BBQ lamb chops — dry rub recipe | in 10 minutes

Lamb chops are the fastest premium BBQ dish you can make. On the table in 10 minutes, always perfectly rosé and full of flavor with a dry rub and direct heat. Impressive for guests, easy for the cook.

→ Lamb on the BBQ — pulled lamb, lamb shoulder & more

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Preparation

Remove the lamb chops from the refrigerator 20 minutes before grilling. Pat dry. Brush with olive oil and generously apply your rub to both sides. Let rest for 10 minutes.

Pro tip: Wrap the bones in aluminum foil so they don't burn on the grill — and it immediately looks professional.

→ Which BBQ rub goes with which meat?

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Which rub goes with lamb chops?

1. Shawarma — the best combination with lamb. Warm, aromatic, and Middle Eastern. More about Shawarma rub
2. Toscana Fire — rosemary and Italian herbs, classic with lamb. More about Toscana Fire rub
3. Jamaican Jerk — spicy and Caribbean, surprisingly good with lamb. More about Jamaican Jerk rub

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On the BBQ

1. Preheat the BBQ to maximum direct heat — 250°C+
2. Place the chops on the grate and grill for 2–3 minutes per side
3. Core temperature: 58–62°C for medium rare (rosé)
4. Let rest for 3 minutes before serving

→ Core temperature lamb — lamb rack, chops & lamb shoulder | Direct vs indirect heat

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Serving

Serve with tzatziki, hummus, or a yogurt sauce with mint. Delicious with grilled vegetables or couscous.

• Tzatziki recipe
• Homemade hummus
• Lamb chops on the BBQ — complete recipe
• Lamb rack on the BBQ
• Lamb shoulder on the BBQ — low & slow
• Lamb on the BBQ — all recipes
• Shawarma BBQ Rub
• Starter Pack — choose 3 flavors yourself