Garlic & Rosemary Marinated Lamb Chops

Ingredients

• 12lamb loin chops, 2.5 cm thick (or lamb rib chops)
• 60 ml (¼ cup)extra-virgin olive oil
• 6garlic cloves, grated or minced
• 30 ml (2 tablespoons)fresh rosemary, minced
• 30 ml (2 tablespoons)lemon juice
• Zest of 1lemon
• 7.5 ml (1½ teaspoons)kosher salt
• 2.5 ml (½ teaspoon)black pepper

Instructions

1. 1

   Mix the marinade

   In a small bowl, combine the olive oil, garlic, rosemary, lemon juice, lemon zest, salt and pepper.

2. 2

   Marinate the chops

   Pour the mixture over the lamb chops. Leave them to marinate for at least 30 minutes or up to overnight.

3. 3

   Grill the lamb

   Heat the grill to 260°C (500°F). Grill the chops for 4–6 minutes per side, until their internal temperature reaches 57°C (135°F) for medium-rare.

4. 4

   Rest and serve

   Leave the chops to rest for 5 minutes before serving.

What are marinated lamb chops?

Lamb chops are individual cuts taken from the rib or loin, cooked quickly over high heat. This American-style grilled version uses rosemary, garlic and lemon to season the meat before it goes on the barbecue.

The marinade pairs fragrant herbs and garlic with citrus and olive oil. Its short preparation and quick cooking make the chops well suited to a summer meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1179 calories, 56g protein, 2g carbs, 104g fat.

The supplied nutrition per serving lists most of the energy and fat from the olive oil and lamb, while the lamb provides the protein; the small amount of carbohydrate comes mainly from the garlic and lemon. Balance the plate with vegetables or salad, and add a measured serving of potatoes or grains if you want a more filling meal.

Why this marinade works

Rosemary: Minced fresh leaves spread their piney aroma through the oil and cling to the chops.

Lemon: Juice adds a sharp note, while zest contributes fragrant citrus oils.

Garlic: Grated or minced garlic distributes evenly through the marinade, so each chop gets some.

Marinating time

Short rest: Give the chops at least 30 minutes in the marinade so its flavours can coat the surface.

Longer rest: The recipe allows marinating overnight. Keep the chops covered in the refrigerator during that time, then handle them as you would any raw meat.

Getting the grill ready

High heat: Preheat the grill to 260°C before cooking. A properly heated grill helps the chops brown during their brief cooking time.

Placement: Arrange the chops on the grill with room between them, and turn them after 4–6 minutes. Use an instant-read thermometer to check the centre.

Checking doneness

Temperature: The recipe targets 57°C for medium-rare. Insert the thermometer into the thickest part of a chop without touching the bone.

Resting: Let the grilled chops stand for 5 minutes before serving. This gives the temperature and juices time to settle after cooking.

What to serve with the chops

Vegetables: Grilled courgettes, aubergine or peppers suit the smoky cooking method and bring colour to the plate.

A heartier side: Serve with potatoes, bread or a grain salad if you want a more substantial meal. A simple green salad can keep the meal fresh and light.

Recipe notes & tips

• Mince the rosemary finely so it distributes well over the chops.
• Set the chops out with enough space between them on the grill.
• Use a thermometer to check the thickest part of a chop.
• Keep the marinating chops covered and refrigerated if leaving them overnight.
• Rest the chops for the full 5 minutes before serving.

Variations

• Add thyme: Mix a little minced fresh thyme into the rosemary marinade.
• Use rib chops: Swap the loin chops for lamb rib chops as suggested in the ingredient list.
• Add chilli: Include a pinch of chilli flakes for gentle heat.
• More citrus: Serve with extra lemon wedges for a sharper finish.
• Herb mix: Replace some of the rosemary with minced parsley for a softer herbal flavour.

Common mistakes to avoid

• Starting with a cool grill: Preheat it to 260°C so the chops cook over high heat.
• Skipping the thermometer: Check the thickest part of a chop for the recipe's 57°C medium-rare target.
• Crowding the grill: Leave space around the chops so they can cook evenly.
• Over-marinating at room temperature: Refrigerate the chops if marinating them beyond the initial preparation.
• Cutting in straight away: Rest the chops for 5 minutes before serving.

How to store

Refrigerate leftover cooked chops in a covered container and eat within 3–4 days. Reheat gently until hot, taking care not to cook them for longer than needed. Keep uncooked chops refrigerated while marinating and cook them promptly afterwards.

Frequently asked questions