Garlic Rosemary Grilled Lamb Chops
These garlic rosemary lamb chops come off the grill perfectly charred and tender every time—perfect for the holidays and grilling season. Watch the video below to see how I make this in my kitchen!
Servings: 8 lamb chops
Equipment
- Indoor Grill Pan Just top it on your stovetop and it's ready for grilling!
- chef's knife My favorite everyday knife.
Ingredients
- 1 rack of lamb (8 lamb chops)
- ¼ cup extra-virgin olive oil
- 3 garlic cloved minced
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Cut the lamb chops. Slice the rack of lamb into individual chops.
- Make the marinade. In a small bowl, stir together the olive oil, garlic, rosemary, salt, and pepper.
- Marinate the lamb chops. Place the lamb chops in a baking dish, pour the marinade on top and make sure both sides are well coated. Marinate for 30 minutes in the fridge.
- Grill the lamb chops. Heat an outdoor grill or indoor grill pan over medium-high heat. Place the lamb chops on the grill for approximately 3 minutes 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. You can also serve them with my mint apple sauce for a great mint jelly alternative.
Video
Notes
- Storage tips: Any leftovers can be stored in the fridge for 3 to 4 days or in the freezer for up to 3 months.
- Don't forget to make my mint apple sauce for the ultimate sauce pairing!
Nutrition
Calories: 293kcal | Carbohydrates: 1g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 47mg | Sodium: 326mg | Potassium: 126mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 8IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 1mg