Middle Eastern grilled lamb chops recipe
This Middle Eastern grilled lamb chops recipe is fast, easy, and delicious. They cook in 12 minutes, making them a perfect low-effort weeknight dinner.
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 lamb loin chops with rosemary and my steak gremolata recipes. For ease of browsing, you can find all of my grilling recipes in one place.
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Middle Eastern grilled lamb chops recipe
Most of us are looking for weeknight recipes that are quick and easy, but still taste good, and don’t require a ton of effort. This BBQ lamb chops recipe checks all of those boxes.
These Middle Eastern lamb chops are seasoned with za’atar. As with most spice blends, there are many different varieties, and it is easy to make your own at home with spices you already have. I make a version with thyme, oregano, sumac, and sesame seeds.
What you need to know
Lamb tenderloin chops are tender and delicious. They are best cooked over a high heat, which means they cook fairly quickly. It’s best to set a timer, so you don’t overcook them, because they will become a bit tough.
Cooking lamb loin chops on the grill is incredibly easy. After marinating, allow the lamb to come to room temperature for about 30 minutes before placing on a hot grill. Cold meat will not cook as evenly, so allowing the meat to come up to room temperature before cooking is an important step.
Ingredients
- 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.
- Za’atar – A Middle Eastern spice blend made from sesame seeds, thyme, oregano, sumac, and sometimes coriander. Although za’atar might not be familiar to you, most of it’s ingredients probably are.
How to make
Here’s a quick summary of best way to cook lamb loin chops. Please see the recipe card at the bottom of this post for the full recipe.
- Make marinade – Mix the za’atar, oil, lemon, salt and pepper together, then coat the lamb and let it marinate.
- Grill – Pat the lamb chops dry, season them and carefully place them on the grill with your tongs (or if you are used to the heat like I am, fingers will do). Close the cover and grill on medium high heat, then flip over. Cook for 5 – 6 minutes per side.
Grilled lamb chops recipe FAQ’s
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Storage / Freezing Information
To store: Refrigerate leftover lamb chops in an airtight container for up to 5 days.
To freeze lamb: Store in an airtight container, or a resealable freezer bag, for up to 4 months. For best results, use a vacuum sealed bag.
How to cook grilled lamb chops indoors
If you have a grill pan, that is a great indoor option. Whether you are grilling indoors or outdoors, one thing to remember is this – do not use excessive amounts of oil. A tablespoon of oil is plenty. Preheat the grill, then lightly oil the surface.
Meat (generally) naturally releases when it is ready. If you try to move the lamb chops and they stick, they are telling you that they aren’t ready yet. Give them another thirty to sixty seconds and try again. The cooking time and temperature is the same as the outdoor grill.
Variations and substitutions
- Spices – Another delicious spice blend that works really well with lamb is Baharat.
- Try this recipe with chicken kebob instead of lamb. Cube the chicken and skewer it for the grill.
- Sumac, another spice found in Middle Eastern cuisine, is slightly bitter and lemony, and a sprinkle on top as a finisher is delicious.
Serving suggestions
- Pomegranate Citrus Salsa – This citrus salsa pairs nicely with the lamb.
- Bulgur wheat salad with chickpeas – Chewy, roasted chickpeas and toasted pine nuts are tossed with bulgur or cracked wheat, red onions and fresh herbs.
- A simple rice pilaf would also pair really well with these grilled chops.
Helpful tools and equipment
- Thermapen is a great 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.
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Middle Eastern grilled lamb loin chops recipe
Ingredients
Marinade
- 2 ½ tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 1 ½ tablespoons lemon zest
- 2 tablespoons za’atar spice blend
Lamb
- 2 ½ pounds lamb loin chops 8 chops, 1.5 – 2″ thick
- 2 teaspoons za’atar spice blend
- 1 teaspoon salt
Instructions
- Mix marinade ingredients together in a small bowl, then coat lamb chops completely with the marinade. Cover and refrigerate for 2 hours.
- Remove from marinade, then pat lamb dry. (Don't wipe it off, just blot dry to remove moisture and excess oil.) Heat grill to medium-high heat. (400°F / 200°C)
- Sprinkle lamb chops with additional za'atar and salt. Press into lamb to make sure it adheres to the meat.
- Grill for 5 – 6 minutes per side for medium / medium-rare lamb chops, or until meat thermometer reads your preferred doneness.*Close the cover of your grill if needed to maintain the temperature.
- Remove from grill and let rest for 5 minutes before serving. Top with a squeeze of lemon, if desired.
Notes
- Store leftover lamb loin chops in an airtight container in the refrigerator for up to 5 days.
- Sumac, a Middle eastern spice derived from a berry, is lemony and a little tart. A scant sprinkle of this spice as a finishing touch on the lamb is fantastic.
Nutrition
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Originally published 2/13/19, most recent update 5/7/25.
Lamb has become my new favorite meat thanks to the recipe with Pook’s Pantry. Delicious.