There’s just something magical about the sizzle of lamb chops hitting a hot grill—especially when they’re kissed with rosemary and garlic. This recipe brings the steakhouse vibe straight to your backyard (or kitchen!), and the best part? It tastes totally gourmet with hardly any effort. You’re going to want to make this one on repeat!
Why You’ll Love This Recipe
This one takes me back to summers spent grilling with friends and sipping something cold while the kids ran barefoot through the yard. The aroma of rosemary and garlic in the air? Pure comfort and joy!
- Minimal ingredients, maximum flavor
- Ready in 30 minutes (yes, really!)
- Classic flavor combo that never gets old
- Easily elegant—great for dinner parties or quiet nights in
- Customizable with herbs and spices you already have
Ingredients Breakdown
Essentials
- 8 lamb chops (about 1-inch thick, rib or loin)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Pro Tips
- If using dried rosemary, reduce to 1 teaspoon—it’s more potent than fresh.
- Add a squeeze of fresh lemon juice right before serving for a pop of brightness.
- High-quality olive oil adds a silky richness—totally worth it here!
Step-by-Step Instructions
- Pat lamb chops dry with paper towels. This helps them sear instead of steam.
- In a small bowl, mix olive oil, rosemary, garlic, salt, and pepper.
- Rub the mixture all over both sides of the lamb chops. Let them rest at room temp for 15 minutes while the grill heats.
- Preheat grill or grill pan over medium-high heat until very hot.
- Grill chops for 3–4 minutes per side for medium-rare, or longer if you prefer them more done.
- Remove chops from grill and let rest 5 minutes before serving. This keeps all those juices locked in!
Chef’s Tips and Tricks
- Use a meat thermometer for perfect doneness—145°F for medium-rare lamb.
- Don’t skip the resting time—it’s key for juicy chops.
- Grill marks = flavor. Press gently to get those lovely charred stripes!
- If you’re cooking indoors, open a window—things get smoky but oh so worth it.
Recipe Variations and Serving Suggestions
- Swap rosemary for thyme or oregano for a Mediterranean twist.
- Add a spoonful of Dijon mustard to the marinade for tangy depth.
- Serve with creamy mashed potatoes, roasted vegetables, or a fresh arugula salad.
- For a wine pairing, go bold with a Syrah or Cabernet Sauvignon.
FAQs
Can I make these in a skillet instead of a grill?
Absolutely! A heavy cast-iron skillet works beautifully. Just make sure it’s preheated and hot before searing.
How long should I marinate the lamb?
Even a quick 15-minute marinade helps, but if you have extra time, let it marinate up to 4 hours in the fridge.
What cut of lamb is best for grilling?
Rib or loin chops are ideal—they’re tender and cook quickly. Shoulder chops work too, but may need a little more time to become tender.
Recipe Card
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Ingredients:
- 8 lamb chops
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions:
- Pat lamb chops dry. Mix olive oil, garlic, rosemary, salt, and pepper in a bowl.
- Rub mixture over lamb and let sit 15 minutes. Grill 3–4 minutes per side. Rest before serving.
Nutrition: About 320 calories per serving
If you try this recipe, I’d love to hear what you think! Leave a comment below, snap a pic and tag me on Instagram @thekitchensaid—because your kitchen wins deserve to be celebrated!
