Grilled lamb loin chops with garlic, rosemary, and lemon

4.59 from 12 votes

Learn how to make grilled lamb loin chops with these helpful tips! A quick and easy dinner with minimal cleaning up.

Prep Time10

Cook Time12

Marinating Time8

Total Time8 22

Course: Dinner

Cuisine: American

Servings: servings

Calories: 510kcal

Author: Cheryl Bennett

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.

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.