These juicy grilled lamb chops are my favorite lamb chop recipes. Filled with fresh lemon, garlic and fragrant rosemary, we make it at least once a year on the grill or grill!
Easy-to-grill lamb chop recipe
We love the lamb chops in my house, which is the recipe I make most often, whether on the grill during the grill during the grill or outside during the grill. Like me Za’atar Lamb Steak And grilled Harissa lamb chops, this simple lamb recipe is juicy, juicy and delicious!
Why these grilled lamb chops are worthy of your menu
Lamb chops vary from the rate of lean proteins like chicken breasts and salmon, and grilling them with rosemary and garlic is an amazing way to do it. This recipe is a family favorite – that’s why you love it too!
- Easy to make. Even if you don’t usually cook lamb, this recipe is simple and stress-free. I share all the best tips in this post!
- Very suitable for entertainment. Don’t impress your guests with the usual burgers and hot dogs for the next dinner or summer barbecue.
- Full of flavor. The mutton has a wonderful, rich flavor, and the combination of rosemary, garlic and lemon is the perfect addition.
yield: 4 Serve
Service size: 2 Ribs
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Mix olive oil, lemon juice, garlic and rosemary in a small bowl. Season the lamb with salt and pepper and cover with marinade. Marinate for at least 1 hour, overnight if possible. Discard the marinade and bake over medium-high heat to perform the desired preferences, about 5 minutes on each side or the roast in the oven.
The final step:
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My ribs have 2 1/2 ounces of raw meat on each bone, and the nutrition information is based on this.
Serve: 2 Ribs,,,,, Calories: 232 KCAL,,,,, carbohydrate: 4 g,,,,, protein: 30 g,,,,, Fatty: 10 g,,,,, Saturated fat: 4 g,,,,, cholesterol: 91 mg,,,,, sodium: 458 mg,,,,, fiber: 0.5 g,,,,, sugar: 1 g
What you need
The complete list of ingredients for these grilled lamb chops is in the recipe card above, but here are some memories.
- Lamb spine ribs – I prefer to buy lamb spine ribs for nighttime meals because they are cheaper and have more meat.
- garlic – Crushed garlic adds a bold, delicious flavor and is perfect for the richness of lamb chops.
- Extra Olive Oil – This helps the taste absorb into the meat.
- Fresh lemon juice – The acid in lemon juice helps to spoil when the marinated meat is marinated and adds a bright flavor.
- Fresh rosemary – Rosemary and lamb are classic cooking pairings.
- Salt and grind pepper – Seasoned meat.
How to make grilled lamb chops
This process is very simple! Here are step-by-step photos that show you what you need to do.
- Making marinade. Stir olive oil, lemon juice, garlic and rosemary together.
- pickled lamb. Season the ribs with salt and pepper. Pour marinade onto lamb chops and marinate for at least an hour, but overnight is even better.
- Roasted. Discard the marinade and grill the lamb chops on medium and high heat.
- Flip and finish. Flip the ribs to bake the other side, then rest before serving to allow the juice to re-fusion.
Tested skills for barbecue lamb
As I mentioned above, we love the grilled lamb chops at home, so I have some other pointers to help you make sure the results are perfect!
- Know what to look for when buying mutton. Look for bright red colored lamb chops with plenty of marble patterns. You don’t want a lamb that looks grey or has too much fat.
- Switch herbs. While this recipe requires rosemary, other herbs such as thyme and oregano also work, or if you want to eat lamb with Middle Eastern dishes, like adding them to Za’atar roasted carrots and chickpea yogurt bowls.
- Know when to complete. The best way to know when a lamb is to check the internal temperature using a meat thermometer. For medium-sized rarity, you need 145°F or medium-sized 160°F. If you don’t have a meat thermometer, look for lamb that is going to be hard and the juice is transparent.
My lamb dish
The lamb is so rich and salty that I like to pair it with both parties that don’t exaggerate or compete with it.
Correct storage
- refrigerator: Wrap the remaining roasted lamb steak in foil or sealed container for 3 to 4 days.
- refrigerator: Cooked lamb can also be stored in a freezer bag or airtight container and frozen for up to 2 months. Thaw in the refrigerator before reheating.
- Reheat: Warm lamb chops in a baking dish and splash them with water or broth. Cover the plate and heat it over 325ºF until the internal temperature reaches 165ºF. Microwaves also work, but the results are usually not that good.
