Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary test

prep:
15 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
10
Yield:
10 lamb chops
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Ingredients

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

Directions

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

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  • 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
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Reviews (4)

4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/04/2020
Excellent! I will admit that I did not use the ginger. It may have been great but we don't love it and I didn't want to take the risk. Also, I only had 2 hours to marinate and that ended up being just fine. I will plan ahead better next time and let it go the full 8 hours. Rosemary seems to be the most common herb that is used with lamb so I was a little skeptical but the thyme worked great. 4 minutes per side and then 10 minutes of resting was perfect for the size of chops we had. I will definitely make this recipe again and might even get brave and use the ginger. This one is company worthy yet simple. Read More
Rating: 5 stars
10/29/2020
Our grill didn't work so we did this in a cast iron pan on the stove top. Next time I would do this again and cook with the marinade. Don't toss the marinade! It's good!! Read More
Rating: 5 stars
04/09/2021
I'd give this recipe 10 stars if I could . My husband marinated the Lamb Chops for 10 hours. He barbecued them using Oak Wood from one of our trees that had fallen down. By far they were the most delicious and best tasting Lamb Chops we've ever had. The best thing was they were homemade, and not from some overpriced resturau. Definitely will be making these again. Plus will use the mouthwatering marinade for other meat. Thanks for sharing your amazing recipe. Read More
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Rating: 5 stars
10/30/2020
absolutely superb!! The flavors balanced beautifully. Our family loves lamb and this is definitely a redo. Read More