Grilled lamb chops are a delicious and quick-cooking option for a summer meal.
Marinating the lamb in a rosemary and garlic mixture infuses it with fragrant, bold flavors.
This recipe is simple to prepare and ideal for grilling enthusiasts who want a tender, juicy chop every time.
Why You’ll Love This Recipe
- The rosemary garlic marinade tenderizes the lamb and enhances its natural flavors.
- Quick grilling over medium-high heat sears the meat, locking in moisture and juiciness.
- Allowing the lamb chops to rest after grilling ensures they remain tender and flavorful.
Grilled Lamb Chops with Rosemary Garlic Marinade
Quickly grilled lamb chops marinated in a fragrant rosemary garlic mixture for tender, flavorful summer dinners.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 8 lamb rib or loin chops, about 1 inch thick (about 2 pounds / 900 g)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the Marinade In a small bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Mix well.
- Marinate the Lamb Chops Place lamb chops in a shallow dish or resealable plastic bag. Pour the marinade over the chops, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, preferably up to 4 hours.
- Preheat the Grill Preheat a grill or grill pan to medium-high heat (around 400°F / 204°C). Lightly oil the grill grates to prevent sticking.
- Grill the Lamb Chops Remove chops from the marinade and let excess drip off. Grill for 4 to 5 minutes on each side for medium-rare, or until the internal temperature reaches 145°F (63°C) using a meat thermometer.
- Rest and Serve Remove lamb chops from the grill and transfer to a plate. Tent loosely with foil and let rest for 5 minutes before serving to allow juices to redistribute.
Helpful Tips
- Do not over-marinate lamb chops; 1 to 4 hours is sufficient to prevent mushy texture.
- Use a meat thermometer to check internal temperature to ensure food safety and desired doneness.
- Allow the lamb to rest after grilling to keep it moist and tender.
Storage and Make-Ahead
Store leftover grilled lamb chops in an airtight container in the refrigerator for up to 3 days.
Reheat gently on low heat or in the microwave to avoid drying out the meat.
Frequently Asked Questions
Can I use dried rosemary instead of fresh?
Yes, but use about 1 teaspoon of dried rosemary instead of 2 tablespoons of fresh. Dried herbs are more concentrated.
What side dishes pair well with grilled lamb chops?
Grilled vegetables, roasted potatoes, or a fresh green salad complement lamb chops nicely.
Can I cook lamb chops on a stovetop grill pan instead of an outdoor grill?
Absolutely. A grill pan works well to achieve the sear and grill marks indoors.
Leave a Reply