Grilled Lamb Chops With Rosemary, Oven Grilled Lamb Chops Recipe
Servings: 4 people
Total Time: 25 minutes
Prep Time: 10 minutes
Marinate 1 hour
Cook Time: 15 minutes
Grilled lamb chops with rosemary and garlic are a perfect blend of juicy tenderness and bold, savory flavor. First seared over high heat for that smoky grilled char, they’re then finished in the oven to ensure a perfectly even cook. This method keeps them moist, full of flavor, and ideal for both casual family dinners or romantic evenings.
Ingredients
- 8 lamb chops (loin or rib, 1-inch thick)
- 3 tbsp olive oil
- 1 tbsp fresh rosemary, finely chopped
- 4 garlic cloves, minced
- 1 Juice of 1 lemon
- 1 tsp lemon zest
- 1 tsp salt (according to taste)
- ½ tsp black pepper
- 4 tbsp warm garlic butter (optional)
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Instructions
- Prepare the marinade: In a small bowl, combine olive oil, minced garlic, rosemary, lemon zest, lemon juice, salt, pepper, and Dijon mustard (if using). Place the lamb chops in a shallow dish or resealable bag.
- Marinade them: Pour the marinade over them, making sure each chop is well coated. Cover and refrigerate for at least 1 hour or up to 8 hours. Remove from the fridge and let sit at room temperature for 30 minutes before grilling.
- Grill the Lamb Chops: Heat the grill to high (around 450°F or 230°C). Preheat your oven to 400°F (200°C) for the finishing step. Place the marinated lamb chops on the hot grill and cook for 3–4 minutes per side until well seared and browned.
- Finish in the Oven: Transfer the grilled chops to an oven-safe dish or tray and bake in the preheated oven for 5–7 minutes, or until the internal temperature reaches your preferred done (on meat thermometer 130°F/54°C for medium-rare).
- Let Them Rest: Remove from the oven and let the chops rest, covered loosely with foil, for 5 minutes before serving.
- Serve: For extra flavor, drizzle with warm garlic butter before serving.
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