Grilled Marinated Lamb Chops
This simple recipe for grilled marinated lamb chops is a delicious and flavorful summer grilling recipe that will become a new staple in your repertoire. These juicy grilled lamb chops are marinated with red wine, garlic and spices for a delicious recipe that's easy to prepare and even easier to clean up!
You're going to love these marinated and grilled lamb chops! They're tender, juicy and so flavorful.
These delicious lamb chops take inspiration from Mediterranean and Middle Eastern cuisine. I marinate the lamb in a robust bath of red wine, lots of garlic, oregano, vinegar, honey and a touch of cinnamon.
After marinating, the lamb gets grilled to perfection, just like my Mediterranean lamb meatballs.
Cooking lamb chops is actually quite simple on the grill. Plus, grilling adds so much flavor with minimal effort! And the best part is that it leaves little in the way of clean-up.
This dish is light, but substantial, bursting with bright summery flavor and it comes together quite easily.
This Dijon Herb Crusted Rack of Lamb is one of my most popular recipes! Try it!
Why This Recipe Works
- Red wine adds flavor and tenderizes the meat.
- Cooks in under 10 minutes.
- Easy to prepare and clean up.
Ingredient Notes
Red wine - Use any dry red wine, such as a Cabernet Sauvignon, pinot noir, merlot or Sangiovese.
Red wine vinegar - If you don't have red wine vinegar, you can use white wine vinegar, sherry vinegar or an apple cider vinegar instead.
Honey - You only need a bit of sweetener, but I don't recommend leaving it out. It balances the flavor, tenderizes the meat and helps it get a nice char. You can use agave if you prefer.
Garlic cloves - Always use fresh garlic cloves. Don't use garlic powder or the jarred crushed garlic.
Fresh oregano - I recommend using fresh oregano, but you can substitute 1 tablespoon of dried oregano instead.
Lamb chops - Bone in lamb chops or lamb loin chops will have the best flavor. If only a whole rack of lamb is available, you can ask your butcher to trim and cut it into chops.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Grilling tongs - A great pair of long grilling tongs will help you flip the chops without risking getting burned. You can use a grill spatula or a long handled fork if you don't have tongs.
Step by step instructions
Marinate
- Make the lamb chop marinade by combining the first 9 ingredients in a Ziploc bag (or shallow dish covered in plastic wrap), then add the lamb chops and toss to coat. Press out as much air as possible, seal the bag and place in the refrigerator.
- Allow the lamb to marinate for at least 4 hours, or up to 12. Remove the lamb from the refrigerator and bring to room temperature at least 20 minutes before grilling.
Grill
- Preheat a clean, well oiled outdoor grill to medium-high heat.
- Remove the lamb chops from the marinade and allow any excess to drain off. Place the lamb chops on the hot grill and cook for about 3-4 minutes, then flip and cook another 3-4 minutes on the second side for medium rare. Cook time will ultimately depend on the size and thickness of your chops.
- Remove cooked chops from the grill once done to your liking, and let rest for at least 5 minutes before serving.
Tips for Success
- Cook lamb until the internal temperature is 145° F on a meat thermometer.
- Shake or pat off excess marinade before placing lamb chops on the grill to avoid flare ups.
- If you prefer not to grill your lamb, you can heat a large cast iron skillet on medium high to high heat and sear the chops for a couple of minutes on each side.
Serving Suggestions
Here I served the lamb chops over a smoky grilled eggplant puree with crispy chick peas and a simple tomato and cucumber salad. They're also great with this cucumber radish salad!
Serve them with a starchy side, like these Italian Roasted Potatoes and Onions or a juicy summer tomato risotto.
These juicy lamb chops are perfect for special dinners. Start with a simple summer appetizer, like a bowl of creamy New England clam chowder or these tender, juicy perfectly pan seared scallops. Then, end with a delicious summery dessert, like my grandma's famous blueberry pie.
FAQ
You can store leftover lamb chops in an airtight container in the refrigerator for 3 days. Reheat in a skillet with a just a little bit of water so they don't dry out.
Marinate the lamb chops for 4-12 hours.
Grilling time will depend on the size and thickness of your chops, but about 3-4 minutes on each side will generally get you to the perfect medium rare doneness.
