This recipe makes delicious grilled rosemary lamb chops that are quick and easy to prepare so they are perfect for a midweek meal.
I am a big fan of lamb and these rosemary lamb chops are one of my favourite dishes to cook. The lamb is seasoned them marinated in a simple marinade that includes olive oil, garlic and rosemary. The chops are then grilled with the marinade which gives them the best flavour.
These rosemary lamb chops are tasty, filling and go great with most side dishes. Below is a list of dishes you can serve these chops with:
- Gluten Free Creamy Cauliflower Cheese
- Feta and Olive Salad
- Crunchy Rainbow Salad
- Cheddar and Garlic Smashed Potatoes
- Sautéed Spinach with Tomatoes
- Cabbage Stir Fry with Tomatoes
Ingredients for Grilled Rosemary Lamb Chops
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Lamb - for this recipe, I use lamb loin chops or lamb steaks.
- Seasonings - paprika, garlic granules, onion granules and black pepper.
- Marinade - soy sauce, olive oil, minced garlic and fresh rosemary.
How to Make Grilled Rosemary Lamb Chops
1. Season the lamb with the paprika, garlic granules, onion granules and black pepper ensuring you coat all the lamb. To a small bowl, add and mix together the soy sauce, olive oil, minced garlic and rosemary. Pour the marinade onto the lamb making sure to coat all the lamb then refrigerate for 1 hour.
2. Remove from the fridge and allow the lamb chops to sit at room temperature for 10 minutes. Grill the lamb chops on a medium heat for 10 minutes turning halfway through if the chops are on the thinner side or 15 minutes minutes turning halfway through if the chops are thick. The chops should have an internal temperature of around 60oC. Allow the chops to rest for 5 minutes before serving.
Recipe Tips
- The cooking time for the lamb will vary dependent on the thickness and size of your chops.
- Cook your lamb to your liking but I tend to cook lamb until all juices run clear without any pink inside.
Nutrition
Nutrition based on 1 serving - Calories: 512kcal | Fat: 42.6g | Saturates: 19.2g | Carbs: 2.7g | Sugar: 1.7g | Fibre: 0.4g | Protein: 31.0g | Salt: 0.79g.
Storage
Store any leftover lamb chops in the fridge for up to 3 days.
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Grilled Rosemary Lamb Chops
Ingredients
For the lamb
- 4 lamb chops
- ½ teaspoon paprika
- ½ teaspoon garlic granules or garlic powder
- 1 teaspoon onion granules or onion powder
- ½ tsp black pepper
- 1 tablespoon soy sauce
- 1 tablespoon extra virgin olive oil (for cooking)
- 1 teaspoon minced garlic
- 2 teaspoon rosemary fresh or dried
Instructions
- Season the lamb with the paprika, garlic granules, onion granules and black pepper ensuring you coat all the lamb. To a small bowl, add and mix together the soy sauce, olive oil, minced garlic and rosemary. Pour the marinade onto the lamb making sure to coat all the lamb then refrigerate for 1 hour.
- Remove from the fridge and allow the lamb chops to sit at room temperature for 10 minutes. Grill the lamb chops on a medium heat for 10 minutes turning halfway through if the chops are on the thinner side or 15 minutes minutes turning halfway through if the chops are thick. The chops should have an internal temperature of around 60oC. Allow the chops to rest for 5 minutes before serving.
Lisa says
Great recipe