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Grilled Rosemary Lamb Chops

Updated July 06, 2017
This image courtesy of Shutterstock

Editor's Note: The next time you host a family get-together, a casual get-together with your friends, or any other special occasion, make sure to include this recipe for Grilled Rosemary Lamb Chops on the menu! This can't-miss recipe for lamb chops will add plenty of flavor and even a bit of elegance to just about any party. And if you're looking for an easy grilling recipe that doesn't take too much time to prepare, then this recipe is for you. Consider serving these lamb chops with a green salad, roasted potatoes, and your favorite dessert. You'll find this recipe will be a hit with everyone on your guest list.

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.

Serves6 servings

Cooking MethodGrilling

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Occasional Fresco, Buffet, Buffet Meal, Casual Dinner Party, Cocktail Party

Recipe CourseMain Course

EquipmentGrill

MealDinner

Taste and TextureHerby, Meaty, Savory

Ingredients

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

Instructions

To Make the Marinade:

  1. In a small bowl, whisk together all the marinade ingredients. 

  2. Rub the marinade on the chops, and refrigerate for at least 30 minutes or overnight.

To Prepare the Chops:

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

  2. 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. 

  3. Transfer them to a platter and serve with a rosemary sprig on top.

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