These garlic and rosemary grilled lamb chops are tender, flavorful, and simple to prepare. With just a handful of fresh ingredients, I can marinate the chops and let the grill do the rest. The result is a juicy, aromatic dish that always feels like a special occasion meal, even on a weeknight.

Why You’ll Love This Recipe

I love this recipe because it transforms a sometimes-intimidating cut of meat into something effortless and delicious. The garlic and rosemary bring out the natural richness of the lamb, while the lemon zest adds brightness. With only a short marinating time and less than 15 minutes on the grill, I can have a meal that tastes gourmet without spending hours in the kitchen. It’s also a versatile recipe—I can pair these chops with anything from roasted potatoes to a fresh spring salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds lamb loin or rib chops, thick cut

• 4 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped

• 1 1/4 teaspoons kosher salt

• 1/2 teaspoon ground black pepper

• Zest of 1 lemon

• 1/4 cup olive oil

Directions

1. I start by combining garlic, rosemary, salt, pepper, lemon zest, and olive oil in a measuring cup.

2. I pour the marinade over the lamb chops, making sure to flip them so they’re fully coated.

3. I cover the dish and marinate the chops in the fridge for at least 1 hour, or up to overnight.

4. When ready to cook, I heat my grill to medium-high heat.

5. I grill the chops for 7–10 minutes total, or until the internal temperature reaches 135°F for medium.

6. Once cooked, I transfer the lamb chops to a plate, cover with foil, and let them rest for 5 minutes before serving.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare, 10 minutes to cook, and at least 1 hour to marinate. If I marinate overnight, it’s even more flavorful, but I can also make it same-day with great results.

Variations

I sometimes add a spoonful of Dijon mustard to the marinade for a tangy kick. If I don’t have lemon, I zest an orange or use a splash of red wine instead. Fresh thyme or oregano also work beautifully in place of rosemary. For a smoky twist, I like grilling over charcoal or using a pellet smoker with applewood chips.

storage/reheating

If I have leftovers, I store the cooked lamb chops in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet over medium-low heat or in a 300°F oven until heated through. I avoid microwaving because it can dry them out. Marinated but uncooked chops can be frozen for up to 2 months and thawed in the fridge before grilling.

FAQs

Can I cook these lamb chops without a grill?

Yes, I can pan-sear them in a cast iron skillet over medium-high heat or broil them in the oven. Both methods give a great sear.

How do I know when the lamb is done?

I use a meat thermometer—135°F is perfect for medium. If I prefer medium-rare, I aim for 130°F.

Can I marinate the lamb chops too long?

Overnight is ideal, but up to 24 hours is safe. Any longer, and the lemon zest can start to affect the texture.

What side dishes go well with these lamb chops?

I like pairing them with roasted potatoes, asparagus, or a fresh orzo salad with peas. A simple green salad also balances the richness nicely.

Can I use dried rosemary instead of fresh?

Yes, I can substitute dried rosemary, but I warm it briefly in the olive oil first to release its flavor before using it in the marinade.

Conclusion

These garlic and rosemary grilled lamb chops are one of my favorite ways to enjoy lamb. They’re quick, elegant, and packed with flavor, making them just as fitting for a weeknight dinner as for entertaining guests. With a simple marinade and a short grilling time, I get tender, juicy chops that always impress. This recipe has become a staple in my kitchen, and once I try it, I find myself coming back to it again and again.