A quick meal from the grill
Grilled Lamb Loin Chops with Rosemary
Loin chops give you a small lamb dinner with a good browned edge. Rosemary, garlic and lemon keep the seasoning simple, while a cooler patch of grate lets the center finish without scorching the outside.
- Makes
- 2 main portions, 2 loin chops each
- Preparation
- About 10 minutes, plus 30 minutes in the refrigerator
- Cooking or chilling
- About 10 to 16 minutes, plus at least 3 minutes resting
Get everything ready
Ingredients
2 main portions, 2 loin chops each
What you need
Grill with a hot and a cooler cooking area, tongs, shallow dish, clean serving plate and a food thermometer suited to thin cuts.
Time to cook
Method
Season and chill
Pat the chops dry. Mix the oil, rosemary, garlic, lemon zest, lemon juice, salt and pepper in a shallow dish. Turn the chops in the mixture, cover and refrigerate for 30 minutes. Prepare any cold sides before handling raw lamb.
Leave yourself a cooler area
Heat the main grilling area to about 425°F. Keep another area with less direct heat. Clean the grate and have clean tongs and a plate ready for the cooked chops. Lift the chops out of the dish and let excess liquid drip away. Discard the used marinade.
Brown both sides
Place the chops over the hotter area. Grill about 3 to 4 minutes on the first side, then turn and cook about 3 to 4 minutes on the second. Move a chop to the cooler area if dripping fat causes a flare or its surface darkens too quickly.
Check each chop
Insert the thermometer from the side into the thick center of the meat, avoiding bone. Continue cooking, using the cooler area with the lid closed as needed, until every chop reaches at least 145°F before removal. Allow about 10 to 16 minutes total grilling, but use the actual reading.
Rest before serving
Move the finished chops to the clean plate and rest at least 3 minutes. Give each person two chops and serve with the sides you planned.
Before you make it
Buy loin chops for this method
Loin chops have a small central bone and a compact shape. Thin rib chops, shoulder chops and a whole rack need different handling. Ask for pieces close to 1 inch thick so one chop does not race ahead of the others.
Multiply the food, keep the space
Four chops make one two person batch with sides. For more guests, keep enough room to turn each chop and use cooking rounds when needed. A full grate can make the estimated timing less useful.
Temperature comes first
USDA gives lamb steaks, chops and roasts a minimum internal temperature of 145°F before removal from heat, followed by at least 3 minutes of rest. See the USDA food safety guidance.
Keep cooked lamb safely
Refrigerate leftovers promptly in shallow containers at 40°F or below, within 2 hours or within 1 hour above 90°F. Use cooked lamb within 3 to 4 days or freeze it. Reheat leftovers to 165°F. Read the USDA lamb handling and storage guidance.
Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.
Choose the setup
Use the lamb cut guide to choose loin chops. Read the grill guide for the cooking setup and accessory guide for tongs and a suitable thermometer.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.