Grilled Lamb Loin Chops with Oregano, Mint and Lemon

When the thermometer is rising to a triple-digit heat index and then barely dropping to 75 in the coolest hours of the morning like it is in my area at the moment, heating up the stove or oven is not on my list of things I want to do. Break out the grill.

lola rugula grilled lamb loin chops with garlic, oregano and mint recipe

Grilled Loin Lamb Chops with Fresh Oregano, Mint, Garlic and Lemon

  • 6 loin lamb chops, 1 1/2 – 2 inches thick
  • 3 medium cloves of garlic, minced
  • 3 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 2 large lemons, juiced, about 1/4 cup

Place everything but lamb chops and lemon juice in a large bowl & whisk together. Add lamb chops (but not lemon juice), cover, refrigerate and marinate at least 12 hours, turning once in the interim.

One hour before grilling, remove from refrigerator and add lemon juice to chops and marinade, tossing well to coat.

Preheat grill to medium-high, about 400°

Pat lamb chops on paper towels to remove excess marinade (thereby reducing the smoke factor) and grill for 5-6 minutes per side for medium-rare.

Remove from heat and let rest 10 minutes before serving.

I made these a few nights ago and served them with steamed sugar snap peas. The fresh herbs and lemon juice mixed with garlic give them a wonderful flavor on the grill!

I love summer.

13 thoughts on “Grilled Lamb Loin Chops with Oregano, Mint and Lemon

  1. YUM. I just love lamb loin chops on the grill. I buy my New Zeeland chops at Costco. They are the best. (Of course I have to drive 150 miles to get them). I will try this recipe next time.

    • I love the loin chops too and sadly I’m not close to a Costco either. These 6 chops ran me about $28 but oh, such a wonderful treat! I hope you get a chance to try them this way & really enjoy them!

  2. You’re cooking the same place we are – outside on the grill whenever possible. The kitchen is unbearable and we’re definitely not the central air types. Having grown up in Michigan I wish I could say I escaped such weather by moving to New England, but we’re meteorological cousins at this point. The lamb looks and sounds wonderful. I wait to add the salt until just before grilling, but otherwise our preps could be as close as the weather. Ken

    • Having grown up in Northern Illinois and then spending 15 years in Connecticut, I understand the “meteorological cousins” comment, for sure! I love, love, love the grill whenever I can utilize it – it means less dishes, less fuss and better flavor. I do add the salt early on, as it helps act as a sort of brine to the whole mix, zapping the moisture out and then putting the flavor back in. I enjoy your blog and your comments so much and always thank you for stopping by and commenting – your site is one of my favorites! Again, this weekend, I hope to do some catching up on posts and little time, so much fun to find, right? Thank you so much Ken and all the best to you!

  3. This reads and look delicious Lesley but like you the UK is having a heat wave so its salads and french sticks all the way at the moment but when it cools down then its lamb chops on the menu for one

    • Thanks James and I hope it cools down for you soon. We’re now in the middle of a cool spell and haven’t seen the 80’s for over a week, which is very odd for July. I hope you’re doing well – take care!

  4. Oh. My. Gosh! I love this recipe because I love lamb. Yes!Chef! doesn’t like lamb very much, so we rarely have it. Maybe I can trick him into making these.

    • Thank you Karen! I tend to cook lamb chops more often in the summer because they’re so quick and easy. Luckily, my husband loves it, so he’s always thrilled to have it. In the winter I do a whole leg or boneless leg roast around the holidays and then make stew with the leftovers. A lot of people don’t seem to like lamb though, so your husband definitely has company in that department!

  5. This is one of my favorite ways of having lamb chops. Marinated in fresh herbs from the garden and cooked on the grill. Yum.

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