Grilled Lamb Chops with Rosemary
Equipment
- 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.
Ingredients
- 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
Instructions
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.