Grilled Lamb Chops with Herb Crust
Easy 20 minutes 4 servings Charcoal / Gas Grill

Grilled Lamb Chops with Herb Crust

Lamb chops are the most underrated item on any grill. They cook in under 10 minutes, look spectacular, and taste like something from a $60/plate restaurant. The key is high heat, a simple herb crust, and pulling them at medium-rare. Don't overcook lamb — it's unforgiving.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

FreshThis recipe was last reviewed on May 13, 2026.

Ingredients

  • 8 lamb rib chops (about 1" thick)
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon, for finishing
  • Flaky sea salt

Step by Step

1

Make the herb paste

Mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper into a thick paste. The Dijon helps the herbs adhere to the meat and adds a subtle tang that pairs perfectly with lamb.

2

Coat the chops

Rub the herb paste on all surfaces of the lamb chops. Let them sit at room temperature for 20-30 minutes. This tempers the meat for even cooking and lets the herbs perfume the lamb.

3

Preheat grill to high

Get your grill as hot as possible. Lamb chops need intense heat to develop a crust before the interior overcooks. For charcoal, use a full chimney banked to one side for two-zone cooking.

4

Grill 3-4 minutes per side

Place chops on the hottest part of the grate. Don't move them for 3-4 minutes — let the crust form. Flip once. Cook another 3-4 minutes for medium-rare (130°F internal). The herbs will char slightly — this is flavor, not burning.

5

Rest and finish

Rest for 5 minutes. Squeeze fresh lemon over the chops and finish with flaky sea salt. Serve immediately — lamb chops cool quickly and the fat solidifies, so eat them hot.

Pro Tips

  • 130°F internal is medium-rare for lamb — the sweet spot. Above 145°F and the fat congeals, making the meat taste gamey and tough.
  • Frenching the bones (scraping meat off the ends) looks impressive but is purely aesthetic. Ask your butcher to do it.
  • Lamb pairs beautifully with mint — a simple mint yogurt sauce elevates the dish further.
  • Buy domestic lamb for milder flavor or imported New Zealand/Australian lamb for a more pronounced taste.

Recommended Gear for This Recipe

ThermoWorks Thermapen ONE $105

Lamb is unforgiving — nail 130°F every time

Check Price

Weber Rapidfire Chimney Starter $18

Get coals screaming hot for the perfect sear

Check Price

Common Questions

Frequently Asked Questions

How long does Grilled Lamb Chops with Herb Crust take to cook?
Total time is about 20 minutes including prep and rest. It's a beginner-friendly recipe — no special technique required.
What grill do I need?
This recipe is written for a charcoal / gas grill. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
4 servings. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
130°F internal is medium-rare for lamb — the sweet spot. Above 145°F and the fat congeals, making the meat taste gamey and tough.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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