If you’re looking for the perfect finger food OR special occasion dinner, look no further than this Lamb Rib Chops Recipe! If you love eating meat off the bone like you would a rack of pork ribs, then think of Lamb Rib chops as the same experience. They are a finger licking good eating experience that is a nutritious alternative to beef or other proteins that packs a ton of flavor in every bite!
Looking for more easy lamb recipes? Try my grilled Denver lamb ribs and coriander crusted grilled lamb kebabs, too!
*This post is made in partnership with the the American Lamb Board*. By using American Lamb you are supporting the families and small farms that bring American lamb to your table.
These chops are tender and succulent and are attached to the rib bone, meaning they’re full of flavor. You can use the rib bone as a handle as a hearty appetizer, or eat them with a fork and knife for an impressive sit-down meal. In this recipe, we have paired them with an herbaceous lemon mint gremolata.
If you’re unfamiliar, a gremolata is a classic Italian condiment of minced parsley, lemon, and garlic. In this rendition, I have added mint and chopped walnuts for additional body to this sauce. The herbaceous flavors of this gremolota brighten the richness of the lamb, making for the most perfect bite.
The beauty of this recipe is that the lamb grills up quickly and the sauce can be made ahead to make this a 30-minute meal that is versatile for a special occasion appetizer, meal, or even a weeknight dinner.
The dish comes together with a simple seasoning of salt and pepper on the lamb rib chops, the gremolota ingredients are combined quickly with a handheld stick blender, and the chops need less than 15 minutes on a hot grill until they’re done, yielding an impressive yet easy dish.
Garnish your serving platter with chopped parsley and thinly sliced lemon to add a nice pop of color to your plate!
Recipe Ingredients
** Full printable instructions at the recipe card at the end.
- Lamb - You’ll need one pound of American lamb rib chops, usually about an 8-count rack.
- Olive Oil - This locks in flavor and prevents the lamb from drying out. If preferred, avocado oil will also work.
- Gremolata Sauce - We’re using a homemade sauce made with lemon zest, lemon juice, garlic, olive oil, mint leaves, parsley, walnuts, and salt.
How to Make the Best Lamb Rib Chops Recipe
- Prepare the Gremolata Sauce. Combine all the sauce ingredients in a wide-mouthed mason jar, and blend with a handheld stick blender. Alternatively, you can pulse them in a food processor.
- Season the lamb. Coat teh lamb rib chops with olive oil, and season with salt and pepper all over.
- Grill. Preheat your grill to 350 degrees Fahrenheit, using direct heat. Once hot, grill the lamb to your desired doneness.
- Serve. Transfer the cooked lamb to a platter. Let them rest for about 5 minutes. Then, spoon the gremolata sauce on top, and enjoy!
Serving Suggestions
I love to divide the chops and serve them each topped with a bit of gremolata sauce for an impressive-looking appetizer. However, they also make for a restaurant-worthy main course with sides like:
Frequently Asked Questions
Should I marinate lamb rib chops before grilling? I don’t find it necessary for this recipe. However, if you’re worried about the rib chops turning out dry, you may want to marinate! Using an acid like lemon juice helps tenderize the meat. Just mix it with the olive oil, and marinate for at least 30 minutes or up to overnight.
How can I store leftover grilled lamb rib chops? Once cool, you can transfer leftover rib chops (without the gremolata sauce) to an airtight container. They will keep fresh in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
How do I reheat lamb rib chops without drying them out? I recommend reheating leftovers covered in the oven at 250°F just until warmed through. This locks in moisture, preventing them from drying out.
More Delicious Lamb Recipes
Print
Lamb Rib Chops with Lemon Mint Gremolata Sauce
Juicy, tender grilled lamb rib chops pair with a bright and zesty lemon mint gremolata for an elegant recipe packed with fresh flavors!
Course Appetizer, Main Course
Cuisine American
Keyword grilled lamb rib chips, lamb rib chops, lamb rib chops recipe
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Rest Time 5 minutes minutes
Total Time 25 minutes minutes
Servings 2 -4 servings
Calories 888kcal
1 Grill
1 Wide-Mouthed Mason Jar
1 Handheld Stick Blender
1 Meat Thermometer
Gremolata Sauce Ingredients:
- 2 Tablespoons lemon zest
- 2 Tablespoons lemon juice ie, the zest and juice of two lemons
- 3 cloves garlic
- ⅓ cup olive oil
- ½ cup mint leaves
- ½ cup parsley
- ¼ cup walnuts
- 1 teaspoon salt
Lamb Rib Chops
- 1 pound American lamb rib chops
- 1 Tablespoon olive oil
- 1 teaspoon sea salt or to taste
- 1 teaspoon freshly ground pepper or to taste
Before heading out to the grill, make the gremolota sauce. Combine all ingredients in a wide mouthed mason jar and combine with a handheld stick blender.
2 Tablespoons lemon zest, 2 Tablespoons lemon juice, 3 cloves garlic, ⅓ cup olive oil, ½ cup mint leaves, ½ cup parsley, ¼ cup walnuts, 1 teaspoon salt
Next, coat the lamb rib chops with olive oil and season with salt and pepper.
1 pound American lamb rib chops, 1 Tablespoon olive oil, 1 teaspoon sea salt, 1 teaspoon freshly ground pepper
Preheat your grill to 350 degrees using direct heat. Once the grill grates are hot, grill the lamb rib chops to the doneness of your liking as tested by an internal read meat thermometer (keep in mind the USDA recommends an internal temperature of 145 internal degrees with a resting time of 3 minutes).
Once the lamb chops are grilled, remove them and place them on a plater and spoon a dollop of the gremolota sauce on each one. Place the gremolota sauce in a pretty serving bowl and serve the chops and sauce together along with your favorite sides for an impressive appetizer or main course.
Storage: Once cool, you can transfer leftover rib chops (without the gremolata sauce) to an airtight container. They will keep fresh in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
Serving: 1serving | Calories: 888kcal | Carbohydrates: 9g | Protein: 49g | Fat: 74g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 41g | Cholesterol: 150mg | Sodium: 2503mg | Potassium: 870mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1754IU | Vitamin C: 39mg | Calcium: 113mg | Iron: 6mg
The post Lamb Rib Chops with Lemon Mint Gremolata appeared first on Grill Girl.
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