Lemon Rosemary Lamb Chops

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Tender lamb chops marinated in a zesty lemon and rosemary mixture, grilled to perfection and served with a honey-balsamic glaze for a touch of sweetness. This mediterranean-inspired grilling ready in about 40 minutes pairs lamb chops, lemon, fresh rosemary 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.

Ingredients

• 1.5 lb lamb chops
• 2 lemon
• 2 tbsp fresh rosemary
• 4 cloves garlic
• 3 tbsp olive oil
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat grill to medium-high heat (400°F/200°C). In a large bowl, combine 3 tbsp olive oil, juice of 2 lemons, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lb lamb chops and toss to coat. Let marinate for 20-30 minutes at room temperature.
2. Step 2: Heat a grill pan over high heat. Add 1 tbsp olive oil and sear lamb chops for 2-3 minutes per side until browned. Transfer to a plate and let rest for 5 minutes.
3. Step 3: In a small saucepan, whisk 2 tbsp honey, 2 tbsp balsamic vinegar, and 1 tbsp olive oil. Bring to a simmer and cook for 5-7 minutes until syrupy. Drizzle over lamb chops before serving.