Grilled Lamb Chops - Αρνίσια παϊδάκια

Grilling lamb chops to perfection is an art that combines proper preparation, precise cooking, and the right equipment. Whether you’re a seasoned grill master or a BBQ enthusiast, using a DrumGrill Smoker can elevate your lamb chops to a new level of deliciousness.

Selecting the Right Cuts


  • Rib Chops: Thin, long bone with round meat. Ideal thickness: 1 – 1.5 cm.
  • Leg Chops: Oval-shaped with a central bone. Ideal thickness: 1 – 2 cm.


  1. Marinate: Coat the lamb chops with olive oil. For added flavor, consider marinating them with garlic, rosemary, and lemon juice for at least an hour.
  2. Seasoning: Before grilling, season with salt and pepper. Herbs like thyme or oregano can be added towards the end of cooking to avoid burning.

Grilling Process

  1. Preheat the DrumGrill Smoker: Prepare a strong charcoal base and preheat the grill for about 10 minutes.
  2. Grill Setup: Oil the grill grate to prevent sticking. Place the lamb chops on the grate away from direct heat.
  3. Cooking:
    • Initial Sear: Grill lamb chops on one side for 5-6 minutes until they lift easily from the grate.
    • Flip and Grill: Turn the chops and grill for another 5 minutes. Continue grilling for an additional 5-10 minutes, turning frequently, until they reach the desired doneness.
  4. Finishing Touches:
    • Season: Squeeze fresh lemon juice over the chops. Sprinkle with salt and add your preferred herbs.
    • Rest: Allow the chops to rest for a few minutes before serving to retain their juices.

Tips for Perfect Lamb Chops

  • Heat Management: Grill over medium heat to avoid burning. The DrumGrill Smoker’s adjustable vents help maintain a consistent temperature.
  • Wood Chunks: Enhance the smoky flavor by using BBQ smoking wood chunks.
  • Dry Rubs: Experiment with different BBQ rubs to add unique flavors.

Serving Suggestions

Serve your grilled lamb chops with a side of roasted vegetables, a fresh Greek salad, or creamy mashed potatoes. For a Mediterranean touch, pair with tzatziki sauce or a drizzle of extra virgin olive oil.