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  • Bettina Applewhite

The Best Ever Lamb Chop Recipe

This is truly the simplest and yummiest lamb chop recipe you'll need. Lamb can take on some really decadent flavors so there's plenty of room to play around. I love this recipe because it's equally yummy with ingredients that you probably already have around the house: lemon, garlic, and olive oil. This is seriously my go-to recipe for easy lamb chops.

I really enjoy having out of town visitors. Besides planning for things to do around the city and fun restaurants to try, I enjoy cooking a delicious meal to have at home. It's always fun to be in the kitchen together and catching up over some yummy dishes both literally and figuratively. If I've ever made lamb chops for these guests, they usually ask for them again. And again. Sometimes I start thinking can you come up with something else? LOL... But at least I know what works. And a lot of times I'll use this recipe myself just because it's such an easy and impressive dish.

The key to making this work is by using fresh ingredients and letting them marinade 30 minutes or up to overnight. It's also important to bring your meat out to room temperature before you cook it.

Lamb is expensive. You can buy the chops separately or you can buy an entire rack and slice the chops out yourself or ask your butcher to do it for you. If you decide to cut a whole rack yourself, make sure you separate your chops before you put them in the marinade so that all that goodness can get to every nook and cranny. Also, get the French cut for your lamb chops or rack. French cut means that the meat has been removed from bone end so that the bone is exposed. This makes for a nice presentation. Make sure that the butcher does leave some fat on the meat that remains. That's where you can add to that delicious flavor.

You can make this recipe on the stove-top and sear your chops off but if you have the ability sear your chops on the grill! That's another thing that sets my chops apart. It can be 30 degrees outside and raining. For a guest, I'll put on a parka and fire up the grill. If it's raining, you'll only get the gas grill. But if there's real time, I'll break out the charcoal!

Try this recipe out and let me know if this becomes one of your favorites.

Garlic & Lemon Lamb Chops

Serves 3 - 4


1 rack of lamb, cut into individual chops

3 cloves garlic, minced

1/4 Cup Olive Oil, good quality

Juice of 1 Lemon

Salt & Pepper, to taste


1. Season lamb chops with salt and pepper. Place chops into a resealable plastic bag. Add in olive oil, garlic, lemon juice. Massage chops with marinade to ensure all are covered. Allow to sit in marinade for at least 30 minutes and up to overnight in the refrigerator.

2. Allow chops to come to room temperature by bringing out chops 30 minutes before cooking. If you are cooking on the grill, bring out the chops before firing up the grill.

3. Fire up the grill to high eat (direct heat if using a charcoal grill and 450 if using a gas grill) or heat a pan to high heat.

4. Remove the chops from the marinade and allow excess marinade to drain off.

5. Cook chops on the hot grill for 1 - 2 minutes each side. The chops are thin and you don't want to overcook them. If you want the bones to shine, you can wrap them in aluminum foil before placing on the grill but I like the character charred bones give.

6. Allow the chops to rest for a couple of minutes before serving and then enjoy the deliciousness that you've just created.


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