Grilled Rosemary Lamb Chops

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



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



Taste and TextureHerby, Meaty, Savory


  • 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


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.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password