Grilled Lamb Tenderloin Recipe

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Learn the quick and easy, step-by-step instructions for grilling or roasting this lamb loin today for any occasion!

We serve lamb at least a few times a year, and finding a lamb saddle or the entire loin with the bone will make it much cheaper per pound. It is also very simple to remove the bone; check out this great YouTube video on how to do it yourself or ask your butcher to do it for you.

If you live in the frigid north, like we do, you can roast it in your oven; the only thing that may change is the cooking time. This recipe also has the advantage of requiring less cleanup after dinner if you can grill it outside.

Place loins in skillet, fat-sides down; scatter rosemary sprigs around them. Cook, undisturbed, until some of fat is rendered and lamb is browned, 6 to 8 minutes. Flip and continue cooking until a thermometer inserted into thickest parts of meat registers 125 degrees to 130 degrees for medium-rare, 6 to 8 minutes more.

How to cook Grilled Lamb Tenderloin?

Grilled Lamb Loin Chops 🔗

Two-zone grilling and marinating these lamb loin chops for at least an hour in an aromatic blend of olive oil, garlic, rosemary, salt and pepper makes them incredibly succulent!

Prep: 10min

Total: 86min

Serving Size: 1 serving

Nutrition Facts: calories 210 kcal, Carbohydrate 1 g, Protein 24 g, Fat 12 g, Saturated Fat 3 g, Cholesterol 75 mg, Sodium 368 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

  • 8 lamb loin chops
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary (dried rosemary is not a good substitute here)
  • 3 cloves garlic (minced)
  • 1 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
  • freshly ground black pepper (to taste)

Instruction:

  1. Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops. Cover and marinate in the refrigerator for at least one hour and up to overnight.
  2. Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place lamb loin chops on the cool side of the grill and cook 8-10 minutes without flipping, to an internal temperature of 110˚F (grill temperature will drop during this time with only one set of burners on). Move chops to the hot side of the grill and sear over direct heat, 2 minutes per side or more to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.

FAQ

How long do you cook lamb loin on the grill?

Lamb chops should be cooked without turning for 8 to 10 minutes, or until the internal temperature reaches 110 F, on a gas grill that has been preheated to medium-high (425 F), with half of the burners turned off to create an area of indirect heat.

How do you keep lamb moist on the grill?

As was mentioned above, after removing it from the grill, cover it with aluminum foil and let it rest for approximately 5 minutes. This is a crucial tip for delicious and juicy lamb, just like when grilling steak.

Should you sear lamb before grilling?

With today’s recipe, I did the opposite: I grilled them over low heat and then gave them a sear over high heat to finish them off. This is commonly known as a reverse sear, and some people swear by it. Many recipes call for searing them first and then cooking them over lower heat.

Is lamb good on the grill?

There are many different kinds of lamb cuts from various parts of the animal; the loin, a lean, prime cut that cooks quickly over a high heat, is among the best for barbecuing.

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