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Lamb Chops Recipe

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5 from 1 review

  • Author: Maxine Dubois
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


This Grilled Lamb Chops Recipe is made with only salt, grilled to perfection, and served with mint jelly on the side if you wish.


  • 12 lamb chops
  • Olive oil, for drizzling
  • Sea salt
  • Mint Jelly


For grilling:

  1. For best flavor, make sure to salt the lamb chops 2 hours prior to grilling.
  2. Preheat the grill to 400°F.
  3. Place the individual rack of lambs on an aluminum pan and drizzle with olive oil. Cook in the grill for 4-6 minutes (depending on the thickness of the chops) with the lid down.
  4.  Take the chops out and place directly on the grill to sear for 1-2 minute on each side, until the internal temperature reaches 135°F.
  5. Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.
  6. Serve with mint jelly

For cast iron:

  1. Salt the lamb chops 2 hours prior to cooking.
  2. Heat ¼ cup oil in a cast iron over high heat until just starting to smoke. Fry for 3-4 minutes, in batches, depending on thickness until done to your liking.
  3. Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving.
  4. Serve with mint jelly.


  • Choose Quality Lamb Chops: Look for lamb chops that are fresh, well-trimmed, and have a good amount of marbling for flavor and tenderness. Choose chops that are evenly sized for even cooking.
  • Season Well: Lamb chops benefit from flavorful seasonings to enhance their natural taste. Consider marinating the chops for a few hours or overnight in a mixture of herbs, spices, and oil to add depth of flavor.
  • Rest at Room Temperature: Before cooking, let the lamb chops rest at room temperature for about 30 minutes to an hour. This allows the meat to come to room temperature, ensuring more even cooking and better flavor.
  • Don't Overcook: Lamb chops are best served medium-rare to medium for optimal tenderness and juiciness. Avoid overcooking, as lamb can become tough and dry when cooked to well-done. Use a meat thermometer to check the internal temperature of the chops, aiming for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  • Use High Heat: Lamb chops are best cooked over high heat to sear the outside and lock in the juices. Use a hot grill, skillet, or oven to quickly sear the chops on each side for a few minutes, then finish in the oven if desired.
  • Rest after Cooking: After cooking, let the lamb chops rest for a few minutes before slicing or serving. This allows the juices to redistribute and results in a more flavorful and juicy chop.
  • Add a Sauce or Glaze: Consider adding a sauce or glaze to the lamb chops for added flavor. Mint sauce, garlic herb sauce, or a balsamic reduction are popular options that complement the natural flavor of lamb.
  • Rest and Carve: When serving, rest the lamb chops for a few minutes before carving or serving. This allows the juices to settle and results in a more flavorful and tender bite.
  • Pair with Complementary Sides: Lamb chops pair well with a variety of side dishes, such as roasted vegetables, mashed potatoes, couscous, quinoa, or a fresh salad. Consider choosing sides that complement the flavors of the lamb and add balance to the meal.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Greek


  • Serving Size: 1
  • Calories: 234.7
  • Sugar: 0.0 g
  • Sodium: 259.8 mg
  • Fat: 8.5 g
  • Saturated Fat: 3.4 g
  • Carbohydrates: 2.6 g
  • Fiber: 0.4 g
  • Protein: 35.0 g
  • Cholesterol: 108.9 mg