Balsamic Herb Lamb Chops

A plate of grilled lamb chops

Armstrong Studios / Photolibrary / Getty Images

Prep: 15 mins
Cook: 10 mins
Marinate: 60 mins
Total: 85 mins
Servings: 4 servings
Yield: 12 chops
Nutrition Facts (per serving)
769 Calories
61g Fat
8g Carbs
46g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 769
% Daily Value*
Total Fat 61g 79%
Saturated Fat 21g 105%
Cholesterol 147mg 49%
Sodium 346mg 15%
Total Carbohydrate 8g 3%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 46g
Vitamin C 1mg 3%
Calcium 35mg 3%
Iron 4mg 23%
Potassium 514mg 11%
*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.)

Flavorful and tender, these marinated and grilled lamb chops are simple to put together but impressive on the plate. The marinade combines balsamic vinegar with Dijon mustard, rosemary and oregano, honey, and garlic to create a flavor profile that enhances the lamb, but still allows that natural flavor to shine through. The lamb also develops a caramelized exterior and wonderful crust on the outside.

To make these balsamic herb lamb chops, the marinade ingredients are mixed together and then the chops are left to sit in the mixture for an hour or so before grilling to your desired doneness. When buying lamb chops, you will have a few different types to choose from. The rib chop is the most elegant looking—the bones are often "frenched," which means they have been trimmed clean—and the most expensive. Another option is the loin chop, or if you are looking to save money, the sirloin or shoulder chop.

For the best flavor, it is recommended that you cook lamb to an internal temperature of 125 F, which is medium-rare; when lamb is cooked past medium, it can take on a gamy taste. Serve these balsamic herb lamb chops with roasted new potatoes or scalloped potatoes and grilled asparagus or roasted Brussels sprouts.


  • 12 lamb rib chops

  • 1/2 cup olive oil

  • 1/4 cup balsamic vinegar

  • 2 cloves garlic, minced

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon honey

  • 2 teaspoons Dijon mustard

  • 1 teaspoon dried oregano

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Place the lamb chops in a shallow baking dish or resealable plastic bag.

  3. Combine the olive oil, balsamic vinegar, garlic, rosemary, honey, mustard, oregano, and salt and pepper to taste. Mix well and pour over lamb chops. Gently flip the chops to coat both sides evenly.

  4. Cover the dish or seal the bag and refrigerate for 1 to 2 hours.

  5. Preheat the grill to medium-high heat.

  6. Remove the chops from the marinade and place them onto the grill grates; discard the marinade.

  7. Grill the lamb chops for 4 to 5 minutes per side, or until they are cooked to your desired doneness.

  8. Enjoy.


If you are using a shoulder chop, you will want to marinate the lamb for longer; this cut is less tender than the rib and loin and needs more time to absorb the flavors of the marinade.

How do I select lamb chops?

When buying lamb chops, look for good-quality meat that is a light pinkish-red color; they should be smooth in texture with white fat. It is best to choose chops that are roughly an inch thick when grilling. If you are new to lamb chops, you may want to head to your local butcher for some guidance.

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