating.
• Leaving the grill on high: Reduce it to medium before adding the chops to help manage the cooking.
• Crowding the grates: Overlapping chops cook unevenly; grill them in batches if needed.
• Using the marinade as sauce: It has held raw lamb; discard it and use the separately prepared ladolemono.
• Cutting straight in: Rest the chops for 5–10 minutes after grilling before serving.

How to store

Refrigerate leftover chops in a covered container within 2 hours and use within 3–4 days. Reheat gently until hot throughout, taking care not to overcook them; keep any unused sauce covered and refrigerated separately.

Frequently asked questions