Grilled Lamb Chops with Garlic, Herb & Rosemary
Equipment
- Gas or charcoal grill
- Instant-read meat thermometer
- Tongs
- Small mixing bowl
- Zip-lock bag or shallow glass dish
- Aluminum foil
Ingredients
Lamb Chops & Marinade
- 8 lamb loin chops about 1-inch thick, approximately 2 lbs total
- 4 cloves garlic minced or pressed
- 3 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves or 1 tsp dried
- 3 tablespoons extra virgin olive oil plus more for grill
- 1 lemon zested and juiced
- 1 teaspoon kosher salt or to taste
- 1 teaspoon cracked black pepper freshly ground
- 1/2 teaspoon red pepper flakes optional, for heat
For Serving
- 1 lemon cut into wedges
- 2 sprigs fresh rosemary for garnish
- 1 teaspoon flaky sea salt such as Maldon, for finishing
Instructions
Marinate the Lamb
- In a small bowl, whisk together the minced garlic, chopped rosemary, thyme, olive oil, lemon zest, lemon juice, kosher salt, cracked black pepper, and red pepper flakes (if using) until combined.
- Pat the lamb chops completely dry with paper towels. This is essential for a proper sear — moisture is the enemy of a good crust.
- Place the lamb chops in a large zip-lock bag or shallow glass dish. Pour the marinade over the chops, turning to coat all sides thoroughly. Seal or cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours (reduce lemon juice by half if marinating longer than 4 hours).
- If refrigerated, remove the lamb chops from the fridge 30–45 minutes before grilling to allow them to come up to room temperature for even cooking.
Preheat and Prep the Grill
- Preheat your gas or charcoal grill to high heat — you're aiming for 450°F to 500°F. If using charcoal, wait until the coals are covered in a gray ash and glowing red underneath.
- Lightly oil the grill grates using tongs and a folded paper towel dipped in vegetable oil. This prevents sticking and promotes even grill marks.
Grill the Lamb Chops
- Remove the lamb chops from the marinade and shake off any excess. Season both sides generously with an additional pinch of kosher salt right before they go on the grill.
- Place the lamb chops on the hot grill over direct heat. Do not move them. Grill for 3 to 4 minutes on the first side until a deep brown crust forms and the chops release naturally from the grate.
- Flip the chops and grill for another 3 to 4 minutes on the second side. For medium-rare, pull the chops when an instant-read thermometer registers 130°F in the thickest part (away from the bone). For medium, cook to 140°F.
- If the chops are thick or you prefer a slight crust on the edges, stand them on their fat-cap edge for 1 minute using tongs to render and crisp the fat.
Rest and Serve
- Transfer the grilled lamb chops to a clean plate or cutting board and tent loosely with aluminum foil. Rest for at least 5 minutes — this allows the juices to redistribute and ensures a juicy, evenly pink interior.
- Arrange on a serving platter, finish with a pinch of flaky sea salt, a squeeze of fresh lemon juice, and garnish with fresh rosemary sprigs. Serve immediately with lemon wedges on the side.
Notes
Doneness guide: 130°F = medium-rare (recommended), 140°F = medium, 150°F+ = well done (not recommended for lamb). Storage: Leftover lamb chops keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or olive oil to retain moisture — avoid the microwave if possible. Freezing: Freeze cooked chops wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before reheating. Indoor method: Use a cast-iron grill pan over the highest heat your stove allows. Add a small amount of oil to the pan, let it smoke, then proceed with the same cook times.
Nutrition
Calories: 420kcalCarbohydrates: 3gProtein: 36gFat: 29gSodium: 520mg