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Grilled Lamb Chops Recipe
Ben Carraoli

Grilled Lamb Chops Recipe

I have to admit, the first time I made these grilled lamb chops, I was a little nervous. But the incredible aroma and the tender, juicy flavor made it all worth it. I love how simple the ingredients are, yet the taste feels luxurious. This recipe has quickly become a favorite for weekend dinners and special occasions.
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Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 large garlic cloves crushed – fresh garlic gives a bold, aromatic flavor; avoid pre-minced jars.
  • 1 tablespoon fresh rosemary leaves – adds an earthy pine-like aroma that pairs perfectly with lamb.
  • 1 teaspoon fresh thyme leaves – enhances the depth of flavor; dried can work but fresh is better.
  • Pinch of cayenne pepper – gives a subtle heat without overpowering the lamb.
  • Coarse sea salt – helps tenderize and season the meat evenly.
  • 2 tablespoons extra-virgin olive oil – choose high-quality oil for the best taste.
  • 6 lamb chops about 3/4-inch thick – look for fresh, not frozen, for optimal juiciness.

Method
 

  1. In a food processor, I combine the garlic, rosemary, thyme, cayenne, and salt. I pulse it into a coarse mixture, then add olive oil to create a paste. This paste locks in flavor and tenderizes the lamb.
  2. I rub the paste on both sides of each lamb chop. Then, I refrigerate them for at least one hour. Marinating allows the meat to soak in all the herbs and spices.
  3. Before grilling, I let the chops sit out for about 10 minutes. This helps them cook evenly and prevents the outside from overcooking.
  4. I heat the grill to medium-high, then place the chops on the grates. I cook each side for about 2–3 minutes, depending on thickness. The goal is a nice sear with a tender, juicy center.
  5. After grilling, I let the chops rest for 5 minutes under foil. Resting helps the juices redistribute, making each bite succulent.

Notes

  • I always pat the lamb dry before applying the marinade; it helps the paste stick better.
  • Using fresh herbs makes a noticeable difference in aroma and taste.
  • Don’t overcrowd the grill; give each chop space for even cooking.
  • I sometimes brush a little extra olive oil during grilling to prevent sticking.
  • I like to taste a small piece first to check seasoning before serving.