Rosemary Grilled Lamb Chops
Photo: Jan Smith
Students at Harvard also discover that just a few ingredients, such as garlic and chopped fresh rosemary, lend a heady fragrant aroma to a humble lamb chop. An instant-read thermometer is crucial for determining when to remove the lamb from the grill (from 140° for rare to 170° for well done), since doneness is a matter of personal preference.
Yield: 4 servings (serving size: 1 chop)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 232
- Calories from fat: 59%
- Fat: 15.2g
- Saturated fat: 5.9g
- Monounsaturated fat: 7.2g
- Polyunsaturated fat: 0.9g
- Protein: 22g
- Carbohydrate: 0.5g
- Fiber: 0.2g
- Cholesterol: 72mg
- Iron: 2.1mg
- Sodium: 290mg
- Calcium: 17mg
Ingredients
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt, divided
- 1 garlic clove, minced
- 4 (4-ounce) lamb loin chops, trimmed
- 1/8 teaspoon freshly ground black pepper
- Cooking spray
Preparation
- Combine rosemary, oil, 1/4 teaspoon salt, and garlic; rub mixture evenly over both sides of lamb. Cover and marinate in refrigerator for at least 2 hours or overnight.
- Prepare grill.
- Sprinkle both sides of lamb with remaining 1/4 teaspoon salt and pepper. Place lamb on a grill rack coated with cooking spray; grill 3 minutes on each side (145° for medium-rare) or until desired degree of doneness.
Rosemary Grilled Lamb Chops Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining, Make-Ahead, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Lamb
- COOKING METHOD: Grill, Marinate
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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Rosemary Grilled Flank Steak
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Rosemary-and-Black Pepper Lamb Chops
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