Grilled Lamb Chops with Rosemary and Garlic

posted: 06/30/10
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Grilled Lamb Chops with Rosemary and Garlic


  • 2 tablespoons/30 ml olive oil
  • 2 teaspoons/less than 2 g coarsely chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1/4 teaspoon/less than 1 g freshly ground black pepper
  • 8 lamb rib chops (1 1/4 pounds/570 g)
  • Salt
  • 2 teaspoons/10 g extra virgin olive oil


  1. Stir the olive oil, rosemary, garlic and pepper in bowl to blend. Cut away and scrape off all the meat and fat from the ends of the lamb chops to expose the bones. This technique is called Frenching and will make it easier for guests to pick up the lamb chops to eat them. If desired, ask your butcher to French trim the lamb chops for you.
  2. Rub the rosemary mixture over each side of the lamb chops and place the chops on plate. Cover and refrigerate at least 30 minutes and up to 3 hours. The longer the lamb chops marinate, the more intensive the garlic and rosemary flavor will become.
  3. Preheat a heavy grill pan over high heat for 5 minutes. Sprinkle both sides of the lamb chops with salt. Grill the lamb chops for 2 to 3 minutes per side for medium-rare doneness. Transfer the lamb chops to a platter. Drizzle the extra virgin olive oil over the lamb chops and serve.
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