Rub on Lamb Chops — The Complete BBQ Guide
Introduction
Lamb chops are one of the most elegant cuts of meat you can throw on the BBQ. They cook quickly, are intensely flavorful, and look impressive on the plate. With the right dry rub and technique, you can create a restaurant-worthy dish in 15 minutes. This guide will explain everything you need to know.
What are Lamb Chops?
Lamb chops are thin cuts of meat sliced from the lamb rack — each with a bone as a handle. They are also known as lamb chops or lamb rib chops. Their thin size makes them perfect for direct heat on the BBQ — they're ready in 3–4 minutes per side.
Related but different: the rack of lamb is the entire rack cooked whole. Lamb chops are the individual pieces you cut from it.
Which Rub Works Best on Lamb Chops?
Lamb has a distinct, slightly gamey flavor that calls for spices that complement without overpowering. The best choices:
- Toscana Fire — the classic choice. Rosemary, fennel, and Mediterranean herbs are the traditional combination with lamb in Italian and Greek cuisine
- Shawarma — cumin, coriander, and cinnamon give a Middle Eastern twist that pairs excellently with lamb
- Jamaican Jerk — for a spicy, adventurous variation
👉 More about Greek style: Greek BBQ Rub — Spices & Style Explained
👉 More about Moroccan style: Moroccan BBQ Rub — Ras el Hanout Style
How to Apply the Rub?
- Pat the lamb chops dry with paper towels
- Brush both sides with a thin layer of olive oil
- Sprinkle the rub generously over both sides and press lightly
- Let sit for at least 30 minutes at room temperature — ideally 2–4 hours in the refrigerator
👉 More about resting time: How Long Should You Let a Rub Sit?
Technique: Lamb Chops on the BBQ
- Preheat the BBQ to high direct heat (220–250°C)
- Grill the chops for 2–3 minutes per side for medium rare (core 57–60°C)
- Grill for 3–4 minutes per side for medium (core 63°C)
- Let rest for 3–5 minutes before serving
- Serve with lemon, tzatziki, or a fresh salad
Tip: hold the bones upright during grilling so they don't burn — or wrap them in aluminum foil.
Internal Temperatures for Lamb Chops
| Doneness | Internal Temperature | Result |
|---|---|---|
| Rare | 52–54°C | Red inside, very juicy |
| Medium rare | 57–60°C | Pink inside, juicy — recommended |
| Medium | 63–65°C | Slightly pink, slightly less juicy |
| Well done | 71°C+ | Cooked through, can become dry |
👉 More about temperatures: BBQ Temperatures & Cooking Times: Complete Guide
Side Dishes for Lamb Chops with Rub
- Tzatziki — fresh and creamy, perfect with the spicy rub
- Grilled zucchini or eggplant
- Tabbouleh or couscous
- Grilled lemon — squeeze over the meat after grilling
👉 More about side dishes: Tzatziki Recipe | Grilled Zucchini on the BBQ
Lamb Chops vs. Rack of Lamb vs. Lamb Shoulder
| Lamb Chops | Rack of Lamb | Lamb Shoulder | |
|---|---|---|---|
| Cooking Time | 6–8 min direct | 20–25 min indirect | 4–6 hours low & slow |
| Technique | Direct heat | Indirect + direct | Low & slow |
| Best Rub | Toscana, Shawarma | Toscana, Shawarma | Memphis, Jamaican Jerk |
👉 More about lamb: Lamb on the BBQ — Pulled Lamb, Lamb Shoulder & more
Summary
- Best rubs: Toscana Fire, Shawarma, Jamaican Jerk
- Olive oil as a binder, let sit for at least 30 minutes
- Grill on high direct heat, 2–3 minutes per side for medium rare
- Internal temperature: 57–60°C for medium rare
- Serve with tzatziki and grilled vegetables
Discover our rubs: Which Rub Suits Which Meat? | Greek BBQ Rub | Moroccan BBQ Rub