Lamb Chops Marinade

This lamb chops marinade is a simple mix of olive oil, lemon, garlic, rosemary, and mint that makes lamb chops tender, juicy, and full of bright Mediterranean flavor. Marinate for a few hours, then grill, pan sear, or roast in about 10 minutes.

Once your chops are marinated, my Lamb Chop Recipes will show you more ways to cook them. This page is all about the marinade: how to make it, how long to marinate, and exactly how long to cook the chops afterward.

Why This Lamb Chops Marinade Works

Lamb has a rich, slightly gamey flavor that pairs beautifully with acid, garlic, and fresh herbs. The lemon juice in this lamb chops marinade brightens the meat, the olive oil carries the flavors and keeps the chops moist, and the rosemary, thyme, and mint balance the richness without covering it up.

It uses simple ingredients you can find at any grocery store, and it works on every kind of chop, from tender loin chops to rib chops and shoulder chops. It is also completely alcohol free, and it works the same with lamb from your butcher.

Use this lamb chops marinade any time you are cooking lamb loin chops, since the quick marinade adds flavor without needing a long wait.

Ingredients List

For this lamb chops marinade you need 6 to 8 lamb chops, about 2 pounds, plus olive oil, fresh lemon juice, garlic, rosemary, thyme, fresh mint, salt, pepper, and a pinch of red pepper flakes if you like a little heat. Fresh herbs give the best flavor, but you can use dried in a pinch at one third of the amount.

I skip Dijon mustard in this recipe because some brands are made with white wine. If you want an extra tender result, stir in 2 tablespoons of plain Greek yogurt instead.

How to Make It

This is just the overview, scroll down to the recipe card for exact measurements and timing.

Whisk the olive oil, lemon juice, garlic, herbs, salt, and pepper together. Coat the lamb chops on both sides, cover, and refrigerate. Take the chops out 20 minutes before cooking, scrape off the excess marinade, and cook them on a hot grill or skillet until browned outside and juicy inside. Rest for 5 minutes before serving.

How Long to Marinate Lamb Chops

The right marinating time depends on how much flavor you want. Use this chart as a guide, and keep the chops refrigerated the whole time.

For most lamb chops marinade recipes, 2 to 4 hours is the sweet spot. Do not marinate longer than 24 hours, since the acid will start to break the meat down too much.

How Long to Cook Marinated Lamb Chops

Cooking time depends on the thickness of the chops. These times are for medium rare to medium, using a hot grill or skillet.

For thicker chops, sear them first on the stovetop or grill, then finish in the oven so the outside does not burn before the center is ready. Always use a meat thermometer for the most accurate result.

Lamb Chops Marinade Variations

• Greek yogurt marinade: Add 2 tablespoons of plain Greek yogurt and 1 teaspoon of dried oregano for an extra tender, tangy chop.
• Spiced marinade: Swap the rosemary and mint for 1 teaspoon each of cumin, paprika, and coriander for a warm, earthy flavor.
• Garlic and herb butter: Skip the marinade for a minute and top the hot chops with a spoonful of herb butter as they rest.

Make Ahead Method

• Mix the marinade ahead. Whisk it together and store it in the refrigerator for up to 3 days before using.
• Marinate and freeze. Place raw chops and marinade in a freezer bag, freeze for up to 3 months, and thaw overnight in the fridge. They marinate as they thaw.
• Cook and chill. Cooked chops keep well and are great sliced over salads the next day.

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Lamb Chops Marinade

Recipe by TheMeatTable

0.0 from 0 votes

Course: LambCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

410

kcal

A simple lemon, garlic, and herb lamb chops marinade for tender, juicy lamb chops, ready to cook in 10 minutes after marinating.

Ingredients

• 6 to 8 lamb loin chops, about 2 lbs

• 1/3 cup olive oil

• 3 tbsp fresh lemon juice

• 5 garlic cloves, minced

• 2 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme leaves

• 1 tbsp fresh mint, chopped

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 tsp red pepper flakes, optional

Directions

• Make the marinade. Whisk the olive oil, lemon juice, garlic, rosemary, thyme, mint, salt, pepper, and red pepper flakes in a bowl.
• Marinate. Place the lamb chops in a dish or freezer bag, pour the marinade over them, and turn to coat. Cover and refrigerate 2 to 4 hours.
• Prep to cook. Remove the chops from the fridge 20 minutes before cooking and scrape off the excess marinade.
• Cook. Heat a grill or skillet over medium high heat. Cook 1 inch chops 3 to 4 minutes per side until browned and cooked to your liking.
• Check doneness. Insert a meat thermometer into the thickest part of a chop and cook until it reaches 145F.
• Rest and serve. Rest the chops 5 minutes, then serve with lemon wedges.

