These garlic rosemary grilled lamb chops always come off the grill with a beautiful char and perfect tenderness. Ideal for both holiday feasts and grilling season!
Why You’ll Love This Lamb Chops Recipe
Growing up in New Zealand, mastering lamb dishes is almost second nature. Lamb has always been a cherished part of our holiday meals—whether it was a hearty stew, a roasted leg, a tender rack, or these smoky grilled lamb chops (my personal favorite). While they’re a holiday staple in my family, I often whip them up for summer barbecues too. They’re incredibly simple to grill, and let’s just say—there are never any leftovers, which says it all. Here’s why you’ll love this recipe as much as I do:
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Quick to Grill: Once marinated, the lamb chops need just about 3 minutes per side on the grill. Quick, easy, and delicious!
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Bold, Memorable Flavors: The combination of a fresh garlic-rosemary marinade and my signature mint apple sauce makes this dish truly unforgettable—perfect for any special occasion.
Grilled Lamb Chops Ingredients
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Lamb Chops: You’ll need about 8 chops, which is typically one full rack of lamb. You can ask your local butcher for a Frenched rack, where excess fat and meat are trimmed off. Or, leave a bit of fat on the chops like I did in the video below—it adds extra flavor!
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Lamb Chop Marinade: A simple yet flavorful blend of olive oil, fresh garlic, fresh rosemary, salt, and black pepper. Sometimes, less really is more!
How To Grill Lamb Chops
Slice and Marinate the Lamb Chops
Start by slicing the rack of lamb into individual chops. In a small bowl, mix together the olive oil, garlic, rosemary, salt, and pepper. Place the chops in a baking dish, pour the marinade over them, and ensure each chop is evenly coated on both sides. Cover and marinate in the refrigerator for at least 30 minutes.
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
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Marinate Longer for Maximum Flavor and Tenderness: If time allows, marinate the lamb chops for 4 to 6 hours instead of just 30 minutes. The longer they soak, the richer the flavor and more tender the meat.
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Bring to Room Temperature Before Grilling: Let the lamb chops sit out for about 30 minutes before grilling. This ensures even cooking, a juicier texture, and a beautifully seared exterior.
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Use Birch Wood Charcoal for Outdoor Grilling: For an extra layer of flavor, grill over birch wood charcoal. It adds a wonderfully distinct smoky aroma that takes the dish to the next level
Ways to Serve
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Fresh Sauces: In true Kiwi tradition, lamb chops are often served with mint jelly. But they’re just as delicious with chimichurri or any fresh, herb-based sauce that adds a burst of flavor.
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Easter Dinner: For a festive meal, pair the chops with roasted asparagus, honey-glazed carrots, and creamy mashed potatoes. It makes for a classic and comforting holiday spread.
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Summer Cookouts: These chops are perfect alongside grilled vegetables—zucchini is a favorite. Add a refreshing salad like cucumber or Caesar to complete your summer plate.
Storage & Reheating Tips
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Refrigerate Leftovers: Store any remaining lamb chops in an airtight container in the fridge for up to 3 to 4 days.
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Freeze for Later: For longer storage, place the chops in a freezer-safe bag or container. For best taste and texture, enjoy within 3 months.
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Reheat Properly: Warm the lamb chops in a 300°F (150°C) oven for 10 to 15 minutes in a covered baking dish with a splash of broth or water to keep them moist. Alternatively, reheat gently in a skillet with a bit of oil or butter, or in the microwave for 30 to 60 seconds.
Enjoy!
Garlic Rosemary Grilled Lamb Chops
Equipment
- Indoor Grill Pan Just top it on your stovetop and it's ready for grilling!
- chef's knife My favorite everyday knife.
Ingredients
- 1 rack of lamb, (8 lamb chops)
- ¼ cup extra-virgin olive oil
- 3 garlic cloved, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Cut the lamb chops. Slice the rack of lamb into individual chops.
- Make the marinade. In a small bowl, stir together the olive oil, garlic, rosemary, salt, and pepper.
- Marinate the lamb chops. Place the lamb chops in a baking dish, pour the marinade on top and make sure both sides are well coated. Marinate for 30 minutes in the fridge.
- Grill the lamb chops. Heat an outdoor grill or indoor grill pan over medium-high heat. Place the lamb chops on the grill for approximately 3 minutes 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. You can also serve them with my mint apple sauce for a great mint jelly alternative.Lisa’s Tips
Pro Tips
- 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!
Nutrition
- 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
