My Favorite Grilled Lamb Chops
I never grew up eating lamb. But after marrying into a family of Kiwis, I’ve found myself cooking and enjoying it much more over the past decade. These days, I’ve come to find that I love it best when it’s simply grilled (on the “barbie”, as our New Zealand relatives say) with lots of garlic, fresh herbs, and a bright squeeze of lemon…like this! ♡
It’s actually incredibly easy. Just marinate some lamb chops with olive oil, garlic, and rosemary, then toss them on a hot grill (or grill pan) for a few minutes until perfectly charred on the outside and juicy on the inside. Then melt some pats of lemon butter on top for a bright, citrusy finish.
It’s one of those back-pocket recipes that’s easy enough for casual spring dinners, yet impressive enough for Easter or anytime you’d like to serve lamb. Let’s make some!
Recipe Tips
Here are a few of my best tips to make sure your lamb chops turn out perfectly every time:
- Bring the lamb to room temperature. Let the chops sit out for about 20–30 minutes before grilling so they cook more evenly.
- Don’t skip the marinade time! Even a quick 20 minutes makes a big difference in flavor.
- Use a very hot grill. You want that nice sear and caramelization on the outside without overcooking the inside.
- Avoid overcooking. Lamb is best around 130–135°F for medium-rare — it stays juicy and tender. I recommend using a cooking thermometer.
- Let the meat rest. Give the chops about 5 minutes after grilling so the juices can redistribute.
- Finish with flaky salt. That final sprinkle really makes the flavors pop.
Recipe Variations
If you want to switch things up, here are some easy ways to customize this recipe:
- Add fresh thyme or oregano to the marinade for extra flavor.
- Swap the rosemary for mint for a more classic New Zealand lamb pairing.
- Add a pinch of red pepper flakes to the marinade to make it a little spicy.
- Stir in grated Parmesan to the lemon butter for extra umami.
- Add a drizzle of honey to the marinade to balance the savory notes.
- Finish with chopped fresh parsley for a pop of color and freshness.
FAQ
Yes, just use about ½ teaspoon dried rosemary in place of the fresh.
Rib chops and loin chops both work great here. Rib chops are a bit more tender and elegant, while loin chops are meatier.
Yes! You can make it a day in advance and keep it in the fridge. Just let it soften before using.
What To Serve With Lamb Chops
Garlic Rosemary Lamb Chops
- Prep Time: 18 mins
- Cook Time: 8 mins
- Total Time: 18 mins
- Yield: 4 servings 1x
Description
These grilled lamb chops are juicy, garlicky, perfectly charred and topped with lemon butter for a bright finish.
Ingredients
For the lamb
- 8 lamb chops (rib or loin chops, about 1-inch thick)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- lemon wedges and flaky sea salt, for serving
For the lemon butter
- 4 tablespoons unsalted butter, very soft (not melted)
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Marinate the lamb. In a shallow dish or zip-top bag, combine the olive oil, garlic, rosemary, kosher salt, and black pepper. Add the lamb chops and toss until evenly coated. Let marinate at room temperature for 20–30 minutes (or refrigerate for up to 8 hours; bring to room temperature before cooking).
- Make the lemon butter. In a small bowl, mash the softened butter with the lemon juice and lemon zest until smooth and fully combined. Set aside.
- Preheat the grill or grill pan. Outdoor grill: Preheat to medium-high heat (400–450°F) and oil the grates well. Grill pan: Heat over medium-high until very hot; lightly brush with oil if needed.
- Grill the lamb chops. Place the lamb chops on the grill or grill pan in a single layer (work in batches if needed). Grill for 3–4 minutes per side, until nicely charred and cooked to your desired doneness (about 130–135°F for medium-rare).
- Rest and finish. Transfer the lamb chops to a serving platter and let rest for 5 minutes. Top each chop with a pat of lemon butter, allowing it to melt over the warm lamb.
- Serve. Finish with flaky sea salt and serve immediately with lemon wedges on the side.
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