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!
My Best Tips For Cooking Lamb Chops
- Marinate longer for deeper flavor and maximum tenderness. If you have time, marinate for 4 to 6 hours instead.
- Bring the chops to room temperature 30 minutes before grilling. This will help the lamb cook evenly throughout, with a juicier texture and better sear on the outside.
- If grilling outside, use birch wood charcoal. This will lend a distinctively delicious smoky flavor.
Ways To Serve
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
If you make this grilled lamb chops recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
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!
- 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!
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
