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Classic Rosemary Lamb Chops

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  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. 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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