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Our easy Grilled Lamb Chops with garlic mustard and rosemary marinade are tender, juicy, and so delicious! Dijon mustard mixed with rosemary, soy sauce, lemon, olive oil, and garlic makes for the best marinade for lamb chops.
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Best Lamb Chop Marinade
This fresh herb and mustard marinade make this lamb chop recipe truly outstanding. The lamb chop gamy flavor is perfectly enhanced by this amazing marinade. It tenderized the lamb taking it to a new level of deliciousness!
With a beautiful char from cooking on a grill, every bite of our rosemary lamb chops recipe is full of flavor! It’s one of the easiest grilling recipes you can make directly on the grill.
This recipe is so so delicious¡!
Erna on Pinterest
Grilled Lamb Chops Ingredients
- cloves of garlic, minced (about 3 teaspoons to 1 tablespoon)
- salt
- Dijon mustard
- soy sauce
- fresh rosemary, minced
- lemon juice, freshly squeezed
- Olive oil for mixing the marinade
- lamb chops
Lamb Chop Marinade
- dijon mustard
- soy sauce
- lemon juice
- garlic
- rosemary
- olive oil
How to Marinate Lamb Chops
- Add minced garlic, salt, Dijon mustard, soy sauce, fresh rosemary, and freshly squeezed lemon juice to a bowl.
- Whisk the ingredients together with enough olive oil to form a paste-like consistency.
- Add lamb chops to a zip-lock plastic bag (or platter or baking pan) and coat with the marinade so they are covered. Press the air out of the bag and rest it on a platter or in a baking pan (or cover with plastic wrap tightly if using a pan).
- Refrigerate to let it marinate for at least 12 hours or overnight.
How to Grill Lamb Chops
- When ready to grill, remove the chops from the fridge and from the marinade bag. Let them come to room temperature by resting on the counter for at least 20 minutes before grilling.
- In the meantime, heat your grill to high heat (450°F to 500°F).
- Sear the lamb chops for 5 minutes over direct heat, then flip and grill for another 5 minutes.
- Move them to indirect heat on the opposite side of the grill, then grill for an additional 3-5 minutes. Your chops will be medium-rare. Leave on for longer and follow the temperature chart below if you want them cooked more.
- Remove from the grill and place on a plate or platter.
- Cover with foil and let them rest for 5 minutes before serving. Enjoy!
Lamb Chop Recipes Tips
- For even more flavor serve with a pat of our Garlic Butter Recipe at the very end.
- Always use a meat thermometer for best results. When you’re cooking any cut of meat, a meat thermometer makes it simple to cook to your preferred doneness every time. Especially when you’re grilling out!
- Cut against the grain when slicing meat. The grain looks like parallel lines running through the meat. Cutting against the grain will give you the most tender bites!
Lamb Cooking Temperature
For medium-rare chops, grill to an internal temperature of 135˚F.
After pulling them from the grill, let the chops rest before cutting them. This will allow them to reach 145˚F or a perfect medium-rare.
| Medium-rare | 145˚F after resting |
| Medium | 150˚F to 155˚F after resting |
| Well-done | 160˚F to 165˚F after resting |
Tip: Pull your lamb chops from the grill when they reach 10 degrees lower than your desired degree of doneness, then allow them to rest off the grill for 5-10 minutes before cutting into them. This will bring them to the perfect temperature!
Lamb Chop Recipes FAQs
Rosemary is a classic seasoning for lamb. It brings out the varied layers of flavors in rich marinades.
Garlic! The more garlic you use the better. Garlic complements the flavors of rosemary and mustard very well. Play around with this delicious marinade and by all means, add more garlic if you please.
Marinades can be great for building a deep flavor and for tenderizing lamb. A combination of olive oil, soy sauce, rosemary, lemon and mustard creates the perfect condition for juicy, tender chops!
Pan-Fried Lamb Chops
You can also make this grilled recipe on your stove using a grill pan or cast iron skillet, if you prefer, or if you don’t have access to an outdoor grill.
