Quick Lamb Chops On The Grill
If you’ve ever been to a South African braai, you already know — lamb chops on the grill are the star of the show. They’re smoky, juicy, and absolutely packed with flavor, even with salt and pepper being the only seasoning. That’s all you need for lamb chops, because the way they interact with the grill will have you drooling for more.
(Or is that just me?)
Though I did grow up eating lamb frequently in stews like green bean stew and denningvleis (sweet and sour lamb), there is probably nothing we ate more than lamb chops on the grill. In a country where the weather is almost always nice and every weekend is braai time, you find yourself eating a lot of BBQed meat.
Sure, we had boerewors a lot. And even chicken and sometimes steak. But our real standard procedure was grilling lamb chops. Soon you will see why.
First of all, lamb chops on the grill are so tasty and flavorful that they truly only need a little salt and pepper to season. I know it doesn’t sound right, but it is. You’re not trying to cover the flavor of the lamb—you’re letting it shine.
And for that ease and simplicity, these chops get a gold star and real frequency in my household. We eat them a LOT. They’re one of those go-to meals that make a weeknight feel like a weekend.
But they’re not just for quick weeknight dinners. They are impressive enough for a crowd, whether you’re serving South Africans who almost expect this dish anywhere they go or Americans who will be curious, surprised and coming back for seconds once they get past the part where you eat them with your hands (no cutlery necessary!).
Ingredients
- Lamb chops: Bone-in shoulder or loin chops work well. Shoulder chops are pictured above but I often use other cuts.
- Salt and pepper: Sea salt and fresh cracked black pepper if you’re fancy, but the basics on both is just fine.
How to Make Lamb Chops on the Grill
What to Serve With Lamb Chops
- Potato salad: creamy, tangy, and cool. The perfect contrast to smoky lamb.
- Tomato onion gravy and pap: rich, simple, and uber traditional.
- Grilled mielies (corn on the cob): charred and sweet, just like you’d get at a proper braai.
- Braaibroodjies or garlic bread: toasted sandwiches or slices of crusty bread make it feel complete.
Tips and Notes
- Bone-in is best — better flavor and texture. If using boneless, reduce cook time slightly.
- Don’t overcook — medium to medium-rare keeps them juicy. Lamb chops on the grill can get tough and dry if overdone. I always check the juice color: dark pink/red=rare, light pink=medium rare, clear=well done.
- No grill? Use a grill pan or cast iron skillet and sear hard, then finish in a hot oven. You can still get that delicious crust.
- Leftovers are incredible in wraps, sandwiches, or cold over salad the next day. Sometimes I even toss strips over a bowl of rice and call it lunch.
Grill Some Home Fries…
…while you’re at it! You won’t regret these melt in your mouth home fries that still deliver the crispy char you crave. Heaven on a fork!
Lamb Chops On The Grill
Ingredients
- 2 lb lamb chops eyeball how much you need, a couple chops per person if they're small loin chops, otherwise one medium-large chop each
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat your lamb chops dry and season both sides generously with salt and pepper.
- Let chops sit at room temperature for 10-30 minutes before grilling. This helps them cook more evenly.
- Preheat your grill to medium-high. If using charcoal, get a nice bed of hot coals going.
- Grill chops for about 3–4 minutes per side for medium-rare, or longer if you prefer them more done. You’re looking for a nice char and a juicy center. I always check the juice color: dark pink/red=rare, light pink=medium rare, clear=well done
- Let chops rest for 5–10 minutes after grilling. This keeps the juices inside instead of running out.
