Description
These Garlic Rosemary Lamb Chops with Lemon Butter boast irresistible flavor, quick preparation, and simple ingredients perfect for a weeknight dinner or special occasion.
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, minced garlic, finely chopped rosemary, sea salt, and black pepper. Add the lamb chops and coat them evenly. Let marinate for 20–30 minutes at room temperature or refrigerate for up to 8 hours, then bring to room temperature before cooking.
- In a small bowl, combine soft butter, lemon juice, and lemon zest, mashing until smooth. Set aside.
- Preheat outdoor grill to medium-high heat (400–450°F) and oil the grates thoroughly. For a grill pan, heat over medium-high until very hot, adding oil if necessary.
- Place lamb chops in a single layer on the grill or grill pan. Grill for 3–4 minutes on each side until charred and cooked to your preference (130–135°F for medium-rare).
- Transfer lamb chops to a serving platter and let them rest for 5 minutes. Top each chop with a pat of lemon butter, allowing it to melt over the warm meat.
- Serve immediately with a sprinkle of flaky sea salt and lemon wedges on the side.
Notes
For maximum flavor, marinate the lamb chops for longer if possible.
Ensure that the grill is at the right temperature to achieve a nice sear on the meat.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 0g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 90mg