There’s something undeniably luxurious about sinking your teeth into perfectly grilled lamb chops. The way the meat sears and caramelizes over an open flame, kissed with smoky char and infused with fresh rosemary—it’s a dinner that feels both rustic and refined. Whether you're firing up the grill for a laid-back weekend meal or serving up something elegant for guests, these grilled lamb chops with rosemary are the kind of lamb dish that instantly steals the spotlight. If you're on the hunt for the best lamb chop recipes that are equal parts simple and stunning, you’re in the right place.
Grilled Lamb Chops with Rosemary
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Marinating Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine American, Mediterranean
Servings 4 (2 chops per person)
Outdoor grill (charcoal or gas) gives that beautiful char and smoky flavor.
Alternative A cast iron grill pan on your stovetop or broiler in the oven will work just fine.
Mixing bowl for the marinade.
Tongs essential for flipping the chops without piercing the meat.
Meat Thermometer helps nail your desired doneness (optional but helpful).
Zip-top bag or shallow dish for marinating the chops evenly.
- 8 lamb chops rib or loin – about 1-inch thick, ideally bone-in for maximum flavor
- 3 tablespoons fresh rosemary leaves finely chopped
- 4 cloves garlic minced
- Zest and juice of 1 lemon
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Optional: ½ teaspoon crushed red pepper flakes – for a subtle heat
- 1 tablespoon balsamic vinegar – optional adds depth and a touch of sweetness
Make the Marinade
In a medium bowl, whisk together the rosemary, garlic, lemon zest and juice, olive oil, salt, pepper, and optional balsamic vinegar and red pepper flakes. The smell of this mixture alone is enough to make your mouth water.
Marinate the Lamb Chops
Place the lamb chops in a large zip-top bag or a shallow dish. Pour the marinade over the chops, turning them to coat evenly. Seal or cover, then refrigerate for at least 1 hour. If you have time, let them marinate overnight—the longer, the better the flavor.
Preheat the Grill
Preheat your grill to medium-high heat (around 400°F). If you're using a grill pan, heat it over medium-high until it’s very hot.
Grill the Chops
Remove the lamb chops from the marinade and let excess oil drip off. Place the chops on the grill and cook for about 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 130°F. For medium, aim for 140°F.
Rest and Serve
Remove the chops from the grill and let them rest for 5 minutes. This lets the juices redistribute and keeps the meat tender and juicy. Sprinkle with a bit of flaky salt if desired and serve immediately.
Perfect Pairings
These grilled rosemary lamb chops pair beautifully with a variety of sides and drinks. Here are some ideas to round out your lamb meal:
Sides
- Garlic mashed potatoes – a classic comfort pairing.
- Grilled asparagus or broccolini – adds freshness and crunch.
- Israeli couscous with lemon and herbs – light and citrusy to balance the richness of the lamb.
- Ratatouille or Mediterranean roasted vegetables – especially great if you’re craving the flavors of southern Europe.
Drinks
- Red wine: A bold red like Syrah, Malbec, or Cabernet Sauvignon is perfect.
- Cocktails: Try a rosemary gin fizz or a smoky mezcal margarita.
- Non-alcoholic: Sparkling water with lemon and mint or a rosemary-infused lemonade.
FAQ: Lamb Chop Edition
1. What cut of lamb is best for grilling?
Rib chops are the most tender and flavorful, ideal for grilling. Loin chops are slightly leaner but still excellent. Both cuts hold up well on high heat and are often featured in the best lamb chop recipes.
2. Can I use boneless lamb chops?
Yes, you can. Boneless chops cook faster and are easier to eat, but bone-in chops tend to have more flavor and stay juicier on the grill.
3. Do I need to let lamb come to room temperature before grilling?
Yes. Take the lamb out of the fridge about 30 minutes before grilling. This helps it cook more evenly and reduces the risk of overcooking the outside while the inside stays cold.
4. What internal temperature should lamb chops reach?
For medium-rare, aim for 130°F. Medium is around 140°F. Use a meat thermometer for accuracy, and remember that lamb will continue to cook slightly after being removed from the grill.
5. Can I use this marinade for other lamb dishes?
Absolutely. This rosemary-garlic marinade works great for lamb steak recipes or even lamb breast recipes that are seared or roasted. It’s also a beautiful base flavor for adapting into lamb curry slow cooker recipes or even ground lamb recipes if you’re crafting kebabs.
