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Keto Dinner

Simple Grilled Lamb Chops

There's something special about grilled lamb chops that makes any dinner feel like a celebration. I love how this keto recipe keeps the marinade effortlessly simple – just vinegar, garlic, and a few pantry staples – so the lamb's natural richness shines through. It's quick to prep and takes only minutes on the grill, perfect for a busy weeknight yet impressive enough for guests.

10 min Prep time 6 min Cook time 16 min Total time 4 Servings 350 Calories
Simple Grilled Lamb Chops

Ingredients

  • /4 cup distilled white vinegar
  • teaspoons salt
  • /2 teaspoon black pepper
  • tablespoon minced garlic
  • onion, thinly sliced
  • tablespoons olive oil
  • pounds lamb chops

Instructions

  1. Step 1

    Start by whisking together the vinegar, salt, pepper, minced garlic, sliced onion, and olive oil in a large resealable bag. I like to give it a gentle shake to help the salt dissolve completely. Once the marinade is ready, add the lamb chops, seal the bag, and toss until each chop is nicely coated. Let them rest in the fridge for at least 2 hours—this is when the magic happens, so no rushing. When you’re ready to cook, preheat your grill to medium-high heat. Remove the chops from the bag, letting any onion slices cling to the meat for extra flavor, and discard the used marinade. To keep the exposed bones from charring, wrap them with a bit of aluminum foil. Grill the lamb for about 3 minutes on each side for a beautiful medium doneness—if you prefer it rarer, pull them off a minute sooner. If the weather isn’t cooperating, these chops broil wonderfully too: just 5 minutes per side under a hot broiler. Let them rest a minute before serving. You’ll have perfectly juicy lamb with minimal fuss.

Chef's Tip

I swear by letting the marinated chops come to room temperature before grilling – it prevents the outside from burning before the inside is done. And a sprinkle of flaky sea salt right before serving makes all the difference.

Storage Tips

Keep leftover lamb chops in an airtight container in the fridge for up to 3 days. Reheat them gently in a skillet with a splash of broth, or slice cold over a crisp salad for an easy lunch.

Variation Tips

For a Mediterranean twist, stir in a teaspoon of dried oregano and a squeeze of lemon juice into the marinade. Serve alongside roasted garlic cauliflower mash or a mixed green salad with feta and olives. Want a spicy kick? Add a pinch of red pepper flakes. These chops also pair wonderfully with grilled zucchini or a simple cucumber dill salad.

Frequently Asked Questions