Grilled Lamb Chops with BBQ Glaze are tender, juicy chops grilled over high heat and finished with a sweet-smoky barbecue glaze. This easy grilled lamb chop recipe delivers bold flavor, beautiful char, and restaurant-quality results—perfect for backyard grilling, special dinners, or impressing guests.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Lamb
8 lamb chops (rib or loin chops, 1–1½ inches thick)
1 tbsp olive oil
1 tsp kosher salt
½ tbsp black pepper
BBQ Glaze
½ cup BBQ sauce (sweet-smoky or honey BBQ works best)
1 tbsp balsamic vinegar or red wine vinegar
1 tbsp honey or brown sugar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp smoked paprika
½ tsp rosemary or thyme (optional, complements lamb beautifully)
For Serving (Optional)
Fresh herbs (parsley or rosemary)
Lemon wedges
Prep the lamb
1
Pat lamb chops dry with paper towels.
Rub lightly with olive oil.
Season evenly with salt and pepper.
Let rest at room temperature for 15–20 minutes .
Make the BBQ glaze
2
In a small bowl, whisk together BBQ sauce, vinegar, honey, mustard, garlic, smoked paprika, and herbs.
Reserve 2–3 tablespoons for finishing.
Preheat the grill
Grill the lamb chops
4
Place chops over direct heat.
Grill 3–4 minutes per side for medium-rare.
Brush with BBQ glaze during the final minute on each side.
Doneness Guide
Medium-rare: 130–135°F
Medium: 140–145°F
Rest & finish
Side Information (Perfect with Lamb)
6
Grilled asparagus or broccolini
Roasted or grilled potatoes
Couscous or herbed rice
Greek salad or simple green salad
Grilled corn or zucchini
Pairing Suggestions
7
Beer: Amber ale or brown ale
Wine: Syrah, Cabernet Sauvignon, or Malbec
Non-alcoholic: Sparkling water with lemon, iced tea, or pomegranate juice
Tips & Notes
8
Lamb chops cook fast—have everything ready before grilling.
High heat = great char, but glaze late to avoid burning sugars.
Rib chops are more tender; loin chops are meatier—both work great.
Add chipotle powder to the glaze for a smoky heat kick.
Leftover chops slice beautifully into salads or wraps.
Ingredients For the Lamb
8 lamb chops (rib or loin chops, 1–1½ inches thick)
1 tbsp olive oil
1 tsp kosher salt
½ tbsp black pepper
BBQ Glaze
½ cup BBQ sauce (sweet-smoky or honey BBQ works best)
1 tbsp balsamic vinegar or red wine vinegar
1 tbsp honey or brown sugar
1 tsp Dijon mustard
1 clove garlic, minced
½ tsp smoked paprika
½ tsp rosemary or thyme (optional, complements lamb beautifully)
For Serving (Optional)
Fresh herbs (parsley or rosemary)
Lemon wedges
Directions Prep the lamb
1
Pat lamb chops dry with paper towels.
Rub lightly with olive oil.
Season evenly with salt and pepper.
Let rest at room temperature for 15–20 minutes .
Make the BBQ glaze
2
In a small bowl, whisk together BBQ sauce, vinegar, honey, mustard, garlic, smoked paprika, and herbs.
Reserve 2–3 tablespoons for finishing.
Preheat the grill
Grill the lamb chops
4
Place chops over direct heat.
Grill 3–4 minutes per side for medium-rare.
Brush with BBQ glaze during the final minute on each side.
Doneness Guide
Medium-rare: 130–135°F
Medium: 140–145°F
Rest & finish
Side Information (Perfect with Lamb)
6
Grilled asparagus or broccolini
Roasted or grilled potatoes
Couscous or herbed rice
Greek salad or simple green salad
Grilled corn or zucchini
Pairing Suggestions
7
Beer: Amber ale or brown ale
Wine: Syrah, Cabernet Sauvignon, or Malbec
Non-alcoholic: Sparkling water with lemon, iced tea, or pomegranate juice
Tips & Notes
8
Lamb chops cook fast—have everything ready before grilling.
High heat = great char, but glaze late to avoid burning sugars.
Rib chops are more tender; loin chops are meatier—both work great.
Add chipotle powder to the glaze for a smoky heat kick.
Leftover chops slice beautifully into salads or wraps.
Grilled Lamb Chops with BBQ Glaze
