Description

These garlic rosemary lamb chops with lemon butter feature tender meat marinated for flavor, grilled to perfection, and topped with a zest of lemon. Ideal for a quick, mouthwatering dinner that impresses!

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

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Instructions

Combine olive oil, garlic, rosemary, sea salt, and black pepper in a dish or bag. Add lamb chops and coat evenly. Marinate for 20–30 minutes at room temp, or refrigerate for up to 8 hours before cooking.
Mash together the softened butter, lemon juice, and lemon zest in a small bowl until smooth. Set aside.
Preheat outdoor grill to medium-high heat (400–450°F) or heat grill pan over medium-high until very hot. Lightly oil as needed.
Grill lamb chops for 3–4 minutes on each side until nicely charred and cooked to desired doneness (130–135°F for medium-rare).
Let cooked chops rest for 5 minutes on a serving platter. Top each with a pat of lemon butter to melt over warm lamb.
Serve lamb chops with flaky sea salt and lemon wedges.

Notes

For best flavor, marinate the lamb chops in the refrigerator for a few hours if time allows.
Make sure to rest the lamb chops after grilling to keep them juicy and tender.
Using fresh rosemary will enhance the flavor profile; dried rosemary can be substituted if fresh is unavailable.

Nutrition

Serving Size: 1 lamb chop
Calories: 300
Sugar: 0g
Sodium: 477mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 28g
Cholesterol: 88mg