Notes

Marinate 2 to 4 hours for the best texture and never more than 24 hours. Scrape off the excess marinade so the chops sear well, and use the thickness chart for cooking times. Do not reuse marinade that touched raw lamb.

For food safety, lamb should reach a minimum internal temperature of 145°F (USDA guidelines), followed by a 3 minute rest, so check the thickest part of the chop with a meat thermometer.

Nutritional Information

Lamb chops are rich in protein, iron, zinc, and vitamin B12. Per serving (based on 4 servings):

Calories: 410
Protein: 34g
Carbohydrates: 2g
Fat: 29g
Saturated Fat: 9g
Fiber: 0g
Iron: 20% DV
Zinc: 45% DV

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this recipe, trim the visible fat from the chops before marinating and cut the olive oil to 1/4 cup. The lemon, garlic, and herbs still carry plenty of flavor.

For less sodium, use only half the salt in the marinade and season the chops again right before cooking if needed.

This recipe is naturally low carb and high protein, so it fits keto and paleo eating as written.

Serving Suggestions

Serve the chops with roasted potatoes, a fresh Greek salad, or fluffy rice. A squeeze of lemon and a spoonful of tzatziki on the side tie the Mediterranean flavors together.

For a bigger lamb dinner, try my Roast Lamb, Boneless Leg of Lamb, or Lamb Shish Kebab, all of which use the same herbs.

Common Mistakes to Avoid

A few simple slips can ruin tender lamb. Avoid these when you use this lamb chops marinade:

• Marinating too long: The lemon can turn the meat mushy after 24 hours, so stick to 2 to 4 hours.
• Cooking them cold: Take the chops out 20 minutes before cooking so they cook evenly.
• Skipping the pat down: Wipe off the extra marinade so the chops sear instead of steam.
• Overcooking: Lamb chops cook fast, so watch them closely and use a thermometer.
• Skipping the rest: Rest the chops for 5 minutes so the juices stay in the meat.

Storing Tips for the Recipe

Store cooked lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or a skillet with a splash of broth so they do not dry out.

Store extra marinade that has not touched raw meat for up to 3 days in the refrigerator. Throw away any marinade that has been used on raw lamb.

Conclusion

This lamb chops marinade proves that great lamb does not need a complicated recipe. A few fresh ingredients, a couple of hours, and a hot pan are all it takes to make juicy, flavorful chops.

If you try it, leave a comment and a rating below, and let me know how it turned out for you.

FAQ

How long should I marinate lamb chops?

Marinate lamb chops for 2 to 4 hours for the best flavor and texture. You can go as short as 30 minutes or as long as 12 hours, but not more than 24 hours.

Can I marinate lamb chops overnight?

Yes, 8 to 12 hours works well. Use a marinade with only a little lemon juice if you plan to leave them overnight.

What is the best marinade for lamb chops?

A mix of olive oil, lemon, garlic, rosemary, thyme, and mint is a classic that works on every cut. Add Greek yogurt for extra tenderness.

How long do you cook marinated lamb chops?

One inch chops take about 3 to 4 minutes per side on a hot grill or skillet. Thicker chops need a few extra minutes or an oven finish.

Can I freeze lamb chops in the marinade?

Yes, freeze the raw chops with the marinade in a freezer bag for up to 3 months, then thaw in the refrigerator overnight.

Should I rinse the marinade off before cooking?

No, just scrape off the excess with the back of a knife or paper towel. Rinsing is not needed and adds moisture that stops browning.

Can I use this marinade on other meats?

Yes, it works well on lamb loin chops, leg of lamb, kebabs, and even chicken.

Try These Next

• Rack of Lamb
• Lamb Chop Recipes
• Roast Lamb
• Boneless Leg of Lamb
• Lamb Shish Kebab
• Lamb Tagine