Blackstone Garlic Butter Lamb Chops (Easy Griddle Recipe)

Blackstone Garlic Butter Lamb Chops are tender, juicy, and seared to perfection on the griddle, then finished with a rich herb-and-garlic butter that melts right into the meat. In just a few minutes of cook time, you get restaurant-quality lamb chops with a deep golden crust and a fresh hit of rosemary, thyme, and lemon.

The first time I made lamb chops on my Blackstone, I was honestly nervous — lamb felt fancier than my usual weeknight dinners. But the flat-top griddle made it almost foolproof: even heat, a gorgeous sear, and that pool of garlic butter to baste with right at the end. They came off the griddle so juicy that they’ve been on regular rotation ever since, and they take less time than ordering takeout.

If you love quick, high-flavor griddle dinners, this one belongs in your rotation right next to my Easy Blackstone Griddle Pork Chops.

Why You’ll Love This Recipe

• Fast. Active cook time is about 8–10 minutes — the griddle does the work.
• Restaurant-quality sear. The Blackstone’s even, screaming-hot surface gives you a crust you can’t get from a standard grill grate.
• That garlic butter. A simple herb-garlic butter melts over the chops as they rest, doubling as a built-in sauce.
• Beginner-friendly. Lamb chops are far more forgiving than they look, especially with a meat thermometer.
• Crowd-pleaser. Perfect for a backyard cookout, a holiday dinner, or an easy date-night upgrade.

Why Cook Lamb Chops on a Blackstone Griddle?

Lamb chops are prized for their tender texture and rich, distinctive flavor. On a Blackstone griddle, that flat, evenly heated surface gives every chop full contact with the heat, locking in juices and building a deep, even crust that an open grill grate simply can’t match. There are no flare-ups, no chops falling through the grates, and plenty of room to cook your sides alongside. Add a finishing garlic butter and you’ve turned a simple cut into something that tastes like it came out of a steakhouse.

Ingredients You’ll Need

The full ingredient list with measurements and step-by-step directions is in the printable recipe card at the bottom of this post, along with the nutritional information.

For the lamb chops and marinade:

• Lamb chops: the star of the dish. Loin, rib, or sirloin chops all work beautifully on the griddle.
• Olive oil: tenderizes the meat and helps prevent sticking.
• Fresh rosemary: earthy and aromatic, a classic lamb pairing.
• Fresh thyme: adds a subtle, savory depth.
• Garlic: minced into the marinade for a pungent, savory backbone.
• Lemon zest and lemon juice: bright acidity that cuts the richness and tenderizes.
• Dijon mustard: a tangy, sharp note that rounds out the marinade.
• Salt and freshly ground black pepper: essential seasoning.

For the garlic butter:

• Unsalted butter: softened, the base of your finishing sauce.
• Garlic: minced, for a fresh, punchy flavor.
• Fresh rosemary and thyme: finely chopped, to echo the marinade.
• Lemon zest: optional, for a little extra brightness.
• Pinch of salt: to season the butter.

To serve (optional): fresh herbs for garnish and lemon wedges for an extra splash of citrus.

How to Cook Lamb Chops on a Blackstone Griddle

Step 1: In a bowl, whisk together the olive oil, chopped rosemary and thyme, minced garlic, lemon zest and juice, Dijon mustard, salt, and pepper.

Step 2: Coat the lamb chops thoroughly, cover, and refrigerate for at least 1 hour — or overnight for the deepest flavor.

Step 3: Mash the softened butter with minced garlic, chopped herbs, lemon zest, and a pinch of salt. Set aside at room temperature so it stays spreadable.

Step 4: Heat your Blackstone to medium-high, around 375°F to 400°F. A hot surface is the key to a good sear.

Step 5: Pull the chops from the marinade and let them sit out about 20 minutes so they cook evenly.

Step 6: Lightly oil the griddle. Lay the chops down and cook 4–5 minutes per side for medium-rare, flipping only once. Resist the urge to move them — that’s how you build the crust.

