Grilled Garlic and Rosemary Lamb Loin Chops

Grilled Garlic and Rosemary Lamb Loin Chops
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    2 hrs 20 mins
  • SERVING
    4 People
  • VIEWS
    16

Succulent lamb loin chops, infused with the robust flavors of garlic and rosemary, kissed by the flames of the grill. A symphony of savory notes that will dance on your palate.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    5 g
  • Cholesterol
    48 mg
  • Fiber
    1 g
  • Protein
    13 g
  • Saturated Fat
    8 g
  • Sodium
    59 mg
  • Fat
    37 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large glass or ceramic bowl, whisk together the olive oil, red wine vinegar, minced rosemary, lemon juice, minced garlic, Dijon mustard, and salt. (5 minutes)

02

Step

Add the lamb chops to the bowl and toss to ensure they are evenly coated with the marinade. (2 minutes)

03

Step

Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to fully penetrate the meat. (2 hours minimum, up to overnight)

04

Step

Preheat an outdoor grill to medium-high heat and lightly oil the grill grate to prevent sticking. (10 minutes)

05

Step

Remove the lamb chops from the marinade, allowing any excess to drip off. Discard the remaining marinade. (2 minutes)

06

Step

Grill the chops for 5 to 7 minutes per side, or until an instant-read thermometer inserted into the center of the thickest part of the chop registers 145°F (63°C) for medium-rare, or your desired level of doneness. (10-14 minutes)

07

Step

Remove the grilled lamb chops from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. (5 minutes)

For optimal flavor, marinate the lamb chops overnight.
Ensure the grill is properly preheated to achieve beautiful sear marks.
A meat thermometer is highly recommended to ensure the lamb is cooked to your desired doneness.
Resting the lamb after grilling is crucial for a juicy and tender result.
Serve with a side of roasted vegetables or a fresh salad for a complete and satisfying meal.

Asia Streich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 5 Ratings)
Total Reviews: (9)
  • Jaquelin Olson

    I added a pinch of red pepper flakes to the marinade for a little extra kick.

  • Telly Rogahn

    This recipe is fantastic! The lamb was so tender and flavorful.

  • Carolina Mosciski

    Easy to follow recipe, and the results were amazing!

  • Graciela Dooley

    I used a cast iron grill pan indoors, and it worked perfectly.

  • Javonte Zemlak

    The aroma while grilling was incredible!

  • Augustine Walker

    I marinated the lamb overnight, and it was the best lamb I've ever had.

  • Ladarius Hamill

    The garlic and rosemary combination is perfect. I'll definitely be making this again.

  • Jovanny Spencer

    This recipe is a keeper!

  • Gabriella Purdy

    Make sure not to overcook the lamb, or it will be tough.

LEAVE A REVIEW

Please Rate