Description
These Garlic Rosemary Lamb Chops with Lemon Butter are a delightful dish perfect for any occasion. Packed with flavors from fresh garlic and rosemary, they are easy to prepare and great for a satisfying dinner.
Ingredients
Scale
- 8 lamb chops (rib or loin chops, about 1-inch thick)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- lemon wedges and flaky sea salt, for serving
- 4 tablespoons unsalted butter, very soft (not melted)
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Combine olive oil, minced garlic, chopped rosemary, sea salt, and black pepper in a shallow dish or zip-top bag.
- Add lamb chops, coating them evenly, and let marinate for 20-30 minutes at room temperature or refrigerate for up to 8 hours (bring to room temperature before cooking).
- In a small bowl, mash softened butter with lemon juice and lemon zest until well combined and smooth.
- Preheat outdoor grill to medium-high heat (400–450°F) or heat a grill pan over medium-high heat, lightly brushing with oil if needed.
- Grill lamb chops for 3–4 minutes per side until charred and cooked to your desired doneness (130–135°F for medium-rare).
- Remove lamb chops from the grill and let them rest for 5 minutes. Top each chop with a pat of lemon butter, allowing it to melt over the warm meat.
- Serve immediately, finishing with flaky sea salt and lemon wedges on the side.
Notes
Allowing the lamb chops to marinate enhances flavor and tenderness.
For best results, bring meat to room temperature before grilling.
Adjust cooking time based on your preferred doneness.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 400
- Sugar: 0g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg