Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 lamb rib chops (about 2 lb / 900 g total), about 1 inch (2.5 cm) thick
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil (optional, helps seasoning adhere)
- 6 tbsp unsalted butter, softened
- 2 garlic cloves, finely grated or minced
- 2 tbsp finely chopped fresh mint
- 1 tsp lemon zest (from 1 lemon), plus lemon wedges for serving
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt (for the butter)
Do This
- 1) Preheat grill to high (450–500°F / 232–260°C) and clean/oil the grates.
- 2) Mix softened butter + garlic + mint + lemon zest + lemon juice + 1/4 tsp salt; set aside.
- 3) Pat lamb dry; season all over with 1 1/2 tsp salt and 1 tsp pepper (and 1 tbsp olive oil if using).
- 4) Grill chops over direct high heat: 3 minutes per side for medium-rare (target 130°F / 54°C), 4 minutes per side for medium (140°F / 60°C).
- 5) Rest 5 minutes off the heat.
- 6) Top each chop with a small spoonful of mint-garlic butter; let it melt.
- 7) Finish with extra lemon zest (optional) and serve with lemon wedges.
Why You’ll Love This Recipe
- Big flavor, minimal effort: Salt, pepper, a hot grill, and a quick compound butter do all the work.
- Restaurant-level finish: Melting mint-garlic butter turns simple chops into a special-occasion main.
- Fast cook: Lamb chops are done in about 6–8 minutes on the grill.
- Perfect BBQ centerpiece: Crisp, charred edges with a juicy center and bright lemon-mint lift.
Grocery List
- Produce: 1 lemon, fresh mint, 2 garlic cloves
- Dairy: unsalted butter
- Pantry: kosher salt, black pepper, olive oil (optional)
Full Ingredients
For the Lamb Chops
- 8 lamb rib chops (about 2 lb / 900 g total), about 1 inch (2.5 cm) thick
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil (optional)
For the Mint-Garlic Butter
- 6 tbsp (85 g) unsalted butter, softened to room temperature
- 2 garlic cloves, finely grated or minced
- 2 tbsp fresh mint, finely chopped (pack lightly, then chop)
- 1 tsp finely grated lemon zest (about 1 lemon)
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper (optional)
For Serving
- Lemon wedges (from 1–2 lemons)
- Optional: extra pinch of lemon zest over the top right before serving
- Optional: extra chopped mint for a fresh finish
Step-by-Step Instructions
Step 1: Make the mint-garlic butter
In a small bowl, mix together the 6 tbsp softened butter, 2 minced/grated garlic cloves, 2 tbsp chopped mint, 1 tsp lemon zest, 1 tsp lemon juice, and 1/4 tsp kosher salt (and 1/8 tsp black pepper if using). Stir until evenly combined.
Set aside at room temperature so it stays spoonable and melts easily on the hot lamb. If your kitchen is warm and the butter gets too soft, refrigerate it for 5–10 minutes to firm up slightly.
Step 2: Preheat the grill for a hard sear
Preheat a gas or charcoal grill to high heat (450–500°F / 232–260°C). This hot zone is what gives you a quick crust without overcooking the inside.
Right before cooking, clean the grates well. Then lightly oil the grates by dipping a folded paper towel in a small amount of oil and rubbing it on the grates using tongs.
Step 3: Prep and season the lamb chops
Pat the lamb chops very dry with paper towels (dry surface = better browning). If using, rub with 1 tbsp olive oil to help the seasoning stick and to promote even searing.
Season all sides of the chops evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper, including the edges.
Step 4: Grill the first side to build a crust
Place the chops on the grill over direct high heat. Keep the lid closed as much as possible to maintain heat.
Grill for 3 minutes without moving them, so a deep brown crust forms.
Step 5: Flip and cook to temperature
Flip the chops and grill for another 3 minutes for medium-rare, or 4 minutes for medium (timing assumes about 1-inch / 2.5 cm thick chops).
For best accuracy, use an instant-read thermometer inserted into the thickest part (avoid touching bone):
- Medium-rare: pull at 130°F / 54°C (will rise slightly as it rests)
- Medium: pull at 140°F / 60°C
If your chops are thinner than 1 inch, start checking at 2 minutes per side. If they are thicker, expect closer to 4–5 minutes per side.
Step 6: Rest the lamb so it stays juicy
Transfer the chops to a plate and rest for 5 minutes. Resting helps the juices redistribute so you don’t lose them on the cutting board.
Step 7: Finish with mint-garlic butter and lemon
Top each warm chop with about 1 to 1 1/2 tsp of the mint-garlic butter. Let it melt over the hot crust and into the meat.
Finish with an optional extra pinch of lemon zest for a bright, fresh aroma. Serve immediately with lemon wedges for squeezing at the table.
Pro Tips
- Dry the chops well: Moisture is the enemy of browning. A dry surface gives you that steakhouse-style crust.
- Use temperature, not just time: Lamb chops cook fast and can overcook quickly. An instant-read thermometer is the easiest way to nail doneness.
- Keep the butter soft, not melted: Soft butter clings to the chops and melts slowly into a glossy sauce; melted butter can slide off.
- Don’t press the meat: Pressing chops on the grill squeezes out juices and reduces tenderness.
- Make a two-zone fire if using charcoal: A hot side for searing and a cooler side to finish if needed.
Variations
- Rosemary-mint butter: Add 1 tsp finely chopped fresh rosemary to the butter for a classic lamb pairing.
- Spicy mint-garlic butter: Add 1/4 tsp Aleppo pepper or pinch of red pepper flakes to the butter.
- Skillet option (no grill): Sear in a cast-iron skillet over medium-high heat with a thin film of oil: 3 minutes per side for medium-rare (target 130°F / 54°C), then rest and finish with butter.
Storage & Make-Ahead
Make-ahead: The mint-garlic butter can be made up to 5 days ahead. Store covered in the refrigerator. Let it soften at room temperature for 20–30 minutes before serving, or slice it into coins while cold and place coins on hot chops to melt.
Storing leftovers: Refrigerate cooked lamb chops in an airtight container for up to 3 days. Store extra compound butter separately for up to 5 days.
Reheating: For best texture, reheat gently: wrap chops in foil and warm in a 300°F / 149°C oven for 10–12 minutes until heated through. Add fresh butter and a squeeze of lemon after reheating.
Nutrition (per serving)
Approximate, per serving (2 chops plus about 1 1/2 tbsp butter): 520 calories, 35 g protein, 41 g fat, 1 g carbohydrates, 0 g fiber, 0 g sugar, 780 mg sodium.
