Grilled Herb-Marinated Lamb Chops with Garlic and Rosemary

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 drafted and published.

Succulent lamb chops marinated in fresh rosemary, garlic, and olive oil, grilled to juicy perfection for a flavorful Paleo main course. This Mediterranean-inspired paleo recipe (high protein), ready in about 27 minutes, pairs lamb chops, extra virgin olive oil, fresh rosemary, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. 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: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup extra virgin olive oil, 2 tbsp finely chopped fresh rosemary, 4 minced garlic cloves, 1 tsp sea salt, 1 tsp black pepper, and 1 tsp lemon zest to create a marinade.
  2. Step 2: Place 8 lamb chops in a large resealable bag or shallow dish and pour the marinade over them; massage to coat evenly. Refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove lamb chops from marinade and let excess drip off.
  4. Step 4: Grill lamb chops for 4-5 minutes per side for medium-rare, turning once until a golden crust forms and internal temperature reaches 135°F.
  5. Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.

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