Learn how to grill lamb loin chops with a few helpful tips. Following these simple guidelines will give you perfect grilled lamb loin chops every single time.
A flavorful marinade turns these lamb T-bones into a delicious and easy weeknight dinner.
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How to grill lamb loin chops
Grilling lamb loin chops is a snap. Once you understand a few basics, you’ll make perfect chops every time.
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.
Next, 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.
How long to grill lamb loin chops
For a perfect medium lamb T-bone (hot pink center), grill them for 5 to 6 minutes per side. If you like your lamb medium rare (warm, red center), shave another minute off and it should be perfect.
I have a meat thermometer, which takes away any guesswork. I linked to the same one that I own. It’s not the least expensive option, but it’s also not the priciest. This is especially important if you are new to grilling, but even grilling experts use thermometers.
Temping your lamb 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.
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 method: oven, pan, grill, etc.
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 degrees. 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).
So, for me, that would be 125° – 130°F. When the meat hits that temp, 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.
Grilled lamb marinade
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.
This lamb loin chops recipe is quick and easy, making it perfect for weeknight dinner or a low-effort weekend meal.
More lamb recipes
In addition to these BBQ lamb loin chops, here are two more of my favorite lamb recipes:
- Mediterranean lamb meatballs with feta, mint and dill – great for meal prep.
- Middle Eastern lamb burger with tahini yogurt sauce
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- 3 lbs. lamb loin chops, about 8 pieces
- 3 tbsp. minced garlic
- 1 tbsp. dried rosemary
- 1 tbsp. kosher salt (I use Diamond Crystal)
- 1 1/2 tsp. ground black pepper
- rind of 1 lemon, yellow part only
- 3 tbsp. oil of your choice
- In a small bowl, combine minced garlic, dried rosemary, kosher salt, black pepper, lemon rind and oil.
- Place lamb loin chops in a zip-top plastic bag and pour marinade over lamb.
- Seal the bag and move lamb chops around 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 most of the marinade.
- 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 rest for 3 - 5 minutes before eating.
For best results, allow lamb to marinate at least 4 hours, up to 24 hours. That being said, even 30 minutes will give you some flavor on the outside of your lamb. It just won't have the time to penetrate below the surface.
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Serving Size:2 lamb chops
Amount Per Serving: Calories: 558Total Fat: 72gSaturated Fat: 36gTrans Fat: 5gUnsaturated Fat: 33gCholesterol: 310mgSodium: 2015mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 98g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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