27+ Irresistible Summer Lamb Chop Recipes You Need to Try This Season

Summer is the perfect time to fire up the grill, and what better way to celebrate the season than with tender, flavorful lamb chops?

Whether you’re hosting a barbecue, enjoying a family dinner, or simply craving a delicious and savory meal, lamb chops are versatile and incredibly easy to prepare.

With a variety of marinades, spices, and sides, you can transform simple lamb chops into a show-stopping dish that will impress your guests and tantalize your taste buds.

In this collection, we’ve curated 27+ summer lamb chop recipes that span the globe, offering you everything from vibrant Mediterranean-inspired dishes to rich and smoky American-style flavors.

Whether you prefer them grilled, seared, or oven-roasted, these recipes will give you endless options for enjoying lamb chops during the warm summer months.

So, grab your grill tongs, and get ready to explore the world of summer lamb chops with these mouth-watering recipes!

27+ Irresistible Summer Lamb Chop Recipes You Need to Try This Season

With these 27+ summer lamb chop recipes, you now have an array of exciting options to elevate your summer grilling.

Whether you’re in the mood for a smoky, spicy kick or a fresh herb-infused bite, there’s a recipe here to match every flavor preference.

These lamb chops are perfect for casual dinners, festive cookouts, or intimate gatherings with friends and family.

With the right marinade, seasoning, and sides, lamb chops can quickly become the star of any summer meal.

So, next time you fire up your grill, consider one of these delicious lamb chop recipes.

Grilled Lamb Chops with Mint-Pea Pesto

Juicy, charred lamb chops pair perfectly with the fresh, herbaceous flavor of mint-pea pesto in this summery dish.

The bright green pesto adds a cooling counterbalance to the richness of the meat, making it ideal for outdoor gatherings and barbecue nights. It’s a vibrant recipe that brings garden flavors to the grill.

Ingredients:

• 8 lamb rib chops
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Zest of 1 lemon

Mint-Pea Pesto:

• 1 cup fresh or thawed peas
• ½ cup fresh mint leaves
• ¼ cup fresh basil
• 1 clove garlic
• ¼ cup grated Parmesan
• ¼ cup olive oil
• Juice of ½ lemon
• Salt to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Rub lamb chops with olive oil, garlic, lemon zest, salt, and pepper. Let them marinate for 15–30 minutes.
3. While the grill heats, make the pesto: In a food processor, blend peas, mint, basil, garlic, Parmesan, and lemon juice. Drizzle in olive oil until smooth. Season with salt to taste.
4. Grill lamb chops 3–4 minutes per side for medium-rare, or to your preferred doneness.
5. Serve hot with a generous dollop of mint-pea pesto.

This recipe combines classic flavors with a refreshing summer spin.

The mint and peas offer a burst of brightness that complements the savory, grilled lamb beautifully. It’s a dish that feels indulgent yet fresh, perfect for entertaining under the sun.

Lemon-Herb Marinated Lamb Chops with Charred Zucchini

Infused with citrus, garlic, and a medley of fresh herbs, these lamb chops are summer on a plate.

Paired with grilled zucchini ribbons, they offer a balanced and healthy meal that captures the bounty of the season.

Ingredients:

• 6–8 lamb loin chops
• Juice and zest of 1 large lemon
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Grilled Zucchini:

• 2 medium zucchinis, sliced lengthwise
• 1 tbsp olive oil
• Salt and pepper

Instructions:

1. In a bowl, whisk together lemon juice, zest, olive oil, garlic, rosemary, thyme, salt, and pepper.
2. Place lamb chops in a shallow dish or zip-top bag and pour marinade over them. Refrigerate for at least 1 hour (or up to 4).
3. Preheat grill to medium-high. Toss zucchini slices with olive oil, salt, and pepper.
4. Grill lamb chops 3–5 minutes per side. Grill zucchini alongside until nicely charred, about 2 minutes per side.
5. Plate the lamb chops with zucchini and garnish with extra lemon zest or herbs.

