Grilled Lamb Chop Recipes

Lamb Never Tasted So Good!

Grilled Lamb Chop Recipes
Grilled Lamb Chop Recipes


The grilled lamb chop recipes you can use on your George Foreman Grill with fantastic results. You won’t believe how good the chops are. You can enjoy this loin lamb chop recipe during Easter or any other time of the year.

It is suggested that you trim a bit of the fat off of the chops, leaving a thin cap of fat to hold the meat together and to impart additional flavor. A thick fat cap may not cook completely through on a contact grill. You can always remove the fat after grilling.

You can use this recipe if you don’t have one of your own. This recipe works very well with all types of George Foreman Grill models. So, you don’t have to worry about getting a new George Foreman Grill.

Shopping For Lamb Chops

When you visit your local grocery store or supermarket, head over to the meat section aisle and look for loin lamb chops. Secure enough lamb chops for everyone. Most lamb chops come in 1 pound or 2 pound packages. They usually pack 3 chops in a 1 lb. package and 6 chops in a 2 lb. package.

You will also find rib lamb chops. They also can be grilled on the George Foreman. You can use them instead of the loin chops using the same recipe.

Loin Lamb Chop Nutrition

  • Serving Size: 4 oz.
  • Calories: 376
  • Total Fat: 7g
  • Saturated Fat:8g
  • Trans Fat:6g
  • Cholesterol: 92mg
  • Sodium: 7mg
  • Potassium: 7mg
  • Total Carbohydrates: 5g
  • Fiber: 0g
  • Sugars: 0g
  • Protein: 24g
  • Vitamin A: 5%
  • Calcium: 5%
  • Iron: 3%

Note: If you are consuming more than 4 ounces adjust the values accordingly.

Grilled Lamb Chops Recipe


Herb Rub Ingredients:

  • 8 lamb loin chops
  • 3 TBS extra virgin olive oil
  • 1 ½ tsps. dried rosemary
  • 1 ½ tsps. dried thyme
  • 1 ½ tsps. dried mint
  • ½ tsp. sea salt
  • ½ tsp. cracked black pepper
  • 4 pita bread rounds

Related: ===> Other George Foreman Grill Recipes

Note: The recipe above serves 4 people. If you are serving 2 people, divide the ingredients in half.

Total time: 47 min. – Prep time:5 min + 30 minutes to rest – Cook time:12 min.

Related: ===> George Foreman Cooking Times

Cooking Directions:

  1. Remove the lamb from the refrigerator and arrange on a platter. In a small bowl combine the oil, herbs, salt and pepper. Rub all sides of the chops with the oil mixture. Set the platter aside to allow the chops to come to room temperature. Approximately 30 minutes.
  2. Preheat the George Foreman Grill with the lid closed. Place the drip tray in front of the grill.
  3. When the grill is ready, place as many lamb chops that will fit on the grill and close the lid. After 6 minutes open the lid and flip the chops over and close the lid and cook for another 6 minutes.
  4. The chops are done when the internal temperature is 145°F for medium rare. Cook longer for medium (150°F) and well done chops (160°F) using a meat thermometer. Continue cooking until all chops are finished.
  5. Remove the chops from the grill and place on a clean platter or cutting board and season lightly with salt. Allow chops to rest for 5 minutes before serving.
  6. While the lamb is resting, grill the pita bread just enough to get some char marks on both sides of the bread. You can cut these into 4 triangles or wedges, as you would a pizza.
  7. Turn off the grill by pulling the plug or by pressing the on/off button if your model has this option.
  8. Serve the lamb with the cucumber salad and pita.

Related: ===> How To Clean A George Foreman Grill

Cucumber Salad with Yogurt Recipe

Cucumber Salad With Yogurt
Cucumber Salad With Yogurt


  • 2 large cucumbers
  • ½ tsp. sea salt
  • 1 cup plain yogurt
  • 2 tsps. fresh dill, chopped
  • Sea salt and cracked pepper to taste

Total time: 5 min + 15 minutes of draining – Serves: 4 people

Related: ===> George Foreman Cooking Times


  1. Peel the cucumbers. Half them lengthwise and scrape some of the seeds out using a spoon and discard.
  2. Cut the cucumber halves again lengthwise. Then slice each quarter into ¼” thick pieces. Place the slices in a colander and sprinkle with ½ tsp. sea salt and toss. Set colander in the sink and allow the cucumber to release their liquid and drain for 15 minutes.
  3. In a large bowl, mix the yogurt with the fresh dill and a pinch of salt and pepper.
  4. Pat the cucumber slices with a dry paper towel to remove any excess moisture. Mix the cucumber into the yogurt and place the salad in the refrigerator until you are ready to serve with the lamb.
  5. Serve with the grilled lamb and grilled pita bread wedges.

Note: You can make the salad portion of this recipe before-hand and let it sit in the fridge up to 24 hours with the bowl covered.

Using Lamb Rib Chops

You can use the same recipe above for grilling lamb rib chops. Follow the ingredients and directions in the loin recipe above.

Instead of cooking for 6 minutes a side, cook for 4 minutes a side. Then check that the internal temperature is reached for the desired doneness.


A nice and tasty lamb chop recipe you can use over and over again with family and friends. The recipe is designed to work on any working George Foreman Grill. A new grill is not required for this recipe.

You can make the rub without using the yogurt salad recipe. You just might want to use your own favorite side dishes to serve with the lamb chops.

Makes for a great Easter holiday treat for the lamb lovers in the family.

Happy Lamb Chop Grilling!

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Related: ===> George Foreman Grill Store