It's time to make the grill a go-to for everyday dinners and entertaining alike. Add variety to summertime staples by including American lamb chops in the summer grilling lineup. With just a few ingredients and minimal preparation, chops are a fast and flavorful choice for any grill-gathering.

"From family cookouts to pool parties, I always look to loin chops to feed a crowd," says Megan Wortman, executive director of the American Lamb Board. "Look to your pantry for spice blends and marinades that will take your lamb from simple to special. My go-to marinade – olive oil, Dijon mustard, lemon, garlic and fresh herbs – is easy and foolproof."

The American Lamb Board offers five tips for preparing and grilling lamb:

  1. Choose your chops: Versatile in both flavor and price point, lamb chops come in many forms. Whether choosing classic rib chops (cut from the rack), loin chops (similar to little T-bone steaks), shoulder chops or leg chops (sirloin or center sliced), just a few minutes on the grill will yield tender, juicy meat. Leg chops are the leanest, and loin chops offer the perfect 4 ounce serving.
  2. Spice it up: This full-flavored meat can stand on its own, but American lamb is the perfect protein to pair with bold, globally inspired flavors. Whether mealtime calls for flavors like salsa verde, soy sauce, citrus or sumac, chops should be marinated anywhere from 2 to 24 hours before grilling.
  3. Salt the sides: For flavorful lamb, don't forget to salt both sides of the lamb chop 40 minutes before they hit the grill. Salt acts as a type of brine, breaking down some of the muscle tissue that helps the meat to absorb moisture.
  4. Don't overcook: For best results, grill lamb over medium heat, use a meat thermometer and follow this handy American lamb cooking time and temperature guidefor desired doneness.
  5. Let it rest: Cover lamb chops with foil and let them rest for 5-10 minutes while the internal temperature continues to rise and the juices set.

For more lamb chop grilling tips and recipe inspiration, visit

Source: American Lamb Board