Zesty and aromatic, this recipe celebrates summer produce and flavor.

The lemon and herbs enhance the natural savoriness of the lamb, while charred zucchini adds smoky sweetness and texture. It’s a simple yet elegant dish perfect for al fresco dining.

Mediterranean-Spiced Lamb Chops with Tomato-Cucumber Salad

Inspired by the sunny shores of the Mediterranean, this dish features lamb chops seasoned with cumin, coriander, and paprika, served alongside a crisp tomato-cucumber salad.

It’s a colorful and flavor-packed summer meal that’s both satisfying and light.

Ingredients:

• 8 lamb shoulder or rib chops
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper

Tomato-Cucumber Salad:

• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper

Instructions:

1. Mix cumin, coriander, paprika, salt, pepper, and olive oil into a paste. Rub all over lamb chops. Let marinate for 30 minutes.
2. Combine all salad ingredients in a bowl and chill until ready to serve.
3. Preheat grill to medium-high. Grill lamb chops 3–4 minutes per side.
4. Serve lamb chops with the chilled salad and lemon wedges on the side.

This recipe brings a burst of global flavor to your summer table.

The bold spice rub creates a deep, earthy crust on the lamb, while the tomato-cucumber salad refreshes the palate with every bite. It’s the perfect fusion of hearty and light, making it ideal for warm evening meals or weekend cookouts.

Honey-Balsamic Glazed Lamb Chops with Roasted Sweet Potatoes

A sweet and tangy honey-balsamic glaze elevates these tender lamb chops to new heights.

Paired with roasted sweet potatoes, this dish offers a delightful balance of savory and sweet flavors, perfect for a summer evening.

Ingredients:

• 8 lamb rib chops
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh thyme, chopped

Honey-Balsamic Glaze:

• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce

Roasted Sweet Potatoes:

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp smoked paprika

Instructions:

1. Preheat your oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, pepper, and smoked paprika. Roast for 25–30 minutes, or until tender and lightly browned.
2. While sweet potatoes roast, prepare the glaze by whisking together honey, balsamic vinegar, Dijon mustard, and soy sauce in a small bowl.
3. Preheat your grill to medium-high heat. Season lamb chops with olive oil, salt, pepper, and thyme.
4. Grill lamb chops for 3–4 minutes per side, brushing with the honey-balsamic glaze during the last minute of cooking.
5. Serve the lamb chops alongside roasted sweet potatoes, drizzling any remaining glaze over the top.

The honey-balsamic glaze provides the perfect amount of sweetness to contrast with the savory lamb, while the roasted sweet potatoes add a creamy, hearty element.

This dish is an ideal option for a summer dinner that’s both comforting and flavorful.

Garlic and Rosemary Lamb Chops with Grilled Asparagus

Garlic and rosemary are a classic pairing for lamb, and when grilled, they enhance the natural flavors of the meat.

Served with tender grilled asparagus, this recipe brings an elegant yet simple touch to your summer meals.

Ingredients:

• 8 lamb chops (rib or loin)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Grilled Asparagus:

• 1 bunch of asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a small bowl, combine garlic, rosemary, olive oil, salt, and pepper. Rub the mixture onto the lamb chops and let them marinate for 15–20 minutes.
2. Preheat your grill to medium-high heat. Drizzle asparagus with olive oil, salt, and pepper.
3. Grill lamb chops for about 3–4 minutes per side, depending on the desired level of doneness.
4. Grill asparagus for 2–3 minutes until tender and slightly charred.
5. Serve the lamb chops with grilled asparagus and a squeeze of fresh lemon juice.

This recipe is a true celebration of summer’s simple pleasures.

The aromatic garlic and rosemary bring a comforting depth to the lamb, while the bright, charred asparagus offers a crisp and refreshing contrast. It’s a perfect dish for an outdoor gathering or casual weeknight meal.

Cilantro-Lime Marinated Lamb Chops with Mango Salsa

Infused with the bright flavors of cilantro and lime, these lamb chops are a refreshing and tropical take on a summer classic.

