Grilled Spanish Lamb Chops with Rosemary and Garlic

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

Juicy lamb chops marinated in garlic and rosemary then grilled to perfection with a smoky char. This spanish-inspired lamb ready in about 22 minutes pairs chops, about 1 inch thick lamb chops, 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 310 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 Spanish cuisine 310 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tablespoons olive oil, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
  2. Step 2: Place 8 lamb chops in a large dish and pour the marinade over them. Turn to coat thoroughly. Cover and refrigerate for at least 1 hour, up to 4 hours.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 425°F). Remove lamb chops from marinade, shaking off excess.
  4. Step 4: Grill lamb chops for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F. Let rest for 5 minutes before serving for juicy, tender results.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Grilled Spanish Lamb Chops with Rosemary and Garlic 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 Spanish Lamb Chops with Rosemary and Garlic?

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 chopped fresh rosemary from drying out.

Can I substitute ingredients in Grilled Spanish Lamb Chops with Rosemary and Garlic?

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 Spanish Lamb Chops with Rosemary and Garlic 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 Spanish Lamb Chops with Rosemary and Garlic?

Spanish 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.

Related recipes