Description
Garlic Rosemary Lamb Chops with Lemon Butter are a delightful dish showcasing robust flavors and simple preparation. Perfect for a quick family dinner, these tender chops are marinated with garlic and rosemary and topped with a zesty lemon butter—ideal for any home cook seeking an easy yet impressive meal.
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
- Combine olive oil, garlic, rosemary, salt, and pepper in a shallow dish or zip-top bag.
- Add lamb chops and coat them evenly. Marinate at room temperature for 20-30 minutes or refrigerate for up to 8 hours, bringing them to room temp before cooking.
- In a small bowl, mix the softened butter with lemon juice and lemon zest until smooth. Set this mixture aside.
- For grilling, preheat an outdoor grill to medium-high (400-450°F) or heat a grill pan over medium-high heat.
- Place the lamb chops on the grill or grill pan in a single layer, grilling for 3-4 minutes per side until charred and at desired doneness (about 130-135°F for medium-rare).
- Transfer the grilled lamb chops to a serving platter and let rest for 5 minutes. Top with lemon butter, allowing it to melt over the warm meat.
- Finish with flaky sea salt and serve with lemon wedges.
Notes
For best flavor, marinate the lamb chops longer if time allows.
Always let the meat rest after grilling to retain juices.
Adjust cooking time depending on preferred doneness.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 0g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg