Lamb Chops Recipe

Prepare and combine

In a bowl, whisk together the chopped rosemary, minced garlic, olive oil, lemon juice, Dijon mustard and red wine vinegar until emulsified. Stir in kosher salt and black pepper.

Marinate lamb

Place the lamb chops in a shallow dish or resealable bag. Pour the marinade over the chops, ensuring each chop is well coated. Massage the marinade into the meat. Cover (or seal) and refrigerate for a minimum of 1 hour and up to 6 hours for stronger flavor. Remove from fridge 30 minutes before grilling to bring chops closer to room temperature.

Preheat and prepare grill

Preheat a gas or charcoal grill to high heat (approx. 450–500°F / 230–260°C). If using charcoal, allow coals to become white-hot and arrange for direct heat. Oil the grill grates or brush the chops lightly with 1 tablespoon olive oil to prevent sticking.

Char-grill

Place the lamb chops on the hottest part of the grill. Sear 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 3–4 minutes per side for medium (135°F / 57°C). Rotate once during each side’s sear if you want cross-hatch marks. Total cook time will be about 5–8 minutes depending on thickness.

Add rosemary smoke (optional)

If you want an extra rosemary aroma, lay 1–2 fresh rosemary sprigs directly onto the coals or hot grill beside the chops for the last 30–60 seconds of cooking. The sprigs will smolder and infuse a light smoky rosemary note.

Rest and baste

Transfer chops to a warm plate. Immediately place 1/2 teaspoon butter on each chop (or dot the total tablespoon across the five chops) so it melts over the meat. Tent loosely with foil and let rest for 5 minutes; this allows juices to redistribute and brings internal temperature up a few degrees.

Season and serve

Sprinkle a light pinch of coarse sea salt over the rested chops and a grind of black pepper to taste. Garnish with rosemary sprigs and serve hot. Accompany with sides of your choice (roasted potatoes, salad, or minted peas).