Step 7: Use a meat thermometer: 145°F for medium-rare. The temperature will rise a few degrees as the chops rest.

Step 8: Top each chop with a spoonful of garlic butter and let them rest 5 minutes. The butter melts into a quick pan sauce while the juices redistribute.

Step 9: Garnish with fresh herbs and serve with lemon wedges.

Pro Tips for Perfect Griddle Lamb Chops

• Buy quality chops. Look for pink to light-red meat with good marbling.
• Always start at room temperature so the inside cooks before the outside overcooks.
• Don’t skip the marinade. Even an hour makes a noticeable difference in flavor and tenderness.
• Preheat fully. A medium-high griddle is what creates the crust.
• Oil lightly to avoid flare-ups and smoking.
• Don’t overcrowd. Give each chop space, or you’ll steam instead of sear.
• Flip once. Let them cook undisturbed for the best browning.
• Use a thermometer. It’s the only reliable way to nail your preferred doneness.
• Rest the meat for a few minutes so the juices stay in the chop.
• Clean the griddle while warm to make maintenance easy.

Lamb Chop Doneness Temperatures

• Rare: 125°F
• Medium-rare: 135°F to 145°F (recommended)
• Medium: 145°F to 150°F
• Medium-well: 150°F to 155°F
• Well done: 160°F and up

Remember to pull the chops about 5°F before your target, because carryover cooking finishes the job as they rest.

Variations

• Spicy: Add red pepper flakes or a pinch of cayenne to the marinade.
• Mediterranean: Stir chopped oregano and a splash of red wine vinegar into the marinade.
• Mint butter: Swap some of the rosemary in the garlic butter for fresh mint, a classic lamb match.
• Honey-garlic: Add a teaspoon of honey to the marinade for a touch of caramelized sweetness.

What to Serve With Lamb Chops

These pair beautifully with almost anything off the griddle. Try Blackstone Grilled Corn on the Cob, grilled asparagus or bell peppers, a crisp green salad, or a creamy mashed potato. For a full spread, browse my Blackstone Dinner Ideas.

Storage and Reheating

• Refrigerator: Store leftover lamb chops in an airtight container for up to 3 days.
• Freezer: Freeze cooked chops for up to 2 months, then thaw overnight in the fridge.
• Reheat: Warm gently on the griddle over low to medium heat, or in a covered skillet, just until heated through. Avoid overcooking, which dries them out. A fresh pat of garlic butter on reheating brings them right back to life.

Frequently Asked Questions

What type of lamb chops are best for a Blackstone griddle? Loin, rib, or sirloin chops are all excellent. They offer a good balance of meat and fat for flavor and tenderness.

How long should lamb chops cook on a Blackstone griddle? About 4 to 5 minutes per side over medium-high heat for medium-rare. Adjust for thicker cuts or a different doneness.

Do I need to marinate lamb chops first? It is not required, but even an hour of marinating noticeably improves flavor and tenderness.

Can I cook frozen lamb chops on a Blackstone? Thaw them fully first. Cooking from frozen leads to uneven results, with an overcooked outside and an underdone inside.

How do I know when lamb chops are done? Use a meat thermometer and aim for 145°F for medium-rare, allowing for a few degrees of carryover cooking after you pull them.

Should I oil the griddle? Yes. A light coat helps prevent sticking and promotes an even sear.

How do I keep lamb chops from sticking? Preheat the griddle properly, oil lightly, and don’t flip too soon. The chops release naturally once a crust forms.

What seasonings go well with lamb chops? Rosemary, thyme, garlic, and mint are classics, plus salt and pepper. Dijon and lemon zest add extra depth.

Can I cook other foods alongside the chops? Absolutely. Asparagus, bell peppers, and onions all cook beautifully right next to the lamb.

More Blackstone Recipes

• Easy Blackstone Griddle Pork Chops
• Blackstone Griddle Mojo Chicken Tacos
• Traeger Lamb Chops Recipe