Lamb chops are often seen as a luxury ingredient, the kind of dish you only order at a high-end steakhouse or save for a special holiday dinner. However, they are surprisingly quick and easy to prepare on a backyard grill. The challenge most home cooks face isn’t the seasoning or the fire—it’s the timing. Because lamb chops are generally smaller and thinner than a thick-cut ribeye, the window between “perfectly pink” and “tough and overdone” is narrow. Understanding exactly how long to grill a lamb chop is the secret to unlocking a tender, juicy, and flavor-packed meal that rivals any restaurant.
Understanding the Different Cuts of Lamb Chops
Before you can master the timing, you need to know which type of chop you are placing on the grates. Not all lamb chops are created equal, and their thickness significantly impacts the grilling duration.
The most common cut is the loin chop. These look like miniature T-bone steaks. They are meaty, tender, and usually cut about 1 to 1.5 inches thick. Because of their uniform shape, they are the easiest to grill consistently. Then there are rib chops, which are the individual servings cut from a rack of lamb. These are elegant and feature a long bone, but they are often thinner than loin chops, meaning they cook very rapidly.
Finally, you might find shoulder chops, also known as blade chops. These are more affordable and contain more connective tissue and fat. They are incredibly flavorful but can be a bit tougher if not handled correctly. While loin and rib chops thrive with high-heat, fast grilling, shoulder chops benefit from a slightly longer cook time at a medium-high temperature to allow the fat to render without the exterior becoming charred.
Preparing the Chops for the Heat
To get the best results within the recommended grilling times, preparation is key. You should always pull your lamb chops out of the refrigerator about 20 to 30 minutes before you plan to grill. Bringing the meat closer to room temperature ensures that the center warms up quickly without the outside burning.
Salt is your best friend here. Season the chops generously with kosher salt at least 15 minutes before they hit the grill. This allows the salt to penetrate the meat, breaking down proteins for a more tender bite. For a classic Mediterranean flavor, rub the chops with olive oil, minced garlic, fresh rosemary, and cracked black pepper. Avoid sugary marinades, as these will burn long before the lamb reaches the desired internal temperature.
How Long to Grill a Lamb Chop: The Timing Breakdown
The general rule for a standard 1-inch thick lamb loin chop is to grill it for 3 to 4 minutes per side over direct high heat. However, the exact time depends entirely on your preferred level of doneness.
Rare Lamb Chops
If you prefer your lamb very rare, you are looking for a cool, bright red center. For a 1-inch chop, grill for about 2 minutes per side. The internal temperature should hit 120 degrees Fahrenheit to 125 degrees Fahrenheit. At this stage, the meat is exceptionally soft, but the fat may not have fully rendered.
Medium-Rare: The Gold Standard
Most chefs agree that medium-rare is the sweet spot for lamb. This provides a warm, pink center and a beautifully seared exterior. To achieve this, grill the chops for 3 to 4 minutes per side. You are aiming for an internal temperature of 130 degrees Fahrenheit to 135 degrees Fahrenheit. This allows the fat to soften and flavor the meat while maintaining maximum juiciness.
Medium and Well-Done
For a medium doneness, which features a light pink strip in the middle, grill for 5 minutes per side, reaching 140 degrees Fahrenheit to 145 degrees Fahrenheit. If you prefer your meat well-done, you will need to grill for 6 to 7 minutes per side until the internal temperature reaches 160 degrees Fahrenheit. Be cautious with well-done lamb, as the lean nature of the meat can cause it to become dry and “gamey” very quickly.
The Importance of High Heat and Searing
To get the most out of your grilling time, your grill needs to be hot. Whether using charcoal or gas, aim for a surface temperature of 450 degrees Fahrenheit to 500 degrees Fahrenheit. High heat triggers the Maillard reaction, which is the chemical process that creates that delicious brown crust on the outside of the meat.
