Description
These Garlic Rosemary Lamb Chops with Lemon Butter are a delicious and easy meal option. With a marinade of garlic and fresh rosemary, each chop is grilled to perfection and topped with a luscious lemon butter, making it a delightful choice for any 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, combine olive oil, garlic, rosemary, kosher salt, and black pepper. Add the lamb chops and coat evenly. Let marinate for 20–30 minutes at room temperature or up to 8 hours in the refrigerator; bring to room temperature before cooking.
- In a small bowl, mash the softened butter with lemon juice and zest until smooth. Set aside.
- For outdoor grilling, preheat the grill to medium-high heat (400–450°F) and oil the grates. If using a grill pan, heat it over medium-high until hot, brushing with oil if necessary.
- Place the 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 liking (about 130–135°F for medium-rare).
- Transfer the grilled lamb chops to a serving platter and let rest for 5 minutes. Top each chop with a pat of lemon butter, allowing it to melt over the warm lamb.
- Finish with flaky sea salt and serve immediately with lemon wedges on the side.
Notes
Marinate the lamb chops for extra flavor; refrigerate them overnight if possible.
Allow the lamb chops to rest before serving to retain their juices.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg