Breakfast & Brunch
This Big Green Egg lamb chops recipe delivers restaurant-quality results with smoky char and perfectly juicy pink centers—exactly what you crave when grilling outdoors. The key lies in precise temperature control and a simple yet bold seasoning blend that enhances the natural richness of the meat. I’ve perfected this method over countless backyard cookouts, ensuring every bite is tender and flavorful without overcooking.
The process starts with a dry brine that locks in moisture, followed by a high-heat sear on the Big Green Egg’s grates to create that coveted crust. What sets this apart is the indirect heat method, which keeps the interior juicy while allowing the exterior to develop deep, smoky flavors. No fancy techniques—just a well-seasoned grill and patience for the perfect doneness.
By the time you serve these lamb chops, you’ll have a dish that’s elegant enough for a dinner party but simple enough for a weekend brunch. The charred edges contrast beautifully with the tender, pink centers, and the aroma alone will draw everyone to the table. Pair with a crisp white wine or a bright herb salad to complete the meal.
Ready to elevate your grilling game? This recipe is your go-to for achieving restaurant-quality lamb chops at home, every time. Let’s get started with the full instructions—where precision meets flavor.
Ingredients for big green egg lamb chops
Eight simple ingredients transform into restaurant-quality lamb chops with smoky, juicy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Lamb Chops 🐑 | 8 whole | French-cut, 1-inch thick |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | 1 tsp | Cracked peppercorns |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, no stems |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity |
| Wood Chips 🌳 | 1 cup | Hickory or oak preferred |
| Butter 🧈 | 4 tbsp | Unsalted, softened |
| Lemon Wedges 🍋 | 2 whole | For serving, fresh |
| Fresh Mint Leaves 🌿 | ⅛ cup | Chopped, for garnish |
The lamb chops are the star—French-cut, 1-inch thick for even cooking. Grab them from Whole Foods or your local butcher if they don’t carry them at the grocery store. Look for good marbling, not too lean, and ask for them bone-in if you want extra flavor. I always buy fresh herbs from the market—they make all the difference in that bright, aromatic crust. The wood chips? Hickory or oak gives the best smoky depth, but fruitwoods work too if that’s what you’ve got.
No fresh rosemary? Dried works at half the amount, but it’s not the same. Short on butter? Olive oil or avocado oil keeps everything moist—just don’t skip the fat. The garlic can be pre-minced from a jar (I do this when I’m lazy), but fresh is always better. No wood chips? Smoke pellets are a solid backup. And if you’re serving a crowd, double the batch—these disappear fast. The lemon wedges? Fresh Meyer lemons if you can find them—they’re sweeter and brighter.
The chops keep best in the fridge for 2 days if you brine them ahead, but I recommend cooking them fresh for peak tenderness. Store the herbs in damp paper towels wrapped in plastic for up to 5 days. The wood chips? Keep them in a sealed container in the freezer for up to 6 months. These chops reheat poorly—make extra if you’re planning leftovers, but honestly, they’re best served fresh off the grill with that smoky crust still intact.
Why You'll Love This Recipe
- Two-Ingredient Magic: The Big Green Egg’s cast-iron sear locks in flavor with just salt, pepper, and a hot pan—no marinades or fancy prep. Honestly, I’ve made this while still in my pajamas, and it still tastes like I slaved over it.
- Rosemary-Garlic Crunch: That crispy rosemary crust when you press the garlic cloves right into the sear? It’s the kind of bite that makes people pause mid-bite. Between us, I’ve had guests ask for the recipe just to recreate that aroma alone.
- Weeknight or Weekend: Throw these on for a lazy Friday night or a summer BBQ—same effort, different vibes. My college-aged son actually wants to eat lamb now, and that’s saying something after years of ramen.
- Leftovers That Don’t Suck: Cold lamb chops? Actually delicious. The Big Green Egg’s high heat keeps them tender enough to reheat in a flash (or eat straight from the fridge—no judgment). I’ve fed a crowd with half the batch and still had leftovers for lunch.
Step-by-step instructions for Big Green Egg lamb chops
Here's how to achieve perfectly juicy lamb chops with smoky char and tender pink centers on your Big Green Egg.
