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Garlic and Rosemary Lamb Chops

Monday, 09 August 2021 20:52

By Dan Clarke

The classics are often simple.

Such is the case with our recipe this week. While we’ve been marinating and grilling lamb chops for years using a similar preparation, we must credit this recipe to the American Lamb Board (and after all, wouldn’t you expect them to have a fool-proof method for cooking lamb chops?). A hint: Use top-quality ingredients and don’t try too hard to impose your own style. Serve your lamb with a red wine of your choice—we’d suggest a Walla Walla Syrah.


Marinated Lamb Chops with Garlic and Rosemary


  • 12 American lamb loin chops (1-inch thick) or lamb rib chops
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, grated or minced
  • 2 Tablespoons minced fresh rosemary
  • 2 Tablespoons lemon juice (is this 1 lemon)
  • Zest of 1 lemon
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper


Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.

Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.

Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3-minute rest.

This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.

Last modified on Tuesday, 10 August 2021 20:45


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