Grilled lamb chops rubbed with rosemary and seared over high heat on the grill. This straightforward recipe delivers a subtle herb profile and takes less than 30 minutes from start to finish.
- What are Lamb Chops?
- Dry Rub
- Times & Temperatures
- Grilled Lamb Chops
These grilled lamb chops are tender with a rich, savory flavor and a crisp, charred exterior achieved on a hot grill. Whether you like lamb cooked medium-rare or to medium, this simple method highlights the meat while adding just the right herbal notes.
The recipe uses a Mediterranean-inspired rosemary dry rub that enhances the natural lamb flavor without overpowering it. With minimal prep and quick cooking, it’s an ideal option for weeknight grilling or a relaxed weekend meal.
Follow the steps below for tips on selecting chops, preparing the rub, and grilling to a perfect internal temperature.
What are Lamb Chops?
Lamb chops come from various cuts of the animal and can be labeled as cutlets, rib chops, or lamb steaks. For grilling, loin chops are often the best choice. They combine a mild, distinctive lamb flavor with a good balance of lean meat and rendered fat, which makes them ideal for high-heat cooking.
Thicker chops produce a pleasant contrast between a caramelized, crispy exterior and a juicy interior. Chops are commonly sold bone-in or boneless; bone-in adds presentation and a bit more depth of flavor as the bone helps conduct heat and retain moisture during cooking.
Dry Rub
This recipe uses a Mediterranean-style dry rub centered on dried rosemary, with thyme and a touch of ground cumin for warmth. If you prefer a milder spice profile, reduce or omit the cumin and add a little extra rosemary and a pinch of brown sugar for balance.
Pat the chops dry with paper towels before seasoning to remove surface moisture. A dry surface helps the rub adhere and encourages the exterior to brown and caramelize when seared.
Times & Temperatures
Grill at medium-high heat—around 400°F (205°C)—using a two-zone setup. Aim for an internal temperature of 135°F (57°C) for medium-rare or 150°F (65°C) for medium. Depending on thickness and grill performance, expect roughly 6–8 minutes per side. Use a digital meat thermometer to check doneness rather than relying solely on cooking time.
Grilled Lamb Chops
Equipment
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digital meat thermometer
Ingredients
- 4 lamb chops
- 2 tbsp olive oil
Dry Rub
- 2 tbsp dried rosemary
- 1 tbsp kosher salt
- 1 tbsp ground black pepper
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp ground cumin
Instructions
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Preheat the grill to 400°F (205°C) and set up a two-zone cooking area for indirect and direct heat.
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In a small bowl, mix the dry rub ingredients thoroughly, breaking up any clumps with a fork.
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Pat the lamb chops dry, brush lightly with olive oil, and press the dry rub onto both sides so they are evenly coated.
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Sear the chops over direct heat for 6–8 minutes per side, or until the internal temperature reaches 135°F (57°C) for medium-rare or 150°F (65°C) for medium. Use a digital meat thermometer for accuracy.
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Remove the chops from the grill and let them rest for about 10 minutes before serving to allow juices to redistribute.