Season and Prep the Lamb Chops
Begin by patting the 8 whole lamb chops dry with paper towels—this ensures maximum contact with the grill and better searing. In a small bowl, combine the 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 0.25 cup finely chopped fresh rosemary, and 0.25 cup fresh thyme leaves. Rub this mixture generously over both sides of each lamb chop, pressing it into the meat so it adheres well.
Let the seasoned lamb chops sit at room temperature for 15-20 minutes before grilling. This step is crucial for even cooking—cold meat can create uneven searing and steaming instead of proper char. While they rest, prepare your Big Green Egg by filling the smoker box with 1 cup of hickory or oak wood chips. Place the egg on a level surface and open the lid to allow the wood chips to catch fire.
Set Up and Preheat the Big Green Egg
Close the lid and let the Big Green Egg preheat for 10-15 minutes until the internal temperature reaches 350°F. You'll know it's ready when you see clean, blue smoke billowing from the vent. This temperature is perfect for achieving that beautiful smoky char while keeping the centers juicy. I like to use a meat thermometer to monitor the internal temperature—it's more accurate than guessing.
Once preheated, add the 0.5 cup extra-virgin olive oil to the grill grate using an oil baster or brush. The oil will help create that gorgeous caramelized crust while preventing the lamb from sticking. Spread the oil evenly across the entire surface of the grate, including the edges where the chops will rest.
Grill the Lamb Chops to Perfect Doneness
Place the seasoned lamb chops on the preheated grill grate, leaving about 1 inch between each chop for even cooking. Close the lid and grill for 3-4 minutes per side, or until the internal temperature reaches 130-135°F. You'll see the edges develop a deep, smoky char while the centers remain pink and juicy. This is where the Big Green Egg really shines—its even heat distribution ensures consistent results every time.
Here's the thing—don't be tempted to overcook these chops. Lamb is best enjoyed medium-rare for maximum tenderness and flavor. Use a meat thermometer to check the internal temperature; it should read 130-135°F when done. If you don't have a thermometer, cut into one of the chops—it should be pink in the center with just a hint of pink near the edges, not fully cooked through.
Rest and Finish with Butter and Herbs
Once the lamb chops reach the perfect temperature, transfer them to a plate and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. While they rest, melt the 4 tablespoons softened butter in a small saucepan over low heat. Add the 6 cloves minced garlic and let it infuse for 30 seconds until fragrant.
After the lamb chops have rested, brush each one with the garlic butter mixture. The butter will add richness and help create a glossy finish. Garnish with the chopped fresh mint leaves and serve immediately with the 2 whole lemon wedges on the side. The acidity of the lemon cuts through the richness of the lamb, balancing each bite perfectly.
Serve with Confidence
Slice each lamb chop in half horizontally to showcase the beautiful pink center and smoky char. Serve the chops immediately while they're still warm, as they'll continue to cook slightly off the heat. Each bite should deliver a perfect balance of smoky, charred edges and tender, juicy centers. Pair with a simple side of roasted vegetables or a fresh salad to complete the meal.
This method guarantees juicy, flavorful lamb chops every time, thanks to the Big Green Egg's ability to maintain consistent heat and infuse that perfect smoky flavor. The combination of fresh herbs, garlic butter, and lemon creates a dish that's both elegant and satisfying—ideal for a summer cookout or a special dinner.
Pro Tips For Making Big Green Egg Lamb Chops
- SEAR THEM HARD FIRST: The Big Green Egg’s cast iron lid is your best friend here—get that grill screaming hot (450°F+) before adding the lamb chops. After the first 2 minutes of searing, you’ll see a crust form that locks in juices, but if you rush this, you’ll end up with gray, overworked meat instead of a juicy, caramelized edge.
- SALT THE CHOPS 1 HOUR EARLY: Lamb chops are lean and dry out fast, so don’t wait until the last minute. Generously coat both sides with kosher salt at least an hour before cooking—this lets the salt penetrate and season deeply. (Yes, even if you’re impatient like me, trust the process.)
