Lamb takes beautifully to the grill, especially with bold spices. This guide covers the fundamentals behind our grilled lamb recipes.
What you'll need
Lamb (chops or pieces), oil, salt, and bold seasonings — lamb pairs wonderfully with warm spices, garlic and herbs. Its rich flavor stands up to marinades, so many of our lamb recipes lean on spice rubs and marinades.
Step by step
- Bring the lamb close to room temperature and pat it dry.
- Season generously or marinate.
- Sear it over direct high heat to build a browned crust on each side, then, for thicker cuts, move it to a cooler zone to reach your preferred doneness.
- Rest the lamb before serving so the juices redistribute.
Tips for best results
A good sear is what makes grilled lamb special, so start with a hot grate and a dry surface. Lamb is often best when not cooked past medium, which keeps it tender and juicy — use your recipe and a thermometer as your guide. Always rest it before cutting.
Related guides
Recipes to try
- Moroccan Grilled Lamb with Smoky Paprika and Herb Couscous
- Moroccan Spiced Grilled Lamb with Garlic Butter
- Moroccan Spiced Lamb with Smoky Paprika Potatoes
- Moroccan Lemon Herb Grilled Lamb Chops
- Moroccan Spicy Chili Lamb with Grilled Vegetables
- Moroccan Slow-Cooked Lamb with Smoky Paprika
- Moroccan Spicy Chili Grilled Lamb Chops
- Moroccan Spicy Chili Lamb Skillet
- Spicy Chili Grilled Lamb with Smoky Paprika Potatoes
- Moroccan Grilled Lamb with Smoky Paprika
- Lemon Herb Grilled Lamb Chops
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