Grilled Lamb Chops with Seasonal Vegetables

These thick double-cut lamb chops are basted in a marinade of white wine, garlic, rosemary, olive oil, red chili pepper and grilled to perfection.

THIS RECIPE IS SPONSORED BY HOME DEPOT & WEBER GRILLS
grilled lamb chops & seasonal vegetables

Raise your hand if you are in favor of a little Fall grilling 🙋‍♀️. I was planning a small dinner with my best friend and her husband and became enamored with the idea of having a beautiful outdoor dinner on our patio. Of course, whenever outdoor eating is an option grilling is the first thing that comes to mind.

 

I got into the spirit when I saw these beautiful lamb chops at the store the other day; I just couldn’t pass them up. Lamb chops happen to be the perfect specimen for a good sear on the grill, plus they cook up so quickly making them perfect for entertaining.

I’ve been cooped up in the house for months with everything that’s been going on. I’ve been itching to get outside and socialize. I’m not ready to be in the streets like I used to but  planning a small outdoor dinner with the bestie felt like a good middle ground. I also recently upgraded my grill and was eager to fire up my new Weber Master Touch Grill. 

 

I had a pretty standard grill before but the Weber has a ton of features that really attracted me like the flexible grill rack and the temperature gauge allowing me to monitor the heat zones to better control the cook.  Being able to monitor the heat better gave me some resolve and completely removed the anxiety I would get about ruining an expensive piece of meat.

meiko removing lamb chops from the grill

After preheating the grill I seared my chops on each side over the direct heat, then moved them over to the indirect heat zone until it reached my desired temperature. Once the chops were moved, I added my seasoned vegetables (zucchini, squash, bell peppers and red onion) to the direct heat to get them started. 

 

Throughout the process I continued to baste the chops with a white wine marinade that is loaded with garlic, rosemary, and red chili pepper to keep everything moist and delicious. I let the lamb chops cool 5-10 minutes so the chops stay juicy. I also whipped up some buttery, sweet mashed potatoes on the stovetop to complete the meal. 

 

MISSION: DELICIOUS OUTDOOR GRILLING DINNER – ACCOMPLISHED!

white wine marinade with basting brush

How long should I grill the lamb chops?

Lamb chops cook up pretty quickly. For double cut chops you can follow the guide below for the time needed to sear each side: 

 

    • 2-3 minutes on each side for medium-rare
    • 3-4 minutes each side for medium
    • 4-5 minutes for med-well 
    • 5-6 minutes for well done

After searing the chops on each medallion-side, I then turn the chop fat-cap side down and sear 1 minute to render the fat. You can skip this step if your chops have been trimmed of fat. 

Finally move the chops to the indirect heat zone of the grill until it reaches your desired internal temperature.

How To Use A Meat Thermometer

Insert a meat or instant-read thermometer into the thickest part of the meat (without touching any bone) to determine the temperature of your lamb.

 

    • medium-rare, 125 degrees F
    • medium, 135 degrees F
    • med-well, 145 degrees F 
    • well done, 155 degrees F
meiko placing lamb chop on the plate

How To Grill Lamb Chops

Grilled Lamb Chops, Grilled Vegetables & Sweet Potato Mash

These thick double-cut lamb chops are basted in marinade of white wine, garlic, rosemary, olive oil, red chili pepper and grilled to perfection.
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 8
Calories: 653kcal

Ingredients

Sweet Potato Mash:

  • 4 medium sweet potatoes peeled, chopped
  • 4 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon

White Wine Marinade:

  • 1 cup white wine
  • 12 garlic cloves minced
  • 4 rosemary sprigs leaves minced
  • 1 teaspoon chili flakes
  • 2 teaspoons kosher salt

Grilled Lamb Chops:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons kosher salt
  • 1 ½ tablespoons black pepper
  • 1 teaspoon dry oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 8 double cut lamb chops cut with 2 bones per chop - 5 to 6 ounces each

Grilled Vegetables:

  • 2 zucchini tops and bottoms removed, halved
  • 2 red bell peppers seeded & halved
  • 1 large red onion skin removed & halved
  • 2 tablespoons extra virgin olive oil

Instructions

Sweet Potato Mash

  • In a large pot add the sweet potatoes and cover with water. Place over medium-high heat, bring to a boil and cook for 15-20 minutes, until a fork can easily pierce sweet potatoes. Drain, add butter, salt, black pepper, cinnamon and mash with a potato masher, until smooth. Taste and adjust seasoning.

Grilled Lamb Chops + Vegetables

  • Spray the grill with cooking spray and preheat one area of a well-oiled charcoal or gas grill to high (or 400 degrees F). For charcoal grill you want glowing red coals, and bank them on one side of the grill.
  • In a bowl combine the white wine, garlic, rosemary, chili flakes, and kosher salt and divide marinade in half (half for lamb and half for vegetables).
  • In a separate bowl combine the salt, black pepper, oregano, Italian seasoning, cinnamon and cumin and divide spice mix in half. Place the lamb chops on a platter, rub olive oil evenly over lamb chops and season both sides of the lamb chops with half of the spice mix.
  • In a bowl combine the zucchini, bell pepper, red onion, remaining oil and the remaining half of the spice mix.
  • Place the lamb chops medallion-side down on the hot side of the grill directly over the flame (follow time recommendations below). Baste with marinade then flip the lamb chops and cook for your desired time.
    - 2 to 3 minutes on each side for medium-rare
    - 3 to 4 minutes each side for medium
    - 4 to 5 minutes for med-well
    - 5 to 6 minutes for well done
  • Turn the chops fat-cap side down to start rendering the fat, 1 minute (you can skip this step if your chops have been trimmed of fat).
  • Flip the chops bone-side down and move them to the indirect side until an instant read thermometer reaches your desired temperature.
    - medium-rare, 125 degrees F
    - medium, 135 degrees F
    - med-well, 145 degrees F
    - well done, 155 degrees F
  • Baste lamb chops once more before removing from the grill. Once removed let rest for 5-10 minutes before serving.
  • Add the zucchini, bell pepper and red onion to the grill, cook for 3-5 minutes each side. Baste with white wine marinade before removing from the grill. Once removed chop vegetables before plating.
  • Serve grilled lamb chops and vegetables with a generous scoop of sweet potato mash.
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish

Nutrition

Calories: 653kcal | Carbohydrates: 31g | Protein: 49g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 164mg | Sodium: 3146mg | Potassium: 1254mg | Fiber: 6g | Sugar: 8g | Vitamin A: 17324IU | Vitamin C: 52mg | Calcium: 106mg | Iron: 5mg

Equipment

Weber Master Touch Grill
Meat Thermometer
Metal Tongs
Chef's Knife

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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Welcome! I’m Meiko, a Dallas-based food blogger who loves to share life and culture through food. There are no strangers around these parts only good eats. Let’s get to know each other better!

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