Grilled Garlic Herb Lamb Chops

Garlic Herb Glazed Lamb Chops — juicy, tender, and bursting with flavor. Perfectly marinated, seared, and caramelized for an unforgettable dinner.

Tools & equipment

• Sharp knife (for trimming fat)

• Cutting board

• Mixing bowl (for marinade)

• Whisk or spoon

• Grill, cast iron skillet, or heavy oven-proof pan

• Tongs (for flipping chops)

• Oven (if using oven method)

• Meat thermometer (for accuracy)

• Aluminum foil (for resting)

Ingredients (16–20 chops)

• 2 racks of lamb (about 16–20 chops), frenched

• 4 tablespoons olive oil

• 2 tablespoons Dijon mustard

• 1 tablespoon soy sauce

• 2 tablespoons balsamic vinegar or lemon juice

• 6 cloves garlic, minced

• 2 teaspoons onion powder

• 2 teaspoons smoked paprika

• 2 teaspoons dried thyme

• 1 teaspoon dried rosemary

• 1 teaspoon cumin

• 1 teaspoon black pepper

• 1 teaspoon chili flakes (optional, for heat)

• Salt to taste

• 2 tablespoons honey or brown sugar (for caramelized glaze)

• Fresh parsley (optional, for garnish)

Step-by-step instructions

1. Prep the lamb

• Pat the lamb chops dry with paper towels — dry meat sears better.

• Trim away excess fat, but leave a thin layer for flavor.

2. Make the marinade

• In a bowl, combine olive oil, Dijon mustard, soy sauce, balsamic vinegar (or lemon juice), garlic, onion powder, paprika, thyme, rosemary, cumin, black pepper, chili flakes, and salt.

• Whisk in honey or brown sugar until fully incorporated.

3. Marinate

• Rub the marinade generously over the lamb chops.

• Place in a dish or seal in a bag, cover, and refrigerate for at least 2–4 hours (overnight is best for deeper flavor).

4. Cook the chops

• Grill method: Preheat grill to medium-high. Grill lamb chops 3–4 minutes per side for medium-rare, or longer to your preferred doneness.

• Oven method: Preheat oven to 400°F (200°C). Heat a skillet with a drizzle of oil, sear chops for 2–3 minutes per side, then transfer skillet to oven and roast 8–10 minutes.

• Optional finish: Broil chops for 1–2 minutes at the end for a caramelized glaze.

5. Rest & serve

• Remove chops from heat and let rest under foil for 5 minutes.

• Garnish with fresh parsley or a squeeze of lemon before serving.

Pro tips for best results

• Temperature control: For the juiciest lamb, aim for 135°F (57°C) internal temperature for medium-rare.

• Overnight marination: The longer you marinate, the more flavorful and tender the chops.

• Glaze boost: Brush extra marinade or a honey-balsamic mix onto the lamb during the last 2 minutes of cooking for extra shine and flavor.

• Avoid overcooking: Lamb dries out quickly past medium doneness — watch closely.

Variations & additions

• Mediterranean style: Add lemon zest and oregano to the marinade.

• Spicy kick: Swap chili flakes for harissa paste.

• Sweet & smoky: Use maple syrup instead of honey for a different caramel note.

• Mint lovers: Serve with a classic mint yogurt sauce or chimichurri.

Storage & reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently in a 300°F (150°C) oven until heated through. Avoid microwaving to keep meat tender.

• Freeze (uncooked): Marinated lamb chops can be frozen up to 2 months. Thaw overnight in the fridge before cooking.

Nutrition (per chop, approx.)

• Calories: ~210 kcal

• Protein: ~17 g

• Fat: ~15 g

• Carbohydrates: ~3 g
  (varies by chop size and added glaze)

Times & yield

• Prep time: 15 minutes

• Marinade time: 2–4 hours (or overnight)

• Cook time: 12–16 minutes

• Total time: ~2 hours 30 minutes (including marination)

• Yield: 16–20 lamb chops (serves 6–8)

FAQs

Q: Can I make this recipe ahead of time?
A: Yes! You can marinate lamb chops up to 24 hours in advance. For maximum flavor, marinate overnight.

Q: What’s the best wine pairing?
A: A bold red like Cabernet Sauvignon or Syrah complements the garlic-herb profile beautifully.

Q: Can I use lamb loin chops instead of rib chops?
A: Absolutely. Cooking time may be slightly longer since loin chops are thicker.

Q: How do I know when the lamb is done?
A: Use a thermometer: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.

Final thoughts

These Garlic Herb Glazed Lamb Chops deliver everything you want in a show-stopping meal: bold flavor, tenderness, and a caramelized glaze that seals the deal. Perfect for Sunday dinners, holidays, or whenever you want to cook something that feels indulgent yet approachable.