Grilled lamb chops marinated in lemon, Dijon, and herbs. Pairs well with crispy smashed potatoes and charred vegetables.
Cuisine: Mediterranean · Dish Type: Main Dish · Prep: 20 min · Cook: 30 min · Servings: 4 · Rating: ⭐⭐⭐⭐⭐
Ingredients
For 4–6 chops:
- 1.5–2 lbs lamb chops (loin or rib)
- 2 tbsp olive oil
- 1 tbsp Dijon mustard (or stone-ground)
- 2 tsp garlic powder (or 3 minced cloves)
- 2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp coarse salt
- ½ tsp cracked black pepper
- Zest and juice of 1 lemon
Instructions
- Pat lamb chops dry.
- Mix all seasoning ingredients into a paste with olive oil, mustard, lemon zest, and juice.
- Rub onto chops and marinate in fridge for at least 1 hour (or overnight).
- Grill over medium-high heat (375–400°F) for 4–5 minutes per side for medium-rare.
- Rest 5 minutes before serving.
Tips
- AB-inspired technique — a bold herb-forward rub with Dijon to punch through the lamb flavor, keeping the lemon and herb backbone and technique intact.
- Marinate overnight for maximum flavor penetration.
- Don't skip the rest — letting the chops rest ensures juicy, tender meat.
- Serve with a side of tzatziki sauce or Greek yogurt.
- Add a squeeze of fresh lemon over the lamb chops just before serving.
- Pair with a crisp white wine or rosé.