Last updated: April 8, 2026
Elegance at 700 Degrees
Lamb chops are the tuxedo of the grill world -- elegant, impressive, and surprisingly easy to pull off once you understand the fundamentals. A thick-cut lamb chop with a proper herb crust takes maybe 15 minutes from fridge to plate, yet it delivers a dining experience that rivals any high-end steakhouse.
Choosing Your Chops
You want frenched rib chops or loin chops, cut at least 1.25 inches (3 cm) thick. Thinner chops overcook before you can develop a proper crust. Ask your butcher to french the bones -- it removes the fat and sinew between the ribs for a clean presentation. New Zealand or Australian lamb tends to be milder, while domestic American lamb has a more robust, gamey flavor. Both work beautifully here.
The Herb Crust
The crust is built from fresh rosemary, garlic, olive oil, Dijon mustard, and a hit of lemon zest. The mustard acts as both a flavor agent and a glue that helps the herbs adhere to the meat during the fierce heat of grilling. Chop the rosemary and garlic together until they form an almost paste-like consistency -- this ensures even coverage and maximum flavor in every bite.
The Two-Zone Fire
Set up your grill with a screaming hot direct zone and a cooler indirect zone. Sear the chops over direct heat for 2-3 minutes per side to develop the crust, then move them to indirect heat if they need more time to reach your desired doneness. For lamb, medium-rare (130°F/54°C) is the sweet spot -- the meat will be pink and juicy with a deeply caramelized exterior.
Resting Is Non-Negotiable
These chops cook fast and carry over heat quickly. Pull them at 125°F (52°C) and rest for 5 minutes -- they will coast up to a perfect 130°F (54°C). Cutting into them too early means losing those precious juices all over your cutting board instead of in your mouth.
Pro Tips
- Bring chops to room temperature 30 minutes before grilling for even cooking
- Season with salt at least 30 minutes ahead -- it draws out moisture then reabsorbs for deeper seasoning
- Do not move the chops once they hit the grill -- let the crust form undisturbed
- A chimney mint sauce or tzatziki makes an excellent accompaniment
- Serve on a warm plate to keep the lamb at optimal temperature
Grilled Lamb Chops with Herb Crust
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https://bbq-experience.com/en/recipes/grilled-lamb-chops-herb-crust
Ingredients
- 8 chops Lamb rib chops, frenched, 1.25-inch (3cm) thick
- 3 tbsp Fresh rosemary, finely chopped
- 4 cloves Garlic cloves, minced
- 2 tbsp Dijon mustard
- 3 tbsp Extra virgin olive oil
- 1 lemon Lemon zest
- 2 tsp Salt
- 1 tsp Black pepper, freshly cracked
- 1 tbsp Fresh thyme leaves
Instructions
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Remove the lamb chops from the refrigerator 30 minutes before grilling. Season both sides generously with salt and pepper. In a small bowl, combine the chopped rosemary, thyme, minced garlic, lemon zest, Dijon mustard, and olive oil to form a thick herb paste.
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Spread the herb paste evenly over both sides of each lamb chop, pressing it into the meat so it adheres well. Let the chops sit with the herb crust while you prepare the grill.
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Set up a two-zone fire on your grill -- pile all the charcoal on one side for direct high heat (you should not be able to hold your hand over the grate for more than 2 seconds), and leave the other side empty for indirect heat.
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Place the lamb chops over direct heat and sear for 2-3 minutes per side without moving them. You want a deep, caramelized crust on the herb coating. If flare-ups occur, move the chops to the indirect zone briefly.
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Check the internal temperature with an instant-read thermometer. Pull the chops at 125°F (52°C) for medium-rare. If they need more time, move to the indirect zone and close the lid until they reach temperature.
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Rest the lamb chops on a warm plate for 5 minutes. The temperature will rise to a perfect 130°F (54°C) during resting. Serve immediately with a squeeze of fresh lemon and your choice of mint sauce or tzatziki.