Paired with a vibrant mango salsa, this dish is perfect for those looking to add a fruity flair to their barbecue repertoire.

Ingredients:

• 8 lamb rib or loin chops
• 2 tbsp olive oil
• 2 tbsp fresh cilantro, chopped
• Juice and zest of 1 lime
• 3 cloves garlic, minced
• Salt and pepper to taste

Mango Salsa:

• 1 ripe mango, diced
• 1 small red onion, finely diced
• 1 small jalapeño, seeded and minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a small bowl, combine olive oil, cilantro, lime juice, lime zest, garlic, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for 1–2 hours.
2. While the lamb chops marinate, prepare the mango salsa by mixing all salsa ingredients in a bowl. Chill until ready to serve.
3. Preheat grill to medium-high. Grill lamb chops for 3–4 minutes per side, brushing occasionally with the remaining marinade.
4. Serve the grilled lamb chops with a generous topping of mango salsa.

The cilantro-lime marinade gives the lamb a fresh, zesty flavor, while the sweet and tangy mango salsa adds a burst of tropical sweetness.

This dish is an explosion of flavors that will surely impress your guests at any summer barbecue or dinner party.

Spicy Harissa Lamb Chops with Grilled Corn Salad

If you love a little heat, these harissa-marinated lamb chops are the perfect dish to spice up your summer.

The smoky, tangy flavor of harissa pairs wonderfully with the sweetness of grilled corn, making it an exciting and flavorful combination.

Ingredients:

• 8 lamb chops (rib or loin)
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• Salt and pepper to taste

Grilled Corn Salad:

• 4 ears of corn, husked
• 1 red bell pepper, diced
• ¼ cup red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a bowl, combine harissa paste, olive oil, lemon juice, garlic, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for at least 1 hour.
2. Preheat your grill to medium-high heat. Grill the corn for 3–4 minutes per side, rotating to ensure it’s charred evenly. Once cooled slightly, slice the kernels off the cob.
3. In a bowl, mix grilled corn kernels with bell pepper, red onion, cilantro, olive oil, lime juice, salt, and pepper.
4. Grill lamb chops for 3–4 minutes per side, brushing with the remaining harissa marinade.
5. Serve the lamb chops with the grilled corn salad on the side.

This recipe is a fusion of heat and freshness, with the harissa adding a spicy kick that’s balanced by the sweetness and crunch of the corn salad.

It’s a perfect choice for those who love bold flavors and want a bit of spice on their plate.

Rosemary-Orange Glazed Lamb Chops with Roasted Vegetables

Sweet and aromatic, this rosemary-orange glaze brings a sophisticated twist to grilled lamb chops.

Paired with roasted vegetables, this dish is as flavorful as it is visually appealing, making it an excellent choice for a summer feast.

Ingredients:

• 8 lamb chops
• 1 tbsp fresh rosemary, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• Juice and zest of 1 orange
• Salt and pepper to taste

Roasted Vegetables:

• 2 carrots, sliced
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C) for the vegetables. Toss carrots, zucchini, and red bell pepper with olive oil, salt, and pepper. Roast for 25–30 minutes, turning once, until tender and lightly caramelized.
2. For the glaze, combine olive oil, honey, orange juice, orange zest, rosemary, salt, and pepper in a small saucepan. Simmer over low heat for 5 minutes until thickened.
3. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, brushing with the rosemary-orange glaze as they cook.
4. Serve the lamb chops with the roasted vegetables and drizzle extra glaze over the top.

The rosemary and orange glaze adds a refreshing sweetness and an herbaceous depth that pairs beautifully with the lamb.

The roasted vegetables add color and natural sweetness, rounding out this dish as a complete summer meal.

Pomegranate and Yogurt Marinated Lamb Chops with Cucumber-Tomato Salad

This Middle Eastern-inspired recipe brings a tangy twist to summer lamb chops, thanks to the pomegranate and yogurt marinade.

Served with a light cucumber-tomato salad, it’s a flavorful and refreshing dish perfect for those warm evenings.

