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Grilled lamb chops stacked on top of each other close up

Grilled Lamb Chops Recipe

Dijon mustard, soy sauce, lemon juice, garlic, rosemary, and olive oil blend together to create the most beautiful lamb mustard sauce for these Grilled Lamb Chops. You will savor every bite!
Course Main Dish
Cuisine American
Keyword grilled lamb chops, grilled lamb chops recipe, lamb chop marinade, marinade for lamb chops
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 to 8 lamb chops
Calories 292kcal


  • Grill


  • 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


  • 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.
    Garlic mustard rosemary lamb marinade in a glass bowl after mixing with a tiny whisk to the side
  • 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.
    Uncooked lamb chops covered with the garlic mustard rosemary lamb marinade
  • 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.
    Flipping the lamb chops on the grill to cook for grilled lamb chops
  • 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.
    Grilled lamb chops cooking on the grill
  • Remove from the grill and place on a plate or platter. Cover with foil and let them rest for 5 minutes before serving. Enjoy!
    A cutting board of grilled lamb chops ready to serve



  • 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


Calories: 292kcal | Carbohydrates: 1g | Protein: 42g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 129mg | Sodium: 712mg | Potassium: 549mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 24mg | Iron: 4mg