Wood-Fired Lamb Chops with Rosemary and Lemon

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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 grilled to perfection over a wood fire, infused with fresh rosemary and bright lemon zest for a classic Greek flavor. This Greek-inspired grilling recipe, ready in about 52 minutes, pairs lamb chops, fresh rosemary, lemon zest 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: 40 min Cook: 12 min Serves 4 Greek cuisine 350 cal/serving

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Ingredients

8 pieces (about 1.5 lbs) lamb chops
2 tbsp chopped fresh rosemary
1 tbsp lemon zest
3 tbsp olive oil
3 minced garlic cloves
1 tsp sea salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: In a small bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp lemon zest, 1 tsp sea salt, and 1/2 tsp black pepper, mixing well to create a marinade.
Step 2: Rub the marinade evenly over 8 lamb chops (about 1.5 lbs), coating both sides. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Step 3: Preheat a wood-fired grill or outdoor grill to medium-high heat (about 450°F). Place the lamb chops on the grill and cook for 4-5 minutes per side, until the meat reaches your desired doneness and the exterior is nicely charred.
Step 4: Remove the lamb chops from the grill and let rest for 5 minutes. Serve with fresh lemon wedges to squeeze over the top for brightness.