Grilled lamb loin chops recipe

Grilled Lamb Loin Chops make any evening into a special occasion every time. Delicious flecks of rosemary and garlic cling to the lamb chops and the fragrant smell of smoky garlic and lamb right of the grill is perfection. 

Lamb is also our family’s go-to for most dinners and Easter dinner is no different. One of the reasons I love grilling lamb chops for Easter and holiday dinners is it how easy it is to turn out an impressive meal in no time at all. 

What is a Lamb Loin Chop?

Loin chops are a meatier cut from the lamb‘s back, just behind the ribs, and are cut into thicker chops then the rib chops. They are a perfect choice for the grill because They are more tender, flavorful and they cook more quickly

Taste and Servings

Taste: if your put off by the very strong lamb flavor of leg of lamb the Loin chops would be for you. The loin area along the back has a much more mild lamb flavor because it doesn’t get worked as much like the heavier muscles. 
Servings: Plan for 2 loin chops per person for a dinner portion and for larger appetites.

Tips for Grilling Lamb Loin Chops:

The dry heat of the grill or oven creates delicious browned edges and renders the layer of outer fat in just minutes. Ideally, you’ll want to treat loin chops like a high-end steak and cook only to medium-rare for the best texture and flavor.

  • Treat like a steak. think of Loin chops as mini T-bone steaks—on one side of the chop is the lamb loin, on the other side is the fillet. The fillet side is smaller and will cook more quickly, so when grilling point your fillet side away from the hottest part of the fire.
  • Cook to medium-rare (between 130-135 degrees), and use an instant-read thermometer to test for doneness.
  • Always Let the meat rest for 10-15 minutes, before serving.

Rosemary and garlic grilled lamb loin chops

Serving Size:
About 20 minutes


  • 12  lamb loin chops
  • 12   cloves  garlic , chopped
  • 2 – 3 tablespoons fresh rosemary , coarsely chopped
  • Sea salt and freshly ground black pepper to taste
  • Extra-virgin olive oil


  1. Season with salt, pepper, fresh garlic and rosemary, and drizzle with olive oil on both sides.
  2. Light a charcoal grill and once the coals are hot, spread on only one side of the grill to allow for an indirect cooking zone on the other side. If using a gas grill, light all the burners and heat grill to 450 degrees. Reduce heat to low before placing lamb on grill.
  3. Grill lamb over hot direct heat to sear the outside for 2-3 minutes on each side.
    turn down heat and Cook until medium-rare, 8 to 10 minutes total, depending on size. Once browned on all sides, check internal temperature.
  4. Remove from heat when the internal temperature in the thickest part of the meat is 125-130° for medium-rare, 135° for medium.
  5. Rest for 10 minutes, covered
  6. Serve with asparagus, potatoes, or your favorite side dish.