Host Michael Symon's Grilled Lamb Chops with Rosemary Salt, as seen on Symon's Dinners Cooking Out, Season 3.
Recipe courtesy of Michael Symon

Grilled Lamb Chops with Rosemary Salt

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  • Level: Easy
  • Total: 1 hr 25 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 servings



  1. Mix together the oregano, garlic, lemon zest from 1 lemon, lemon juice and 1/4 cup olive oil. Sprinkle the lamb chops with kosher salt and pepper and add to the marinade, thoroughly coating. Allow to marinate in the refrigerator for 1 hour, and up to 6 hours.
  2. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  3. In the meantime, mix the flaky sea salt, rosemary and remaining lemon zest. Work the mixture with your fingers, releasing the oils from the zest and rosemary. Remove the lamb chops from the marinade and place on the direct heat side of the grill. Char on both sides and cook to an internal temperature of 125 degrees F for medium-rare, about 6 minutes. If the lamb chops become too charred, but the internal temperature is still low, move them to the indirect heat side of the grill to finish cooking.
  4. Remove from the grill and let rest for 5 minutes. Sprinkle with the lemon rosemary salt before serving.