Lamb chops are one of the fastest and most impressive things you can cook on a hot grill. They go from raw to rested in under 15 minutes, they take on char and smoke beautifully, and when they're cooked right — pink in the centre, crust on the outside, bone-handle ready to pick up — there's almost nothing better. The keys are a good marinade, a screaming hot grill, and the discipline to rest them before serving.

Choosing your chops

Loin chops and rib chops (cutlets) are the best for grilling — they're tender, cook quickly, and have enough fat to stay juicy over direct heat. Shoulder chops have more flavour but more connective tissue and suit a slower cook. Aim for chops at least 2.5cm thick — anything thinner overcooks before you get proper colour on the outside.

Look for chops with a good fat cap around the edge and a deep red, not brown, colour to the meat. Ask your butcher to french the bones if presentation matters to you — it takes 30 seconds for them and makes the finished plate look restaurant quality.

What you'll need

• 8 lamb loin or rib chops, at least 2.5cm thick
• 4 cloves garlic, finely minced
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Zest and juice of 1 lemon
• 1 tsp cumin (optional but excellent)
• Coarse salt and cracked black pepper

The marinade

Combine the garlic, olive oil, rosemary, thyme, lemon zest, lemon juice, and cumin into a paste. Coat the chops thoroughly on all sides, getting the marinade into any crevices around the bone. Season generously with salt and pepper on top of the marinade.

Marinate for a minimum of 2 hours at room temperature, or overnight in the fridge. If marinating in the fridge, pull the chops out 45 minutes before grilling — cold meat straight onto a hot grill cooks unevenly, with the outside overdone before the centre reaches temperature.

Setting up your grill

Lamb chops need high, direct heat — this is not a low and slow cook. Get your grill as hot as it will go, at least 230–260°C (450–500°F). Clean and oil the grates well. The high heat is what creates the crust and caramelised exterior that makes grilled lamb chops so good.

On the grill

Place the chops directly over the hottest part of the grill. For 2.5cm thick chops, cook for 3–4 minutes per side without moving them — let the grill do its work and build a proper crust. Resist the urge to press down or constantly check underneath.

For the fat cap on the edge, hold the chops upright with tongs against the grate for 60–90 seconds to render and crisp that fat. It's worth the effort — rendered lamb fat is extraordinary.

Target internal temperatures: 57°C (135°F) for medium-rare, 63°C (145°F) for medium. Lamb chops are best served medium-rare — the meat is tender, pink, and full of flavour. Beyond medium they tighten up and lose what makes them special.

Resting and serving

Rest the chops on a warm plate loosely tented with foil for 5 minutes. This is not optional — the juices redistribute during the rest and you'll lose far less when you cut into them. Squeeze a little fresh lemon over the top just before serving and finish with flaky sea salt.

Serve with grilled flatbread, a simple yoghurt and cucumber sauce, or just a green salad and good bread to mop up the juices. Lamb chops don't need much — they speak for themselves.