Marinated Grilled Lamb Chops

Tender Credence Farms pasture-raised lamb chops are marinated with garlic, rosemary, lemon, olive oil, and Dijon, then grilled hot and fast over natural lump charcoal on a Kamado Joe. The result is a family-style, farm-to-table main course with a smoky crust, juicy center, and bright herb finish.

Prep Time

15 Minutes, plus 2–4 hours marinating

Cook Time

8 Minutes

Servings

4

Ingredients

• 8 Credence Farms lamb chops
• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Optional: 1 tablespoon honey for a slightly caramelized finish
• Lemon wedges, for serving
• Fresh parsley, for garnish

Instructions

1. Pat the Credence Farms lamb chops dry with paper towels.
2. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, rosemary, thyme, salt, pepper, smoked paprika, and honey if using.
3. Place lamb chops in a shallow dish or resealable bag. Pour marinade over the lamb and coat evenly.
4. Refrigerate for 2–4 hours. Remove from the refrigerator 30 minutes before grilling.
5. Set up the Kamado Joe for direct grilling with natural lump charcoal. Preheat to 450–500°F.
6. Lightly oil the grill grates. Place lamb chops directly over the hot coals.
7. Grill 3–4 minutes per side for medium-rare, or until the internal temperature reaches 130–135°F before resting.
8. Transfer to a platter and rest for 5 minutes.
9. Serve with lemon wedges, fresh parsley, and your favorite seasonal sides.

Chef Tips

For the best crust, make sure the grill is fully preheated, and the lamb chops are patted dry before cooking. Avoid marinating longer than 6 hours because the lemon juice can begin to soften the texture too much. For thicker chops, use a two-zone setup and finish gently away from direct heat.

Pairings

Serve with roasted garlic potatoes, grilled asparagus, lemon herb couscous, charred zucchini, or a simple cucumber tomato salad.

Storage Instructions

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or enjoy sliced cold over salads, grain bowls, or wraps.

Credence Farms Note

Credence Farms lamb is raised with care, rooted in the belief that better food begins with better soil. These pasture-raised lamb chops bring together regenerative agriculture, traceable sourcing, animal welfare, and nutrient-dense family meals. Healthy Soil. Healthy Food. Healthy People.