Ingredients:

• 8 lamb chops (rib or loin)
• ½ cup plain Greek yogurt
• 2 tbsp pomegranate molasses
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Cucumber-Tomato Salad:

• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ red onion, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a bowl, combine Greek yogurt, pomegranate molasses, olive oil, garlic, cumin, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for at least 2 hours.
2. For the salad, combine cucumber, tomatoes, red onion, and parsley in a bowl. Drizzle with olive oil, lemon juice, salt, and pepper.
3. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, basting with the marinade as they cook.
4. Serve the lamb chops with the cucumber-tomato salad on the side.

The pomegranate and yogurt marinade provides a creamy, tart flavor that complements the savory lamb perfectly.

Paired with the fresh, crunchy cucumber-tomato salad, this dish brings a refreshing contrast that’s ideal for summer dining.

Smoky Chipotle Lamb Chops with Pineapple Salsa

This recipe delivers bold, smoky chipotle-marinated lamb chops that pack a spicy punch, balanced by the sweetness of a tropical pineapple salsa.

It’s a perfect summer combination that will make your barbecue stand out.

Ingredients:

• 8 lamb rib chops
• 2 tbsp olive oil
• 1 tbsp chipotle pepper in adobo sauce, minced
• 2 cloves garlic, minced
• 1 tbsp ground cumin
• Salt and pepper to taste
• Juice of 1 lime

Pineapple Salsa:

• 1 cup fresh pineapple, diced
• 1 small red onion, finely diced
• 1 small jalapeño, minced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a bowl, mix olive oil, chipotle pepper, garlic, cumin, lime juice, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for at least 30 minutes.
2. For the salsa, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir to combine and set aside.
3. Preheat your grill to medium-high heat. Grill lamb chops for about 3–4 minutes per side, or to your desired doneness.
4. Serve the lamb chops with the pineapple salsa on top or on the side for a fresh, sweet contrast to the smoky meat.

The smoky chipotle marinade brings a rich, deep heat to the lamb, which pairs perfectly with the refreshing sweetness of the pineapple salsa.

This dish is an excellent balance of spicy and sweet, perfect for hot summer days.

Grilled Lamb Chops with Caper-Mustard Sauce and Roasted Tomatoes

A tangy caper-mustard sauce complements the rich flavor of grilled lamb, while roasted tomatoes add a burst of sweetness and acidity.

This dish is a simple yet elegant option for a summer evening meal.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Salt and pepper to taste

Caper-Mustard Sauce:

• 2 tbsp Dijon mustard
• 2 tbsp capers, chopped
• 1 tbsp white wine vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Roasted Tomatoes:

• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp fresh thyme

Instructions:

1. Preheat your oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, pepper, and thyme. Roast for 20–25 minutes, until they are softened and slightly caramelized.
2. While tomatoes roast, season lamb chops with olive oil, salt, and pepper. Preheat your grill to medium-high.
3. Grill lamb chops for about 3–4 minutes per side, depending on desired doneness.
4. For the sauce, whisk together Dijon mustard, chopped capers, vinegar, olive oil, honey, salt, and pepper in a bowl.
5. Serve the grilled lamb chops with roasted tomatoes and a drizzle of caper-mustard sauce.

The tangy caper-mustard sauce cuts through the richness of the lamb, while the roasted tomatoes add a burst of sweetness and acidity.

This dish is refined and flavorful, perfect for a dinner party or special summer occasion.

Thai Basil and Coconut Lamb Chops with Mango Slaw

A Thai-inspired lamb chop recipe, featuring a coconut and basil marinade that offers a unique, aromatic twist.

Paired with a crunchy mango slaw, this dish brings a fresh, zesty kick that’s perfect for summer.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp coconut milk
• 1 tbsp soy sauce
• 2 tbsp fresh basil, chopped
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper to taste

Mango Slaw:

• 1 ripe mango, julienned
• 1 cup cabbage, shredded
• 1 small carrot, shredded
• ¼ cup fresh cilantro, chopped
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a bowl, combine coconut milk, soy sauce, basil, garlic, lime juice, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for at least 1 hour.
2. For the slaw, toss together mango, cabbage, carrot, cilantro, rice vinegar, olive oil, salt, and pepper. Set aside to let the flavors meld.
3. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, or until they reach your desired doneness.
4. Serve the lamb chops with a generous portion of mango slaw on the side.

