Marinated Lamb Chops with Garlic and Herbs

With fresh herbs like oregano, mint, and parsley, lots of garlic, and bright lemon, the marinade for these lamb chops makes them truly outstanding. Lamb has a pleasant, almost gamy flavor that is really enhanced by the marinade. Naturally tender, the lamb is tenderized even more by a brief stint with the lightly acidic marinade. 

Marinate the lamb chops while you prepare the rest of dinner. Get the grill pan or cast iron frying pan heated up really nice and hot and sear the chops, just a couple of minutes on each side. Bam! Dinner is served!

What goes well with marinated lamb chops? Try creamy risotto, crispy roasted fingerling potatoes, roasted sweet potatoes with maple mustard sauce, or creamy potato salad. A fresh green salad dressed with homemade Green Goddess dressing would be perfect or a panzanella salad. Or keep it really simple and make a perfect baked potato and easy brown sugar glazed carrots.

About Grilled Lamb Chops

First, unless you’re a butcher, you may be a little confused about which lamb chops to buy. If you are a butcher, just bear with me for a minute (and correct me if I’m wrong). There are basically two kinds of lamb chops: rib chops and loin chops. Either one will work fine.

Rib chops are cut from a rack of lamb so you’ll see a long rib bone along the chop. If you ask for them “frenched”, the butcher will trim some meat away from the bone but you’ll pay a little more money for those “lollipop” ribs. The chops pictured here are rib chops.

Loin chops are boneless and include the tenderloin. They are a bit leaner and larger than than rib chops. Use whichever lamb chops are available or the kind you like best. Generally, you’ll need about two chops per person. 

The best way to serve lamb chops is medium rare (145°F). A brief sear on each side is all it takes. Your chops can be on the table in about five or six minutes, once the pan is good and hot. Don’t overcrowd the pan. If you can’t fit all the chops in the pan at once, cook them in batches. Put the cooked chops on a platter and cover with foil while you cook the rest of the chops. 

What’s in lamb chop marinade?

• Lots of fresh herbs: oregano, mint, and parsley
• Four cloves of garlic, finely minced
• Lemon juice and lemon zest
• Olive oil
• Salt and pepper, to taste

How long should you marinate lamb?

Marinate the lamb chops for at least 20 minutes. Put the lamb chops in a zip top bag and pour in the marinade. Squish the marinade and chops around inside the bag so that the marinade is really massaged into the chops. You want them to absorb all that great flavor. If you want to marinate the lamb chops longer, refrigerate them while they marinate, but allow the chops to come to room temperature before grilling them. I usually take them out of the refrigerator while the grill preheats.

When you remove the chops from the marinade, don’t worry if the herbs and garlic cling to the chops. Leave all that yummy stuff on. 

Recipe Variations

• Use different combinations of fresh herbs. Rosemary, thyme, lemon savory, lemon balm, or sage would be great. 
• Grill or broil the chops. If the weather’s right, use your outdoor grill. The cooking time will be about the same. You can also broil the chops. 
• Roast the chops in the oven. If your chops are thick (one and a quarter inch), try roasting them in the oven. The recipe card has complete instructions.
• Cooking for two? The recipe is easily halved.

Storage & Reheating Tips

Marinated lamb chops are best eaten right away. If you have leftovers, refrigerate them for up to three days. Reheat gently in the microwave or heat briefly on the stove in a frying pan. 

More Lamb Recipes

Don’t say no to lamb! Lamb is a good source of protein and contains lots of vitamins and minerals. It can be part of a good, healthy diet. Try:

• Lamb Burgers with Feta Yogurt Sauce
• Braised Lamb Shanks
• Roast Leg of Lamb by The Mediterranean Dish
• Mediterranean Lamb Bowl by Fox and Briar