Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.


Recipe Summary

5 mins
10 mins
1 hr 5 mins
1 hr 20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Season chops with salt and pepper.

  • Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

Cook's Note:

For added flavor, marinate lamb chops for 1 to 4 hours

Nutrition Facts

579 calories; protein 42.5g 85% DV; carbohydrates 0.7g; fat 43.9g 68% DV; cholesterol 168.3mg 56% DV; sodium 168.7mg 7% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made these lamb chops exactly as described.....and had no choice but to leave the rub on for only one hour....My only regret was not making more lamb chops than I did! We all wanted seconds. They were absolutely WONDERFUL and the fact that they were super fast was the biggest bonus for this working mom. No worries about marinating for many hours...quick on the grill. Perfection! (I used lamb loin chops and can't wait to make them again!). Sorry, no photo. They looked and smelled so good, they disappeared before I could even think about it! Thank you for this recipe! Read More