The coconut milk and Thai basil marinade imparts a rich, tropical flavor to the lamb, while the crunchy, tangy mango slaw adds a refreshing, zesty contrast.

This dish is vibrant and full of flavor, perfect for an adventurous summer meal.

Balsamic and Garlic Marinated Lamb Chops with Roasted Beet Salad

This recipe features tender lamb chops marinated in a savory balsamic and garlic mixture, grilled to perfection, and served with a vibrant roasted beet salad.

The sweetness of the roasted beets complements the richness of the lamb, creating a balanced and delightful dish.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• Salt and pepper to taste

Roasted Beet Salad:

• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 1 tbsp balsamic glaze

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cubed beets with olive oil, salt, and pepper. Roast for 30–35 minutes, or until tender.
2. In a bowl, whisk together olive oil, garlic, balsamic vinegar, Dijon mustard, salt, and pepper. Coat lamb chops in the marinade and refrigerate for 1–2 hours.
3. Preheat your grill to medium-high heat. Grill lamb chops for about 3–4 minutes per side.
4. To serve, plate the grilled lamb chops alongside roasted beets, topping with crumbled feta, fresh parsley, and a drizzle of balsamic glaze.

The balsamic and garlic marinade imparts a rich, tangy flavor to the lamb, while the roasted beet salad adds an earthy sweetness and a creamy contrast from the feta.

This dish is both hearty and refreshing, perfect for a summer evening.

Pesto-Crusted Lamb Chops with Grilled Veggie Skewers

In this recipe, lamb chops are coated in a fragrant pesto mixture and grilled to perfection, accompanied by colorful veggie skewers for a complete, fresh meal.

The pesto adds a burst of herbal goodness that enhances the natural flavor of the lamb.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Salt and pepper to taste

Pesto Coating:

• ½ cup fresh basil
• ¼ cup pine nuts
• 2 tbsp grated Parmesan cheese
• 2 cloves garlic
• ¼ cup olive oil
• Salt and pepper to taste

Grilled Veggie Skewers:

• 1 red bell pepper, cut into chunks
• 1 yellow zucchini, sliced
• 1 small red onion, cut into chunks
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a food processor, blend basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper until smooth.
2. Coat the lamb chops in olive oil, salt, and pepper, then spread a generous amount of pesto on both sides. Let marinate for 30 minutes.
3. Preheat your grill to medium-high heat. Thread the vegetables onto skewers and drizzle with olive oil, salt, and pepper.
4. Grill the lamb chops for 3–4 minutes per side, until desired doneness.
5. Grill the veggie skewers for 2–3 minutes per side until tender and slightly charred.
6. Serve the pesto-crusted lamb chops with the grilled veggie skewers.

The pesto crust adds an herbaceous, aromatic flavor to the lamb, while the grilled veggies bring a smoky sweetness to the meal.

This is a colorful and vibrant dish that’s perfect for outdoor grilling and serving to guests.

Miso-Glazed Lamb Chops with Sesame Cucumber Salad

Inspired by Asian flavors, these lamb chops are marinated in a savory miso glaze, which imparts a rich umami flavor.

Paired with a refreshing sesame cucumber salad, this dish is perfect for a light yet satisfying summer meal.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Salt and pepper to taste

Miso Glaze:

• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil

Sesame Cucumber Salad:

• 1 cucumber, thinly sliced
• ¼ cup rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tbsp sesame seeds
• 2 tbsp green onions, chopped
• Salt to taste

Instructions:

1. In a bowl, whisk together white miso paste, soy sauce, rice vinegar, honey, and sesame oil. Coat the lamb chops in the miso glaze and refrigerate for 1–2 hours.
2. For the salad, combine cucumber, rice vinegar, sesame oil, sugar, sesame seeds, green onions, and salt in a bowl. Toss to combine and refrigerate until ready to serve.
3. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, or until desired doneness, brushing with the miso glaze during the last minute of grilling.
4. Serve the miso-glazed lamb chops with the sesame cucumber salad on the side.

