Grilled Lamb Chops With Herbes de Provence

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Avatar Author's default profile picture Team Published: September 21, 2020 Modified: June 15, 2021
Grilled Lamb Chops With Herbes de Provence

Your afternoon cookout won’t be complete without cooking grilled lamb chops with herbes de provence. This recipe is for all meat lovers. It’s juicy, full of remarkable flavors from the herbs, and oh so easy to make! You’ll be serving up these delectable chops in no time. Don’t know what to serve with lamb chops? Make this corn on the cob recipe for a flavorful side and this brownie trifle recipe for dessert.

What Is Herbes de Provence?

The best-kept secret to keeping the juices locked in our loin lamb chops is the herbes de provence mix. It sounds like a complicated mix, but the herbs in this are some that you already have in your pantry. Herbes de Provence is an herb blend of fennel, tarragon, thyme, rosemary, savory, marjoram, and oregano.

Tips on Making Grilled Lamb Chops

This grilled lamb chops recipe works well as a quick dinner or an easy dish you can entertain guests with. Made with minimal prep and minimal ingredients, this dish is exactly what French home cooking is all about.

  • Use loin and chops lamb cuts. They cook faster than other lamb parts and are perfect for marinating with herbs. These cuts are also versatile and can be grilled (like ours), roasted, or baked.
  • While some may opt to marinate lamb with citrus juice or vinegar, using acidic marinades may run the risk of over-marinating. An overnight marinade with acidic ingredients can break down the proteins and make your expensive lamb chop mushy.
  • An ideal lamb chop marinade is any herb mix of your choice. In our case, it’s the herbes de provence. As cooking lamb chops with a herb mix does not break apart the tasty fats of your meat, it is the preferred choice of lamb seasoning for most experienced chefs. Not to mention, the bold flavors of herbs make your lamb more savory and laced with an earthy flavor compared to acidic marinades.
  • If you make your own mix of herbes de provence, make sure to place them in an air-tight container or a Ziploc bag to seal in freshness and refrigerate overnight.

How To Make Grilled Lamb Chops with Herbes de Provence

A delightful plate of juicy and luscious grilled lamb chops prepped and cooked to perfection. It’s coated in a crusty herbes de provence mix to lock in the best flavors, with mustard and pepper for an added zing.

Prep: 15 mins
Marinate Time: 1 days
Cook: 8 mins
Total: 1 days 23 mins
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  • 1 tbsp herbes de Provence, dried
  • 2 tbsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp black pepper, freshly ground
  • 1 garlic clove, minced
  • 8 lamb loin chops, 4 oz each, trimmed
  • Cooking spray


  1. Prepare your grill, letting the temperature reach medium heat.

  2. Combine the herbes de provence, dijon mustard, kosher salt, freshly ground black pepper, and garlic in a bowl.

  3. Rub them evenly over both sides of the loin lamb chops. Marinate for at least 10 minutes, best if overnight.

  4. Coat your grill with cooking spray.

  5. Place the lamb on the grill rack then grill for 4 minutes on each side.

  6. Serve warm with some roasted vegetables or grilled corn, and enjoy!

Recipe Notes

Not sure how long to grill lamb chops? Try 4 minutes on medium heat for medium-rare. For medium, cook it for 5 minutes on medium heat. You can also sear the sides for 1 to 2 minutes for added char.

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Commonly Asked Questions

What other lamb parts can I use for this recipe?

If you don’t have loin lamb chops on hand, using chops, neck or shank parts are also great. These parts have larger surface areas, and are great to add your herbes de provence blend onto.

Can I marinate my lamb chops overnight?

You can definitely do this for when you’re marinating with herbs! Make sure to place them in an air-tight container or a Ziploc bag to seal in freshness and refrigerate overnight. Though if you’re in a pinch, letting the herb blend sit for ten minutes at room temperature on the loin lamb chops works just as well.

Why are my lamb chops tough?

It’s almost always the cut that’s the problem. Blade and round-bone chops are cross sections of several different muscle groups which will be tough to chew for quick cooking methods, plus various ligament and tendon pieces (gristle and sinew). The loin would be one of the best cuts of lamb to grill to avoid it toughening during the cooking process.



Tired of grilling the usual steak and ribs? Try our grilled lamb chops with herbes de provence crusted lamb chops for your 4th of July party or festive BBQ gathering! It will be an instant favorite among friends and family. Serve them with grilled vegetables or corn to keep everyone filled.

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