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Deliciously grilled Australian lamb chops garnished with rosemary and garlic.

Garlic and Rosemary Grilled Lamb Chops

Deliciously seasoned grilled lamb chops with garlic and rosemary that are perfect for a quick, fancy meal.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Australian, Grilled
Calories: 250
Ingredients Method Notes

Ingredients
  

For the marinade
  • 3 to 4 cloves garlic, minced Fresh garlic adds the best flavor.
  • 1 tablespoon chopped rosemary Fresh rosemary is best.
  • 2 to 3 tablespoons olive oil
  • 1 tablespoon lemon juice Plus lemon wedges for serving.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pinch smoked paprika or chili flakes Optional for an extra kick.
Main ingredients
  • 8 pieces lamb chops Loin or rib chops are recommended.

Method
 

Preparation
  1. Pat the lamb chops dry with paper towels to help them brown nicely.
  2. In a bowl, mix together the garlic, rosemary, olive oil, lemon juice, salt, and pepper.
  3. Rub the marinade all over the lamb chops, getting into the edges.
  4. Let the lamb chops marinate for at least 20 minutes; if you have 1 to 4 hours, it's even better.
Grilling
  1. Preheat the grill until hot, ideally where you can hold your hand over the grill for only 2-3 seconds.
  2. Oil the grill grates using a paper towel dipped in oil, held with tongs to prevent sticking.
  3. Place the lamb chops on the grill without moving them too much to allow for searing.
  4. Grill for about 3-4 minutes per side for medium-rare to medium, adjusting time based on the thickness.
  5. Use a meat thermometer to check for doneness, aiming for 130°F to 140°F.
  6. Let the chops rest for approximately 5 minutes before serving to retain the juices.

Notes

Serve lamb chops with a yogurt sauce or alongside fresh salads, grilled veggies, or roasted potatoes for a complete meal. If grilling causes flare-ups, move the chops to a cooler spot briefly.