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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, sea salt, and black pepper. Add lamb chops and toss to coat. Marinate for 20-30 minutes at room temperature or up to 8 hours in the refrigerator, then bring to room temperature before cooking.
- In a small bowl, combine the softened butter with lemon juice and zest until smooth. Set aside.
- For grilling outdoors, preheat the grill to medium-high (400-450°F) and oil the grates. For a grill pan, heat over medium-high until hot and lightly brush with oil.
- Place lamb chops on the grill or grill pan in a single layer. Grill for 3-4 minutes on each side until 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 with a pat of lemon butter to melt over the warm lamb.
- Finish with flaky sea salt and serve with lemon wedges.
Notes
For extra flavor, marinate the lamb chops overnight.
Adjust the grilling time for preferred doneness.
Serve with a fresh salad or roasted vegetables for a complete meal.
- Prep Time: 18 minutes
- Cook Time: 18 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 0g
- Sodium: 470mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 85mg