How to Grill the Perfect Lamb Chop

Lamb is one of those once-in-awhile treats around here. With its thick and delicious fat deposits and wonderful texture for grilling, it makes the perfect candidate when I need something a little special to throw on the Kettleman™ charcoal grill. For an upscale al fresco dining experience, lamb chops are an easy, but elegant way to feed your company.

First, to pick out a great selection of chops at the market, consider your party size. How many people are you feeding? I tend to lean on two to three chops per person with a variety of fresh seasonal sides to serve alongside the lamb that won’t overpower it. Once you know how many to purchase, look at the chops themselves. Look for a nice chop, at least three-fourths of an inch thick with a healthy mix of both fat and meat. Look for the quality of the meat, not the amount of chops in each package.

When you’re home and ready to cook, prep the lamb by drying it with paper towels and seasoning liberally with salt about 30 minutes before grilling to allow the salt to really work its magic and get in there before searing the chops. Follow the recipe below for simple, but perfect chops, every time. Spice it up with fresh herbs like rosemary and mint as you get more creative with your lamb chop grilling.


2 to 3 lamb chops per person, about ¾-inch thick cut fresh from the butcher
Salt and pepper
Oil for the grilling grate
1 handful of curly parsley, minced
Zest of half a lemon, finely chopped


  1. Pat the chops dry and season liberally with salt. Allow the chops to rest for about 20 minutes at room temperature while you prep your fire for your charcoal grill or gas grill.
  2. Clean and oil the grate well.
  3. Meanwhile, combine a little salt, the fresh minced parsley and lemon zest in a small bowl. Mix well with your fingers rubbing a bit to really pull out the flavours.
  4. Toss the chops on the grill and cook for 2 to 3 minutes per side until they are done to your preference.
  5. Allow the chops to rest off the heat and sprinkle with the parsley gremolata.