Mediterranean · Dinner · Lunch
Grilled Lamb Chops with Garlic and Rosemary
Grilled lamb chops
Juicy lamb loin chops marinated in garlic, fresh rosemary and lemon, then grilled until charred outside and rosy within. Served with a quick tomato and cucumber salad for a fresh, protein-rich dinner.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 10% · Fat 44% · Protein 46%
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Ingredients
For 4 servings- 8 chops (about 2.5 cm thick)800 gLamb loin chops, trimmed of excess fat
- 4 cloves12 gGarlic cloves, finely grated
- 2 tbsp6 gFresh rosemary, finely chopped
- 1 tbsp14 gExtra virgin olive oil
- 1 medium85 gLemon
- 1 tsp6 gSalt
- 1/2 tspBlack pepper, freshly ground
- 2 cups300 gCherry tomatoes, halved
- 1 medium200 gCucumber, diced
- 1/2 small40 gRed onion, thinly sliced
- 1/4 cup15 gFresh parsley, chopped
Steps
- 1
Pat the lamb chops dry with paper towels and trim off any thick outer fat.
- 2
Zest the lemon, then cut it in half.
- 3
In a bowl, mix the garlic, rosemary, lemon zest, olive oil, half the salt and the black pepper.
- 4
Rub the mixture all over the chops and leave them to marinate for 30 minutes at room temperature (or up to 8 hours in the fridge).
- 5
Heat a grill or grill pan to high heat for about 5 minutes.
- 6
Grill the chops for 4 to 5 minutes per side, until the internal temperature reaches at least 63 °C / 145 °F for medium-rare.
- 7
Rest the chops on a plate, loosely covered with foil, for 5 minutes.
- 8
While the chops rest, toss the tomatoes, cucumber, red onion and parsley with the remaining salt and the juice of half the lemon.
- 9
Squeeze the remaining lemon half over the chops and serve with the salad.
Swaps, storage and make-ahead
Swaps
- Use bone-in lamb rib chops or boneless lamb leg steaks instead of loin chops, adjusting grill time to the thickness.
- Swap the lamb for bone-in pork chops or chicken thighs, cooking pork to 63 °C / 145 °F and chicken to 74 °C / 165 °F.
- Replace fresh rosemary with 2 tsp dried rosemary if fresh is hard to find.
- Use flat-leaf parsley or fresh mint in the salad, or add a handful of chopped mint for a classic lamb pairing.
Storage
Refrigerate leftover chops in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot or slicing cold into salads. The dressed tomato and cucumber salad turns watery quickly, so it is best eaten fresh, and it should not be frozen.
Make ahead
Rub the chops with the garlic and rosemary marinade up to 8 hours ahead and keep them covered in the fridge. You can chop the tomatoes, cucumber, onion and parsley a few hours early and refrigerate them, then dress with lemon and salt just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (370 g) | Per 100 g | |
|---|---|---|
| Calories | 355 kcal | 96 kcal |
| Protein | 41.7 g | 11.3 g |
| Carbohydrates | 9.4 g | 2.5 g |
| of which sugars | 4 g | 1.1 g |
| Fiber | 2.4 g | 0.6 g |
| Fat | 17.7 g | 4.8 g |
| of which saturated | 6.1 g | 1.6 g |
| Sodium | 744 mg | 201 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
