📋 French Herb Grilled Lamb Chops (Poolside BBQ Perfect)

Ingredients

• 8 chops (about 3 lbs) lamb loin chops, about 1 to 1¼ inches thick
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons herbes de Provence (dried)
• 4 cloves fresh garlic cloves, finely minced or grated
• 1 tablespoon fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 large lemon, zested and juiced
• 1 teaspoon Dijon mustard
• 1½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper
• ¼ teaspoon red pepper flakes (optional)
• ¼ cup fresh flat-leaf parsley, roughly chopped
• 4 wedges lemon wedges, for serving
• to taste flaky sea salt (such as Maldon), for finishing

Instructions

1. Make the herb marinade: In a small bowl, whisk together the olive oil, herbes de Provence, minced garlic, chopped rosemary, thyme leaves, lemon zest, lemon juice, Dijon mustard, kosher salt, black pepper, and red pepper flakes (if using) until fully combined. It should smell absolutely incredible — deeply herby and garlicky.
2. Marinate the lamb chops: Pat the lamb chops completely dry with paper towels — this step is non-negotiable for a good sear. Place them in a large zip-top bag or a shallow baking dish. Pour the herb marinade over the chops and turn to coat every surface thoroughly. Seal or cover and refrigerate for at least 30 minutes, and up to 4 hours. Do not marinate longer than 4 hours as the lemon juice will begin to break down the meat texture.
3. Remove lamb from the refrigerator 20–30 minutes before grilling to allow it to come closer to room temperature. This ensures even cooking from edge to center. While the lamb rests on the counter, prepare your grill.
4. FOR GAS GRILL: Preheat all burners on HIGH for 10–15 minutes with the lid closed until the grill reaches 450–500°F (230–260°C). Clean the grates well with a grill brush, then oil them by folding a paper towel into a tight pad, dipping it in vegetable oil, and using long tongs to wipe the grates. Turn one burner down to medium — you want a hot zone and a slightly cooler zone for control. FOR CHARCOAL GRILL: Light a full chimney starter of charcoal (about 100 briquettes or a generous load of lump charcoal). Wait until the coals are fully ashed over and glowing orange, about 20–25 minutes. Pour coals into a two-zone setup — pile them high on one side for direct high heat, and leave the other side empty for indirect heat if needed. Oil the grates the same way as described above. Target temperature directly over the coals: 450–500°F (230–260°C).
5. Grill the lamb chops: Place the marinated chops directly over the high-heat zone. Grill with the lid open for 3–4 minutes on the first side — do not move them. You want a deep, caramelized crust to form. Flip once and grill for another 3–4 minutes on the second side for medium-rare (internal temperature 130–135°F / 54–57°C). For medium, cook an additional 1 minute per side or until the internal temperature reaches 140–145°F (60–63°C). Use an instant-read thermometer for accuracy — lamb chops are thin and go from perfect to overcooked quickly.
6. Rest the lamb: Transfer the grilled chops to a clean plate or cutting board and tent loosely with foil. Let them rest for 5 minutes — this allows the juices to redistribute so every bite is succulent, not dry. Do not skip this step even though it is tempting poolside.
7. Finish and serve: Arrange the lamb chops on a serving platter. Scatter the fresh flat-leaf parsley over the top, finish with a pinch of flaky sea salt, and place lemon wedges alongside for squeezing. Serve immediately while the crust is still fragrant and sizzling. These are at their absolute best the moment they hit the table.

Tips

• CHOOSE THE RIGHT CHOPS: Loin chops (the T-bone of the lamb world) are the gold standard for grilling — they're meaty, well-marbled, and impressive on a platter. Rib chops (the frenched 'lollipop' style) also work beautifully and cook in the same time. Avoid shoulder chops for this recipe — they're better braised low and slow.
• DON'T SKIP THE DRY PAT: Moisture on the surface of the meat creates steam instead of sear. Patting the chops completely dry before adding the marinade — and again lightly with a paper towel after marinating if there's excess liquid — is the single biggest tip for getting that beautiful dark crust.
• TEMPERATURE IS EVERYTHING: An instant-read thermometer is the difference between lamb that's blushing and juicy at 130°F (54°C) and lamb that's grey and chewy at 155°F (68°C). Medium-rare is the sweet spot. Invest in a Thermapen or similar quick-read thermometer — it takes 2 seconds and eliminates all guesswork.
• GAS vs. CHARCOAL FLAVOR NOTE: Charcoal grilling adds a subtle smokiness that is stunning with the herbes de Provence crust — if you have the option, charcoal is the move for this particular recipe. That said, a properly preheated gas grill on high heat delivers excellent results and much easier temperature control. Both methods are tested and delicious.
• MAKE IT A FULL POOLSIDE SPREAD: These lamb chops pair perfectly with a quick Greek-inspired side — think cucumber, cherry tomatoes, Kalamata olives, and crumbled feta dressed with olive oil and lemon. Warm pita on the grill (30 seconds per side) rounds everything out and gives guests something to hold while they eat standing up. No plates required.

Storage

Leftover grilled lamb chops keep well in an airtight container in the refrigerator for up to 3 days. To reheat without drying out, place the chops in a covered skillet over medium-low heat with a splash of chicken broth or water and warm gently for 3–4 minutes, flipping once. Alternatively, serve leftovers cold or at room temperature sliced thin — they make spectacular sandwiches (check out the Leftover Easter Lamb Sandwich with Tzatziki and Roasted Peppers on this blog). Cooked lamb chops can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Make Ahead

The herb marinade can be made up to 3 days in advance and stored in a sealed jar in the refrigerator. The lamb chops can be placed in the marinade the night before and refrigerated overnight (up to 12 hours — the flavor will be deeper and more intensely herby, though be aware that longer marinating with lemon juice slightly softens the outer texture of the meat). Remove from the fridge 20–30 minutes before grilling as directed. For a party, you can also pre-grill the chops to rare (internal temp 120°F / 49°C), rest them, and then give them a quick 1–2 minute blast on a very hot grill just before serving to bring them up to medium-rare — a great trick for feeding a crowd without standing at the grill the whole time.