Grilled Rib Lamb Chops
on Sep 10, 2023, Updated Oct 05, 2023
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Rib lamb chops cook quickly on the grill, and the mint-basil pesto is the perfect finishing touch!
Lamb on the grill is a game changer. Grilled lamb is a favorite in North Africa, the Middle East, Turkey, Central Asia, parts of India, Indonesia, and, of course, Australia and New Zealand, where millions of sheep graze the land. And, of course, there is high-quality American lamb!
If you haven’t swapped some grilled lamb into your summer meat-grilling repertoire, then you are missing out! Rib lamb chops grill up fast and easy and might just be your new favorite splurge dinner. Serve them alongside Kale, Cabbage, and Mint Salad with Peanut Dressing instead of the optional Mint-Basil Pesto, which is fantastic over fresh tomatoes, too!
Table of Contents
Rib lamb chops cook quickly on the grill, and the optional mint-basil pesto in this recipe is the perfect finishing touch!
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Ingredients
- Rib lamb chops – Buy these special chops from a good butcher or supermarket with a high turnaround.
- Lemon juice – Fresh is always best!
- Olive oil – Any good-quality olive oil will work great!
- Mint Basil Pesto – While optional, this homemade pesto really makes these lamb chops special.
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 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) |
|---|---|---|---|
| ½ inch | 1 ½ – 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 ½ 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
I have to start by saying — 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 meat for 10 to 20 seconds, until the temperature stops climbing.
However, if you don’t have a meat thermometer, 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!
How to Grill Lamb Chops
- Prepare the grill: 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.
- Make the pesto: Follow the Mint-Basil Pesto recipe, combining the ingredients in a food processor or blender.
- Marinate the lamb chops: 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.
- Cook the chops: 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.
- Serve: Remove from the grill, let sit for 2 minutes, and serve hot with the Mint Basil Pesto if desired.
What to Serve With Grilled Lamb Chops
More Lamb Recipes
- Lamb Satay
- Indian-Inspired Lamb Kebabs
- Greek Lamb Kebabs
- Greek-Style Butterflied Leg of Lamb with Feta Sauce
- Loin Lamb Chops with Roasted Tomato and Garlic Sauce
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Grilled 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 pepper (to taste)
- Mint Basil Pesto (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 if desired.