The miso glaze adds a deep, umami-packed flavor to the lamb, while the sesame cucumber salad offers a refreshing, crisp contrast.

This dish is perfect for a warm summer evening and provides a delicious balance of savory and fresh flavors.

Lemongrass and Ginger Lamb Chops with Asian Slaw

Infused with the refreshing flavors of lemongrass and ginger, these lamb chops are aromatic and vibrant.

Paired with a crisp and tangy Asian slaw, this dish brings a perfect balance of freshness, spice, and savory goodness.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• 2 tbsp fresh lemongrass, minced
• 1-inch piece of fresh ginger, grated
• 2 cloves garlic, minced
• Juice of 1 lime
• 2 tbsp soy sauce
• Salt and pepper to taste

Asian Slaw:

• 2 cups shredded cabbage
• 1 small carrot, shredded
• 1 red bell pepper, thinly sliced
• ¼ cup fresh cilantro, chopped
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemongrass, ginger, garlic, lime juice, soy sauce, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for 1–2 hours.
2. For the slaw, toss together cabbage, carrot, red bell pepper, cilantro, rice vinegar, sesame oil, honey, salt, and pepper in a bowl. Set aside to marinate.
3. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, brushing with the marinade as you cook.
4. Serve the lamb chops with a side of Asian slaw.

The vibrant, aromatic flavors of lemongrass and ginger pair beautifully with the fresh, crunchy slaw, creating a light yet flavorful dish that’s perfect for summer gatherings or a fresh weeknight dinner.

Spicy Orange and Cumin Lamb Chops with Grilled Peach Salad

This recipe features lamb chops marinated in a spicy orange and cumin mixture, grilled to perfection, and served with a sweet and smoky grilled peach salad.

The combination of citrus, spice, and fruit is a refreshing and bold way to enjoy summer lamb chops.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Juice and zest of 1 orange
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Grilled Peach Salad:

• 4 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste
• ¼ cup goat cheese, crumbled
• 2 tbsp fresh mint, chopped
• 2 tbsp balsamic glaze

Instructions:

1. In a bowl, combine olive oil, orange juice, orange zest, cumin, smoked paprika, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for at least 1 hour.
2. Preheat your grill to medium-high heat. Drizzle peaches with olive oil, salt, and pepper, and grill for 2–3 minutes per side, until lightly charred and softened.
3. Grill lamb chops for 3–4 minutes per side, basting with the marinade as they cook.
4. Serve the grilled lamb chops with grilled peaches, crumbled goat cheese, fresh mint, and a drizzle of balsamic glaze.

The spicy orange and cumin marinade enhances the natural flavors of the lamb, while the grilled peaches provide a sweet and smoky complement to the dish.

This recipe is a perfect balance of savory, sweet, and smoky, ideal for a summer barbecue or a special dinner.

Chimichurri Lamb Chops with Roasted Potato and Arugula Salad

Chimichurri, a tangy and herbaceous Argentine sauce, is the star of this recipe.

Paired with roasted potatoes and peppery arugula, this dish delivers bold flavors and fresh ingredients for a truly satisfying meal.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Salt and pepper to taste

Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• ½ cup olive oil
• 1 tsp red pepper flakes (optional)
• Salt and pepper to taste

Roasted Potato and Arugula Salad:

• 4 medium potatoes, cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1 tbsp lemon juice
• 2 tbsp olive oil

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cubed potatoes with olive oil, salt, and pepper, and roast for 25–30 minutes, until golden and crispy.
2. While the potatoes roast, prepare the chimichurri sauce by mixing parsley, oregano, garlic, red wine vinegar, lemon juice, olive oil, red pepper flakes, salt, and pepper in a bowl.
3. Preheat your grill to medium-high heat. Season lamb chops with olive oil, salt, and pepper. Grill for 3–4 minutes per side, brushing with chimichurri sauce during the last minute of grilling.
4. For the salad, toss roasted potatoes with arugula, lemon juice, and olive oil. Serve the lamb chops with the salad and extra chimichurri sauce.

