Grilled Loin Lamb Chops with Mint Basil Pesto
on Jun 19, 2025
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Thick and meaty loin lamb chops grill up beautifully on the grill (and the optional sauce makes them a fabulous grilled meal for entertaining).
Every time I cook lamb chops on the grill, the response from my family leaves me thinking there is no better way to cook them. All of my guys love loin lamb chops. And because the rib ones are pretty pricy, that’s a good thing.
Loin lamb chops are usually thicker and meatier than rib chops, and that also means there is less of a chance of overcooking them. And that is the biggest “secret” to perfect grilled lamb chops: cook them to exactly your desired level of pinkness, and take them off the grill right away. You can grill perfect lamb chops on both gas and charcoal grills.
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The herby mint basil pesto is optional, but it’s so nice with the rich lamb — mint and lamb have been long-time solid square dance partners. Here, this sauce made with fresh mint, basil, Parmesan, olive oil, and garlic pairs up perfectly with the meat.
Serve loin lamb chops with Grilled Eggplant, Deviled Egg Potato Salad, and Grilled Potatoes.
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How to Trim Loin Lamb Chops
The lamb chops will have a small T-bone in the middle that connects the loin and the tenderloin. If there is serious excess fat on the chop, you can slice that off, but leave a little fat around the edges for flavor and a wonderfully textured crust.
How Long to Cook Loin Lamb Chops on the Grill
Loin lamb chops are usually thicker and meatier than rib lamb chops. This means they will take a bit longer to cook on the grill. However, most people prefer their lamb chops between rare and medium, and cooking lamb beyond that can be very disappointing. Keep a close eye on the lamb as it grills.
The goal is to make sure the outside gets a nice charry crust before the middle overcooks. Medium-high to high heat is the way to go. If you can keep one part of the grill a bit cooler — the two-zone grilling method — that will help if they start browning too quickly. You can move them to the cooler side of the grill and let them finish cooking, but do not allow the outside to burn.
Use a meat thermometer to determine the internal temperature. If you don’t have a meat thermometer, you can use the “poke” test (see below). With a bit of practice, you will know exactly the feel of your chops when they reach your desired level of doneness.
| Chop Thickness | Doneness (Internal Temp) | Grilling Time |
|---|---|---|
| 1 inch | Rare (120 degrees F) | 3-4 minutes per side |
| 1 inch | Medium-rare (125-130 degrees F) | 4-5 minutes per side |
| 1 inch | Medium (135-145 degrees F) | 4-6 minutes per side |
| 1 inch | Well-done (145-150 degrees F) | 6-7 minutes per side |
| 1 1/2 inches | Rare (120 degrees F) | 4-6 minutes per side |
| 1 1/2 inches | Medium-rare (125-130 degrees F) | 5-6 minutes per side |
| 1 1/2 inches | Medium (135-145 degrees F) | 6-7 minutes per side |
| 1 1/2 inches | Well-done (145-150 degrees F) | 8-10 minutes per side |
| 2 inches | Rare (120 degrees F) | 5-6 minutes per side |
| 2 inches | Medium-rare (125-130 degrees F) | 6-7 minutes per side |
| 2 inches | Medium (135-145 degrees F) | 7-8 minutes per side |
| 2 inches | Well-done (145-150 degrees F) | 8-9 minutes per side |
| 2 1/2 inches | Rare (120 degrees F) | 7-9 minutes per side |
| 2 1/2 inches | Medium-rare (125-130 degrees F) | 8-9 minutes per side |
| 2 1/2 inches | Medium (135-145 degrees F) | 8-10 minutes per side |
| 2 1/2 inches | Well-done (145-150 degrees F) | 9-11 minutes per side |
Grilling Tip
Always keep in mind that any food will continue to cook after you remove it from the grill (it’s called carryover cooking). Remove the chops when they are about 5 degrees below your desired level of doneness.
How to Tell Lamb Chops Are Done Without a Meat Thermometer
Less pinpoint accurate than a meat thermometer for sure, but many cooks rely on the touch test to gauge doneness. You can get quite good at this! Open your hand and press the fleshy part of your palm just under your thumb. It feels squishy; that’s the way meat feels when it’s raw. Here’s how it should feel when cooked to the various levels of doneness.
- Rare: Open one hand. Touch your pointer finger to your thumb on the same hand without pressing; just touch fingers. Use your other pointer finger to press the fleshy spot just under your thumb. If it feels soft, but a bit firmer than before, that’s the feel of rare lamb chops.
- Medium-Rare: Touch your middle finger to your thumb without pressing; just touch fingers. Use your other pointer finger to press the fleshy spot just under your thumb. That level of firmness is the feel of medium-rare lamb chops.
- Medium: Touch your ring finger (the one next to the pinky finger!) to your thumb without pressing; just touch fingers. Use your other pointer finger to press the fleshy spot just under your thumb. That’s the feel of medium-cooked lamb chops.
- Medium-Well to Well-Done: Finally, for those well-done lamb lovers out there: Touch your pinky finger to your thumb without pressing; just touch fingers. Use your other pointer finger to press the fleshy spot just under your thumb. It should feel quite firm, and that’s the feel of medium-well to well-done lamb chops.
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Grilled Loin Lamb Chops with Mint-Basil Pesto
Equipment
Ingredients
For the Mint Basil Pesto:
- ⅔ cup lightly packed fresh mint leaves
- ½ cup lightly packed fresh basil leaves
- 1 garlic clove
- ⅓ cup extra-virgin olive oil
- 2 tablespoons freshly grated Parmesan cheese
- Kosher or coarse salt and freshly ground black pepper (to taste)
For the Lamb Chops:
- 8 (2-inch thick) lamb loin chops (6 to 7 ounces each; about 3 1/2 pounds total)
- 2 tablespoons olive oil
- Kosher salt and freshly ground pepper (to taste)
Instructions
- Heat the grill to high. Scrub the grill rack with a grill brush. Use grilling tongs to dip a wad of paper towels in some vegetable oil and use the oil-dipped paper towels to wipe down the grill rack.
- Place the mint and basil leaves with the garlic in a food processor and process to mince. Add the olive oil, process again, then pulse in the Parmesan and the salt.
- Brush the lamb chops with olive oil, and season on both sides with salt and pepper. Grill for 6 to 7 minutes per side, until they reach an internal temperature of 125 to 130 F for medium-rare. Remove them from the grill and allow them to rest on a cutting board for about 5 minutes before serving — the internal temperature will climb a bit more.
- Serve the lamb chops hot with the pesto on the side.
Notes
Nutrition
What to Serve With Grilled Loin Lamb Chops and Mint Basil Pesto
My first experience with this type of lamb chop. Found them at the butcher and needed a recipe. All the tips were very useful, and that pesto (straight from the garden)…OMG!