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The Ultimate Grilled Mediterranean Lamb Chops: A Flavorful Journey

Welcome back to Dad Got This, your trusted source for mastering delicious recipes with a side of good humor. Today, we’re embarking on a culinary adventure that’s truly special: crafting perfect Grilled Lamb Chops infused with a vibrant Mediterranean Marinade. This recipe isn’t just about cooking; it’s about transforming simple ingredients into an unforgettable meal that will impress everyone at your table.

Perfectly grilled lamb chops, golden brown and juicy, resting on a wooden cutting board with fresh herbs. The bones are visible, hinting at the rich flavor. — Juicy, flavorful Grilled Lamb Chops ready to be savored!

Whether you’re a seasoned pitmaster with years of grilling experience or a budding backyard BBQ enthusiast eager to expand your repertoire, this recipe is designed to elevate your grilling prowess. We’ll guide you through every step, from selecting the finest lamb to achieving that perfect char and tenderness, all while infusing layers of authentic Mediterranean flavor.

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The Heart of the Meal: Selecting Your Lamb
Simple Secrets to Flavor: Initial Seasoning
Crafting the Mediterranean Marinade: A Symphony of Flavors
Marination Mastery: Maximizing Flavor
Grilling to Perfection: Achieving the Ideal Sear and Tenderness
The Perfect Pairing: Homemade Tzatziki Sauce
Serving Suggestions and Beyond
Conclusion
Recipe Card

The Heart of the Meal: Selecting Your Lamb

Lamb chops are an exceptional choice for grilling, renowned for their rich flavor, inherent tenderness, and relatively quick cooking time. This makes them versatile enough for both a speedy weeknight dinner and an impressive centerpiece for special gatherings. When choosing lamb, I always opt for bone-in chops. The bone not only contributes to the visual appeal but, more importantly, infuses the meat with incredible depth of flavor during the grilling process, resulting in a more succulent and aromatic outcome.

For this recipe, I typically grab two packs, aiming for just under three pounds in total. It’s a good practice to account for a slight reduction in size as the lamb cooks, so a little extra ensures everyone gets a satisfying portion. Look for chops that are vibrant in color, with a good amount of marbling (small streaks of fat) which indicates tenderness and flavor. My preferred cuts are either loin chops or rib chops, both of which offer a fantastic meat-to-bone ratio and grill beautifully. Don’t be shy to ask your butcher for guidance; they can often provide the freshest cuts and helpful tips on preparation.

Simple Secrets to Flavor: Initial Seasoning

Before we introduce the complex notes of our Mediterranean marinade, a fundamental step is to enhance the lamb’s natural deliciousness with a classic seasoning. This foundational layer is crucial for bringing out the inherent richness of the meat without overpowering it. Sometimes, the simplest approach yields the most profound results.

Seasoning: Begin by generously sprinkling high-quality sea salt and freshly cracked black pepper over your lamb chops. Ensure every surface of each chop is thoroughly and evenly coated. Think of it as creating a flavor crust. Once seasoned, gently toss the chops in a bowl or on a platter to distribute the seasoning uniformly. This initial step primes the lamb, setting the stage for the marinade to work its magic. Set the seasoned chops aside, ready for their flavor transformation.

Crafting the Mediterranean Marinade: A Symphony of Flavors

Now, let’s talk about the star player that elevates these grilled lamb chops from good to absolutely extraordinary: the Mediterranean-inspired marinade. This vibrant blend is a testament to the fresh, bold, and aromatic ingredients that define Mediterranean cuisine. It’s carefully balanced to tenderize the lamb while infusing it with a rich, savory, and slightly zesty flavor profile that perfectly complements the meat’s natural taste. Each ingredient plays a vital role in creating this irresistible blend.

