BBQ Lamb Chops — Recipe with Dry Rub | In 10 Minutes

Lamb chops are the fastest and easiest lamb dish from the BBQ — on the table in 10 minutes, always impressive, and perfect for a weeknight BBQ or a festive dinner. Individually cut lamb ribs, with a crispy herb crust and pink inside. With a dry rub, it's easier than it looks.

Lamb chops vs. rack of lamb: what's the difference?

  • Rack of lamb — a continuous piece of 7–8 ribs, grilled whole and then cut. More spectacular on the table, slightly more technique. → Rack of lamb recipe
  • Lamb chops — already individually cut ribs. Cook faster, easier to handle, ready to serve directly. Ideal for weeknights or when you want to grill quickly.

Which dry rub should you use?

  • Toscana Fire — Fennel seed, smoked paprika, allspice, cayenne. The perfect match for lamb chops. Fennel and lamb are a classic Mediterranean combination — aromatic, elegant, and full of depth. Serve with tzatziki or chimichurri.
  • Shawarma BBQ Rub — Cumin, coriander, cinnamon, allspice. Warm and Middle Eastern — gives lamb chops a deep, aromatic flavor. Serve with tahini sauce.
  • Jamaican Jerk — Spicy and Caribbean — for those who want to be more adventurous. Gives lamb chops an unexpected but great twist.

→ Complete overview: which rub pairs with which meat?

What do you need?

Ingredients (for 2 people)

  • 6–8 lamb chops (approx. 80–100 g each)
  • 1–2 teaspoons dry rub per chop — use sparingly
  • 1 tablespoon olive oil

Equipment

Step-by-step recipe

Step 1 — Preparation

  1. Pat dry with paper towels on both sides.
  2. Rub in olive oil — a thin layer so the rub adheres better.
  3. Rub sparingly — 1–2 teaspoons per chop on both sides. With lamb, less is more — the delicate flavor should not be overwhelmed.
  4. Let it sit — at least 30 minutes at room temperature, or overnight in the refrigerator.
  5. Take the chops out of the refrigerator 20 minutes before grilling.

Step 2 — Prepare the BBQ

  1. Prepare the BBQ for direct high heat — 220–250°C.
  2. Wait until the coals are glowing white.

Step 3 — Grilling (8–10 minutes)

  1. Place the lamb chops on the direct zone.
  2. Grill for 3–4 minutes per side without moving — let the crust form.
  3. Flip once and grill for another 3–4 minutes.
  4. Briefly grill the fatty side — hold upright with tongs, 1–2 minutes.
  5. Check the core temperature: 55–58°C for medium rare.

Step 4 — Rest and serve

  1. Remove from the BBQ and let rest for 3–5 minutes loosely covered with foil.
  2. Serve immediately — lamb chops are best hot off the BBQ.

Core temperatures for lamb chops

Doneness Core temperature Color
Rare 50–52°C Red inside
Medium rare (recommended) 55–58°C Pink inside
Medium 60–63°C Light pink
Well done 70°C+ Grey — not recommended

→ How to measure core temperature?
→ Complete temperature guide for all meat types

Serving suggestions

  • Mediterranean — Toscana Fire + tzatziki + grilled zucchini + lemon
  • Middle Eastern — Shawarma + tahini sauce + tabbouleh + flatbread
  • Argentinian — Toscana Fire + chimichurri + grilled bell peppers

Tips for perfect lamb chops

  • Less rub is more — the delicate lamb flavor should not be overwhelmed
  • High heat — lamb chops are thin and need high direct heat for a good crust
  • Never well done — medium rare is the maximum. Well done makes lamb tough and dry
  • Sear the fat side — the melted fat adds extra flavor
  • Let it rest — 3–5 minutes is enough but don't skip it

→ Direct vs. indirect heat: when to use what?

Frequently asked questions

How long should lamb chops be on the BBQ?

Approx. 8–10 minutes total over direct heat of 220–250°C — 3–4 minutes per side. The core temperature is key: 55–58°C for medium rare.

How many lamb chops per person?

Count on 3–4 chops per person as a main course. A chop weighs approximately 80–100 grams.

What is the difference between lamb chops and rack of lamb?

Rack of lamb is the continuous piece of 7–8 ribs — you cut it into individual chops after grilling. Lamb chops are already individually cut and have a shorter cooking time. → Rack of lamb recipe

More lamb inspiration

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