Description
Juicy and tender grilled lamb chops are a quick and flavorful meal perfect for any occasion. Marinated in a blend of garlic, rosemary, lemon, and olive oil, these chops are infused with bold Mediterranean flavors. Whether you’re hosting a barbecue or enjoying a cozy dinner, this recipe guarantees perfectly cooked lamb chops every time. Serve with your favorite side dishes for a complete and satisfying meal.
Ingredients
Scale
- For the Marinade:
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves
- Zest and juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Lamb Chops:
- 8 lamb chops (about 1 inch thick)
Instructions
- Prepare the Marinade:
- In a small bowl, whisk together olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, Dijon mustard, salt, and black pepper.
- Marinate the Lamb Chops:
- Place the lamb chops in a shallow dish or resealable plastic bag. Pour the marinade over the chops, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
- Preheat the Grill:
- Heat your grill to medium-high heat (about 400°F/200°C). Brush the grates with oil to prevent sticking.
- Grill the Lamb Chops:
- Remove the lamb chops from the marinade, allowing excess to drip off. Grill the chops for 3-4 minutes per side for medium-rare, or adjust cooking time based on your desired doneness. Use a meat thermometer for accuracy (145°F for medium-rare).
- Rest and Serve:
- Let the lamb chops rest for 5 minutes before serving to retain their juices. Garnish with extra fresh rosemary if desired and serve hot.
Notes
- For a stovetop option, sear the lamb chops in a cast-iron skillet over medium-high heat for 3-4 minutes per side.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad for a balanced meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course