Lamb is the #1 choice of red meat in my house. I can cook it in any preparation like kebab, curry or chops and chances are, there won’t be any left-overs. Different preparations have different cooking times, but this recipe for Homemade Grilled Lamb Chops is one of my weeknight specialities. With a prep time of under 10 minutes and a cook time of 6 minutes, this is one of my favorite “dinner in 30” recipes. It pairs great with my lemon saffron rice/quinoa or a warm pita, with a greek salad.
Easy Peasy: I like to marinate the chops and leave them aside for 15 minutes while I prep the sides and salad. These short 15 minutes allow the chops to absorb the flavors of the marinade and stay juicy while grilling them. I always have the spices for a mediterranean marinade handy as I use it for other proteins like chicken and shrimp too. I mix in greek yogurt with dry spices, freshly grated garlic (or garlic powder), freshly grated lemon zest and a splash of lemon juice. Apply this mix liberally all over the chops. Put them on a plate or in a Gallon Size Storage Bags and let the chops hang out in the marinade for 15 minutes.
Cooking/Grilling the Lamb chops: These lamb chops can be grilled three ways, on an outdoor grill, in a stove-top skillet, or, under the broiler in the oven. I keep switching between these three methods based on convenience, mood and who’s grilling 🙂 We like our lamb chops almost well done, so please adjust the timing to your taste. Reduce the timing by a minute or so per side to get a medium doneness on these chops. Here are the three ways:
- Outdoor Grill: My husband is the grill master of the house, so, if he’s cooking, outdoor grill it is. 3 minutes on each side (on a medium-high heat zone), flipping half way through, rest for 5-10 minutes and you have the most succulent lamb chops.
- Oven: If my stove-top burners are occupied, or if my kids are cooking these, then I use the broiler for cooking the lamb chops. I place them on a lined baking sheet and pop it under the broiler, such that the meat is about 4 inches away from the heat. 3-4 minutes on each side is all they need, flipping them half way through. So, I would say roughly 7-8 minutes should give you well done chops. Be sure to rest them for 5-10 minutes before serving.
- Stove-top: These lamb chops turn out amazing in a skillet too. Heat the skillet on medium high heat. I like to use a grill pan for these to get the gorgeous grill marks, but believe me, an omelette pan will work just as well too. 3 minutes on each side, flipping half way through, rest for 5-10 minutes and you’re done!
Here are some of my popular pairings with Mediterranean-style Grilled Lamb Chops:
Grilled Lamb ChopsPrint Recipe
- 1 tablespoon plain whole milk Greek yogurt
- 2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Paprika
- 1 teaspoon Ground Cumin
- 1/8 teaspoon Ground Cinnamon
- 1/2 teaspoon Crushed Red Pepper
- 1/4-1/2 teaspoon Cayenne Pepper (optional)
- Zest of one lemon
- Juice of 1/2 lemon (about 1 teaspoon)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground Black Pepper
- 2 teaspoons freshly grated or finely chopped garlic (about 3-4 cloves), or, 1/2 teaspoon Garlic Powder
- 1 rack of lamb (typically yields 8 lamb chops), sliced into individual chops
Marinate Lamb Chops In a medium bowl, combine all ingredients except lamb chops and mix well with a fork. Wipe dry, cut and lay flat all the chops on a platter/tray. Generously brush the marinade on all over the lamb chops coating all sides. Cover and keep aside for 15 minutes.
Grill chops Heat a wide skillet over medium-high heat (takes around 3-4 minutes). Place the chops in the pan. Cook 3 minutes each side for well done chops. Reduce to 2 minutes each side for medium rare doneness. Use the same time guideline if using an outdoor grill.
Serve Transfer the chops to a platter and rest for 5 minutes. Serve with lemon-saffron rice or warm pita bread and a greek salad.
Ask your butcher to cut the rack of lamb into individual chops, or, using the bone as a guide- cut into 8 chops of around 3/4" thickness). The chili flakes and cayenne can be reduced or omitted to suit your spice preference.