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Garlic & Rosemary Grilled Lamb Chops - Dads That Cook

By Jason Glover

Never had lamb? Not sure how to cook it? Afraid you'll mess it up? Fear not! Chef Ed Hahm shares his super scrumptious recipe for Garlic & Rosemary Grilled Lamb Chops.

Yields5 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

TOOLS
 9 x 13" baking dish
 Cutting board
 Small bowl
 Foil
INGREDIENTS
 10 lamb chops
 4 rosemary sprigs
 6 garlic cloves
 1 lemon
 ¼ cup olive oil
 Kosher salt & pepper, to taste

PREHEAT THE GRILL
1

Preheat the grill to 575°F.

PREP THE SEASONINGS
2

Remove the leaves from the rosemary stems, coarsely chop and set aside in a small bowl.

3

Peel and chop the garlic; set aside.

4

Give the lemon a roll, cut in half, and set aside.

SEASON THE CHOPS
5

Season both sides of the lamb chops with kosher salt and pepper.

6

Place the lamb chops in the baking dish and drizzle fairly liberally with olive oil.

7

Squeeze both lemon halves over the chops; remove any runaway seeds. (TIP: Watch the video for this technique.)

8

Sprinkle the rosemary over the chops; then follow with the garlic.

9

Using your hands, turn the chops, rubbing in the herbs, seasonings, lemon juice and olive oil--massaging in the goodness.

10

Refrigerate the lamb chops for 20-30 minutes.

GRILL THE CHOPS
11

Lightly and carefully coat the grill with vegetable oil. (TIP: Watch the video for this technique.)

12

Close the grill until the temperature returns to 575°F.

13

Place lamb chops on the grill, grill for 5 minutes, then flip and cook for another 5 minutes. You may want to reduce the heat a bit after flipping. (NOTE: Time may vary based on the thickness of chops and grill.)

14

Remove the chops from the grill, cover with foil and let rest for 5 minutes.

SERVE & ENJOY
15

Serve with your favorite vegetables and sides.

 

Ingredients

TOOLS
 9 x 13" baking dish
 Cutting board
 Small bowl
 Foil
INGREDIENTS
 10 lamb chops
 4 rosemary sprigs
 6 garlic cloves
 1 lemon
 ¼ cup olive oil
 Kosher salt & pepper, to taste

Directions

PREHEAT THE GRILL
1

Preheat the grill to 575°F.

PREP THE SEASONINGS
2

Remove the leaves from the rosemary stems, coarsely chop and set aside in a small bowl.

3

Peel and chop the garlic; set aside.

4

Give the lemon a roll, cut in half, and set aside.

SEASON THE CHOPS
5

Season both sides of the lamb chops with kosher salt and pepper.

6

Place the lamb chops in the baking dish and drizzle fairly liberally with olive oil.

7

Squeeze both lemon halves over the chops; remove any runaway seeds. (TIP: Watch the video for this technique.)

8

Sprinkle the rosemary over the chops; then follow with the garlic.

9

Using your hands, turn the chops, rubbing in the herbs, seasonings, lemon juice and olive oil--massaging in the goodness.

10

Refrigerate the lamb chops for 20-30 minutes.

GRILL THE CHOPS
11

Lightly and carefully coat the grill with vegetable oil. (TIP: Watch the video for this technique.)

12

Close the grill until the temperature returns to 575°F.

13

Place lamb chops on the grill, grill for 5 minutes, then flip and cook for another 5 minutes. You may want to reduce the heat a bit after flipping. (NOTE: Time may vary based on the thickness of chops and grill.)

14

Remove the chops from the grill, cover with foil and let rest for 5 minutes.

SERVE & ENJOY
15

Serve with your favorite vegetables and sides.

Garlic & Rosemary Grilled Lamb Chops

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