Grilled Rib Lamb Chops
Updated Jul 18, 2025
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These grilled lamb chops are perfectly seared, and juicy on the inside. Ideal for casual dinners or entertaining, and the optional mint-basil pesto or roasted red pepper sauce is the perfect finishing touch!
There’s something both indulgent and uncomplicated about grilled lamb chops – and this version is for when you want big flavor, but not a lot of fuss. A bit of lemon, olive oil, salt, and pepper are all you need, then a quick turn on the hot grill seals in the juiciness. Whether you’re firing up the BBQ for Sunday dinner or cooking for a group of friends, these chops deliver that restaurant-worth taste – and gorgeous grill marks – that will make you feel like you’re punching above your weight.
And there are two suggested sauces to pair your chops with, should you want to kick it all up yet another level!
Also try Grilled Loin Lamb Chops with Mint Basil Pesto!
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How to Grill Lamb Chops
- Make the sauce, if desired: Follow the Mint-Basil Pesto recipe or the Roasted Red Pepper Basil Mayo recipe, combining the ingredients in a food processor or blender.
- Quick-marinate the lamb chops with olive oil and lemon. They only need 15 minutes while preheating the grill to high.
- Grill the chops for about 4 minutes on each side for medium-rare (see the lamb chop grilling chart below). Once the lamb chops are on the grill, baste them with any remaining marinade left in the pan.
- Serve hot with the Mint Basil Pesto or Roasted Pepper Mayo if desired.
How Many Rib Lamb Chops Per Person
The amount depends on appetites, of course, and also the thickness of the chops. For 1-inch-thick rib lamb chops that weigh 3 to 4 ounces each, I would plan on 3 per person (assuming there are side dishes!). If you are serving them as appetizers, then 2 per person is plenty.
How Long to Cook Lamb Rib Chops on the Grill
Rib lamb chops are pricey, so you want to pay close attention to them on the grill and not overcook them! They cook best over direct high heat, which creates a quick sear on the outside, and allows the middle to remain nice and pink and tender. Note that they cook fairly quickly, and the difference of a minute or two can make the difference between rare and medium, so keep a close eye on the chops as they grill.
Always keep in mind that any food will continue to cook after you remove it from the grill. Consider removing the chops when they are about 5 degrees below your desired level of doneness.
| Thickness | Rare (140°F) | Medium (155-160°F) | Well-Done (165-170°F) |
|---|---|---|---|
| 1/2 inch | 1 1/2 – 2 minutes per side | 2-3 minutes per side | 3-4 minutes per side |
| 1 inch | 3-4 minutes per side | 4-6 minutes per side | 6-7 minutes per side |
| 1 1/2 inches | 4-6 minutes per side | 6-7 minutes per side | 8-10 minutes per side |
How to Know When Grilled Lamb Chops Are Done
In a perfect world, you would use a meat thermometer, and see above for approximate cooking times! If you like cooking meat at all, especially on the grill, a meat thermometer is your best friend.
You need to insert it into the thickest part of the middle of the chop to get the most accurate reading. Testing the temperature near the bone or the edge of the chops might give you a false reading. Let the thermometer rest in the center of the meat for 10 to 20 seconds, until the temperature stops climbing.
However, if you don’t have a meat thermometer (but you are making those chops!), the best way to check for the desired level of doneness is by pressing the center of the chops and seeing how soft/yielding or firm they are. Here is a general guide to checking meat for doneness without a thermometer
- Undercooked: If it is very squishy, it’s probably still pretty raw in the middle.
- Rare: If it is soft but not too squishy, then it is rare.
- Medium-Rare: It will be soft with some resistance.
- Medium: Firmer, but with some give when you press it.
- Medium-Well to Well-Done: The meat will feel firm, though still springy. If it’s not springy, you’ve gone too far!
What to Serve With Grilled Lamb Chops
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Best Grilled Rib Lamb Chops
Equipment
Ingredients
- 12 (1-inch thick) rib lamb chops (3 to 4 ounces each)
- Juice of 1 lemon
- ¼ cups olive oil
- Kosher salt and freshly ground black pepper (to taste)
- Mint Basil Pesto (to serve; optional)
- Roasted Red Pepper Basil Mayo (to serve; optional)
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 chops in a nonreactive baking dish in a single layer. Sprinkle the lemon juice over the chops, drizzle over the olive oil, and turn the chops to coat both sides with the juice and oil. Sprinkle both sides of the chops with salt and pepper. Let sit at room temperature for 15 minutes while the grill heats.
- Grill the chops for about 4 minutes on each side for medium rare, less if you like your chops pinker, more if you like them more well done (see lamb chops grilling chart above). Once the lamb chops are on the grill, baste them with any remaining marinade left in the pan.
- Remove from the grill, let sit for two minutes, and serve hot with the Mint Basil Pesto and/or Roasted Red Pepper Mayo Sauce if desired.
