Hey y’all! If you’re craving a dish that’s packed with bold flavors and perfect for impressing guests, these Garlic Rosemary Grilled Lamb Chops are about to be your new go-to. The savory garlic and earthy rosemary combine with juicy, tender lamb for a mouthwatering BBQ meal that’s fancy enough for special occasions, yet easy enough for a weeknight dinner. Whether you’re firing up the grill for a backyard feast or need a quick main that wows, you’ve found the ultimate recipe. Let’s get cooking!
Why You’ll Love This Garlic Rosemary Grilled Lamb Chops Recipe
- Juicy, tender lamb chops with a smoky, char-grilled crust.
- Simple, fresh ingredients pack a big flavor punch.
- Quick to prepare – just 10 minutes of prep time!
- Perfect for entertaining or an elevated weeknight dinner.
- Easy to customize with your favorite herbs and spices.
Ingredients for Garlic Rosemary Grilled Lamb Chops
- 8 lamb rib chops (about 1 to 1.25 inches thick)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
How to Make Garlic Rosemary Grilled Lamb Chops
Step 1: Marinade the Lamb Chops
- In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, salt, pepper, lemon zest, and lemon juice.
- Pat the lamb chops dry with paper towels. Place them in a resealable plastic bag or shallow dish, then pour the marinade over the chops. Turn to coat well.
- Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
Step 2: Preheat the Grill
- Preheat your grill to medium-high (about 400°F/205°C). Clean and oil the grates to prevent sticking.
Step 3: Grill the Lamb Chops
- Remove lamb chops from the marinade, letting any excess drip off, and discard remaining marinade.
- Place chops on the grill and cook for 3-4 minutes per side for medium-rare (internal temperature should reach 130°F/54°C), or 5 minutes per side for medium.
- Transfer to a plate, tent loosely with foil, and rest for 5 minutes before serving.
Notes: Tips for the Best Garlic Rosemary Grilled Lamb Chops
- For even cooking, bring the lamb to room temperature before grilling (more on why here).
- If using thicker chops, adjust grill time and use an instant-read thermometer to check doneness for best results.
- Try using fresh rosemary for the brightest, most aromatic flavor (lamb cooking tips).
Variations of Garlic Rosemary Grilled Lamb Chops
- Herb Medley: Swap rosemary for a blend of thyme, oregano, and parsley for more herbal complexity.
- Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes to the marinade for a touch of heat.
- Greek-Inspired: Add 1 tablespoon of plain Greek yogurt and a pinch of ground cumin for tang and extra tenderness.
Required Equipment
- Outdoor grill or grill pan
- Tongs
- Mixing bowl
- Measuring spoons
- Resealable plastic bag or shallow dish
- Instant-read meat thermometer
Storage Instructions for Garlic Rosemary Grilled Lamb Chops
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a 300°F (150°C) oven until just heated through—be careful not to overcook.
Serving Suggestions & Pairings
- Serve with roasted potatoes, a crisp Greek salad, or grilled vegetables.
- A glass of earthy red wine, like a Syrah or Cabernet, pairs beautifully with lamb.
- Finish with a drizzle of good-quality extra virgin olive oil and a squeeze of fresh lemon.
Pro Tips for Garlic Rosemary Grilled Lamb Chops
- Don’t skip the resting step; letting your lamb chops rest makes them juicier (see why here).
- Trim excess fat for less flare-up on the grill and cleaner flavor.
- If grilling indoors, open a window or use an exhaust fan to avoid smoke buildup.
Frequently Asked Questions About Garlic Rosemary Grilled Lamb Chops
- Can I use boneless lamb chops for this recipe?
- Absolutely, but start checking for doneness a minute or two earlier as boneless chops cook a bit faster.
- What if I don’t have fresh rosemary?
- Dried rosemary works in a pinch—just use a smaller amount because it’s more concentrated.
- How do I know when the lamb chops are done?
- For medium-rare, aim for an internal temp of 130°F (54°C); for medium, 140°F (60°C).
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 40 minutes (including marinating time)
Ingredients
- 8 lamb chops, about 1-inch thick
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, cut into wedges, for serving
Instructions
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1In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to form a marinade.
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2Place the lamb chops in a shallow dish or resealable bag and pour the marinade over them. Toss to coat, cover, and marinate in the refrigerator for at least 15 minutes.
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3Preheat the grill to medium-high heat. Remove lamb chops from the marinade and let any excess oil drip off.
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4Grill the lamb chops for 4-6 minutes per side for medium-rare, or cook to your desired doneness.
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5Transfer grilled lamb chops to a plate, rest for 5 minutes, and serve with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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