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Ina Garten Grilled Lamb Chops

This grilled lamb is delicious – any way you chop it.

Claire Onidi By
Claire Onidi
Passionate about food and pastries since always, Claire spends most of her time in the kitchen to develop new recipes. She is French but lived many years abroad.
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Updated December 7, 2022

Fire up your grill for this Ina Garten grilled lamb chops recipe! And swap traditional mint sauce for an incredible Moroccan marinade.

Ina Garten grilled lamb chops recipe

To produce chops, butchers cut a slice of meat perpendicular to the lamb’s spine. This produces a thin portion of meat that cooks quickly, and you usually cook it bone in.

Conveniently, lamb chops cook quickly. But this also means you need to watch the lamb chops carefully.

If you cook the chops to rare or medium, they’ll be very tender and juicy. However, if they’re overcooked, the meat is dry and stringy.

Luckily, Ina Garten moroccan grilled lamb chops makes cooking easy by grilling the lamb. So, this is a beginner-friendly recipe, but it tastes professional because of the marinade.

Her sauce includes pungent ingredients like mint, yogurt, lemon zest, and turmeric. And by marinating the chops for up to 24 hours, you ensure the meat absorbs all those delicious flavors.

CHECK ALSO:Oven Baked Bone in Pork Chops Recipe

I’ve reworked her recipe to suit my own tastes, but it still has her touch!

And to accompany this dish, you can serve Ina Garten’s couscous pilaf with mint and pine nuts, or a simple side of mashed potatoes or rice.

Easy Tips for the Best Grilled Lamb Chops

Use Good Meat

For a great-tasting dish, you need to start with high-quality meat. For good lamb chops, choose meat that has a light pink color.

Also, you want the fat to be evenly distributed and to see streaks of red passing through the bones. Meat that looks like this will be very tender, and it will have a good flavor that’s not too strong.

In general, these cuts are best for tossing on the grill: loin chop, rack or rib chop, rump, shoulder, and leg.

Trim Excess Fat

If you see excess fat around the edge of your cut, trim it off. Because it’s on the exterior, you won’t get any extra flavor from it.

As well, melting fat can cause grill flames to flare up. So, by removing the extra fat, you prevent this problem.

Let the Meat Sit

Grilling Lamb chops is easier if they sit for a little before you place them on the grill. So, when you take them out of the refrigerator, pat them dry, add seasoning, cover the dish with foil, and let the meat rest.

Use 2 Grill Zones

For the best grilled lamb chops, you want a tender center with a crispy crust. To achieve this, use 2 grill zones (or 2 grills if you have them).

That way, you can sear the outside on a hot grill, and then slowly cook the inside on a cooler one. With this method, you won’t overcook the inside or burn the outside.

Wait to Carve

Once you take your racks of lamb off the grill, cover them with aluminum foil, and let them sit for about 10 minutes before you cut into them. By doing this, you let the juices in the meat redistribute themselves.

Otherwise, the liquid will pour out if you slice the meat immediately, and your lamb won’t be as juicy.

As well, the meat will keep cooking even once it’s off the grill, so resting lets the internal temperature reach the right degree.

Ina Garten grilled lamb chops recipe serve

Ina Garten Grilled Lamb Chops Recipe

  • Prep Time30 min
  • Cook Time25 min
  • Total Time55 min
  • Servings6
  • Yield6 servings

Level: Easy

Chill Time: 6 to 24 hr




  1. Make the Marinades

    First, place the garlic, spices, lemon zest, mint, and 2 ½ teaspoons of kosher salt in the food processor bowl. Run the processor until everything is finely chopped.

    Then, pulse the appliance while you drizzle 5 tablespoons of olive oil into the mix. Set aside.

    In the small bowl, add the yogurt, lemon juice, and sriracha, stirring to combine.

  2. Prepare the Chops

    When you remove the meat from its package, pat it dry with paper towels. Then, place the pieces in a single layer in the non-metal dish.

    If necessary, use two dishes to ensure there’s only 1 layer of lamb chops.

    Then, rub the finely-ground herb mixture evenly all over each chop. On top of that, only on one side of the meat, spread the sriracha-yogurt sauce.

    Now, cover the dish with plastic wrap and refrigerate the marinated meat for 6 to 24 hours.

  3. Start Up the Grill

    When you’re ready to cook the lamb chops, get your coals hot. Then, rub the cooking grate with olive oil.

    Make sure the grate is about 5 to 6 inches above the charcoal.

  4. Cook the Chops

    As soon as the coals are hot, sprinkle more kosher salt on the lamb chops. Next, place them on the cooking grate, with the yogurt side facing up.

    Cook the lamb for 4 to 5 minutes on the first side, and then flip it. Continue cooking for 3 to 4 minutes.

    At this point, your lamb should be medium rare, but you can cut into it or use a meat thermometer to check.

  5. Rest the Meat

    When your meat is cooked through, remove it from the grill and place it on the serving plate. Then, cover it with aluminum foil and let it sit for 10 minutes.

    That way, the juices will redistribute and stay in the meat when you cut it.

  6. Enjoy!

    Finally, serve hot with your favorite sides. Yum!

Serving Suggestions

  • Lamb is a very versatile meat, so there are lots of different sides you can serve with it. For example, you can make a vegetable side like oven-roasted Brussels sprouts, steamed asparagus, or glazed carrots.

  • For a starch, you could serve scalloped potatoes, couscous, garlic bread, or lemon-dill rice.

  • Or, for a hearty meal, serve a side of legumes. For instance, butter-thyme peas, marinated white beans, or green bean casserole would all go well with this dish.

Check our complete list of side dishes for pork chops.

Storage Instructions

For leftover lamb chops, store in an airtight container in the refrigerator. There, the USDA says they’ll last for 3 to 4 days.

If you want them to last longer, you can freeze them in a freezer bag or airtight container. Frozen, they’ll last about 2 to 3 months.

Then, you can thaw them overnight before reheating to enjoy the dish again. However, keep in mind that the meat may dry out when you freeze and reheat it.

How to Reheat Grilled Lamb Chops


First, put your leftover chops in a dish that’s safe for the microwave. Then, pour 2 or 3 tablespoons of broth or stock over them.

The liquid will help keep the meat tender.

Run the microwave for 30 seconds on high. Depending on your microwave, the meat may be ready now.

If it’s still cold, cook it for another 30 seconds, and then put it on a new plate for serving.


First, set your oven to 350 degrees F and allow it to preheat. While it’s heating, put your leftovers into an oven-safe dish and place two layers of aluminum foil on top.

Then, cook the leftovers in your hot oven for approximately 7 minutes. Next, flip the chops over, recover the dish, and bake them for another 5 minutes.

Keep cooking and flipping twice more, and your lamb should be nice and hot!


First, set your grill to 400 degrees F and let it preheat. When it’s hot, place the leftover chops in a single layer on the grate.

Then, cook them for about 4 to 5 minutes, flip them, and continue cooking for 5 minutes more. Finally, let them sit for 2 to 3 minutes once you remove them, and then serve.


Place a skillet on the stove over medium heat. Melt some butter or drizzle a little olive oil in the pan, and then put the leftover chops in.

Cook the lamb for about 3 to 4 minutes before flipping. Continue cooking and flipping every few minutes until the meat is hot.

Finally, remove the lamb from the pan and dig in!

Ina Garten grilled lamb chops recipe - Pinterest

Nutrition Facts (per serving)
  • 2813Calories
  • 152.2gFat
  • 6.3gCarbs
  • 328.3gProtein
Show Full Nutrition Label
Nutrition Facts
Amount per serving
% Daily Value*
Total Fat152.2g195%
Saturated Fat50.8g254%
Total Carbohydrate6.3g2%
Dietary Fiber1g3%
Total Sugars1.8g
Vitamin C0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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