Grilled Rosemary Lamb Chops

"Just writing this recipe makes me want to drool as I remember how delicious it was . . . mmmmm, lamb. My husband who loathes sheep is now ready to raise some so that we can have this recipe more often. Easy. Yummy. Lamby."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by spike in Pa photo by spike in Pa
photo by Buffet of Womanliness photo by Buffet of Womanliness
Ready In:




  • Mix ingredients except for lamb in a bowl.
  • Place the chops in a container to marinate. I use a zip lock bag.
  • Pour ingredients over chops, making sure both sides are well covered.
  • Let marinate overnight. The longer the better, but give them at least one hour.
  • Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
  • Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.

Questions & Replies

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  1. Delicious - I pan fried my chops and cut the recipe to 2 chops, marinated them for 6 hours. I used no oil on the pan there was enough in the marinade that clung to the chops. 4 minutes each side medium high heat - they were pink and perfect. I like the addition of the cayenne and I was generous with my pinch, the other herbs melded with the lemon to givea lovely tang to the chops. Thanls for a very enjoyable dinner *****sandy
  2. Wonderful! I pan fried mine and baked them on 400 for 3 mins. Added flour to the pan and added the remaining marinade and 1/2 cup of white wine. Reduced by half and tossed in some roasted fingerling potatoes. Ummm good!
  3. We made this last night and it was delicious! I was looking for ribeyes, but the lamb was reduced for quick sale, so I took a chance. Wonderful! Would make again.
  4. These were amazing! Marinated them for about 3 hours and cooked in a pan under the broiler. I included the marinade in the pan and used the drippings over our roasted vegetables on the side.
  5. I don't buy lamb very often because it is soooo expensive, but this recipe is excellent! It takes away that "wild" taste of the meat, and gives it a little bit of a zing!! If you are looking for an excellent lamb chop experience, you will make this recipe more than once! Thanks!


  1. I used seasoned salt instead of white salt. I added white wine to the rest marinade, reduced & tossed in roasted potatoes.
  2. I have made these a few times and this is the only way I will eat lamb chops! They come out very tender. I also add kosher salt instead of sea salt and extra minced garlic. SO good! I try to marinate them overnight as well, but I have marinated them 6-8 hours (put them in a ziploc with all of the ingredients in the morning and grilled them for dinner) and they were still awesome. Thank you Sandy!
  3. Made these on my indoor grill tonight, they were excellent! I doubled the complete recipe and used Kosher salt in place of sea salt, and also used about 2 tablespoons chopped garlic for a double recipe. I will definately make this again, the lamb was very tasty and tender, I marinated mine overnight, and I suggest anyone who makes this recipe to do so. I served this with a Greek-style tomato salad, what a great meal! thanks for posting!...Kittencal:)


That's me and my husband Rex in the photo. He is wonderful and we've been married for over 17 years. We have 16 year old twin boys that I home school (yes I'm crazy). Rex is a Realtor and I am starting to work with him and may get my license. I like to write, read, ride horses, garden and of course, cook! We are Red Seniors in Tae Kwon Do and our sons who are Jr. Black Belts are helping us a lot. All four of us are going for our Black Belts in the fall. My many cookbooks are sadly neglected since I've found Zaar. My old standby cookbook would have to be Better Homes and Gardens.
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