Grilled Rosemary Lamb Chops

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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!

My easy recipe for lamb loin chops which can be made indoors or out!
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.

Michigan Lake House
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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.

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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!

This is my easy go-to recipe for grilled lamb loin chops which can be made indoors or out!
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Grilled Rosemary Lamb Chops

6
4
6
SP
232 Cals 30 Protein 4 Carbs 10 Fats
Total Time: 15 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
This is my easy go-to recipe for grilled lamb loin chops which can be made indoors or out!

Ingredients

  • 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

Instructions

  • 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.

Notes

My chops had 2 1/2 oz raw meat on each bone, nutritional info is based off of that.

Nutrition

Serving: 2chops, Calories: 232kcal, Carbohydrates: 4g, Protein: 30g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 91mg, Sodium: 458mg, Fiber: 0.5g, Sugar: 1g
Blue Smart Points: 6
Green Smart Points: 4
Purple Smart Points: 6
Points +: 7
Keywords: dairy free, Gluten Free, Keto Recipes, Kid Friendly, low carb, Paleo, Under 30 Minutes, Whole 30 Recipes

garlic rosemary grilled lamb chops

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. 

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38 comments

  1. Does dried rosemary work for this? 

  2. I have made theses lamb chops several times, and they do not disappoint. So simple, made them with the chopped feta salad and Parmesan roasted green beans tonight, dinner came together in 15 minutes, after an overnight marinade for the chops…perfect!  

  3. Pingback: 30 Easy, Healthy Dinner Ideas for Spring and Summer | Live Half Full

  4. I love your site and look forward to your email recipes I signed up for. The food is always a healthy choice and delicious. You are a wonderful blogger/foodie!!!! ????

  5. Pingback: Ten Whole30 Dinners for Busy Weeknights | Live Half Full

  6. Pingback: Meal Planning: Weekly Dinner Plan - Week 19 • The Jane Effect

  7. This became our regular recipe- we make it at least once a month. Great taste and so easy to make. I usually leave it marinating overnight. Thank you!

  8. I have NEVER — NOT ONCE — NEVER cooked lamb. But I some some this weekend, and THIS recipe will find its way to our dinner table next week. Thank you!

  9. Pingback: Why We’re Doing Whole 30 & Halfway There Recap | Live Half Full

  10. Pingback: A Weekend Retreat on Lake Michigan {#FreshCoastRetreat} | Alejandro Photography

  11. This looks delicious! You are my favourite healthy blogger!
    Would you know how to cook it in an instapot? I just got mine and have no idea on timings or what mode?

  12. Gina! I adored getting to know you and spending time at #FreshCoastRetreat with you!!  These lamb chops were legitimately my favorite thing I ate the entire weekend!  I ate them cold the next day from the fridge ha!  I CANNOT WAIT to make them again at home, I know my husband will LOVE them (and after the chicken shawarma he totally trusts you now hah)!  Much love! XOXO

  13. Where do you usually buy lamb? I’ve never shopped for it.

  14. LOVE this recap 🙂 What an incredible experience and I mean, those lamp chops…. YUM!!!! <3

  15. Thank you so much for coming to Michigan to our retreat!! It was so wonderful spending quality time with you. You are truly a gem and set the bar high for the entire blogging community! I am lucky to consider you a friend!! xoxo

    • Thank you Liz! I had the best time, and learned so much from everyone. I too am happy to consider you a friend!!! xoxoxoo

  16. “Blogging as a business” is such an oxymoron, and not at all what was intended when REAL, genuine blogging first started. I find blogging for business distasteful, to be honest. It is like a pyramid scheme. Sorry.

    • Running a website takes up a huge amount of time, and learning how to do it all yourself; photography, social media, videos, edits, not to mention testing recipes and coming up with new ones weekly. Although this started as a hobby (one I loved) I feel fortunate I get to do what I love everyday, sharing recipes and helping people is truly rewarding. You’re entitled to your opinion, and thanks for that, but to the people who get the to enjoy the free recipes, I think they appreciate the work that goes into it.

      • You go, Gina! And Don’t listen to those whiners! Keep on cooking, love your recipes!

      • I love your website.  I use it weekly.  My daughter-in-law and I pore over the recipes and share our successes and recommendations.  Very appreciative of all the recipes and especially the nutritional information that you include.  I’ve recommended and purchased your cookbook for so many family members and friends.  They are appreciative too.  You should profit from your “business”.  I see no problem with it.

      • Thank you.

      • What a downer.  I always look forward in anticipation to see what is next on your site.  I hate to
        cook but love to look (ha! That rhymes!)    Anyway, I suddenly feel so sad at a comment that is so unnecessary and for the feelings behind it.  There are a lot of times I really think something was a waste of my time but do not feel the need to punish the producer of that
        “something.”  Then I go on.   Good advice Becky–I’ll just go on!

        Thanks Gina for the time and effort you put into your blog.  I appreciate you.

      • I love your website and use it almost daily and i have two of your books.  The recipes are fantastic…we just had skins enchiladas last night and it was a big hit.  Tomorrow, we are going to try the lamb chops because Aldi had a great deal on them.  Cannot wait to have them!  Thanks for all you do!

      • Thanks Mary!

  17. This is my go to marinade for lamb. Only difference is I add Dijon mustard and a lot more garlic  to marinade. My husband doesn’t like lamb but he will eat it when cooked this way.  It’s our favorite. 

  18. you can pan fry them but use a nonstick pan and olive oil spray you may want to add a little of the marinade just to stop the lamb drying out and make sure you cut the excess fat off first. 🙂

  19. Can I pan cook lamb at all or can I put it in the oven, it so for how long?

  20. WOW WOW WOW ~ I tried these for my birthday dinner tonight. TO DIE FOR 🙂

  21. Yes, you want it to brown on each side, maybe 3-4 minutes on high on each side, depending on your broiler if you like it medium rare like I do!

  22. Gina, can I put this on the broiler? if so for how long?

  23. Everything in moderation. If it’s lean and you eat it with a salad and vegetables on the side, it’s a light meal.

  24. My oh my! this looks so yummy!