Tender, juicy, and full of bright flavor, these lemon garlic grilled lamb chops are a household favorite. They’re delicious on their own and also make a standout addition to any mixed grill.
Now that warmer weather is here, I reach for the grill more often — and these lamb rib chops are one of my go-to choices.
They’re not only delicious and tender, but fun to eat: you can pick them up and enjoy the meat right off the bone, which is why they’re sometimes called lamb lollipops.
I grill these throughout summer when I can cook outdoors, and save my oven-roasted herb-crusted rack of lamb for cooler months. Grilled lamb rib chops pair perfectly with rice pilaf, spanakorizo, lemon rice, grilled zucchini, or a simple green salad dressed with Italian vinaigrette.
Recipe Ingredients
Below is a clear photo of the ingredients and a few helpful notes to guide you.
- Lamb. Use a Frenched lamb rack if possible; Costco often has good prices on rib chops. If you buy a full rack, simply cut it into individual rib chops — it’s straightforward and quick.
- Garlic, lemon, and rosemary. These are the dominant flavors in the marinade and pair beautifully with grilled lamb.
See the recipe card below for full ingredient amounts and details.
How to make it
- Mince 5 cloves of garlic and 1 tablespoon of rosemary leaves. Zest 2 teaspoons of lemon and squeeze 1/4 cup lemon juice. In a bowl whisk together the garlic, rosemary, lemon zest and juice with 2 teaspoons Dijon mustard, 1 teaspoon Diamond Crystal kosher salt, 1/2 teaspoon black pepper and 3/4 cup olive oil until emulsified. (Photo #1)
- If you purchased a full rack, cut it into individual rib chops. (Photo #2)
- Season the chops on both sides with 2 teaspoons Diamond Crystal kosher salt. (Photo #3)
- Place the rib chops in a resealable plastic bag and pour half the marinade over them. Seal and mix so the meat is well coated. Refrigerate for at least 2 hours, preferably overnight. Reserve the remaining marinade to use as a serving sauce. (Photo #4)
- About 45 minutes before grilling, remove the lamb from the fridge so it comes closer to room temperature. Prepare a charcoal or gas grill for medium-high heat. Grill the chops 2–3 minutes per side. Note: lamb fat can cause flare-ups — keep a cooler area available to move chops if flames get high, then return them to the hot zone once the flare subsides. Gas grills with multiple zones make this easier. (Photo #5)
- When the chops reach an internal temperature of 130–135°F for medium-rare to medium, remove them from the grill and serve immediately with the reserved marinade as a dipping sauce. Enjoy! (Photo #6)
Top tips
- Control flare-ups: Because lamb is fatty, it can flare. Keep a cooler spot on the grill so you can move chops off direct heat until flames calm. Return them to the hot side to finish cooking.
- Target temperature: Aim for 130–135°F for medium-rare to medium, or cook to your preferred doneness.
- Serve immediately: Grilled rib chops are best eaten right away, so have sides ready while you finish the meat.
- Garnish: Fresh rosemary sprigs make an attractive garnish and complement the flavors.
More great grilling recipes
Some favorite recipes to cook on the grill — try combining a few for a mixed grill.
- Grilled pork chops – center-cut pork chops with rosemary.
- Grilled chicken thighs – marinated with a simple Italian-style mixture.
- Grilled fennel salad – finished with lemons, oil-cured olives, and shaved Parmigiano Reggiano.
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Lemon Garlic Grilled Lamb Rib Chops
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Ingredients
- 8-10 lamb rib chops
- 2 teaspoons Diamond Crystal Kosher salt
For the marinade
- 5 cloves garlic minced
- 3/4 cup olive oil
- 2 teaspoons Dijon mustard
- 1/4 cup lemon juice
- 2 teaspoons lemon zest
- 1 tablespoon minced rosemary leaves
- 1 teaspoon Diamond Crystal Kosher salt plus more to taste
- 1/2 teaspoon black pepper
Instructions
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If needed, cut a rack of lamb into individual rib chops. Season both sides with kosher salt.
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Whisk all marinade ingredients together until combined.
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Place chops in a sealable bag and pour half the marinade over them. Mix, then refrigerate at least 2 hours or overnight. Reserve the remaining marinade for serving.
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Remove chops from the refrigerator about 45 minutes before grilling.
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Preheat a charcoal or gas grill to medium-high and grill chops 2–3 minutes per side or until internal temperature reaches 130–135°F.
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Serve immediately with the reserved 1/2 cup of sauce. Enjoy!
Notes
- This recipe scales easily; double or triple as needed. Frenched lamb racks are often best value at warehouse stores.
- Reserve half the marinade before it touches the raw meat to use as a serving sauce.
- Rib chops are best enjoyed fresh from the grill; leftovers will keep up to 3 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.