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Jun 2, 2007 12:23 PM

best marinade for grilled lamb chops?

I'm looking for something simple and flavorful for the first grilling of the season. My experience level with cooking red meat is pretty limited, so how long per side for a nice pink center? (the chops are about one inch thick)

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  1. I like things simple. Mash up some garlic (lots) and rosemary (lots) in a pestal and mortar (or food processor) with some olive oil. Cover the chops with this mixture for a couple of hours. Season the meat before cooking.

    For a one inch chop I'd aim around 140* for a pink-ish center. Don't forget to let the meat rest before serving or cutting.

    1 Reply
    1. re: holy chow

      a little lemon juice is also good with the garlic and herbs but you can't hold it as long.

    2. Yoghurt, Mint (lots) Garlic, S&P, Lemon juice. marinade for a couple hours.
      Wipe the Marinade off when you go to grill them. Also don't forget to take them out of the fridge before to grill them to let them reach room temp. Never grill cold meat!

      1. Garlic, rosemary, thyme, maybe some mint if you like it, salt, pepper crushed in mortar/pestle with some olive oil. I agree with the lemon juice too, but be careful - not too much. Spread over the chops. I concur with the other two people from there although I'm not to picky about wiping off the marinade, I kind of like the charring of the herbs on it. Shouldn't take too long to cook them.

        Yum! One of my favorite things to grill.

        2 Replies
        1. re: sivyaleah

          I agree with all of the above, and I do these often, as they are so easy and so good. I cut the chops into individual chops and, in a large bowl, toss them with chopped garlic, olive oil, lemon juice, lots of thyme and rosemary, lots of salt and pepper. Marinate over night. Don’t wipe them off, just throw them on the grill, just a couple of minutes at best.

          So good!

          1. re: Tom P

            Agreed. The best. Fresh garlic, rosemary, thyme, parsley (optional), mint (optional), olive oil & a little fresh lemon juice are the best. IMHO, no need to use a mortar & pestle. You can just chop 'em up and whisk together.

        2. I get the small rib chops, rather than the rack. I stick a couple of slices of garlic between the meat and fat, sprinkle with a little salt and thyme, and marinate in balsamic vinegar for 20-30 minutes. I dry the chops, pat course ground black pepper onto the fatty edges, and broil briefly - maybe 3-4 minutes per side. They cook very quickly, while mine are generally thinner than 1" thick, I think you'd get nice pink chops with 5 minutes per side under a broiler. On a grill I'd go by touch... just after too soft.

          1. all time fav lamb marinade is to use Pomegranate molassas- avail at mideast markets/sections- and garlic. Works really well on a leg or shoulder of lamb too.
            Growing up lamb was a basic as was the frequent use of soy sauce as a marinade- sort of early brining. Good in a pinch.