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Herb-Marinated Grilled Lamb Chops - Simple, Flavor-Packed, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 lamb rib or loin chops, about 1 to 1¼ inches thick (roughly 2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves, finely minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey (optional, for balance)
  • 1 teaspoon kosher salt, plus more to finish
  • ½ teaspoon freshly ground black pepper
  • Neutral oil for the grill grates (canola or avocado oil)
  • Lemon wedges, for serving
  • Flaky sea salt, for finishing (optional)

Method
 

  1. Pat the chops dry. Use paper towels to remove surface moisture. Dry meat browns better and forms a nicer crust.
  2. Make the marinade. In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, parsley, Dijon, honey (if using), salt, and pepper until combined.
  3. Marinate the lamb. Place the chops in a shallow dish or zip-top bag. Pour the marinade over them, turning to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge. If chilled, let the chops sit out for 20–30 minutes before grilling.
  4. Preheat the grill. Heat a gas or charcoal grill to medium-high (about 425–450°F). Clean the grates and oil them lightly to prevent sticking.
  5. Season just before grilling. Remove excess marinade from the chops so it doesn’t burn. Lightly sprinkle more salt and pepper on both sides for a crisp, savory crust.
  6. Grill the chops. Place the lamb on the hot grates. Cook 3–4 minutes per side for medium-rare (about 130–135°F internal), or 4–5 minutes per side for medium. Avoid pressing down on the meat—let it sear undisturbed for best browning.
  7. Rest the meat. Transfer the chops to a plate and rest for 5 minutes. This helps the juices redistribute so the meat stays tender.
  8. Finish and serve. Squeeze fresh lemon over the chops and sprinkle a pinch of flaky salt. Serve with a bright salad, grilled vegetables, or roasted potatoes.