Lamb chops are often seen as a luxury item reserved for high-end steakhouses or holiday dinners, but they are surprisingly simple to prepare at home. If you are looking to elevate your backyard barbecue game, learning how to cook lamb chop on grill is the fastest way to impress your guests. Unlike larger roasts that require hours of slow cooking, lamb chops are lean, tender, and cook in a matter of minutes. When exposed to the high heat of a grill, the fat renders into a crispy, flavorful crust while the center remains juicy and succulent.
Choosing the Right Cut for the Grill
Before you even light the fire, you need to select the right meat. There are three primary types of lamb chops you will find at the butcher shop, and each handles the grill slightly differently.
Rib Chops
Often referred to as the lollipop chop when the bone is cleaned of fat and gristle, rib chops are the most elegant and tender. They come from the rack of lamb and have a distinct circular nugget of meat attached to a long bone. Because they are quite small, they cook very quickly.
Loin Chops
If rib chops are the “ribeye” of lamb, loin chops are the “T-bone.” They look like miniature T-bone steaks and contain both the loin and the tenderloin. They are meatier and thicker than rib chops, making them a favorite for those who want a more substantial meal.
Shoulder Chops
Also known as blade chops, these are more affordable and have more connective tissue and marbling. While they are incredibly flavorful, they can be slightly tougher if not handled correctly. A quick marinade is highly recommended for shoulder chops to help tenderize the fibers before they hit the grill.
Essential Preparation and Marinating
Lamb has a distinct, earthy flavor that pairs beautifully with bold herbs and aromatics. While a simple dusting of salt and pepper works, a marinade can take your chops to the next level.
The most classic combination for lamb includes garlic, rosemary, and olive oil. The fats in the olive oil help conduct heat and prevent sticking, while the garlic and rosemary infuse the meat with woodsy notes. For a brighter, Mediterranean flair, consider adding lemon zest and dried oregano. If you prefer something with a kick, a rub of cumin, coriander, and smoked paprika can provide a warm, earthy profile.
It is important to let your lamb chops sit at room temperature for about 20 to 30 minutes before grilling. This ensures the meat cooks evenly throughout. If the meat is ice-cold when it hits the grate, the outside may char before the inside reaches the desired temperature.
Setting Up Your Grill for Success
Whether you are using gas or charcoal, heat management is the secret to a great lamb chop. You want a two-zone setup: a high-heat zone for searing and a lower-heat zone for finishing the meat if it starts to flare up.
For a gas grill, turn your burners to medium-high. You are looking for a surface temperature of approximately 450 degrees Fahrenheit. If you are using charcoal, pile your lit coals on one side of the grill to create a hot spot, leaving the other side empty. Clean your grates thoroughly with a wire brush and lightly oil them using a paper towel dipped in vegetable oil to ensure the delicate meat doesn’t tear when you try to flip it.
The Grilling Process Step by Step
Once your grill is hot and your chops are seasoned, it is time to cook. Place the chops on the hot side of the grill. You should hear an immediate, loud sizzle.
For standard 1-inch thick chops, sear the first side for about 3 to 4 minutes without moving them. This allows a proper crust to form. Flip the chops using tongs—avoid using a fork, as piercing the meat will allow those precious juices to escape. Grill the second side for another 3 minutes.
If you are cooking rib chops, be mindful of the bones. If they start to char too much, you can lean the chops against each other or move them to the cooler side of the grill. For loin chops, which are usually thicker, you may need an extra minute per side.
Temperature and Doneness
The most accurate way to tell if your lamb is done is by using an instant-read meat thermometer. Lamb is best served medium-rare to medium.
For medium-rare, aim for an internal temperature of 135 degrees Fahrenheit. This results in a warm, red center and maximum tenderness. If you prefer medium, look for 145 degrees Fahrenheit, which will give you a pink center. Cooking lamb past 160 degrees Fahrenheit (well-done) is generally discouraged as the meat can become tough and lose its characteristic sweetness.
Keep in mind that the temperature will continue to rise by about 5 degrees after you remove the meat from the grill due to carryover cooking. Therefore, pull the meat off the heat when it is slightly below your target.
The Importance of Resting
One of the biggest mistakes home cooks make is cutting into the meat immediately. After the lamb chops come off the grill, transfer them to a warm plate or cutting board and tent them loosely with aluminum foil. Let them rest for at least 5 to 10 minutes. This allows the muscle fibers to relax and the juices to redistribute. If you cut them too soon, all that flavor will run out onto the board, leaving you with dry meat.
Serving Suggestions and Pairings
Grilled lamb chops are incredibly versatile. They pair excellently with a fresh mint chimichurri or a simple squeeze of fresh lemon juice. For side dishes, consider roasted root vegetables, a light couscous salad, or grilled asparagus. The richness of the lamb is perfectly balanced by acidic or herbaceous accompaniments.
Common Mistakes to Avoid
One common pitfall is over-marinating with acid. If you use a lot of lemon juice or vinegar in your marinade, do not leave the meat in it for more than two hours. The acid will begin to “cook” the meat and turn the texture mushy.
Another mistake is ignoring flare-ups. Lamb fat is highly flammable. If the dripping fat causes flames to lick the meat, move the chops to the cool side of the grill immediately. A little char is good for flavor, but a soot-covered chop will taste bitter.
Frequently Asked Questions
How do I prevent the small bones on rib chops from burning?
To keep the bones from turning black and brittle, you can wrap the exposed bone ends in a small piece of aluminum foil before placing them on the grill. This acts as a heat shield, keeping the bones white or light brown while the meat sears.
Is it necessary to trim the fat cap off the edge of the chop?
You should not remove the fat entirely, as it provides immense flavor and moisture. However, if there is a very thick layer of fat (more than a quarter-inch), you can trim it down slightly. Scoring the fat with a knife in a crosshatch pattern can also help it render more efficiently without curling the meat.
Can I grill lamb chops from frozen?
It is not recommended to grill lamb chops directly from the freezer. The exterior will burn before the interior even begins to thaw. For the best results, thaw your chops in the refrigerator overnight and let them come to room temperature before cooking.
What is the best wood for smoking lamb chops on a charcoal grill?
If you want to add a smoky dimension, fruitwoods like apple or cherry work beautifully with lamb because they provide a subtle sweetness. If you prefer a stronger flavor, oak or hickory are great choices, but use them sparingly so they don’t overpower the natural flavor of the meat.
Why do my lamb chops sometimes come out tough?
Toughness is usually caused by overcooking or using a shoulder cut without enough preparation. Ensure you are checking the internal temperature with a thermometer and allowing the meat to rest. For tougher cuts like the shoulder, a marinade containing a little bit of acid or pineapple juice can help break down the tougher proteins before they hit the heat.