Rosemary and lemon zest add singular flavor to these restaurant-worthy lamb chops, which grill quickly to tender, juicy perfection and may just add some welcome variety to the weekly dinner menu.
If lamb isn’t a go-to dinner pick for you, this recipe may be reason for that to change.
When cooked well, lamb is extremely tender and juicy. The flavor of a loin chop, which I use in this recipe is mild－the subtle gaminess is balance by an equally subtle sweetness, making it widely appealing.
The marinade is simple but effective, enhancing the chops’ savory flavor with a bright, herby note. It can also be prepared ahead. In fact, the lamb can marinate for up to a day, although a few hours will still add memorable flavor.
The chops also cook quickly, making this recipe an easy choice for both quick weeknight meals and weekend entertaining.
The first time I prepared these lamb chops, my family was visiting my parents in sunny California for the kids’ annual spring break. As you can see by the very old photo (an iPhone 4, I believe), the post could use a glow up. That is on my to-do list!
So don’t judge a book by its cover, as the saying goes. I encourage you to try this recipe, perhaps serving with the optional pineapple salsa, which is sweet and savory with a hint of heat. The vibrant salsa will also add colorful, flavorful appeal to fish, tacos, pork, and grilled meats of all kinds.
The grill caramelizes the chops beautifully, adding to their natural umami. I’ve added helpful grilling tips in the recipe (why trimming the excess fat is helpful, what to do if you get flareups on the grill, etc.), so you are sure to have an excellent outcome.
I also mention the benefit of a quick-read thermometer. It is the surest way to ensure tender, juicy meat. The only way the lamb chops will be dry and tough is if they are overcooked, so we want to avoid that.
What is the best internal temperature for lamb chops?
The preferred doneness for lamb loin chops is generally considered to be between medium-rare and medium. This translate to an internal temperature that’s between 135°F and 140°F. The result is a lightly pink center and meat that is very tender and juicy.
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Grilled Rosemary Lamb Chops
Ingredients
- 2 pounds lamb loin chops (about 1-inch thick)
- 3 tablespoons (42ml) avocado or olive oil
- 1½ tablespoons freshly minced rosemary (or 1½ teaspoon dried)
- zest of 1 lemon
- 1½ teaspoons kosher salt
- ½ teaspoon each freshly ground pepper and garlic powder
- Optional for serving: Pineapple Salsa
Instructions
- Trim any excess fat from the lamb chops; set aside. (Tip: Thick fat caps often create flareups on the grill, making the chops easier to burn.)
- In a large bowl, combine the oil, rosemary, lemon zest, salt, pepper, and garlic powder. Add the lamb chops, and flip the chops around to ensure they are all well coated with the marinade. (I find it easier to use my hands.)
- Cover and refrigerate the lamb for at least 2 hours if possible or up to overnight. When ready to grill, let the chops sit at room temperature for 30-60 minutes for more even cooking.
- Preheat the grill to high. Grill over high heat for 2 minutes per side, keeping the lid down when not flipping. Then reduce the heat to medium-low and cook for another 6-7 minutes, flipping after 3 minutes, or until an instant-read thermometer reads between 135-140℉ for medium. (Tip: A quick read thermometer is your best bet to nail the chops, as the cooking time will vary base on thickness of chop and individual grill.)
- Remove the lamb chops from the grill and allow to rest for 5 minutes before serving with optional Pineapple Salsa.
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