Ingredients for the Marinade:

Garlic: We’ll use about half a head, roughly 8-9 cloves. Garlic is a cornerstone of Mediterranean cooking, providing a pungent, aromatic base that’s essential for depth of flavor.
Yellow Onion: One medium-sized yellow onion, roughly chopped. Onions add a subtle sweetness and another layer of aromatic complexity, mellowing beautifully as they blend.
Lemons: The zest and juice of two fresh lemons. Lemon brings a crucial bright, tangy acidity that tenderizes the meat, cuts through its richness, and adds a refreshing citrusy note characteristic of the region.
Spices: A teaspoon each of nutmeg, allspice, and cardamom. This trio introduces warm, earthy, and slightly exotic undertones. Nutmeg offers a hint of sweetness, allspice provides a complex mix of cinnamon, cloves, and nutmeg, and cardamom adds a unique, fragrant, almost floral aroma.
Fresh Parsley: Approximately one cup, roughly chopped. Parsley contributes a fresh, herbaceous brightness that balances the richer flavors and adds a beautiful green hue to the marinade.
Olive Oil: Around a third of a cup of good quality extra virgin olive oil. Olive oil is key for binding the flavors, coating the lamb, and helping it develop a beautiful crust on the grill. It also helps in tenderizing the meat.

Preparing the Marinade:

Creating this flavorful marinade is straightforward, requiring just a blender and a few minutes of your time.

Blend the Ingredients: Combine the minced garlic, chopped onion, lemon zest, fresh lemon juice, nutmeg, allspice, cardamom, and fresh parsley in a blender. Process these ingredients until they form a coarse, yet relatively smooth paste. You want the aromatics to be finely broken down to release their full flavor.
Add Olive Oil: With the blender running on a low setting, gradually stream in the extra virgin olive oil. Continue blending until the marinade achieves a smooth, pourable consistency. This ensures all the ingredients are well emulsified and ready to coat your lamb chops evenly.

Marination Mastery: Maximizing Flavor

Once your Mediterranean marinade is perfectly blended and ready, it’s time for the crucial step of infusing the lamb chops with these incredible flavors. This isn’t just about coating; it’s about allowing the aromatic liquids to penetrate the meat, tenderizing it and ensuring every bite is bursting with taste.

Coat the Chops: Carefully pour the freshly prepared marinade over your seasoned lamb chops. Using tongs or clean hands, ensure that each chop is thoroughly coated, reaching every nook and cranny. You want the lamb to be completely immersed in the vibrant green mixture.
Refrigerate: Once the lamb is well-coated, cover the bowl tightly with plastic wrap or transfer the chops to a sealable bag, pressing out any excess air. Place the lamb in the refrigerator to marinate for a minimum of two hours. For optimal flavor penetration and tenderness, marinating for 4-6 hours is ideal, and you can even go overnight (up to 12-24 hours) for an even deeper flavor profile. This allows the acids in the lemon and the enzymes from the fresh ingredients to work their magic, transforming the texture and flavor of the lamb, making each bite incredibly succulent and flavorful. Remember, proper marination is key to grilled perfection.

Grilling to Perfection: Achieving the Ideal Sear and Tenderness

When your lamb chops have soaked up all that delicious marinade and you’re ready to cook, it’s time to fire up the grill! The goal here is to achieve a beautiful, savory crust on the outside while keeping the interior juicy and tender. Regardless of your grill type – whether it’s a trusty propane grill, a smoky charcoal grill, or an innovative electric/woodfire model – the principles of achieving the perfect cook remain consistent.

Preheat the Grill: Begin by preheating your grill to medium-high heat. This is crucial for creating that desirable sear and locking in the juices. For gas grills, aim for a temperature around 400-450°F (200-230°C). If you’re using a charcoal grill, arrange your coals for direct heat, ensuring they are glowing and covered with a light ash. For a Ninja Woodfire grill, set it to the Grill Hi setting and allow it to come to temperature. A properly preheated grill prevents sticking and ensures even cooking.
Prepare the Grates: Before placing the lamb, clean your grill grates thoroughly with a wire brush. Then, lightly oil the grates to further prevent sticking. You can do this by folding a paper towel, dipping it in a neutral high-smoke-point oil (like avocado or grapeseed oil), and carefully wiping the hot grates with tongs.
Grill the Chops: Carefully place the marinated lamb chops directly on the hot grill grates. Cook for approximately 3-4 minutes per side for a luscious medium-rare doneness. For an even crust and consistent cooking, flip the chops every 1-2 minutes, rotating them slightly each time. This technique helps to build a gorgeous, caramelized exterior.
Monitor Internal Temperature & Rest: The most accurate way to determine doneness is with a meat thermometer. Insert it into the thickest part of the chop, avoiding the bone. Adjust your cooking time based on your preferred level of doneness. Once cooked to your liking, remove the chops from the grill and let them rest on a cutting board, loosely tented with foil, for 5-10 minutes. This resting period is vital; it allows the juices to redistribute throughout the meat, resulting in a more tender and moist chop.