The chimichurri sauce adds a tangy, herb-filled punch to the tender lamb chops, while the roasted potatoes and arugula salad provide a hearty and refreshing accompaniment.

This is a perfect dish for those who love bold, fresh flavors.

Lemon and Herb Crusted Lamb Chops with Garlic-Parmesan Green Beans

A light and flavorful lemon and herb crust enhances the natural richness of the lamb, and when paired with crisp, garlicky green beans, this dish offers a satisfying balance of bright citrus and savory goodness.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Garlic-Parmesan Green Beans:

• 1 lb fresh green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, mix olive oil, garlic, lemon zest, thyme, rosemary, salt, and pepper. Rub this mixture onto the lamb chops and refrigerate for 30 minutes.
2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the green beans to the skillet and sauté for 4–5 minutes until slightly tender. Sprinkle with Parmesan cheese and season with salt and pepper.
4. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, or until desired doneness.
5. Serve the lamb chops alongside the garlic-Parmesan green beans for a delicious, herb-infused meal.

The fresh, citrusy lemon and herb crust on the lamb is a perfect match for the rich and savory green beans, making this recipe a bright and satisfying option for a summer meal.

Moroccan Spiced Lamb Chops with Couscous and Roasted Vegetables

This recipe brings the warmth of Moroccan spices to the table, with lamb chops marinated in a blend of cumin, coriander, and cinnamon.

Served with fluffy couscous and roasted vegetables, it’s an exotic and filling meal.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• Salt and pepper to taste
• 2 cloves garlic, minced
• Juice of 1 lemon

Couscous and Roasted Vegetables:

• 1 cup couscous
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 cup diced carrots
• 1 zucchini, diced
• 1 red onion, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced carrots, zucchini, and red onion with olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and slightly caramelized.
2. In a small bowl, combine cumin, coriander, cinnamon, olive oil, garlic, lemon juice, salt, and pepper. Rub this spice mixture onto the lamb chops and refrigerate for at least 1 hour.
3. In a pot, bring vegetable broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
4. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, or until desired doneness.
5. Serve the Moroccan spiced lamb chops over couscous, accompanied by roasted vegetables.

The combination of fragrant Moroccan spices and tender lamb pairs beautifully with the light, fluffy couscous and roasted vegetables.

This dish offers an exciting and flavorful twist on classic summer grilling.

Cilantro-Lime Marinated Lamb Chops with Avocado and Tomato Salad

Fresh and zesty, this recipe uses a cilantro-lime marinade to infuse the lamb chops with bold, tangy flavors.

Paired with a refreshing avocado and tomato salad, this dish is perfect for a light, yet flavorful summer meal.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 2 limes
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

Avocado and Tomato Salad:

• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a bowl, mix olive oil, garlic, lime juice, cilantro, salt, and pepper. Coat the lamb chops in the marinade and refrigerate for 30–60 minutes.
2. For the salad, combine diced avocado, halved cherry tomatoes, and thinly sliced red onion in a bowl. Drizzle with olive oil, lime juice, salt, and pepper. Toss gently to combine.
3. Preheat your grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, or until desired doneness.
4. Serve the grilled lamb chops alongside the avocado and tomato salad for a refreshing and zesty meal.

The cilantro-lime marinade provides a bright and tangy flavor to the lamb, while the creamy avocado and juicy tomatoes add a refreshing contrast.

This dish is a perfect choice for a lighter, summer-friendly meal that’s still packed with flavor.

Maple and Mustard Glazed Lamb Chops with Grilled Asparagus

This recipe features a sweet and tangy maple and mustard glaze that caramelizes beautifully on the lamb chops as they grill, creating a rich, flavorful crust.

