Simple Grilled Lamb Chops
Updated June 24, 2025
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 to 8 loin lamb chops
4 cloves garlic, peeled and smashed
Kosher salt
Freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
1 gram carbs; 98 milligrams cholesterol; 416 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 16 grams saturated fat; 35 grams fat; 315 milligrams sodium; 22 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other — a “hot” side. If using a grill pan, preheat the oven to 400 degrees.
- Step 2
Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.
Private Notes
Comments
I made a paste of garlic, olive oil, pinch of sea salt and rosemary. Let it marinate in the refrigerator for about 2 hours. Removed from refrigerator and let stand for about 30 minutes and then grilled quickly on each side as indicated in the recipe. Very good.
I followed another reviewer's advice and rubbed the chops with a mixture of garlic, olive oil, kosher salt and crushed dried rosemary. They sat at room temperature for awhile, then were charcoal-grilled to medium-rare. Wow! The simplest and tastiest grilled lamb chops we've ever made.
Used the cast iron skillet at 500 degrees plus degrees about 4 minutes on each side. Put in the oven at 450 another 5 minutestill the chops reached 117 degrees. Deglazed pan with cognac, malbec, & swirled in some butter. Served with stuffed mushroons and spinach.
Grilled Rosemary Lamb Chops INGREDIENTS 3/4 cup balsamic vinegar 6 tablespoons olive oil 3 tablespoons fresh lemon juice 3 tablespoons minced fresh rosemary or 3 teaspoons dried 1 teaspoon of thyme (optional) 6 garlic cloves, minced 1 teaspoon ground black pepper Jus sayin
Technique from restaurants and SF Chronicle — salt meat throughly 24 or up to 48 hours before cooking. (Lamb chops being small, assume 24 hours would be enough.) Though salt initially draws out juices, it’s re-absorbed — basic chemistry/physics from an area of greater concentration to lesser. Makes a major difference for charcoal grilling, especially for steaks, which come out juicer and even a bit more tender. Would assume herbs and garlic would join along on being absorbed.
Rub with ground cumin and garam masala with or without garlic. From Betty Rosbottom, Columbus Dispatch in the 1990’s.