Here’s a helpful guide from the American Lamb Board for internal cooking temperatures:

Medium-Rare: Pull the lamb at 135°F (57°C) from the grill. After a 3-minute rest, the temperature will rise to 145°F (63°C).
Medium: Pull the lamb at 150°F (66°C) from the grill. After resting, it will reach up to 160°F (71°C).
Well Done: Pull the lamb at 160°F (71°C) from the grill. After resting, it will reach up to 170°F (77°C).

The Perfect Pairing: Homemade Tzatziki Sauce

Once your lamb chops are perfectly grilled, rested, and ready, it’s time to introduce their ultimate companion: a creamy, tangy, and incredibly refreshing homemade tzatziki sauce. This classic Greek condiment is a culinary masterpiece that elevates the rich, savory flavors of the lamb, creating a harmonious and balanced meal. The cool yogurt and crisp cucumber offer a delightful contrast to the warm, spiced lamb, making each bite an experience.

Making the Tzatziki Sauce:

Preparing tzatziki from scratch is surprisingly simple and yields a far superior result to any store-bought version. The key is fresh ingredients and allowing the flavors to meld.

Prepare the Cucumber: Take half a fresh cucumber (English or Persian cucumbers work best due to their lower seed count and thinner skin). Finely grate it using a box grater. Once grated, place the cucumber in a clean paper towel or a thin kitchen towel and firmly squeeze out as much excess water as possible. This step is crucial to prevent the tzatziki from becoming watery.
Combine Ingredients: In a medium-sized bowl, combine the squeezed grated cucumber with one cup of thick, whole-milk Greek yogurt. Add a tablespoon of fresh dill, finely chopped, and a tablespoon of fresh mint, also finely chopped. Mint adds a bright, cooling element that is traditional and refreshing. Next, mince one or two cloves of garlic, depending on your preference for garlic intensity, and add them to the bowl. Finish with a tablespoon of fresh lemon juice for an extra zing and a tablespoon of salt.
Mix and Season: Stir all the ingredients thoroughly until well combined. Taste the tzatziki and adjust the seasoning as needed. You might want a little more salt, lemon, or herbs. For the best flavor, cover the bowl and refrigerate the tzatziki for at least 30 minutes (or up to a few hours) before serving. This allows the flavors to meld and deepen, creating a more cohesive and delicious sauce.

Serving Suggestions and Beyond

Your perfectly grilled lamb chops with Mediterranean marinade and homemade tzatziki are a complete meal in themselves, but they also pair wonderfully with a variety of side dishes to round out the experience. Embrace the Mediterranean theme with your accompaniments!

Classic Greek Sides: Alongside your tzatziki, consider serving a fluffy rice pilaf, a simple Greek salad (with ripe tomatoes, crisp cucumbers, red onion, Kalamata olives, and feta cheese, dressed with olive oil and oregano), or some roasted vegetables like bell peppers, zucchini, and cherry tomatoes seasoned with herbs.
Fresh Bread: Warm pita bread is fantastic for scooping up both the lamb and the tzatziki, soaking up all those delicious juices.
Other Grains: Couscous or quinoa seasoned with fresh herbs and lemon juice also make excellent light and healthy sides.
Wine Pairing: For an adult beverage, a robust red wine like a Cabernet Sauvignon or a Syrah/Shiraz would complement the rich lamb beautifully. For something lighter, a crisp Sauvignon Blanc or a dry Rosé would also be delightful.

Conclusion

And there you have it – a culinary masterpiece of perfectly grilled lamb chops, bursting with the aromatic flavors of a Mediterranean marinade, and complemented by a cool, refreshing homemade tzatziki sauce. This dish is more than just a recipe; it’s an invitation to savor the rich traditions of Mediterranean cuisine and share an unforgettable meal with those you love. It’s a surefire way to impress your family and friends at your next BBQ or special dinner gathering.

I hope you enjoyed this journey with Dad Got This! Don’t forget to explore our other recipes, subscribe to our newsletter for more delicious content, and ring that notification bell so you never miss a deliciously dad-tastic moment. We love hearing from you, so please let us know in the comments below how your grilled lamb chops turned out and what grilling method you used. Let’s meat in the comments! 🍖🔥

Recipe Card

Grilled Lamb Chops with Mediterranean Marinade

Ready to elevate your grilling game? These Mediterranean-style grilled lamb chops, seasoned with a zesty marinade and served with homemade tzatziki sauce, are a surefire hit. Treat your taste buds to a deliciously dad-tastic meal!

Course:
Main Course

Cuisine:
Mediterranean

Keyword:
grilled, lamb, lamb chops, Mediterranean, marinade

Prep Time:
20 minutes

Cook Time:
12 minutes

Marinating Time:
2 hours

Total Time:
2 hours 32 minutes

Servings:
5

Calories:

691
kcal

Author:
Dad Got This

Equipment

Ninja Woodfire Grill, Gas Grill or Charcoal Grill
Tongs
Cutting Board
Knife
Blender
Meat Thermometer (optional, but recommended)

Ingredients

For the Lamb Chops:

3 lbs Lamb Chops (bone-in, rib or loin chops preferred)
3 Tablespoons Sea Salt
3 Tablespoons Black Pepper (freshly ground)
3 Tablespoons Avocado Oil (for grilling)

For the Mediterranean Marinade:

7-9 Cloves Garlic (about half a head), peeled
1 Yellow Onion, roughly chopped
Zest and Juice of 2 Lemons
1 teaspoon Nutmeg
1 teaspoon Cardamom
1 teaspoon Allspice
1 Cup Fresh Parsley, roughly chopped
⅓ cup Extra Virgin Olive Oil

For the Homemade Tzatziki Sauce (Optional):

½ Cucumber, grated and squeezed of excess water
1 cup Whole Milk Greek Yogurt
1 Tablespoon Fresh Dill, chopped
1 Tablespoon Fresh Mint, chopped
1-2 Cloves Garlic, minced
1 Tablespoon Lemon Juice
1 Tablespoon Salt (or to taste)

Instructions

Prepare the Marinade: Place all of the marinade ingredients (garlic, onion, lemon zest, lemon juice, nutmeg, allspice, cardamom, parsley, and olive oil) into a blender and blend until smooth and pourable.
Season the Lamb: Place the lamb chops in a large bowl and season liberally with sea salt and fresh black pepper, ensuring all sides are coated.
Marinate the Lamb: Pour the prepared marinade over the seasoned lamb chops, ensuring each chop is well coated. Cover the bowl and refrigerate for at least 2-3 hours, or preferably 4-6 hours for maximum flavor.
Grill the Lamb: Preheat your grill (Ninja Woodfire, gas, or charcoal) to medium-high heat (approx. 400-450°F / 200-230°C). Clean and lightly oil the grates. If using a Ninja Woodfire, set it to the Grill Hi setting. Once hot, add a little avocado oil to the griddle (if applicable) and place the lamb chops on it. Grill the lamb for about 3-4 minutes per side for medium-rare, flipping frequently (every 1-2 minutes) to achieve a nice crust and even browning all over. Cook to your preferred internal temperature using a meat thermometer.
Rest and Serve: Once cooked, remove the lamb chops from the grill and let them rest, loosely tented with foil, for 5-10 minutes. This allows the juices to redistribute, resulting in more tender meat. Serve the lamb chops immediately with homemade tzatziki sauce (recipe below), rice, roasted vegetables, or a fresh Greek salad. Enjoy!

Instructions for Homemade Tzatziki Sauce:

Prepare Cucumber: Finely grate half a cucumber. Place the grated cucumber in a clean paper towel or kitchen towel and squeeze out all excess water.
Combine & Mix: In a bowl, combine the squeezed grated cucumber, Greek yogurt, fresh dill, fresh mint, minced garlic, lemon juice, and salt. Stir well until all ingredients are thoroughly mixed.
Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Adjust seasoning to taste before serving.

Video

Notes

According to the American Lamb Board, for best results, pull the lamb at these internal temperatures and allow to rest:

Medium-Rare: Pull at 135°F (57°C) with a 3-minute rest to come up to 145°F (63°C).
Medium: Pull at 150°F (66°C) with a rest up to 160°F (71°C).
Well Done: Pull at 160°F (71°C) with a rest up to 170°F (77°C).

Nutrition (per serving)

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