Classic Rosemary Lamb Chops

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1/3 cup olive oil
  • 3 cloves garlic, smashed
  • 1/2 bunch fresh rosemary, chopped
  • Salt and freshly ground pepper
  • 12 baby lamb chops (about 1-inch thick), Frenched
  • Flaked salt, such as Maldon, for serving
Directions
Watch how to make this recipe.
  • Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.

  • Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.


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