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Garlic Rosemary Grilled Lamb Chops

Garlic Rosemary Grilled Lamb Chops

iamwinfred
These Garlic Rosemary Grilled Lamb Chops are everything you want in a showstopping dinner — deeply aromatic from fresh rosemary and garlic, kissed with lemon, and seared over high heat until perfectly charred on the outside and juicy pink in the center. A simple marinade made with pantry staples does all the heavy lifting, and the chops grill up in just minutes, making this recipe impressive enough for guests yet easy enough to pull off on any weeknight.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 380 kcal

Equipment

  • Outdoor gas or charcoal grill
  • Cast iron grill pan For indoor cooking (optional)
  • Shallow baking dish or large zip-lock bag For marinating
  • Mixing bowl
  • Whisk
  • Instant-read meat thermometer
  • Tongs
  • Cutting board
  • Sharp chef's knife
  • Microplane or fine grater For lemon zest
  • Plate or platter For resting the chops

Ingredients
  

For the Lamb Chops

  • 8 lamb loin chops about 1 inch thick, approximately 3–4 oz (85–115g) each

For the Marinade

  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary finely chopped, about 3–4 sprigs
  • 3 tablespoons extra virgin olive oil 45ml
  • 1 tablespoon fresh lemon juice 15ml, from about half a lemon
  • 1 teaspoon lemon zest from about half a lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes optional, for heat

For Serving

  • fresh rosemary sprigs for garnish
  • lemon wedges for serving

Instructions
 

  • In a small bowl, whisk together the minced garlic, chopped rosemary, olive oil, lemon juice, lemon zest, Dijon mustard, kosher salt, black pepper, smoked paprika, and red pepper flakes (if using) until fully combined.
  • Pat the lamb chops dry with paper towels, trim any excessively thick fat caps, and score the fat lightly with 2–3 shallow cuts to prevent curling during cooking.
  • Place the chops in a shallow dish or zip-lock bag, pour the marinade over them, and turn to coat all sides. Cover and refrigerate for 1–2 hours, then remove from the fridge 30 minutes before grilling.
  • Preheat a gas or charcoal grill to high heat (450–500°F / 232–260°C) for at least 10–15 minutes, then oil the grates with a paper towel dipped in oil using tongs.
  • Place chops on the hot grill without touching each other and cook undisturbed for 3–4 minutes per side, until nicely charred; use an instant-read thermometer to check for 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium.
  • Transfer chops to a clean plate, tent loosely with foil, and rest for 5 minutes before serving garnished with fresh rosemary sprigs and lemon wedges.

Notes

  • Use fresh rosemary rather than dried for the best flavor — fresh herbs release far more aromatic oils into the marinade.
  • Don't marinate the chops for more than 4 hours; the lemon juice will break down the proteins too much and create a mushy surface texture.
  • Let the chops come to room temperature for 30 minutes before grilling to ensure even cooking from edge to center.
  • A properly preheated grill is essential — you need high heat to create a good sear. If the grill isn't hot enough, the chops will steam rather than char.
  • Always rest the chops for 5 minutes after grilling so the juices redistribute and stay inside the meat when you cut into them.
  • Lamb rib chops (lamb lollipops) can be used in place of loin chops — they'll cook slightly faster, so start checking internal temperature at the 2–3 minute mark per side.
  • No grill? Broil the marinated chops on high for 4–5 minutes per side with the rack set about 4 inches from the heating element, or cook in a screaming-hot cast iron grill pan on the stovetop.
  • Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side for best results.
  • For freezer storage, wrap chops individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Serve with tzatziki sauce, garlic mashed potatoes, or roasted vegetables for a complete Mediterranean-inspired meal.

Nutrition

Serving: 2lamb chopsCalories: 380kcalCarbohydrates: 2gProtein: 34gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 105mgSodium: 480mgPotassium: 380mgFiber: 1gVitamin A: 4IUVitamin C: 6mgCalcium: 3mgIron: 14mg
Keyword easy lamb recipe, garlic rosemary grilled lamb chops, grilled lamb chops recipe, lamb loin chops, rosemary garlic marinade
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