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 Cooking Light

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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

  1. 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.
  2. Prepare grill.
  3. 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.
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