Description
Garlic Rosemary Lamb Chops with Lemon Butter are packed with flavor and simple to prepare. Enjoy these tender, juicy chops perfect for quick dinners.
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
- In a shallow dish or zip-top bag, mix olive oil, garlic, rosemary, fine sea salt, and black pepper. Add lamb chops and coat evenly. Marinate for 20-30 minutes or refrigerate up to 8 hours before cooking.
- Mash softened butter with lemon juice and lemon zest in a small bowl until smooth. Set aside.
- Preheat the outdoor grill to medium-high heat (400-450°F) and oil the grates. Alternatively, heat a grill pan over medium-high heat until very hot, lightly brushing with oil.
- Place lamb chops on the grill or grill pan in a single layer. Grill for 3-4 minutes per side, until nicely charred and cooked to your desired doneness (130-135°F for medium-rare).
- Transfer lamb chops to a serving platter and let rest for 5 minutes. Top each chop with a pat of lemon butter to melt over warm lamb.
- Finish with flaky sea salt and serve with lemon wedges.
Notes
For best flavor, marinate the lamb chops longer if possible.
Ensure the grill is adequately heated for a good sear on the meat.
Adjust cooking time based on the thickness of the lamb chops.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 0g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg