Description

These Garlic Rosemary Lamb Chops with Lemon Butter are a true delight! With a delicious marinade of garlic and rosemary, plus the richness of lemon butter, they make for a quick and flavorful dinner perfect for any occasion.

Ingredients

Scale

8 lamb chops (rib or loin chops, about 1-inch thick)
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
lemon wedges and flaky sea salt, for serving
4 tablespoons unsalted butter, very soft (not melted)
1 1/2 tablespoons fresh lemon juice
1 teaspoon lemon zest

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Instructions

In a shallow dish or zip-top bag, mix olive oil, garlic, rosemary, fine sea salt, and black pepper. Add lamb chops and coat evenly. Marinate at room temperature for 20–30 minutes or refrigerate for up to 8 hours, bringing to room temperature before cooking.
In a small bowl, combine softened butter with lemon juice and lemon zest. Mash together until smooth and set aside.
For outdoor grilling, preheat grill to medium-high heat (400–450°F) and oil the grates well. For a grill pan, heat until very hot and brush with oil if necessary.
Place lamb chops on the grill or grill pan in a single layer. Grill for 3–4 minutes on each side until charred and cooked to the desired doneness (about 130–135°F for medium-rare).
Transfer lamb chops to a serving platter and allow to rest for 5 minutes. Top each chop with a pat of lemon butter and let it melt over the warm meat.
Sprinkle with flaky sea salt and serve immediately with lemon wedges on the side.

Notes

For best flavor, marinate the lamb chops for the full duration in the refrigerator if possible.
Pair with a side of grilled vegetables for a complete meal.
A meat thermometer is handy to check doneness without cutting into the lamb.

Nutrition

Serving Size: 1 lamb chop
Calories: 320
Sugar: 0g
Sodium: 600mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 28g
Cholesterol: 100mg