These garlic rosemary grilled lamb chops always come off the grill beautifully charred and perfectly tender. They’re perfect for both holidays and grilling season!

Why You’ll Love This Lamb Chops Recipe

As a New Zealander, learning how to cook lamb is practically a requirement. It’s a much-loved meat that my family always had on the dinner table for Easter and Christmas, whether it was lamb stew, roasted leg of lamb, rack of lamb, or these smoky grilled lamb chops (my personal favorite). And while this recipe is always a hit for the holidays, I’ve made it plenty of times for summer cookouts. Especially as the lamb chops are so easy to toss on the grill! There’s never any leftovers, so you know it’s gotta be good. Here’s what else you’ll love about my recipe: 

• They grill quickly. Once the lamb chops are marinated, they only need to grill for about 3 minutes on each side. They cook super fast!
• Unforgettable flavors. Between the fresh garlic rosemary marinade and my signature mint apple sauce, it’s a dish I savor for special occasions.    

Grilled Lamb Chops Ingredients

• Lamb chops: A full rack of lamb typically has 8 chops, which is the amount you’ll need for this recipe. You can buy a Frenched rack from your local butcher, which means they’ll trim off any excess fat or meat. Or you can leave some fat on the chops, as I did in the video below. I find it extra tasty! 
• Lamb chop marinade: I’m keeping it simple with olive oil, fresh garlic, fresh rosemary, salt, and black pepper. A simple mix goes a long way!

Find the printable recipe with measurements below.

How To Grill Lamb Chops

Slice and marinate the lamb chops. Slice your rack of lamb into individual chops. Then, stir the olive oil, garlic, rosemary, salt, and pepper in a small bowl. Place the lamb chops in a baking dish, pour the marinade on top, and make sure both sides are well coated. Marinate for at least 30 minutes in the fridge. 

Grill the lamb chops. Heat an outdoor grill or an indoor grill pan over medium-high heat. Place the lamb chops on the grill for approximately 3 minutes on each side, or until an instant-read thermometer reaches 135°F (57°C) for medium-rare. Let the chops rest for a few minutes, then enjoy!

Ways To Serve

• Fresh sauces: It’s a Kiwi tradition to serve this with mint jelly, but it also pairs wonderfully with chimichurri sauce—or any herby, fresh-flavored condiment!
• Easter dinner: I love pairing this with roasted asparagus, honey-glazed carrots, and creamy mashed potatoes for the ultimate spread.
• Summer cookouts: You can’t go wrong with grilled vegetables, especially zucchini. Don’t forget a light summer salad, such as this cucumber salad or Caesar salad.

Storage & Reheating Tips

• Store in the fridge: Leftovers will stay good in an airtight container in the fridge for 3 to 4 days.
• Freeze for later: Place them in a freezer-safe bag or storage container. It’s best to enjoy them within 3 months for the best texture and flavor.
• For reheating: In an oven, reheat at 300°F (150°C) for 10 to 15 minutes in a covered baking dish with a splash of broth or water. You can also warm them over low heat in a skillet with a little oil or butter, or in the microwave for 30 seconds to a minute. 

More Grilling Recipes

• Grilled Chicken: A staple for weeknight dinners!
• BBQ Chicken: The ultimate cookout recipe.
• Grilled Shrimp: A must-make for summer.
• Grilled Corn on the Cob: An essential grilling side dish.
• Or you can browse through my list of grilling recipes!

Recipe originally posted March 2016, but updated to include new photos, video, and information for your benefit!

Behind The Scenes

I mention this in the video above, but lamb chops to me are like little meat lollipops. And it’s very hard to stop at just one or two (or three!). Truth be told, I polished off half this plate right after filming, lol. And reminder, if you love lamb as much as I do, make sure to check out my Mediterranean lamb meatballs on page 166 of my Healthy Meal Prep Cookbook–so yum!