Grilled Barbecue 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 in a fragrant blend of garlic, rosemary, and olive oil, then grilled to smoky perfection. This Australian-inspired lamb recipe, ready in about 22 minutes, pairs lamb loin 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: 12 min Serves 4 Australian cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup olive oil, 3 tbsp finely chopped fresh rosemary, 4 minced garlic cloves, 2 tbsp lemon juice, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 8 lamb loin chops (about 1 kg) in a large resealable bag or shallow dish and pour the marinade over them. Massage the marinade into the meat, seal, and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill or barbecue to medium-high heat (around 200°C/400°F). Remove lamb chops from marinade and let excess drip off.
  4. Step 4: Grill lamb chops for 4-5 minutes per side, turning once, until the internal temperature reaches 60°C (140°F) for medium-rare, or longer for preferred doneness. The meat should have a nice char with grill marks.
  5. Step 5: Transfer to a plate and let rest for 5 minutes before serving to allow juices to redistribute.

Related recipes