Grilled Lamb Chops
These grilled lamb chops are one of the quickest dinners you can make without sacrificing flavor. The chops cook in minutes while the fresh mint herb sauce adds brightness and freshness that pairs perfectly with lamb. Serve them for an easy weeknight dinner or an elegant meal for guests.
Growing up, lamb was always one of those meals that felt a little special in our family. But as much as I love a slow-cooked roast, these grilled lamb chops became my favorite shortcut when I wanted something quick without giving up flavor. They cook in minutes, which makes them perfect for busy evenings or last-minute guests.
The mint herb sauce is what really brings everything together for me. I like using it both as a marinade and a sauce because it keeps the lamb fresh, bright, and full of flavor without overpowering it. Served hot off the grill with a simple side of potatoes or salad, these lamb chops always feel elegant with very little effort.
Why you’ll love these grilled lamb chops
- Juicy grilled lamb chops ready in under 20 minutes
- Fresh mint herb sauce doubles as the marinade
- Easy enough for weeknights but elegant for entertaining
- Works on the grill or in a cast-iron skillet
- Naturally tender and full of flavor
- Make-ahead friendly for easy prep
Ingredients and substitutes
- Onion – Red onion adds mild sweetness and balances the fresh herbs.
- Ginger – Fresh ginger adds warmth and enhances the flavor of the lamb.
- Parsley– I use half parsley and half mint.
- Paprika – I love the sweet smoky flavor.
How to grill lamb chops?
- Mint marinade and sauce – Place all the marinade ingredients in a food processor and grind to a smooth paste. Divide into two. Use one part for the marinade and save the rest to serve with the chops as a sauce.
- Prep the chops – Cut excess fat around the edges. Pat the lamb chops dry on both sides. Season with salt and pepper on both sides.
Pro tip – Make sure the chops are dry so the marinade sticks to them, and they will sear, not stew, when on the grill. - Marinate the chops – Brush the marinade over the lamb chops and leave to marinate for an hour on the counter or overnight in the fridge.
- Grill the lamb chops – Heat a grill or cast-iron skillet on medium-high heat. Place the lamb chop on the hot side for 2 to 3 minutes. Then, turn over and cook the other side for two more minutes. Move to the cooler side of the grill for the remaining time.
- Lamb Chop Temperatures – Avoid cooking beyond medium to prevent the chops from becoming tough.
- Medium rare: 120–125°F
- Medium: 130–145°F
- Serve with the remaining mint sauce we prepared earlier.
Grilled Lamb Chops
Grilled lamb chops are undoubtedly the quickest dinner. Marinated and served with a classic mint sauce, they can be ready in less than 20 minutes. This is ideal for an elegant or festive dinner when you have guests. The lamb can also be marinated overnight, leaving you enough time to take care of other things.
Video
Ingredients
- 8 Lamb chops
- 3 tbsp Olive Oil
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- ½ cup Mint leaves packed
- 1 cup Parsley or Cilantro leaves packed
- 1 large Garlic clove chopped
- 1 inch Fresh Ginger chopped
- 2 tbsp Lemon Juice (1/2 lemon)
- ¼ small Onion sliced
- ½ tsp Salt
- ½ tsp Pepper
Method
- Mint marinade and sauce – Place all the marinade ingredients in a food processor and grind to a smooth paste. Divide into two. Use one part for the marinade and save the rest to serve with the chops as a sauce.½ cup Mint leaves, 1 cup Parsley or Cilantro leaves, 1 large Garlic clove, 1 inch Fresh Ginger , 2 tbsp Lemon Juice, ¼ small Onion, ½ tsp Salt, ½ tsp Pepper
- Prep the chops – Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.8 Lamb chops, ½ tsp Kosher salt, ½ tsp Black pepper powder
- Marinate the chops – Brush the marinade over the lamb chops and let them marinate for an hour on the counter or overnight in the fridge.
- Grill the lamb chops – Heat a grill or cast-iron skillet on medium-high heat. Place the lamb chop on the hot side for 2 to 3 minutes, then turn over and cook the other side for two more minutes. Move to the cooler side of the grill for the remaining time.3 tbsp Olive Oil
- Serve with the remaining mint sauce we prepared earlier.
Notes
- Bring the lamb chops to room temperature 30 minutes before grilling.
- Use an instant-read thermometer for accurate doneness.
- Cook to medium rare or medium for the most tender texture.
- The mint sauce can be prepared a day ahead.
- Leftover lamb chops keep in the fridge for up to 3 days.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!You may also like
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Tips for Success
- Pat the lamb chops dry before grilling for a better sear.
- Don’t overcook the chops — medium rare to medium gives the best texture.
- Let the lamb rest for 5 minutes before serving.
- Use a meat thermometer for accurate doneness.
- The mint sauce can be made ahead for easier prep.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Lamb chops are tough | Overcooked | Cook only to medium |
| Chops are not browning | Pan/grill not hot enough | Preheat properly before cooking |
| Marinade burns quickly | Heat too high | Move chops to cooler side of grill |
| Lamb tastes too strong | Not enough seasoning | Serve with mint sauce and lemon |
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Frequently asked questions
It’s best to serve grilled lamb chops as soon as they are ready. However, leftovers will keep in an airtight container in the fridge for up to 3 days.
Marinating lamb chops is a great way to infuse them with extra flavor. You can use a variety of marinades depending on your taste preferences, such as herbs, spices, citrus juices, vinegar, and oil. Marinate the lamb chops in the refrigerator for at least 30 minutes or overnight to allow the flavors to penetrate the meat. Pat them dry before cooking.
Lamb chops are ready in minutes, ideally about 6 to 7 minutes. However, it really depends on how you like your meat.
You can insert an instant-read thermometer in the thickest part of the meat to check for the internal temperature:
– Medium rare, about 6 to 8 minutes – the internal temperature of 120 to 125°F.
– Medium, about 8 to 10 minutes, the internal temperature between 130 and 145°F.
I would not recommend going past medium, as it can make the chops fairly tough.
When grilled, you want to use a heavy-bottom grill pan. I like to use the ones with the lines to get those lovely char marks on my chops, steaks, and burgers. Having said that, if you do not have a grill pan, you can also use a cast-iron pan because it conducts heat evenly.
Made this for the family and it was a hit!
Thank you, Kathi. So happy you enjoyed it. Thanks for coming back to write this feedback
I’ve never tried mint sauce, but it looks amazing with these pork chops.
Thanks, Erika. I hope you try this.