Paired with fresh, slightly charred grilled asparagus, this dish is both satisfying and full of dynamic flavors.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Salt and pepper to taste

Maple-Mustard Glaze:

• 2 tbsp Dijon mustard
• 3 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Grilled Asparagus:

• 1 bunch fresh asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper to create the glaze.
2. Preheat the grill to medium-high heat. Brush lamb chops with olive oil, salt, and pepper. Grill for 3–4 minutes per side, brushing generously with the maple-mustard glaze during the last minute of cooking.
3. Toss asparagus with olive oil, salt, and pepper, and grill for 2–3 minutes per side, until tender and slightly charred.
4. Serve the glazed lamb chops with the grilled asparagus for a sweet and savory summer meal.

The sweetness of the maple syrup combined with the sharp tang of Dijon mustard creates a beautifully balanced glaze that elevates the lamb, while the charred asparagus offers a fresh, slightly smoky contrast.

Grilled Lamb Chops with Avocado-Tomato Salsa and Corn on the Cob

This vibrant, summery dish features grilled lamb chops topped with a refreshing avocado-tomato salsa.

Paired with juicy, charred corn on the cob, it’s a hearty yet light dish perfect for summer evenings.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Salt and pepper to taste

Avocado-Tomato Salsa:

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Corn on the Cob:

• 4 ears of corn, husked
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush lamb chops with olive oil and season with salt and pepper. Grill for 3–4 minutes per side, or until the desired doneness is achieved.
2. While the lamb chops are grilling, prepare the salsa by combining diced avocado, halved cherry tomatoes, chopped red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix gently to combine.
3. Grill the corn on the cob for 2–3 minutes per side, turning occasionally, until charred and tender. Brush with butter and season with salt and pepper.
4. Serve the grilled lamb chops topped with the avocado-tomato salsa and side of grilled corn on the cob.

The creamy avocado and juicy tomatoes in the salsa pair wonderfully with the smoky, tender lamb, and the sweet, charred corn adds an irresistible touch of summer flavor to the meal.

Za’atar Spiced Lamb Chops with Tabbouleh and Hummus

Inspired by Middle Eastern flavors, this recipe features lamb chops seasoned with the fragrant and earthy spice blend Za’atar, served with fresh, herby tabbouleh and a side of creamy hummus.

It’s an aromatic, balanced meal that will transport you to the Mediterranean.

Ingredients:

• 8 lamb chops (rib or loin)
• 2 tbsp olive oil
• Salt and pepper to taste

Za’atar Spice Blend:

• 2 tbsp ground sumac
• 1 tbsp dried thyme
• 1 tbsp sesame seeds
• 1 tsp ground cumin
• 1 tsp salt

Tabbouleh:

• 1 cup bulgur wheat
• 2 cups boiling water
• 1 cup fresh parsley, chopped
• ½ cup fresh mint, chopped
• 1 small cucumber, diced
• 1 small tomato, diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Hummus (store-bought or homemade):

• 1 cup hummus (optional homemade or store-bought)

Instructions:

1. In a small bowl, combine Za’atar ingredients. Rub the lamb chops with olive oil, salt, pepper, and Za’atar spice blend. Let them marinate for 30–60 minutes.
2. Prepare the tabbouleh by soaking bulgur wheat in boiling water for 10 minutes. Drain and fluff with a fork. Combine with parsley, mint, cucumber, tomato, olive oil, lemon juice, salt, and pepper.
3. Preheat the grill to medium-high heat. Grill lamb chops for 3–4 minutes per side, or until the desired doneness is reached.
4. Serve the Za’atar-spiced lamb chops with a generous portion of tabbouleh and a side of creamy hummus.

The Za’atar-spiced lamb chops bring a unique, earthy flavor to the dish, while the fresh, tangy tabbouleh and smooth hummus offer a perfect complement to the bold spices.

This recipe is a fresh, fragrant way to enjoy lamb chops on a summer day.