How Long to Cook Lamb Chops on Electric Grill: Temperature Mode Cooking Time
Hey there, friends! I get asked a lot about cooking lamb—especially lamb chops—and lately more and more people are grilling them indoors with electric grills. I love it. No smoke, no fuss, and the results can still be restaurant-level if you know what you’re doing. Over the years, I’ve grilled lamb chops everywhere from tiny Manhattan apartments to rooftop kitchens, and electric grills have become one of my secret weapons for weekday meals. Let’s talk timing, temps, and technique so you get that perfect sear and tender center every time.
Lamb Chop Grilling Times on an Electric Grill
| Type of Lamb Chop | Thickness | Grill Temp | Time per Side | Doneness | Total Time |
| Rib Chops | 1 inch | 400–425°F | 3–4 minutes | Medium rare | 6–8 mins |
| Loin Chops | 1 inch | 400–425°F | 4–5 minutes | Medium | 8–10 mins |
| Shoulder Chops | 1–1.25 in | 375–400°F | 5–6 minutes | Medium well | 10–12 mins |
Internal Temperature Guide for Lamb Chops
| Doneness | Internal Temp | Chef’s Notes |
| Rare | 120–125°F | Super tender, not for everyone |
| Medium Rare | 130–135°F | My favorite—juicy and pink inside |
| Medium | 140–145°F | A little firmer, still juicy |
| Medium Well | 150–155°F | Slightly drier, best for shoulder cuts |
| Well Done | 160°F+ | I rarely go this far unless requested |
FAQ – 15 Questions About Cooking Lamb Chops on an Electric Grill
How long should I grill lamb chops on an electric grill?
From my experience, it takes about 6 to 10 minutes total for 1-inch thick chops, depending on the cut and desired doneness. Rib chops cook fastest.
What temperature should the electric grill be set to?
I usually go for 400–425°F. That gives me a nice sear without overcooking the inside. Preheating is key—don’t skip it.
Should I marinate lamb chops before grilling?
Absolutely. I often marinate them in olive oil, garlic, rosemary, and lemon juice. Even 30 minutes does wonders, but overnight is gold.
Do I need to oil the electric grill plates?
Yes! I brush them lightly with oil to prevent sticking and help with browning. I do this even if the grill claims to be nonstick.
What kind of lamb chops are best for grilling?
Rib and loin chops are my top picks—they’re tender and grill quickly. Shoulder chops need a bit more time and care but are super flavorful.
How do I know when the lamb is done?
I use a meat thermometer every single time. I pull them at 130°F for medium rare and let them rest for a few minutes to finish cooking.
Should I let lamb chops rest after grilling?
Yes—always! I rest them for 5 minutes so the juices stay inside. Don’t skip this part, it makes all the difference.
Can I grill frozen lamb chops?
I’ve tried it, but I don’t recommend it. The outside overcooks while the inside stays raw. Always thaw them in the fridge first.
How do I get a good sear on an electric grill?
I preheat the grill, pat the chops dry, and don’t move them too soon. That sear comes from direct heat and patience.
Should I trim the fat before grilling?
I leave a little fat on for flavor, but I do trim the excess. On electric grills, too much fat can cause flare-ups or excess smoke.
What seasonings go best with lamb?
Salt, pepper, rosemary, garlic, mint, cumin… I switch it up. For a Mediterranean twist, I add a touch of oregano and lemon zest.
Can I cook lamb chops to well done without drying them out?
I’ve done it by marinating and grilling over medium heat, flipping often. But honestly, lamb tastes best around medium rare to medium.
What sides do you serve with grilled lamb?
I love roasted potatoes, tzatziki, or grilled veggies. Couscous with fresh herbs is also a go-to. Clean, fresh flavors pair beautifully with lamb.
Can I use a contact-style grill (like a George Foreman)?
Yes, but I reduce the heat slightly and cut the time in half since it cooks both sides at once. I usually grill for about 4–5 minutes total.
Do I need to pound or tenderize lamb chops before grilling?
Not usually. Good lamb chops are already tender. But if I’m working with shoulder cuts, I sometimes tenderize them a bit or marinate longer.