Description
Garlic Rosemary Grilled Lamb Chops are tender, juicy, and full of savory garlic and fresh rosemary flavor. With just six ingredients, these easy lamb chops develop a lightly charred crust and a flavorful interior. Perfect for family dinners, Easter, Christmas gatherings, and summer barbecues.
Ingredients
- 1 rack of lamb (8 individual lamb chops)
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Use a sharp knife to separate the rack of lamb into 8 individual chops.
- In a small mixing bowl, combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Stir until well combined.
- Arrange the lamb chops in a shallow baking dish. Rub the garlic rosemary marinade evenly over both sides of each chop.
- Cover and refrigerate for at least 30 minutes. For stronger flavor, marinate for 4 to 6 hours.
- Remove the chops from the refrigerator approximately 30 minutes before cooking. Meanwhile, preheat an outdoor grill or stovetop grill pan over medium-high heat.
- Place the lamb chops on the hot grill. Cook for approximately 3 minutes per side, until the outside develops a lightly charred crust. For medium-rare, aim for 135°F (57°C). For the USDA recommended minimum safe temperature, cook whole-cut lamb to 145°F (63°C) and rest for at least 3 minutes.
- Transfer the grilled lamb chops to a clean plate. Allow them to rest for approximately 5 minutes before serving.
- Serve warm with mint apple sauce, mint jelly, chimichurri, roasted vegetables, or mashed potatoes.
Notes
Marinating: Marinate the lamb chops for at least 30 minutes. For a stronger garlic and rosemary flavor, refrigerate for 4 to 6 hours.
Before grilling: Remove the chops from the refrigerator approximately 30 minutes before cooking to encourage even cooking. Do not leave raw meat at room temperature for more than 2 hours.
Meat selection: Choose a rack containing approximately 8 chops. A Frenched rack offers clean bones and attractive presentation. Keep some fat attached for extra flavor.
Grilling tip: Birch wood charcoal adds a distinctive smoky aroma when grilling outdoors.
Cooking temperature: For medium-rare lamb, aim for 135°F (57°C). The USDA recommends a minimum internal temperature of 145°F (63°C) with a 3-minute rest for whole-cut lamb.
Thermometer tip: Insert an instant-read thermometer into the thickest part of the chop without touching the bone.
Refrigerator storage: Store leftover cooked lamb chops in an airtight container in the refrigerator for 3 to 4 days.
Freezer storage: Freeze leftover chops in freezer-safe packaging for up to 3 months for best quality.
Oven reheating: Place leftover chops in a covered baking dish with a little broth or water. Warm at 300°F (150°C) for approximately 10 to 15 minutes, checking until thoroughly heated.
Alternative reheating: Warm gently in a skillet with butter or oil, or microwave in 30-second intervals. Reheat leftovers to 165°F (74°C).
Sauce variations: Serve with mint apple sauce, traditional mint jelly, or fresh chimichurri.
Serving suggestions: Pair with roasted asparagus, honey-glazed carrots, mashed potatoes, grilled zucchini, cucumber salad, or Caesar salad.
Time note: The listed 30-minute total includes 20 minutes of preparation and 10 minutes of cooking. It does not include the minimum 30-minute marinating period.
Nutrition note: Values are approximate per lamb chop and may vary with chop size and ingredients.