Grilled Lamb Chops

Grilled Lamb Chops

Smoky, seared lamb chops with a garlicky herb crust, charred quickly over high heat.

Total 55 min Makes 4 servings Calories 385/serving

Dietary

Keto, Wheat free, Dairy free, Nut free

Allergens

Red meat

These lamb chops get a quick marinade of garlic, rosemary, and lemon before hitting a hot grill for a deep char and juicy, pink center. Ready in under an hour, they suit a weeknight dinner or a special occasion plated with roasted vegetables. Resting the chops after grilling keeps the juices locked in for a tender bite.

Ingredients

  • 8 lamb loin chops, about 1-inch thick
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, cut into wedges, for serving

Method

  1. In a large bowl or zip-top bag, combine the olive oil, minced garlic, rosemary, lemon juice, salt, and pepper.

  2. Add the lamb chops to the marinade, turning to coat evenly, and let marinate at room temperature for 30 minutes.

  3. Preheat a grill to high heat, about 450 to 500°F, and clean the grates well.

  4. Remove the chops from the marinade, letting excess drip off, and place them on the hot grill.

  5. Grill the chops for 3 to 4 minutes per side for medium-rare, until a deep char forms and internal temperature reaches 135°F.

  6. Flip the chops and grill the second side for another 3 to 4 minutes, checking temperature with an instant-read thermometer.

  7. Transfer the chops to a plate and let rest for 5 minutes before serving.

  8. Serve the lamb chops warm with lemon wedges on the side.

Rate this recipe

★ 3.3 (1)

Grilled Lamb Chops

These lamb chops get a quick marinade of garlic, rosemary, and lemon before hitting a hot grill for a deep char and juicy, pink center. Ready in under an hour, they suit a weeknight dinner or a special occasion plated with roasted vegetables. Resting the chops after grilling keeps the juices locked in for a tender bite.

55 min 4 servings 385 cal

Ingredients

  • 8 lamb loin chops, about 1-inch thick
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 lemon, cut into wedges, for serving

Method

  1. 1

    In a large bowl or zip-top bag, combine the olive oil, minced garlic, rosemary, lemon juice, salt, and pepper.

  2. 2

    Add the lamb chops to the marinade, turning to coat evenly, and let marinate at room temperature for 30 minutes.

  3. 3

    Preheat a grill to high heat, about 450 to 500°F, and clean the grates well.

  4. 4

    Remove the chops from the marinade, letting excess drip off, and place them on the hot grill.

  5. 5

    Grill the chops for 3 to 4 minutes per side for medium-rare, until a deep char forms and internal temperature reaches 135°F.

  6. 6

    Flip the chops and grill the second side for another 3 to 4 minutes, checking temperature with an instant-read thermometer.

  7. 7

    Transfer the chops to a plate and let rest for 5 minutes before serving.

  8. 8

    Serve the lamb chops warm with lemon wedges on the side.