Grilled Mediterranean Lamb Chops with Herb Butter

aka The Austin Pitmaster’s Sunday Lamb

I’ll be honest — for the longest time, I was a beef-and-pork-only kind of pitmaster. Lamb just wasn’t in my rotation. Then a buddy brought a rack of lamb chops to a cookout at my place in Austin, hit them with nothing but salt, herbs, and screaming hot grill grates, and I was completely converted. These days, this Mediterranean-style lamb chop is my go-to when I want to impress without spending hours at the smoker. The compound herb butter is the real secret weapon here — it melts down into those gorgeous grill marks and creates the most insane flavor. Fifteen minutes of prep, ten minutes on the grill, and you’ve got something that looks and tastes like a $60 steakhouse plate.

Ingredients

For the Lamb Chops

• 8 lamb loin chops (about 1 inch thick, approximately 2 lbs total)
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• Juice of 1 lemon (about 2 tablespoons)
• 1 teaspoon sea salt
• ½ teaspoon freshly cracked black pepper

For the Herb Compound Butter

• 4 tablespoons grass-fed unsalted butter, softened at room temperature
• 1 tablespoon fresh rosemary, finely minced
• 1 tablespoon fresh thyme, finely minced
• 1 clove garlic, pressed or finely grated
• ½ teaspoon lemon zest
• Pinch of flaky sea salt

For Serving

• 2 lemons, halved (for grilling)
• Fresh rosemary sprigs for garnish

Instructions

1. Make the compound butter: In a small bowl, mash together the softened butter, rosemary, thyme, garlic, lemon zest, and flaky salt with a fork until fully combined. Roll into a small log using plastic wrap and refrigerate while you prep the lamb (at least 10 minutes).
2. Marinate the lamb: Pat the lamb chops dry with paper towels. In a bowl, whisk together the EVOO, garlic, rosemary, thyme, smoked paprika, cumin, lemon juice, salt, and pepper. Coat the lamb chops thoroughly and let them sit at room temperature for 15 minutes.
3. Preheat the grill: Heat your grill to high heat — you want those grates at 450–500°F (230–260°C). Clean and oil the grates with a paper towel dipped in avocado oil using long tongs.
4. Grill the lamb: Place the chops directly over high heat. Grill for 3–4 minutes per side for medium-rare (internal temperature of 130°F / 54°C — it will rise to 135°F while resting). For medium, go 4–5 minutes per side until the internal temp hits 140°F / 60°C. You want a deep char on the outside with a rosy pink center.
5. Grill the lemons: While the lamb rests, place the lemon halves cut-side down on the grill for 2 minutes until charred. These add incredible brightness when squeezed over the finished chops.
6. Rest and serve: Transfer the lamb chops to a cutting board or platter and let rest for 5 minutes. Slice a round of the herb compound butter and place it directly on each hot chop — watch it melt down into the meat. Garnish with fresh rosemary and serve with the grilled lemon halves.

Tips

• Don’t skip the rest: Letting the lamb rest for a full 5 minutes allows the juices to redistribute. Cut too early and you’ll lose all that flavor to the cutting board.
• Room temperature matters: Take the lamb out of the fridge 15–20 minutes before grilling. Cold meat on a hot grill leads to uneven cooking — charred outside, raw inside.
• Use an instant-read thermometer: Lamb goes from perfect to overdone fast. 130°F for medium-rare is the sweet spot. Insert the thermometer into the thickest part of the chop, away from the bone.
• Make extra compound butter: This herb butter keeps in the fridge for up to a week and freezes for a month. It’s incredible on grilled steaks, corn on the cob, or crusty bread.
• Swap the cut: This recipe works beautifully with lamb rib chops or even a butterflied leg of lamb — just adjust grilling time accordingly.