Catalan-Inspired Grilled Lamb Chops with Rosemary and Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb chops marinated with fresh rosemary, garlic, and olive oil, then grilled to medium-rare with a fragrant char. This Mediterranean-inspired lamb recipe, ready in about 20 minutes, pairs lamb chops, fresh rosemary, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 4 tbsp extra virgin olive oil, 2 tbsp finely chopped fresh rosemary, 4 minced garlic cloves, 2 tbsp lemon juice, 1 1/2 tsp sea salt, 1 tsp black pepper, and 1/2 tsp smoked paprika to create a marinade.
  2. Step 2: Place 8 lamb chops (about 3 oz each, 1 inch thick) in a shallow dish and pour the marinade over them, turning to coat thoroughly. Cover and refrigerate for 1 to 2 hours.
  3. Step 3: Preheat your grill or grill pan to medium-high heat (around 400°F). Remove lamb chops from marinade and let excess drip off.
  4. Step 4: Grill the lamb chops for 4 minutes per side for medium-rare, turning once, until they develop a nice char and register 135°F internally.
  5. Step 5: Transfer to a plate, tent with foil, and rest for 5 minutes before serving to allow juices to redistribute.
  6. Step 6: Serve warm, optionally garnished with extra rosemary sprigs.

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