Impress your dinner guests with these fragrant and juicy Garlic & Rosemary Grilled Lamb Chops. They’re as simple to grill as steak and with just 10 minutes on the grill, you’ll have happy dinner guests in no time!
These grilled lamb loin chops are thick, juicy and full of a piney rosemary flavour. Each bite will all but melt in your mouth.
Lamb has a reputation for being difficult to cook but I’m here with this simple rosemary lamb chops recipe to show you otherwise.
I think the reason many people think lamb is difficult to cook is simply that they are not as familiar with cooking it as they may be with chicken or beef. There are a few beginner mistakes I’ve outlined below – over-marinating, not seasoning properly, over-cooking – but once you are aware, grilled lamb loin chops are just as easy to grill up as a sirloin.
If this is your first time cooking lamb, check out this great guide on beginner mistakes.
One reason many don’t like lamb is because they’ve never had it properly seasoned. If you’re used to mild flavours of chicken and pork, lamb does have a very distinct taste and certain herbs and spices compliment lamb better than others.
For example, rosemary, garlic and herbs help to brighten up the flavour and add balance. (Fun fact – Harvard students have actually done a study to prove that flavours like garlic and rosemary help reduce the “gamey” flavour!)
The beer in this lamb loin chops recipe also helps to break up that “gamey” flavour.
The hands-on time with these juicy chops is minimal – maybe 10 minutes to throw the marinade together and another 10 minutes for grilling – and two hours is plenty of time for the meat to soak in the marinade.
If you’re looking for a special occasion dinner or something to impress your guests, definitely try these Garlic & Rosemary Grilled Lamb Chops!
Sides to serve with grilled lamb chops
- Creamy Parsnip Puree
- Butter Smothered Green Beans & Cashews
- Creamy Garlic Mushrooms
- Roasted Kale & Napa Cabbage
- Pan-Roasted Brussel Sprouts
- Glazed Carrots with Honey & Balsamic
Ingredients & Substitutions
- Lamb Loin Chops – Other cuts of lamb will also work well in this recipe. If choosing to use a leg of lamb be sure to have your butcher cut it into chops.
- Beer – Lager or ale is recommended.
- Garlic – One of the best spices to balance out the “gamey” flavour of lamb!
- Seasoning Salt – Compliments the garlic and rosemary with additional flavour.
- Fresh Rosemary – Gives this lamb loin chops recipes its earthy, piney flavour.
- Sea Salt – Added just before grilling and very important to reduce the “gamey-ness” of lamb.
How To Make Grilled Lamb Chops
Place the lamb chops in a casserole dish. Pour the beer over top of the lamb chops and sprinkle with garlic, rosemary and seasoning salt.
Marinate covered in the fridge for 2-3 hours. Remove from the fridge a half hour before grilling to help bring meat up to room temperature.
Heat grill to high heat. Place the lamb chops on the grill and sprinkle with sea salt.
Flip and season the other side with sea salt. Baste with half of the pan juices
Let the lamb chops grill for 4-5 minutes then flip and baste with the remaining pan juices. Grill for another 4-5 minutes.
Remove from grill and let rest for 5 minutes before eating. Enjoy.
HOW LONG TO GRILL LAMB CHOPS?
Depending on the outside temperature cooking times may vary (I was grilling in the winter surrounded by snow so mine took a little longer). For medium doneness, a meat thermometer in the centre should read 155ºF. I recommend staying on the medium doneness side as well done or overcooked lamb can be tough.
To tell the temperature, insert a meat thermometer into the center of your lamb chop. According to American Lamb, the following temperatures are recommended:
- Medium-Rare – 145ºF
- Medium – 160ºF
- Well-Done – 170ºF
Can this recipe be made with other cuts of lamb?
Yes… Most cuts of lamb work well with this recipe.
However, if using a leg of lamb I would have the butcher cut it into chops or butterfly it to remove the bone.
Also be aware that certain cuts of lamb, in particular those cut from the shoulder, have a stronger “gamey” flavour than others. With proper seasoning, it doesn’t make a huge difference but just something to be aware of.
Cooking time may need to be adjusted so be sure to use a meat thermometer to ensure your lamb is cooked thoroughly, no matter what cut you use.
Should you salt lamb chops?
Yes, seasoning lamb is one of the best ways to balance out the “gamey’ flavour that some people often find in lamb. I find salt the best way to balance the gaminess… I include it in the marinade but also sprinkle salt on both sides of the lamb loin chops right before grilling again. While it’s a simple step, salting the lamb chops before grilling is something you don’t want to skip for the best flavour.
How to know when lamb is cooked?
As mentioned above, the best way to tell when the lamb is cooked is to use a meat thermometer as cooking times can vary based on climate. I recommend an internal temperature of 155ºF for lamb with medium doneness.
How long to marinate lamb?
These rosemary lamb chops need to marinate for at least 2-3 hours. A couple of hours is plenty of time for the marinade to infuse the meat. You can allow the lamb chops to marinate for longer if needed but you should not let it marinate for over 24 hours as the fibres can begin breaking down.
Should meat be brought to room temperature before grilling?
Yes, allowing these lamb chops to come to room temperature before grilling is important. This allows the internal temperature to rise so that you get juicy, evenly cooked meat. You should remove from the fridge and allow it to sit on the counter for half an hour prior to grilling to allow it to come to room temperature.
How to store leftover lamb chops?
Lamb chops should be stored in a shallow, airtight container or tightly wrapped in aluminum foil before being refrigerated. Reheat in the microwave or in a pan over medium-low heat with a little olive oil to avoid sticking. Covering with a lid will help it to come up to temperature faster.
- Casserole dish or large deep-sided dish
- Chopping Knife
- Measuring Cups
- Measuring Spoons
- Meat Thermometer
- 2-2 1/2 lbs lamb loin chops
- 1 bottle beer – 12 oz lager or ale recommended
- 4 cloves garlic minced
- 1 1/2 tsp seasoning salt
- 1 tbsp fresh rosemary rubbed and chopped
- 1 tsp sea salt
- Place the lamb chops in a casserole dish.
- Pour the beer over top of the lamb chops and sprinkle with garlic, rosemary and seasoning salt.
- Marinate covered in the fridge for 2-3 hours. Remove from the fridge a half hour before grilling to help bring meat up to room temperature.
- Heat grill to high heat.
- Place the lamb chops on the grill and sprinkle with sea salt.
- Flip and season the other side with sea salt. Baste with half of the pan juices
- Let the lamb chops grill for 4-5 minutes then flip and baste with the remaining pan juices.
- Grill for another 4-5 minutes.
- Remove from grill and let rest for 5 minutes before eating. Enjoy.