Grilled lamb loin chops with garlic and rosemary
Grilled lamb loin chops with rosemary, garlic, and lemon are quick, easy, and delicious. Learn how to grill perfect lamb T-bones every single time by following these simple guidelines. A flavorful marinade turns these lamb chops into a delicious and easy weeknight dinner with minimal cleanup.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my grilled chicken and peaches and my Middle Eastern grilled lamb loin chops recipe. For ease of browsing, you can find all of my grilling recipes in one place.
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Grilled lamb loin chops with garlic and herbs
Grilling lamb loin chops is a snap. Once you understand a few basics, you’ll make perfect chops every time. I will walk you through every step to ensure you have a successful result.

What you need to know
Learning how to cook lamb chops on the grill is very easy. The first step in grilling any meat is to remove it from the refrigerator 30 minutes before cooking. You do not want to put ice cold meat onto a hot grill (more on that later).
After marinating, pat the lamb dry with paper towels to remove most of the marinade. That’s another helpful tip – you don’t want the chops (or anything you are grilling) to be really wet when it goes on the grill.
Ingredients
Before you put the lamb loin chops on the grill, let them marinate in a simple mixture of lemon zest, garlic, rosemary, olive oil, salt and pepper. Nothing fancy, but it gives the lamb amazing flavor.

- Lamb loin chops – Also called lamb T-bones, it is the lamb version of a T-bone steak from a cow. The bone divides the loin and the tenderloin.
- Neutral oil – I like grapeseed oil, as it has a high smoke smoke and a very light flavor.
- Kosher salt – I use Diamond Crystal salt. If you use Morton’s kosher salt, cut the amount by almost half.
- Black pepper – Regular ground black pepper, or a few turns of the grinder.
- Garlic – The sharpness of the garlic will mellow as it sits in the marinade.
- Lemon zest – The skin of the lemon. Take care not to get too much of the bitter pith (the white part) underneath.
- Rosemary – I’ve used fresh rosemary, but you can also use dried.
How to grill lamb loin chops
Here’s a quick summary of how to make this lamb loin chops recipe. Please see the card at the bottom of this post for the full recipe.

- Make marinade – Mix the rosemary, lemon zest, oil, salt and pepper together, then coat the lamb and let it marinate.
- Grill – Pat the lamb dry, then place on a preheated grill. Cook for 5 – 6 minutes per side.
I have a meat thermometer, which takes away any guesswork. This is especially important if you are new to grilling, but even grilling experts use thermometers.

Using a thermometer is the best method to making sure it will be cooked to your preference. 135° is my perfect temperature, after it has rested. Every meat thermometer, even the old-school ones with the dial on top, have a line or a dimple on the side. That line or dimple tells you where the sensor area is on your thermometer. Find that line to make sure you’re getting an accurate reading.

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Grilled lamb loin FAQ’s
For a perfect medium lamb T-bone (hot pink center), grill them for 5 to 6 minutes per side on the BBQ. If you like your lamb medium rare (warm, red center), shave another minute off and it should be perfect.
Using a thermometer, take the internal temperature of your lamb to cook it according to your preferences:
Medium-Rare: 125°F.
Medium: 130°F.
Medium-Well: 145°F.
Cold meat doesn’t cook evenly. You want to make sure you’ve taken the meat out of the fridge 20 – 30 minutes before cooking.

Carryover cooking and resting meat
One thing that many home cooks don’t realize is that meat continues to cook after you take it off of the heat. This is true for any cooking method, whether it is the oven, stovetop or grill. This is called “carryover cooking“. When meat is removed from a heat source, it will continue to cook. The outside surface of the meat is hotter than the center.
The heat from the surface will move to the center, raising it’s temperature by up to 10° – 15°. Eventually, by letting the lamb chops rest, the temperature will be the same all the way through. You want to remove the lamb from the grill when it is just below your perfect temperature (this is why a good meat thermometer is so helpful).

This lamb loin chops recipe is quick and easy, making it perfect for weeknight dinner or a low-effort weekend meal.
Variations and substitutions
- Swap out rosemary for other dried herbs, like thyme or marjoram. Tender fresh herbs won’t hold up as well as a hearty herb, like rosemary, so their dried counterparts are a better option.
- This marinade (and cooking time) also works for chicken breasts. You can swap out lamb for chicken for another tasty option.

Helpful tools and equipment
- Thermapen is another option for a thermometer. I also have this one and it really is instant read.
- Tongs – You’ll need a pair of tongs to flip the lamb. Please do not stick a fork in it to turn it over.
- Stainless steel mixing bowls – This is a great set. Perfect for going from the kitchen to the grill.
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Grilled lamb loin chops with garlic, rosemary, and lemon
Ingredients
- 3 pounds lamb loin chops about 8 pieces
- 3 tablespoons garlic minced
- 2 tablespoons fresh rosemary finely chopped
- 1 tablespoon kosher salt I use Diamond Crystal
- 1 1/2 teaspoons ground black pepper
- 1 – 2 tablespoons lemon zest yellow part only
- 3 tbsp. neutral oil ex: grapeseed, canola, vegetable
Instructions
- In a small bowl, combine minced garlic, rosemary, kosher salt, black pepper, lemon zest and oil.
- Place lamb loin chops in a zip-top plastic bag and pour marinade over lamb.
- Seal the bag and massage lamb chops to coat in marinade. Refrigerate for 4 – 24 hours.
- Preheat grill to medium high heat (about 400°F / 200°C). Pat lamb chops with paper towels to remove excess marinade. *see note
- Grill for 5 – 6 minutes per side for medium rare lamb chops, or until meat thermometer reads your preferred doneness.
- Remove from heat and let the chops rest for 3 – 5 minutes before eating.
Notes
- For best results, allow lamb to marinate at least 4 hours, up to 24 hours. That being said, if you only have 30 minutes, do what you can. We’ve all forgotten to plan ahead. Don’t sweat it.
- When removing excess marinade, blot the lamb mostly dry. You do not need to wipe the marinade off. Oil tends to flare up on the grill, leaving a sooty residue on your food. We’re trying to avoid that. Salt draws out moisture, so there will be a bit of liquid from that as well. The lamb shouldn’t be wet when it hits the grill, but it doesn’t need to be completely dry either.
- I use Diamond Crystal kosher salt. If you use Morton’s, reduce the salt to 1 1/2 – 2 tsp.
- When the meat is close to the temperature that you prefer, remove it from the grill and allow it to rest for 5 minutes. The nice thing about this particular thermometer, it alerts you when when it’s time to take it off the heat. Lamb can be tough if it is overcooked, so keep an eye on the timer and your thermometer.
Nutrition
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Originally published April 2021. Most recent update 4/28/25.