Garlic & Rosemary Grilled Lamb Chops
These Garlic and Rosemary Grilled Lamb Chops are simple, flavorful, and incredibly tender. Lamb chops are marinated with fresh rosemary, garlic, lemon zest, and olive oil, then quickly grilled to juicy perfection. This easy recipe is perfect for a weeknight dinner but special enough to serve for guests.
Ingredients
- 2 pounds lamb loin or rib chops
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- zest of 1 lemon
- ¼ cup olive oil
Instructions
- Combine garlic, rosemary, salt, pepper, lemon zest, and olive oil in a measuring cup.
- Place lamb chops in a large Ziploc bag.
- Pour marinade into the bag and coat the lamb completely.
- Refrigerate for at least 1 hour or overnight.
- Bring lamb to room temperature before cooking.
- Grill over medium heat for 7–10 minutes, turning halfway through.
- Cook until internal temperature reaches 135°F.
- Rest 5 minutes before serving.
Notes
- Marinating time matters. While the lamb can marinate for as little as 1 hour, letting it sit overnight will give you even deeper flavor.
- Bring the lamb to room temperature before grilling. This helps the chops cook more evenly.
- Use an instant-read thermometer. Lamb cooks quickly, and checking for an internal temperature of 135°F ensures perfectly juicy medium-rare chops.
- No grill? No problem. These lamb chops can also be cooked under the broiler - just place them a little farther from the heating element so the garlic doesn’t burn.
- Let the meat rest. A 5-minute rest after cooking allows the juices to redistribute and keeps the lamb tender.