When you place the chops on the grill, you should hear a loud sizzle immediately. If you don’t, the grill isn’t hot enough. Leave the chops alone once they hit the grates. Moving them around too much prevents a crust from forming. Flip them only once halfway through the cooking process. If you are grilling rib chops with a lot of exposed fat, be prepared for “flare-ups” where the dripping fat ignites. Have a “cool zone” on your grill (an area with no active flame) where you can move the chops if the fire becomes too intense.
Using a Meat Thermometer
While time-based charts are helpful, they are only estimates. Factors like wind, ambient temperature, and the specific heat output of your grill can change everything. The only way to be 100% sure your lamb is done is to use a digital instant-read meat thermometer.
Insert the probe into the thickest part of the chop, making sure not to hit the bone, as the bone conducts heat differently and will give you a false reading. Always pull the meat off the grill when it is 5 degrees below your target temperature. This is because of “carryover cooking”—the internal temperature will continue to rise even after the meat is removed from the heat.
The Essential Resting Period
One of the most common mistakes people make after timing their grill perfectly is cutting into the lamb too soon. If you slice into a lamb chop immediately after it leaves the grill, all the pressurized juices will run out onto the plate, leaving you with dry meat.
Place the grilled chops on a warm platter and tent them loosely with aluminum foil. Let them rest for at least 5 to 10 minutes. During this time, the muscle fibers relax and reabsorb the juices. This ensures that every bite is succulent and flavorful.
Regional Variations in Grilling Styles
While the timings above work for standard American-style grilling, different cultures have various approaches to how long to grill a lamb chop. In Middle Eastern cuisine, lamb is often cut into smaller chunks for kebabs or flattened very thin. These smaller or thinner pieces may only require 2 minutes of total grilling time over extremely high heat.
In Australian and New Zealand styles, where lamb is a daily staple, “butterfly” chops are common. These are leg chops that have been deboned and opened up like a book. Because they have more surface area but less thickness, they grill very quickly—usually about 3 minutes per side—to maintain a juicy interior.
Tips for Success on Different Grill Types
If you are using a charcoal grill, try to arrange your coals on one side to create a two-zone fire. Sear the lamb chops directly over the coals for 2 minutes per side to get a deep char, then move them to the cooler side to finish cooking through. This “sear and slide” method gives you much more control over the internal temperature.
On a gas grill, keep the lid closed as much as possible to maintain a consistent temperature. Since gas grills don’t usually get as hot as charcoal, you might need to add an extra minute to the total cook time to get the desired level of browning.
Frequently Asked Questions
How do I know if the lamb chops are done without a thermometer?
You can use the “finger test” by comparing the firmness of the meat to the fleshy part of your hand under your thumb. If you touch your thumb to your index finger, that firmness represents rare. Thumb to middle finger is medium-rare, thumb to ring finger is medium, and thumb to pinky is well-done. However, this takes practice and is never as accurate as a thermometer.
Should I leave the fat cap on the lamb chop when grilling?
Yes, you should definitely leave it on. The fat protects the meat from drying out and provides an immense amount of flavor. If the fat cap is particularly thick, you can stand the chops on their sides using tongs for 30 to 60 seconds to crisp up the fat specifically.
Why does my lamb taste “gamey” after grilling?
The gamey flavor of lamb comes from the fat. If the lamb is overcooked, these flavors become much more pronounced and can be overwhelming. Keeping the lamb at medium-rare or medium helps keep the flavor profile balanced and sweet. Also, ensuring you have a good sear helps mask the gaminess with charred, smoky notes.
Can I grill frozen lamb chops?
It is highly recommended to thaw lamb chops completely before grilling. Grilling from frozen will result in an overcooked, charred exterior and a raw, cold center. Thaw them in the refrigerator overnight for the best texture and safety.
Do I need to oil the grill or the lamb?
It is better to oil the lamb rather than the grill grates. Rubbing the chops with a high-smoke-point oil (like avocado or light olive oil) prevents sticking and helps the seasonings adhere to the meat. Oiling the grates directly can often lead to excess smoke and flare-ups.