The most delicious and juicy grilled lamb chops recipe! These garlic and herb chops are seasoned with fresh rosemary and thyme, crushed garlic, balsamic and red wine! It’s a quick and easy lamb recipe that requires just 30 minutes of marinating time and even less grilling time! Enjoyed my garlic lamb chops with my zesty and creamy ‘Avocado Chimichurri Sauce’ or check out my easy tzatziki sauce recipe below! You’ll love this grilling recipe all summer long!
Watch My Lamb Chops Video!
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Preparing the Marinade
These grilled lamb chops are marinated with simple, everyday ingredients! You’ll love how easy this recipe! First, portion the lamb into single chops; these cook faster and more evenly than grilling double chops. This recipe is easy to scale up for more servings! Place the chops into a large casserole dish and drizzle with a few tablespoons of olive oil. It will help the seasonings stick better! Season the lamb generously with salt and ground black pepper on both sides!
Next, add in the fresh herbs and garlic. I love to add lots of garlic! Sprinkle fresh rosemary and fresh thyme leaves over the lamb, then gently press the pressed garlic into to the meat. This way, the garlic will stick better to the lamb chops! And for the last two ingredients: balsamic vinegar and red wine. Just drizzle a few tablespoons of each of the lamb. Marinate the garlic lamb chops for 30 minutes in the refrigerator, turning after 15 minutes so both sides marinate in the wine and vinegar.
Grilling Lamb Chops
When you’re ready to grill the chops, preheat an outdoor grill to 500F for 5 minutes. You want the grill grates to be extra, extra hot! Place the garlic lamb chops about 3 to 4 inches apart on the grill. Reduce the heat down to a medium and close the grill lid. Grill the chops for 2 to 3 minutes per side. Lamb chops cook very quickly and it’s easy to overcook the meat! Grill on both sides, then transfer the lamb to the top rack of the grill, or to the side where the gas is not on. Let the chops finish cooking with indirect heat for another 2 to 3 minutes.
While the lamb chops are marinating, it’s a great time to prepare your dipping sauces and side dishes! Here are some great recipes to enjoy with my grilled lamb chops!
- Grilled Veggie Salad – zucchini, mushrooms, bell peppers and onion coated in a zesty garlic dressing!
- Garlic Baby Potatoes – these crispy potatoes are seasoned with fresh garlic. So delicious!
- BLT Salad – this easy and refreshing salad is so crunchy and delicious. A great side salad for this lamb recipe!
- Avocado Chimichurri Sauce – my favorite sauce for beef and lamb recipes! It’s so zesty and creamy!
Tzatziki Sauce Recipe
Tzatziki sauce is a creamy and garlic-y cucumber yogurt sauce that is popular in the Greek and Middle Eastern cuisines! It’s the perfect complement for lamb recipes – you’ll love the zesty garlic and refreshing cucumber and mint! Plus, it’s super easy to make! You can make this sauce ahead of time and keep it stored in the refrigerator until ready to enjoy! Get the recipe below in the recipe card!
Enjoyed this easy lamb recipe? Check out some of my other recipes you’re sure to enjoy!
- Roasted Rack of Lamb – the juiciest lamb chops seasoned with garlic and herbs, plus tzatziki sauce and a cucumber tomato salad!
- Ginger Garlic Lamb Chops – made with my signature ginger garlic sauce! These chops are so delicious!
- Roasted Leg of Lamb – whole leg roasted with garlic, herbs and mustard sauce!
- Roasted Lamb Dinner – this easy dinner casserole recipe is with lamb shoulder, potatoes and carrots!
- Grilled Lamb Kabobs – delicious and easy lamb kabobs with fresh herbs and red wine.
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Garlic & Herb Grilled Lamb Chops (video)
- 1 rack of lamb
- coarse salt and ground black pepper
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 4 to 5 garlic cloves, pressed
- 2 to 3 tbsp balsamic vinegar
- 1/4 cup red wine
For Tzatziki Sauce:
- 1 1/2 cups greek yogurt, higher fat content
- 1 English cucumber, or 4 cocktail cucumbers
- 4 garlic cloves, pressed
- 2 tbsp olive oil
- 2 tbsp fresh chopped dill
- 1 tbsp fresh chopped mint
- salt and pepper, to taste
- This recipe is great for scaling up for more servings! Increase the marinade ingredients for each additional rack. First, carefully portion the rack of lamb into single chops using a large, sharp knife. Turn the rack towards yourself to see the bones for easier portioning. Place the portioned chops into a casserole dish. Watch my video recipe to see how it’s done.
- Drizzle a the olive oil over the lamb chops, then season generously with coarse salt and black pepper; I recommend using Maldon salt flakes or kosher salt. Season both sides of the lamb chops. Next, sprinkle the fresh herbs over the chops. Gently press the pressed garlic into the chops so it sticks better to the meat. Drizzle the vinegar and wine over the chops and turn them to ensure they are well coated. Marinate the chops for 30 minutes in the refrigerator, turning after 15 minutes to marinate the meat evenly.
- While the lamb chops are marinating, prepare your choice of dipping sauces and side dishes. Check out my recommendations above in my recipe post! Once the lamb is marinated, preheat an outdoor grill to 500F for 5 minutes, until the grill grates are extra hot. Reduce the flame to medium and add the lamb chops, spacing them 3 to 4 inches apart.
- Grill the chops for 2 to 3 minutes per side, more for thicker chops. Once both sides are grilled, transfer them to the top rack of the grill, or to the side. Finish cooking the lamb with indirect heat for another 2 to 3 minutes. These instructions are for medium-done chops. Grill for 1 minute less per side for medium-rare doneness. Ensure that the temperature reaches 145F. Remove the chops from the grill and let the meat rest for 5 minutes before serving.
- For the tzatziki sauce: gently peel the cucumber(s) and remove large seeds, if desired. Grate the cucumber(s) into a bowl lined with a cheesecloth; you’ll need approximately 1 1/2 cups of grated cucumber. Season the cucumber lightly with salt and let it stand for 5 minutes to release water. Wring the cucumbers of excess water as much as possible. Place the grated cucumber into a large bowl with the greek yogurt, pressed garlic, chopped dill and mint. Add the olive oil and season to taste with salt and pepper. If desired, add also 1 tablespoon of lemon juice.