Grilled Lamb Chops with Herb Crust
These grilled lamb chops feature a fragrant herb crust of rosemary, thyme, and garlic that chars slightly on the grill to create an intensely savory crust around a rosy pink interior. Ready in under 30 minutes, they make an elegant yet approachable dinner for any occasion.
Juicy lamb chops grilled with a charred rosemary and garlic herb crust in under 30 minutes.
Nutrition per serving
Ingredients
Main
Marinade
Seasoning
Instructions
Marinate the Lamb Chops
Combine olive oil, rosemary, thyme, garlic, and the salt and pepper mixture in a shallow dish. Add the lamb chops and turn to coat thoroughly. Let them marinate at room temperature for at least 15 minutes or up to 4 hours in the refrigerator.
Preheat the Grill
Preheat your grill to high heat, around 450 to 500 degrees Fahrenheit. Clean the grates thoroughly and oil them with a folded paper towel dipped in vegetable oil to prevent sticking. High heat is essential for achieving a proper sear on thin lamb chops.
Grill the Lamb Chops
Place the lamb chops directly over high heat. Grill for 3 to 4 minutes per side for medium-rare, targeting an internal temperature of 135 degrees Fahrenheit. Do not move the chops around excessively as this prevents a proper crust from forming.
Rest and Serve
Transfer the lamb chops to a warm plate and tent loosely with foil. Let them rest for 5 minutes before serving so the juices settle throughout the meat. Serve immediately with a squeeze of fresh lemon and a side of grilled vegetables.
Substitutions
Common mistakes
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