By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
31 cal · 75 min
Perfectly Grilled Lamb Rib or Loin Chops
Recipe GLPR2834ee867e5a34
Succulent grilled lamb chops with a simple, elegant preparation that highlights the natural flavor of the meat. Thick-cut bone-in chops are seasoned generously with salt and pepper, brushed with olive oil, and grilled over medium-high heat until they reach a perfect medium-rare with a beautiful crust and tender, juicy interior.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
8 Bone-in lamb rib or loin chops, 1 1/4 to 1 1/2 inches thick
2 tablespoons Kosher salt
2 tablespoons Extra virgin olive oil
to taste Freshly ground black pepper
Directions
Remove the lamb chops from the refrigerator and allow them to sit at room temperature for 20 to 30 minutes. This ensures even cooking throughout the meat.
Preheat your grill to medium-high heat, approximately 400°F. If using a charcoal grill, arrange coals to create two zones of heat.
Pat the lamb chops completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Brush both sides of each chop lightly with extra virgin olive oil, ensuring even coverage.
Place the lamb chops directly on the hot grill grates and cook without moving them for 4 to 5 minutes until a golden-brown crust forms on the first side.
Flip the chops and cook for another 4 to 5 minutes until the second side develops a similar crust. The chops should reach an internal temperature of 145°F at the thickest point for medium-rare doneness.
Transfer the grilled chops to a clean plate and rest for 3 to 5 minutes to allow the juices to redistribute within the meat before serving.
Comments
Lamb chops are a luxury protein in Charlotte and will cost $18–28 per pound at any local chain, pushing the per-serving protein cost to $8–12 or higher depending on chop size and thickness. Ingredient availability poses no barrier—salt, olive oil, and pepper stock everywhere—but the stated 75 minutes is misleading when the actual active time is minimal; the gap comes from marinating or resting time that the recipe should name clearly. This is a same-night dish with little leftovers appeal, best suited to a special dinner rather than weeknight rotation. Lamb chops do suit North Carolina's grill season and Southern tastes for bold, straightforward meat preparation, but the cost and occasion-only nature keep this from being a go-to weekday choice.
Sign in or create a free account to add your review.
