Grilled Lamb Chops Recipe


  • 1 Tablespoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 3 Tablespoons lemon juice about 1 lemon
  • 2 Tablespoons garlic minced
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 2 Tablespoons olive oil
  • 4 lamb chops


  1. With a mortar and pestle, grind up the rosemary and thyme to release their flavor. You can also mince them with a knife or toss all of the marinade ingredients in a food processor and pulse.
  2. Add the ground herbs, lemon juice, garlic, cayenne pepper, black pepper, salt, and olive oil to a small bowl and stir to combine.
  3. Add the marinade and the lamb chops to a large zip top bag and massage the marinade into the meat making sure to completely cover them. Allow them to marinate for at least 2 hours, preferably overnight. *Pull them out of the refrigerator and allow them to sit at room temperature for 30 minutes before grilling.
  4. Sear on high heat for 2 to 3 minutes on each side. Reduce heat and cook on low until the chops reach an internal temperature of 135°F. If you like your lamb a little more done, heat to 140°F or 155°F. Allow the chops to rest for 10 minutes before serving.

Nutrition Facts

Calories: 713

Carbohydrates: 5g

Protein: 84g

Fat: 38g

Saturated Fat: 12g

Cholesterol: 257mg

Sodium: 783mg

Potassium: 1126mg

Fiber: 1g

Sugar: 1g

Vitamin A: 181IU

Vitamin C: 13mg

Calcium: 54mg

Iron: 8mg

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