Grilled Lamb Chops
These lamb chops are a simple dinner just waiting to be on your plate!
Prep Time10 minutes mins
Cook Time12 minutes mins
Marinating Time4 hours hrs
Total Time4 hours hrs 22 minutes mins
Course: Main Course
Cuisine: American
Keyword: Grilled Lamb Chops
Author: Anna
- 2 pounds lamb loin chops, about 1 ½" thick
- 2 Tablespoons extra-virgin olive oil
- 1 ½ Tablespoons minced garlic
- 1 ½ Tablespoons minced fresh rosemary leaves
- 1 Tablespoon minced fresh thyme leaves
- 1 teaspoon sea salt
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Cut the excess fat off the chops.
Mix together the olive oil, garlic, rosemary, thyme and salt.
Lay the chops in a single layer in a baking dish.
Brush the olive oil mixture onto the chops.
Turn over and brush the remaining mixture onto the lamb.
Seal with plastic wrap and refrigerate for at least 4 hours and up to 8 hours.
Remove from refrigerator about 1 hour before cooking so the chill has a chance to come off the meat.
Heat your grill to high.
Lay the chops on the grill and grill for 5 minutes.
Turn over and grill for 5 more minutes, or until an instant read thermometer indicates the correct doneness for your palate.
Lamb chops are medium-rare at 145ºF and well done at 160ºF.