These exquisite Grilled Lamb Chops with Mustard, Rosemary, and Garlic are the BEST way to eat lamb!! Lamb stands up to strong flavors beautifully and this marinade creates a match made in heaven.

My mom introduced Bill to lamb one Easter, roasting a garlic-crusted leg of lamb for the holiday.  He was an instant convert, but my preference is for a tender, delectable Lamb Chop Recipe when it comes to lamb.

Overhead view of lamb chops on a white decorative plate with a sprig of rosemary and carrot coins

Why You Must Make

  • This flavorful marinade works perfectly–lemon, garlic, and rosemary are some of the quintessential pairings with lamb.
  • You can add more garlic and rosemary or substitute another herb like thyme or oregano. It’s easy to adapt this to your palate.

One Easter, my mom served us a leg of lamb studded with loads of garlic. Like many of her generation, she served it with a side of bright green mint jelly. Instantly, Bill changed his tune about this cut of meat; he was officially a fan, though I can guarantee there was no mint jelly on his plate. For the record, the only mint that passes his lips is on his toothbrush! Even though we always had that Day-Glo green mint condiment on our table growing up, there’s no need with this lovely recipe for Grilled Lamb Chops.

Grilled Lamb Chops with Mustard, Rosemary and Garlic on a small white plate with a sprig of rosemary and lemon wedgesGrilled Lamb Chops with Mustard, Rosemary and Garlic on a small white plate with a sprig of rosemary and lemon wedges

How To Make

  • I rarely make a leg of lamb, but this Julia Child-inspired marinade would also be perfect on the larger cut. Make a double batch and smear over the lamb the night before you plan to roast it.
  • First make the marinade, which is more of a paste, by mixing together all the ingredients.
  • The night before, rub it all over your lamb chops and park them in the refrigerator until you’re almost ready to grill.
  • Bring the chops out of the refrigerator about an hour before grilling time. This will help take the chill off the meat, making them grill more evenly.
  • When you bring them in off the grill, cover with foil and allow to rest for at least 10 minutes before serving. This allows the meat juices to redistribute in the chops.

Happy Easter to all who celebrate. As Julia would say, Bon appetit!!!

Frequently Asked Questions

Should You Salt Your Lamb Chops Before Grilling?

YES! Salt at least one hour before grilling, though I prefer the night before. The salt will act as a dry brine releasing moisture from the meat along with breaking down the proteins ensuring the moisture is reabsorbed, and keeping your chops moist. The salt also infuses flavor into the meat when done in advance instead of just sitting on the surface.
If you’re marinating your chops overnight, as this recipe recommends, there is no need to add additional salt since there is plenty of sodium in the recipe between the soy sauce and salt.

How Long Do Lamb Chops Take to Grill?

They should be quickly seared on the grill, then moved to a cooler spot to finish cooking. It typically takes about 3 minutes per side, but it all depends on the thickness of your chops, the temperature of your grill, and the doneness you desire.
It’s best to use an instant-read thermometer and pull them off about 10° before they reach your goal temperature. Cover with foil and let them rest and the internal temperature will keep rising. Here are the recommended temperatures for cooked lamb:
Rare – 120°
Medium Rare – 125°
Medium – 130°
Well Done – 145° (not recommended as lamb can taste gamey at this temperature).

Marinated Grilled Lamb chops on a dinner plate with carrot coins

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overhead view of frenched lamb chops on a white plate with a bamboo handled fork

Grilled Lamb Chops with Mustard, Rosemary and Garlic

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Yield 3 servings

This marinade of garlic, Dijon, rosemary and lemon is perfect for lamb chops!


Adapted from Julia Child

  • 2-4 cloves of garlic, minced
  • 1 teaspoon salt
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy
  • 1 teaspoon fresh rosemary, minced
  • 2 tablespoons freshly squeezed lemon juice
  • Olive oil
  • 6 lamb chops


  1. Mix all ingredients with enough olive oil to make a good paste. Cover lamb chops with this marinade and let rest in the fridge up to overnight.
  2. Grill to desired temperature and serve.

Note that there is a marinating time in addition to a cook time


Total time does not include marinating time.

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Nutrition Information:



Serving Size:

2 lamb chops

Amount Per Serving: Calories: 387Total Fat: 28gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 15gCholesterol: 98mgSodium: 1071mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 31g


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