It’s officially the middle of summer, so I might as well fire up the grill and really soak in the season. Ry is typically the one grilling, and on this occasion his wonderful self came home bearing a hefty bag of little lamb chops.
I love lamb, it’s totally delicious, but the one major problem, and you know this if you’ve ever cooked lamb, is that it must be cooked outside. If you’ve ever cooked it inside you know it will f***ing stink up your house for days. Days. Doesn’t matter how great your ventilation system is. I don’t care. It will stink. So, we only really only eat it when it’s not freezing outside, or at least comfortable enough to grill. And honestly grilling is the best way to cook it.
It’s also incredibly simple to cook, just make sure to grill it quickly over high heat. For this version I did a little marinade with some lemon and fresh oregano, but you can add whatever you like, or simply go with just some salt. And serve it up with whatever else you like, here I made some tzatziki, braised escarole, salted cucumbers and grilled pita. We also tend to eat it with a big greek salad and a massive hunk of really good bread.
Ry is typically the one grilling, and on this occasion his wonderful self came home bearing a hefty bag of little lamb chops.
Perfectly Grilled Lamb Chops with Lemon & Oregano
These grilled lamb chops come together quickly, making them perfect for weeknight dinners or casual summer gatherings. Serve them with tzatziki, a refreshing Greek salad, and grilled pita for a meal that’s equal parts easy and impressive.
Why Grilled Lamb Chops Are Perfect for Outdoor Cooking
Quick prep, bold flavors, and easy grilling, these lamb chops are a summer must-make. Whether you’re cooking for a crowd or enjoying a quick weeknight dinner at home, this recipe is going to satisfy.
Grilled lamb chops are an ideal spring and summer dish because they’re:
- Quick to Cook: Lamb chops grill in just 3-5 minutes per side. Get everything for dinner ready, get the lamb chops on the grill and then eat up!
- Those Little Chops are Full of Flavor: The combination of lemon zest, fresh oregano, and olive oil enhances the natural richness of lamb.
- Perfect for Outdoor Cooking: Cooking lamb can be a little stinky, the smell definitely can linger—grilling lamb outdoors is the way to go.
- Versatile: Pair these chops with a variety of sides, from tzatziki and quick yogurt flatbreads to braised escarole, a cucumber and tomato salad or even a watermelon and feta salad.
Ingredients for Lemon Oregano Lamb Chops
For this recipe, you’ll need:
Lamb Chops
- 8 lamb chops (plan on 3-4 per person, but adjust accordingly)
The Marinade
- 1 tbsp chopped fresh oregano (plus extra for garnish)
- 1 lemon (zest and juice)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Step-by-Step Guide to Grilling Lamb Chops
Preparing the Lamb Marinade
- In a large bowl, combine the lemon zest, lemon juice, chopped oregano, olive oil, salt, and pepper.
- Toss the lamb chops in the marinade, ensuring they’re evenly coated. Let them sit for 10-20 minutes while you prepare the grill.
Grilling the Lamb Chops
- Heat your grill to high. If you’re using a charcoal grill, make sure the coals are blazing hot.
- Place the lamb chops on the grill and cook for 3-5 minutes per side, depending on their size and your preferred doneness. For medium-rare, aim for an internal temperature of 135°F.
- Once cooked to your liking, remove the chops from the grill and sprinkle with additional salt, pepper, and a squeeze of fresh lemon juice. Garnish with more oregano if desired.
What to Serve with Lamb Chops
These grilled lamb chops are incredibly versatile. Here are some ideas for what to serve alongside them:
Tzatziki Sauce
The cool, creamy dip pairs perfectly with the rich flavors of lamb.
Braised Escarole
A simple, garlicky side that balances the meal
Salted Cucumber Slices
Refreshing and easy to prepare. Slice up some cucumbers, and sprinkle with salt.
Cucumber and Tomato Salad
Chopped tomatoes, cucumber, red onions with red wine vinegar and olive oil. So quick, and very refreshing.
Quick Yogurt Flatbreads
Ideal for scooping up tzatziki or wrapping around the lamb.
Watermelon Salad
Chilled watermelon with feta, Castelvetrano olives, fresh basil, cracked black pepper and delicious quick pickled onions.
Grilled Zucchini
Simple grilled zucchini topped with creamy ricotta, fresh basil, and lemon.
Tips for Grilling Lamb Chops Perfectly
- Use High Heat: Lamb chops cook best over a blazing hot grill to achieve a crispy, caramelized exterior while keeping the inside juicy. They cook incredibly fast and only need a few minutes on each side.
- Don’t Overcook: Lamb is best enjoyed medium-rare to medium. Use a meat thermometer to avoid overcooking. Aim for an internal temperature of around 135°F.
- Rest Before Serving: Let the chops rest for a few minutes after grilling to let the juices in the meat redistribute and the meat to relax.
- Experiment with Your Marinades: While lemon and oregano are classic, you can also try marinades with garlic, rosemary and mustard.
FAQs About Grilling Lamb Chops
What temperature should lamb chops be cooked to?
For medium-rare lamb, aim for an internal temperature of 135°F. Medium is around 145°F. The chops will cook very quickly over high heat, so keep an eye on them.
Here is a link to the USDA Safe Minimum Internal Temperature Chart if you want to check out some additional info safe cooking temps for meat, fish, or even leftovers.
Can you grill lamb chops on a gas grill?
Absolutely! Preheat your gas grill to high and follow the same cooking instructions.
How long should you marinate lamb chops?
You can marinate lamb chops for as little as 10-20 minutes or up to 24 hours for more flavor.
What’s the best cut of lamb for grilling?
Lamb rib chops and loin chops are my favorite cuts for grilling. They’re tender and cook quickly.
Did you make these Grilled Lamb Chops? Leave a comment and 5-star review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Grilled Lamb Chops
Ingredients
- 8 lamb chops usually 3-4 per person is a good amount, however many you think you’ll eat
- 1 tbsp chopped fresh oregano save a little for topping at the end if you want
- 1 lemon zest and juice
- 2 tbsp olive oil
- salt
- pepper
Instructions
- Toss your chops with the lemon zest, oregano, oil and salt and let sit for 10-20 minutes while you go and get your grill heated up. Once your charcoal is all ready and blazing hot, get those chops grilling. They should take no more than 3-5 minutes per side, all depends on their size and how well you like your meat cooked, I like mine more on the rare side, Ry likes his more well done.
- When they are grilled to your liking, take ‘em off the heat, add a touch more salt, some fresh cracked pepper and a generous squeeze of lemon juice. You can also top with some more fresh oregano if you like it, I certainly do. That’s is. Eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
6 thoughts on Grilled Lamb Chops
These lamb chops are the bomb!! The bird box and pine trees add ambience to the whole presentation.
Thanks mom!
Can;t wait to make these tonight! Will keep you posted…
Just need to find a green on most-hungry to go with it….or maybe the watermelon feta salad!
OOO yum!!!! I love that Watermelon & Feta salad!
I gotta get the recipe for the braised escarole we had with these up ASAP!
We will come for dinner. Anytime! The lamb chops look amazing!
We had it last night and we were fighting over the last chop!!! Absolutely delicious ❤️❤️