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Grilled Marinated Lamb Chops
Ingredients
For the Lamb Chops
- ½ cup dry red wine
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- ½ teaspoon ground cinnamon
- 4 garlic cloves roughly chopped
- 2 tablespoons fresh oregano leaves roughly chopped
- ¼ cup extra virgin olive oil
- 1 tablespoon kosher salt
- freshly ground black pepper to taste
- 2 lbs lamb chops trimmed
For the Eggplant Puree
- 1 large or two smaller eggplants
- 3 tablespoons extra virgin olive oil plus more for rubbing eggplant
- 1 clove garlic smashed
- juice of 1 lemon
- salt and pepper to taste
For the Crispy Chick Peas
- 1 15 oz can chick peas drained and rinsed
- ¼ cup extra virgin olive oil
- salt for sprinkling
Tomato Cucumber Salad
- 1 cup cherry or grape tomatoes halved
- 1 cup diced English cucumber
- ¼ small red onion thinly sliced
- juice of ½ lemon
- 2 tablespoons fresh mint torn, plus more for garnish
- salt and pepper to taste
- 1 teaspoon sumac plus more for garnish (optional)
Instructions
Prepare the Lamb Chops
- Combine the first 10 ingredients in a zip top bag, then add the lamb chops and toss to coat. Press out as much air as possible, seal the bag and place in the refrigerator. Allow the lamb to marinate for at least 4 hours, or up to 12. Remove the lamb from the refrigerator and bring to room temperature at least 20 minutes before grilling.
Make the Eggplant Puree
- Preheat the oven to 425 degrees and prick the eggplant all over with a fork, then rub with oil. Place on a sheet pan and roast until it can be easily pierced with a knife without resistence, about 30-45 minutes depending on size. Remove from the oven and allow to cool, then remove the skin and stem and place in a food processor. Add the olive oil, garlic, lemon, salt and pepper, then puree until smooth. Taste for seasoning and adjust as needed.
Make the Crispy Chick Peas
- Preheat the oven to 425 degrees. Spread the chick peas out on to several towels and gently pat dry. You want to be sure to remove as much moisture as possible to ensure they turn out crispy. Pour the olive oil into a medium-large cast iron skillet and place over medium-high heat. When the oil starts to shimmer, right before smoking, add the chick peas and shake the pan vigorously for about one minute. Transfer the pan to the oven, and bake for about 20-25 minutes, shaking and tossing them every so often to ensure even cooking. Remove from the oven and use a slotted spoon to transfer the chick peas to paper towels to drain. Sprinkle with salt while still hot, and set aside.
Make the Tomato Cucumber Salad
- In a medium mixing bowl, combine the cherry tomatoes, diced cucumber, red onion, lemon juice, mint, salt, pepper, and sumac. Toss until combined, taste and adjust seasoning as needed, then set aside.
Grill the Lamb
- Preheat a clean, well oiled grill to medium high heat. Remove the lamb chops from the marinade and allow any excess to drain off. Place the lamb chops on the grill and cook for about 3-4 minutes on each side for medium rare. Cook time will ultimately depend on the size and thickness of your chops. Remove from the grill once done to your liking, and let rest for about 5 minutes.
Plate
- Spoon the eggplant puree on to a large platter or individual plates, the top with the lamb chops. Spoon the tomato cucumber salad over top and sprinkle with crispy chick peas. Garnish with fresh sprigs of mint and a dusting of sumac if desired. Serve immediately.
Notes
- Cook lamb until the internal temperature is 145 F on a meat thermometer.
- Shake off excess marinade before placing lamb chops on the grill.
- If you prefer not to grill your lamb, you can heat a large cast iron skillet on medium high to high heat and sear the chops for a couple of minutes on each side. Check for doneness, then remove and let rest for 5 minutes before serving.
Nutrition
What spices are in Badia Complete Seasoning. I can’t seem to find out and I am making it today. I don’t want to buy this product for the first attempt at this recipe. Your help would be greatly appreciated
Hey Susan,
You can just omit the Badia seasoning altogether. The marinade will still have amazing flavor!!
Absolutely love your lamb marinade! The whole meal really looks delicious!
Thanks, Sabrina! It was so yummy, I hope you try it!