Looking for a grilled lamb recipe that’s fresh, fast, and full of flavour? These lamb chops are marinated in olive oil, garlic, rosemary, and lemon zest, then grilled hot and fast until perfectly seared.
But what really takes this dish over the top is the bright mint-lemon salsa with a punch of capers and optional chilli. Serve it all over a warm couscous salad and you’ve got a light but satisfying barbecue dish that comes together quicker than you think.
This is summer grilling at its best with simple ingredients, bold flavours, and everything cooked over the coals.
This is a lamb loin chop. Lamb loin chops are basically the T-bone steaks of a lamb, with the small T-shaped bone in the middle giving them their name. They’re a bit thicker and more luxurious than regular lamb rib chops and perfect for fast grilling.
We marinate them with olive oil, garlic, rosemary, lemon zest, salt, and pepper. It’s a simple mix, but it gives that tender meat a nice punch and a fresh edge.
The mint-lemon salsa is fresh, herby, and has a bit of briny depth from the capers. It works with all kinds of grilled meat, but it really shines with lamb. The salsa is meant to be a dressing, but you could easily use it as a marinade too.
The red chilli is optional, but we do recommend it. It adds just the right amount of heat without overpowering the dish. And let’s be honest, it also looks great on the plate.
We grill the lamb chops directly over high heat, right on the grates. Thanks to the taller dome of our kamado, the meat sits a bit farther from the coals. That gives you intense heat without the flames, so your meat gets charred without burning.
These chops aren’t very thick, so you’ll want to cook them hot and fast, without overcooking. That’s why we flip them every 30 seconds until they hit an internal temperature of 52 to 55ºC (125 to 130ºF).
By flipping the lamb often, you build up a nice crust on both sides, while keeping the inside juicy and pink. It gives you more control over the doneness.
Pull them off the grill on time and you’ll avoid drying them out. The marinade also helps to prevent that, especially the salt, which draws into the meat and holds onto the moisture during grilling.
Everything comes together on the plate. We serve the grilled lamb chops right on top of warm couscous salad. You’ll find the recipe for the salad below. You don’t have to make it, of course, but the combo is seriously good.
Are you going to make these grilled lamb chops with mint lemon salsa? Let us know in the comments. Or better yet, snap a photo and tag @bbqhelden on Instagram so we can see what you’re cooking.
Ingredients
For the lamb chops
- 10 lamb loin chops (or lamb rib chops)
- 2 tbsp olive oil
- 1 clove garlic, finely chopped
- 1 tsp lemon zest
- 1 tbsp chopped fresh rosemary
- Salt and freshly ground black pepper
For the mint lemon salsa
- 1 small bunch fresh mint, roughly chopped
- 1 small bunch flat-leaf parsley, roughly chopped
- ½ red chili, finely chopped (optional)
- 1 tbsp capers, finely chopped
- Juice of 1 lemon
- 4 tbsp olive oil
- Pinch of salt
For the couscous salad
- 150g pearl couscous (Israeli couscous)
- 200ml vegetable or chicken broth
- 1 small can sweet corn, drained
- ½ red onion, finely diced
- 100g mixed salad greens
- 100g feta cheese, crumbled
- 1 tbsp chopped chives or parsley
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
- Mix the olive oil, garlic, lemon zest, rosemary, salt, and pepper. Rub this all over the lamb chops and let them marinate while you prep the couscous salad and salsa.
- Bring the broth to a boil and add the pearl couscous. Cook for about 10 minutes (or according to the package instructions), then drain and let it cool slightly to lukewarm.
- Stir in the olive oil, lemon juice, salt, and pepper. Fold in the finely chopped red onion and corn.
- Keep the salad greens and feta aside for now. Mix them in right before serving so they stay fresh.
- Combine all the salsa ingredients in a bowl and let the flavours come together while you grill the lamb.
- Grill the lamb chops over direct high heat, flipping every 30 seconds until they reach an internal temperature of 55ºC (130ºF).
- Spoon the couscous salad onto a plate, place the grilled lamb chops on top, and finish with a generous spoonful of the mint-lemon salsa.
