Description
These garlic rosemary lamb chops with lemon butter are packed with flavor and easy to prepare, making them the perfect choice for a quick dinner or a comforting meal at home.
Ingredients
Scale
- 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
- 4 tablespoons unsalted butter, very soft (not melted)
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Combine olive oil, garlic, rosemary, sea salt, and black pepper in a shallow dish or zip-top bag.
- Add lamb chops to the marinade and toss to coat evenly; let marinate at room temperature for 20–30 minutes or refrigerate for up to 8 hours before cooking.
- In a small bowl, mash the softened butter with lemon juice and lemon zest until smooth and set aside.
- Preheat the grill to medium-high heat (400–450°F) or heat a grill pan over medium-high heat until very hot; oil the grates or pan as needed.
- Place lamb chops on the grill or grill pan in a single layer and grill for 3–4 minutes per side until charred and cooked to your desired doneness (about 130–135°F for medium-rare).
- Let the grilled lamb chops rest for 5 minutes on a serving platter before topping each with a pat of lemon butter to melt over the warm meat.
- Serve immediately with lemon wedges and flaky sea salt.
Notes
Marinating the lamb chops allows the flavors to penetrate better, enhancing the taste.
Ensure that the lamb reaches your preferred level of doneness using a meat thermometer for accuracy.
You can grill in batches if necessary to avoid overcrowding the grill.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 420
- Sugar: 0g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 100mg