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After marinating these lamb chops, grill to medium-rare or medium and enjoy the best meal of your life!

Recipe Summary

15 mins
10 mins
8 hrs
8 hrs 25 mins
10 lamb chops


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix soy sauce, oil, garlic, thyme, ginger, pepper, and bay leaves together in a bowl.

  • Place lamb chops in a large zip-top bag or resealable container. Cover with the marinade. Refrigerate for 8 to 24 hours.

  • Preheat an outdoor grill for high heat and lightly oil the grate. Wipe off marinade from the lamb chops.

  • Cook lamb chops, covered, on the preheated grill until browned, 3 to 4 minutes. Flip using grilling tongs; do not use a fork as it will let out all of the juices. Close the lid and continue to grill to medium doneness, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C). Be careful not to overcook.

Cook's Notes:

I like to use a zip-top type of bag to marinade in and occasionally I shake or flip the bag around to make sure every lamb chop gets all of the marinade on all sides equally. It's not necessary, just something I do.

There is a simple hand trick to determine doneness of your grilled lamb chops. Medium rare: should feel like the base of your thumb, spongy with a little bit of give. Medium: should feel like the middle of your palm, firmer.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

241 calories; protein 15.6g; carbohydrates 2.7g; fat 18.4g; cholesterol 56.3mg; sodium 1126.4mg. Full Nutrition