- Follow the instructions to mix the garlic mustard rosemary marinade and marinate your chops for at least 1 hour to up to overnight. Let them sit for about 20 minutes outside of the refrigerator to come to room temperature before cooking.
- Heat your grill pan over high heat on the stove-top. Add the chops and sear for 2-3 minutes.
- Flip and cook for another 3 to 3 ½ minutes or until they reach your desired degree of doneness.
Equipment for Grilling Lamb Chops
To make this recipe, you will need:
- Your grill (or a grill pan on the stove)
- Tongs to flip the chops
- A bowl and whisk to mix the marinade
- Meat thermometer to check the temperature of the meat (optional, but recommended)
I always recommend using a meat thermometer to check the temperature of whatever cut of meat you’re cooking. This is the best way to ensure you achieve your desired degree of doneness every time!
Side Dishes for Lamb Chops
- Scalloped Potatoes Recipe
- Instant Pot Scalloped Potatoes
- Au Gratin Potatoes
- Air Fried Brussel Sprouts
- Instant Pot Carrots
Check out all my favorite Dinner Recipes.
Did you try this recipe? Leave a comment and a rating below, and don’t forget to share the recipe on Pinterest! Snap a picture when you cook them and comment on the pin with your photo. We love to see your creations!
Recipe
Grilled Lamb Chops Recipe
Equipment
Ingredients
- 2-4 cloves garlic minced
- 1 teaspoon salt
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 teaspoon fresh rosemary minced
- 2 tablespoons lemon juice freshly squeezed
- ½ cup Olive oil
- 6-8 lamb chops
Instructions
- Add 2-4 cloves minced garlic, 1 teaspoon salt, 2 tablespoons Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon minced fresh rosemary, and 2 tablespoons freshly squeezed lemon juice to a bowl. Whisk the ingredients together with enough olive oil to form a paste-like consistency.
- Add 6-8 lamb chops to a zip-lock plastic bag (or platter or baking pan) and coat with the marinade so all of the lamb is covered. Press the air out of the bag and rest it on a platter or in a baking pan (or cover with plastic wrap tightly if using a pan). Refrigerate to let it marinate for at least 12 hours or up to overnight.
- When ready to cook, remove the lamb chops from the fridge and from the marinade bag. Let them come to room temperature by resting out of the refrigerator for at least 20 minutes before grilling.In the meantime, heat your grill to high heat (450°F to 500°F). Sear the lamb chops for 5 minutes over direct heat, then flip and grill for another 5 minutes.
- Move the lamb chops to indirect heat on the opposite side of the grill, then grill for an additional 3-5 minutes. Your lamb chops will be medium-rare. Leave on for longer and follow the temperature chart below if you want them cooked more.
- Remove from the grill and place on a plate or platter. Cover with foil and let them rest for 5 minutes before serving. Enjoy!
Video
Notes
- Marinating time: Lamb will need to marinate for at least 1 hour to up to overnight before grilling. Allow the lamb to rest for 20 minutes outside of the refrigerator to come to room temperature before you cook it.
- For more flavor, try adding a pat of our garlic butter sauce at the end. Yum!
- Always use a meat thermometer for best results when cooking meat.
- Cut against the grain when slicing lamb. Just like beef, lamb has a grain that gives you the most tender cuts of meat when you cut against it.
- Lamb temperature chart:
- Medium-rare: 145˚F after resting
- Medium: 150˚F to 155˚F after resting
- Well-done: 160˚F to 165˚F after resting
Stephanie says
Love this recipe, second time making it and took a few small liberties with the ingredients. My mom has some dietary restrictions so I omit the garlic. I hate not using all of the lemon and added the zest in addition to the juice. On a whim yesterday I used toasted sesame oil in place of olive and it was fantastic.
Em Beitel says
That’s awesome, Stephanie! We’re so glad you and your mother enjoy this dish! Thank you for leaving a comment.
Matthew says
How much olive oil? A tablespoon? A cup?
Em Beitel says
Hi Matthew! You basically want to gradually add it so you have just enough that the marinade reaches a paste-like consistency. I would add a tablespoon to begin with and add more if necessary.