Charcoal grilled lamb chops

This recipe is good for dinner or a hearty breakfast. If using garlic and rosemary marinade to flavor the chops, skip the olive oil in the recipe.


4 lb lamb (lamb chops, 1 inch thick or a little more)
2 T olive oil (if not marinated)
  seasoning (salt and ground black pepper to taste)


  1. Rub chops with oil or marinate in garlic and rosemary. Add salt and pepper to taste.
  2. Build a two level fire, place the grill rack in place, close the grill lid and allow to heat up for 5 minutes.
  3. Grill the chops over the hot side of the fire for 4 minutes, turning  once.
  4. Move them over to the cooler side and grill until done as desired.
  5. Remove from heat and serve.
Total time
25 minutes
Cooking time
Preparation time
4 servings


Grilled lamb chops will take 10 minutes for well-done, 8 minutes for medium, and 6 for rare.

To make a two-level fire, spread some of the coals in a single layer over half of the grill. leave the remaining coals in a pile that rises to within 2-2 1/2 inches of the cooking grate.

If your chops flame up, pull them off the heat and calm the fire with a water bottle.

Garlic-rosemary marinade for lamb chops

2 large garlic cloves; 1 Tbs minced rosemary leaves; a pinch cayenne pepper; 2 Tbs extra virgin olive oil.

Press and puree the garlic cloves. Mix all ingredient together and rub the paste onto the lamb chops. Allow to stand for 30 minutes.