Garlic-Rosemary Grilled Lamb Chops

Classic Mediterranean marinade that lets the lamb flavor shine — simple, bright, and reliable.

Ingredients (serves 4)

• 8 lamb loin or rib chops
• 1/3 cup olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 lemon, zested and juiced
• 1 1/2 tsp kosher salt
• 1 tsp black pepper, freshly cracked
• 2 tbsp butter, cold

Steps

1. Whisk together olive oil, garlic, rosemary, and lemon zest/juice in a shallow dish or zip-top bag.
2. Add chops to the marinade, turning to coat. Cover and refrigerate for 2 hours (up to overnight).
3. Remove chops from the fridge and let sit out 30 minutes to take the chill off.
4. Heat grill to high, 450–500°F. Scrape and oil the grates.
5. Pat chops dry, then season both sides generously with salt and pepper.
6. Sear on the hottest part of the grill, about 3–4 minutes per side, without moving.
7. Pull at 130–135°F internal for medium-rare.
8. Rest 5 minutes under loose foil, topping each chop with a small pat of butter.

Note: Rib chops cook faster than thicker loin chops — adjust sear time down slightly if thin. Fresh rosemary matters more here than most herbs; if using dried, use half the amount.