Italian · Dinner
Grilled Lamb Chops with Rosemary
Bone-in lamb chops marinated in olive oil, rosemary, and garlic, then grilled over high heat to a charred exterior and rosy pink center. Finished with fresh lemon juice and flaky salt, served alongside grilled lemon wedges.
$9
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
460Calories
37.2gProtein
32gFat
2gCarbs
0.3gSugar
0.5gFiber
680mgSodium
189mgChol
10.8gSat Fat
468mgPotassium
42mgCalcium
2.9mgIron
2.4mcgVitamin B12
17mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat lamb chops dry with paper towel. Rub all over with olive oil, minced garlic, chopped rosemary, salt, and black pepper.
2
Marinate
Cover and let the chops sit at room temperature for 30 minutes.
3
Grill
Heat grill to high heat until smoking hot. Char chops and lemon halves cut-side down 3 to 4 minutes per side until fat edges brown deeply and interior reaches 57°C for medium-rare.
4
Plate
Arrange chops with charred lemon half on plate. Squeeze fresh lemon juice over top and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g, bone-in lamb chops
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp rosemary
- 11 lemon, plus wedges for grilling
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
