Grilled Rosemary Lamb Chops are my go-to recipe for lamb chops, we make them at least once a month all year on the grill or grill pan!
Grilled Rosemary Lamb Chops
We love lamb chops in my home, I make them at least once a month all year long both indoors (on a grill pan) or out! I prefer to buy lamb loin chops for weeknight meals because they are less expensive and have more meat. This has been my go-to recipe for lamb chops for years, which I recently enjoyed with friends at the Fresh Coast Retreat. Another favorite are these Za’atar Lamb Chops.
Have you ever spent a weekend away with a group of people that left you feeling inspired and giddy weeks after the trip ended? Well this was my experience from the Fresh Coast Retreat which I attended a few weeks ago at this beautiful lake-front house on Lake Michigan.
Visiting the Great Lakes was on my bucket list, so when Liz of the Lemon Bowl asked me if I was interested in attending, of course I said YES! These small blogger retreats are becoming more popular in the blogging community, a more intimate way to connect and learn/teach about blogging as a business with your peers.
But wow, what a great mix of amazingly talented people. Each of us completely different, some bloggers who have been blogging for a long time and others who were new. I left that weekend with new friendships and bonds that will last a lifetime, I am sure.
We cooked together (of course!), made smores around the camp fire, started our morning with yoga, brainstormed, shared cocktails, danced, and even had some pretty deep personal discussions. The first night there, the menu was a Lebanese-inspired. We had these grilled rosemary lamb chops along with Lebanese Rice Pilaf, Syrian Salad and Cucumber Laban. What a feast!
Grilled Rosemary Lamb Chops
- 8 lamb loin chops, trimmed of fat (3.5 oz each bone-in)
- 6 cloves garlic, crushed
- 1 tsp extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp fresh rosemary leaves
- 1 1/4 teaspoon kosher salt
- fresh ground pepper, to taste
- Combine olive oil, lemon juice, garlic and rosemary in a small bowl. Season the lamb with salt and pepper and cover with marinade. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium-high heat to desired liking, about 5 minutes on each side or broil in the oven.
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A BIG thank you to all the generous sponsors for making #FreshCoastRetreat happen Sabra, Stonyfield, Bob’s Red Mill & Experience Grand Rapids. And thank you Alejandro Photography for capturing these beautiful images.