Description
These Garlic Rosemary Lamb Chops with Lemon Butter are packed with flavor and perfect for a quick dinner. Tender lamb meets aromatic garlic, fresh rosemary, and a zesty lemon finish, making it a delightful homemade dish everyone will love.
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, sea salt, and black pepper in a shallow dish or zip-top bag.
- Add lamb chops and toss until evenly coated. Marinate at room temperature for 20-30 minutes or refrigerate for up to 8 hours, bringing to room temperature before cooking.
- Mash softened butter with lemon juice and lemon zest in a small bowl until smooth. Set aside.
- Preheat outdoor grill to medium-high heat (400-450°F) and oil the grates. Alternatively, heat a grill pan over medium-high until very hot and lightly brush with oil if needed.
- Place lamb chops on the grill or grill pan in a single layer. Grill for 3-4 minutes per side, until nicely charred and cooked to desired doneness (about 130-135°F for medium-rare).
- Transfer lamb chops to a serving platter and let rest for 5 minutes. Top each chop with a pat of lemon butter, allowing it to melt over the warm lamb.
- Finish with flaky sea salt and serve immediately with lemon wedges.
Notes
Letting the lamb marinate enhances the flavor.
Resting the lamb before serving helps retain its juices.
A thermometer is recommended to check for desired doneness.
Nutrition
- Serving Size: 1 lamb chop
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg