THE RECIPE JOURNAL · Main Course
Lamb Chops with a Fresh Herb Grill
These lamb chops are perfect for a flavorful and easy grill night, bursting with the aroma of fresh herbs. Simple to prepare and deliciously juicy, they make a great centerpiece for any summer gathering.
FROM THE KITCHEN • Lamb Chops with a Fresh Herb Grill
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by trimming the excess fat on your lamb chops, leaving about an eighth of an inch around the edges. Sprinkle both sides generously with seasoning salt, then let them sit for about half an hour to come up to room temperature.
02
Step 2
Meanwhile, get your grill heated up to around 400°F (200°C). Once it’s hot, brush the grill grate lightly with oil to prevent sticking.
03
Step 3
Place the chops on the grill and let them cook for 2 to 3 minutes. Then, give them a quarter turn to get those nice crisscross grill marks and cook for another 2 to 3 minutes. Flip the chops over and repeat the process on the other side—grill for 2 to 3 minutes, rotate for another couple of minutes—until they reach your preferred level of doneness. If you have a meat thermometer, aim for about 130°F (54°C) for medium-rare.
04
Step 4
When they’re done, take the chops off the grill and sprinkle some fresh herbs over the top. Cover them loosely with foil and let them rest for about 10 minutes before serving. This gives the juices a chance to redistribute and keeps the meat nice and tender.
Why you’ll love it
This dish brings out the rich, savory flavors of lamb balanced by the bright freshness of herbs. It’s quick to prepare and perfect for grilling season. The combination of smoky char and fragrant herbs makes every bite deliciously satisfying.
How to serve
Serve alongside a simple salad or grilled vegetables to complement the herbs in the meat. A side of creamy mashed potatoes or couscous also pairs well. A squeeze of fresh lemon juice adds a bright finish.
Storage & leftovers
Cool leftovers quickly and store in an airtight container in the refrigerator. They will keep well for up to 3 days. Reheat gently to avoid drying out the meat.
