These Grilled Lamb Loin Chops are the perfect way to mix up your grilling game. They are perfectly garlicky, with that classic lemon oregano flavor that just works with lamb. It’s a simple yet stunning main-dish recipe that delivers bold flavors with minimal effort.
When I was creatin this grilled lamb chops recipe, I kept circling back to the same thing. Keep it simple. Greek flavors, a hot grill, and let the lamb do its thing.
I always use a two-zone setup or rely on an upper grill rack. Quick sear first, then move it and let it finish a little more gently. It’s the easiest way I’ve found to grill lamb chops without overthinking it.
In my kitchen, I almost always have grilled lamb loin chops on hand. Rib chops are prettier, no question, but honestly? For lamb chops on the grill, they cook exactly the same.
Lamb pairs perfectly with Tzatziki Sauce. Simple oven-roasted potatoes or Mediterranean Quinoa Salad turn this meal into absolute perfection.
Let’s Talk Ingredients
Lamb Loin Chops: Loin chops are a little meatier and easier to find than rib chops. Rib chops are definitely prettier if you’re serving guests, but this grilled lamb chops recipe works beautifully with either cut.
Marinade Ingredients
Oil: I like olive oil or avocado oil here, but feel free to use your favorite oil. I don’t recommend extra-virgin olive oil because we are starting with high heat.
Lemon: Fresh lemon is key to the final taste of this dish. I don’t recommend bottled lemon juice.
Oregano: If you happen to have fresh oregano growing in the garden, you can absolutely use it. I just chop it finely and add a bit more than the dried version.
Thyme: Thyme adds a little depth to the marinade. Rosemary would be a fabulous substitution.
Tips & Tricks
- Pat the lamb dry before it goes on the grill. Excess marinade prevents proper browning and makes grilled lamb chops steam instead of sear.
- Don’t cook lamb straight from the refrigerator. Let the chops sit out for up to an hour so it is closer to room temperature when it hits the grill.
- Watch the internal temperature carefully. Grilled lamb loin chops are best removed from the grill at 125–130°F for medium-rare. Lamb gets firm and dry quickly if it cooks much past that point. Make sure you are using an instant-read thermometer, and remember that thick-cut chops will need more time.
Step by Step
Greek-Style Grilled Lamb Loin Chops with Lemon and Oregano
Ingredients
- 2 ½ pounds lamb loin chops
- ½ cup avocado or olive oil
- 1 lemon juice and zest
- 1 tablespoon minced garlic
- 2 ½ teaspoons kosher salt
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon sugar
- ½ teaspoon black pepper
Instructions
- Place the lamb chops in a shallow dish or zip top bag
- In a blender or mason jar combine the oil, lemon juice, lemon zest, garlic, salt, oregano, thyme, sugar, and black pepper. Process or shake until smooth.
- Pour the marinade over the lamb. Cover and refrigerate for at least 1 and up to 4 hours. Pull the lamb from the fridge about an hour before you plan on cooking.
- Preheat one side of your grill to high and the other to medium. Alternatively, you can use an upper rack if your grill has one.
- Remove the lamb from the marinade and blot dry. Discard the marinade.
- Oil the cooking grate.
- Place the chops on the hot side of the grill. Cook covered, for about 2 minutes a side.
- Move to the cooler part, and cook, flipping frequently, for 6 to 9 minutes, or until the meat registers 125°F to 130°F or to desired doneness.
- Transfer to a platter and tent with foil. Rest for 5 to 10 minutes.
Leave a Comment & Rate this Recipe