Grilled Lemon-Rosemary Lamb Chops with Garlic and Olive Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb chops marinated in fresh lemon juice, rosemary, and garlic, then grilled to juicy perfection with a fragrant olive oil finish. This mediterranean-inspired lamb (mediterranean) ready in about 22 minutes pairs about 1-inch thick lamb chops, finely chopped fresh rosemary, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp finely chopped rosemary, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 8 lamb chops in a large resealable plastic bag or shallow dish and pour the marinade over them, ensuring each chop is well coated. Marinate in the refrigerator for at least 1 hour, up to 4 hours.
  3. Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove lamb chops from marinade and allow excess to drip off.
  4. Step 4: Grill chops for 4-5 minutes per side for medium-rare, or until they reach your preferred doneness, turning once to develop grill marks and a golden crust.
  5. Step 5: Transfer chops to a plate and let rest for 5 minutes before serving to retain juices.

Frequently asked questions

How long does Grilled Lemon-Rosemary Lamb Chops with Garlic and Olive Oil take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Rosemary Lamb Chops with Garlic and Olive Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep about 1-inch thick lamb chops from drying out.

Can I substitute ingredients in Grilled Lemon-Rosemary Lamb Chops with Garlic and Olive Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Rosemary Lamb Chops with Garlic and Olive Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lemon-Rosemary Lamb Chops with Garlic and Olive Oil?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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