Name: Rosemary-Garlic Grilled Lamb Chops
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 lamb loin chops, trimmed of fat (3.5 oz each, bone-in); 6 cloves garlic, crushed; 1 tsp extra-virgin olive oil; 1/4 cup fresh lemon juice; 1 tbsp fresh rosemary leaves, finely chopped; 1 1/4 tsp kosher salt; Freshly ground black pepper, to taste

Jump to Recipe

Succulent lamb rib chops are bathed in a fragrant rosemary–garlic marinade, seared over open flame until beautifully charred, and finished with a squeeze of lemon for brightness. The result is a simple yet elegant main course that delivers restaurant-quality flavor in less than 30 minutes of active work.

Why You’ll Love This Recipe

Big flavor, minimal effort: A short list of fresh aromatics infuses the meat quickly—no overnight marinating required.
Quick cooking: High-heat grilling means dinner is on the table in around 15 minutes once the chops hit the grill.
Versatile centerpiece: Pairs equally well with rustic sides like roasted potatoes or lighter options such as a crisp Greek salad.
Scalable: The marinade doubles easily for a crowd, yet works just as well for a romantic two-person meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lamb rib chops (about 8, 2 cm thick)
Fresh rosemary sprigs, finely minced
Garlic cloves, minced
Extra-virgin olive oil
Fresh lemon juice
Coarse salt
Freshly ground black pepper

Directions

Prep the marinade: In a shallow dish, whisk olive oil, lemon juice, minced rosemary, minced garlic, salt, and pepper until combined.
Coat the chops: Pat lamb chops dry with paper towels, then add to the dish, turning to coat. Cover and marinate at room temperature for 30 minutes (or up to 4 hours refrigerated).
Pre-heat the grill: Heat a charcoal or gas grill to medium-high (about 230 °C). Brush the grates lightly with oil.
Grill: Remove chops from marinade, shaking off excess. Grill 3–4 minutes per side for medium-rare, or to desired doneness, rotating once for cross-hatch marks.
Rest and serve: Transfer to a platter, tent loosely with foil, and rest 5 minutes before serving with an extra squeeze of lemon.

Servings and timing

Yield	Prep Time	Marinating	Grill Time	Rest Time	Total Active
4 servings (2 chops pp)	10 min	30 min	8 min	5 min	23 min

Variations

Herb swap: Replace rosemary with thyme or a 50–50 mix of mint and parsley for a brighter profile.
Spice kick: Add ½ tsp crushed red-pepper flakes or a pinch of smoked paprika to the marinade.
Oven-friendly: If grilling isn’t an option, sear chops in a cast-iron skillet over high heat for 2 minutes per side, then finish in a 200 °C oven for 4–6 minutes.

Storage/Reheating

Allow leftovers to cool, then refrigerate in an airtight container up to 3 days. Reheat gently in a 160 °C oven for 8–10 minutes, or slice cold meat for salads and sandwiches. Freezing is not recommended; grilled lamb loses moisture when thawed.

FAQs

How do I know when lamb chops are done?

Use an instant-read thermometer: 57 °C for medium-rare, 63 °C for medium.

Can I substitute lamb loin chops?

Yes—cook times are similar, though loin chops are usually thicker and may need an extra minute per side.

Do I need to French-trim the rib bones?

Only for presentation; it does not affect flavor or cook time.

What if I only have dried rosemary?

Use 1 tsp dried rosemary in place of 1 Tbsp fresh, but expect a slightly earthier note.

Is marinating overnight harmful?

More than 6 hours in this acidic marinade can toughen the exterior—limit to 4 hours.

Can I grill on an indoor grill pan?

Absolutely; heat the pan until smoking, then follow the same timing.

I prefer well-done lamb—how long should I cook it?

Grill 5–6 minutes per side, aiming for an internal temperature of 71 °C.

Why rest the meat?

Resting lets juices redistribute, preventing a dry first bite and keeping the plate from flooding.

What side dishes work best?

Garlic mashed potatoes, charred asparagus, couscous salad, or grilled flatbread complement the Mediterranean flavors.

Can I reuse the marinade as a sauce?

No. Discard used marinade or boil it for at least 3 minutes before serving to eliminate bacteria.

Conclusion

Rosemary-Garlic Grilled Lamb Chops prove that sophisticated flavor need not be complicated. A brief infusion of herbaceous aromatics, a quick stint over high heat, and a short rest yield tender, juicy chops that elevate any meal—from weeknight dinners to special gatherings—without demanding hours in the kitchen.