← Back to Search Results
grilling
Grilled Rosemary Lamb Chops

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

You can’t miss with well-seasoned lamb chops. The type of chops to use is entirely up to you. I love the way the rack chops look with their long rib bones exposed, but you can use shoulder chops just as well. Figure on two chops per person.

Yield: 6 servings

Ingredients

FOR THE MARINADE

  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons extra-virgin olive oil
  • Pinch of crushed red pepper flakes, optional

FOR THE CHOPS

  • 12 loin or rib lamb chops
  • Rosemary sprigs for garnish

Directions

TO MAKE THE MARINADE:

In a small bowl, whisk together all the marinade ingredients. Rub the marinade on the chops, and refrigerate for at least 30 minutes or overnight.

TO PREPARE THE CHOPS:

Prepare a fire and allow the coals to die down to a medium-hot temperature or preheat a gas grill to medium-high.

Cook the chops for 6 to 7 minutes per side or until firm and resilient to the touch for medium, about 5 minutes per side for rare-pink. Make a slit into one of the chops to test for doneness to your liking, but take them off the grill while still slightly pink as they will continue to cook as they rest. Transfer them to a platter and serve with a rosemary sprig on top.


© 2005 Peggy Knickerbocker
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 3lbs of loin or rib lamb chops.

828kcal (41%)
188mg (8%)
1g
0g
76g (116%)
0g
37g (185%)
31g
4g
184mg (61%)
0g
34g
31mg
268mg
1mcg RAE (0%)
1mg (1%)
42mg (4%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
living-raw-food Living Raw Food
by Sarma Melngailis
nigella-express Nigella Express
by Nigella Lawson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
big-fat-cookies Big Fat Cookies
by Elinor Klivans
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?