- SKIP THE CROWDED GRILL: Stuffing too many chops on the grill at once steals heat and steam, leaving you with uneven cooking. Work in batches of 2-3 chops max, giving each space to breathe—this guarantees a perfect medium-rare center every time, no guessing required.
- GARLIC AND ROSEMARY LAYER: Don’t just toss minced garlic and rosemary on top like garnish—smash a few garlic cloves flat with the side of your knife and scatter them directly on the grill grates before adding the chops. The rosemary sprigs should go under the chops for 30 seconds of direct heat, then flip to crisp slightly. This makes a real difference in flavor depth.
Flavor customization for this big green egg lamb chops
Herb Variations
Swap the rosemary and thyme for Middle Eastern flavors by using ½ cup chopped mint and ½ cup chopped cilantro. Add 1 tsp ground cumin and ½ tsp smoked paprika to the dry rub for a Moroccan-inspired twist. The mint pairs beautifully with lamb and adds a refreshing contrast to the smoky char. 🌿
Spice Level Boost
For heat lovers, add ½ tsp crushed red pepper flakes to the dry rub or finish with a sprinkle of harissa paste after grilling. I like to mix 1 tbsp harissa with 1 tbsp olive oil and brush it on the chops during the last minute of grilling for a North African kick. Serve with extra lemon to balance the heat.
Sweet-Savory Glaze
Create a caramelized finish by brushing the chops with a mixture of 2 tbsp honey and 1 tbsp Dijon mustard during the last 2 minutes of grilling. The honey adds depth while the mustard cuts through the richness. For extra drama, sprinkle with flaky sea salt right off the grill. This works especially well with the original herb blend.
Citrus Infusion
Brighten the flavor profile by adding zested orange peel to the dry rub or marinade. The citrus pairs wonderfully with lamb and complements the smoky notes. For a quick infusion, mix 1 tbsp orange zest with the garlic butter before brushing on the chops. A squeeze of fresh orange juice at the table adds another layer of freshness. 🍊
Umami Depth
Enhance the savory profile by adding 1 tbsp soy sauce or 1 tsp fish sauce to the dry rub. The umami boost elevates the lamb's natural richness without overpowering it. For a vegetarian-friendly option, substitute with 1 tbsp miso paste mixed into the garlic butter. This works especially well with the spicy or sweet-savory variations.
Nutrition facts
Frequently asked questions
Can I use bone-in lamb chops instead of French-cut?
Bone-in chops work beautifully and add extra flavor. Just increase the cooking time by 1-2 minutes per side to account for the bone's insulating effect. The bone also helps keep the meat moist, so you'll get even more tender results. The same herb rub and temperature guidelines apply.
What's the best way to clean the Big Green Egg after cooking lamb?
Let the grill cool completely before cleaning to prevent warping. Use a grill brush to remove food debris while warm, then wipe with a damp cloth. For stuck-on bits, sprinkle with coarse salt and scrub with a nylon brush. Avoid soaking metal components—just wipe clean and store with the lid open to prevent moisture buildup.
Can I make these lamb chops in a regular grill instead?
Yes, but you'll need to adjust the technique slightly. Use a two-zone fire for indirect heat and place the chops on the cooler side to prevent burning. A charcoal grill works well—just monitor the temperature closely. The Big Green Egg's even heat distribution makes it ideal, but any grill can achieve great results with proper attention to temperature control.
How do I know when lamb chops are done if I don't have a meat thermometer?
For medium-rare, cut into the thickest chop—it should have a pink center with a slightly warm (not hot) core. The edges should be nicely charred while the interior remains soft. If you're unsure, err on the side of undercooking—lamb continues cooking after removal from heat. Resting time helps redistribute juices for perfect doneness.
Can I prepare the herb rub ahead of time?
Yes! Store the dry ingredients (salt, pepper, herbs) in an airtight container for up to 1 week in the fridge. Add olive oil just before using to prevent the herbs from drying out. For the wet ingredients (butter, garlic), keep them separate until ready to melt together. Fresh herbs work best, but dried herbs (used at half the amount) can be substituted in a pinch.