Garlic & Rosemary Grilled Lamb Chops

A plate of mashed potatoes and grilled lamb.

Print Recipe

5 from 9 votes

Garlic & Rosemary Grilled Lamb Chops

Prep Time10

Cook Time10

Resting Time5

Total Time25

Course: Dinner

Cuisine: Mediterranean, North American

Keyword: Barbecue, Beer, Dinner Recipes, Easter Recipes, Grilled Meats, Lamb, Rosemary

Servings: servings

Calories: 364kcal

Author: Alisa Infanti

Equipment

Barbecue
Casserole dish or large deep-sided dish
Chopping Knife
Measuring Cups
Measuring Spoons
Tongs
Meat Thermometer

Ingredients

2-2 ½ lbs lamb loin chops
1 bottle beer - 12 oz lager or ale recommended
4 cloves garlic minced
1 ½ tsp seasoning salt
1 tbsp fresh rosemary rubbed and chopped
1 tsp sea salt

Instructions

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.

Notes

Storage:

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.

Nutrition