Garlic & Rosemary Grilled Lamb Chops

This super popular recipe for garlic and rosemary grilled lamb chops are incredibly delicious and simple to make with easy to find ingredients.

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These Garlic and Rosemary Lamb Chops are an easy dinner recipe made with a super fresh and flavorful marinade and grilled to perfection! 

Garlic & Rosemary Grilled Lamb Chops | Delish D'Lites

Spring is definitely the season for grilled lamb chops.  If you’re like many in my family, you have a preconceived notion that lamb has too strong of a flavor.  The real truth is that if most people had a taste of a good, properly cooked lamb chop, they would change their tune.  I was one of those people that swore I wouldn’t like lamb, until I had the most delicious, tender and perfectly seasoned lamb chop.  Since that moment, I’ve been hooked!

Garlic & Rosemary Grilled Lamb Chops | Delish D'Lites

What flavors go well with lamb?

The important thing about lamb is that you have to know what ingredients compliment it’s unique flavor.  Lamb is excellent when seasoned with garlic, rosemary, thyme, oregano, savory, lemon, fennel, mustard and mint, just to name a few. If you’re working with a one or more of these flavors, you’re definitely headed in the right direction.  

Garlic & Rosemary Grilled Lamb Chops | Delish D'Lites

What cut of lamb works well on the grill?

You’re looking a loin, rib or sirloin chop. If you get a shoulder or leg chop you’ll need to use a marinade to make it tender. The chops you choose should have a light pink/red, finely textured meat with smooth, white fat, and they should be a little bit more than an inch thick. I’m partial to lamb loin chops, just because they look like tiny T-bone steaks, which makes them super cute.  You can use your favorite cut (rib, loin or sirloin) for this recipe. Make sure the lamb is a good quality cut, as well.  

Garlic & Rosemary Lamb Chops | Delish D'Lites

How To Make Garlic and Rosemary Grilled Lamb Chops

Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup. This will be the marinade for the lamb chops. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely.  Cover the dish with plastic wrap, and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.  The longer they can sit, the better!

Garlic & Rosemary Lamb Chops | Delish D'Lites

How To Grill Lamb Chops

When you’re ready to grill these babies up, heat your grill to medium-high heat.  You want to get these beautifully seared.  Grill the lamb chops for 7-10 minutes, or until they reach an internal temperature of 135 degrees F (use a meat thermometer), then it’s time to take them off.  At that point, they’ll be about medium, which is how I like them. You definitely don’t want to cook these well done.  There’s nothing worse than a dried out, over-cooked lamb chop.

Garlic & Rosemary Lamb Chops | Delish D'Lites

Place the cooked lamb chops on a plate, and cover with foil.  Allow them to rest for 5 minutes before serving.

What to Serve with Grilled Lamb Chops

I love serving grilled lamb chops with my Spring Orzo Salad with Asparagus and Peas, the combination is the perfect Spring plate.

Check out these other recipes for more side dishes for lamb chops.

Garlic & Rosemary Grilled Lamb Chops | Delish D'Lites
Garlic & Rosemary Grilled Lamb Chops | Delish D'Lites
4.99 from 72 votes

Garlic and Rosemary Grilled Lamb Chops

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 2 pounds lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/4 cup olive oil


  1. Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
  2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
  3. Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 135 degrees F.

  4. Allow the lamb chops to rest on a plate covered with alumnium foil for 5 minutes before serving.

Garlic & Rosemary Grilled Lamb Chops


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122 Responses

  1. 5 stars
    Probably the best “home made” lamb chops I have had. The keys seem to be using fresh rosemary and garlic, only grilling the chops when they are at room temperature and letting them rest for ten minutes after grilling them to medium rare. It doesn’t hurt if the lamb is from Australia or New Zealand either.

  2. 5 stars
    First I tried the recipe “as is” and it was delicious. I did this because sometimes people give a mediocre review but changed the recipe. The second time, all I changed was I added a TBL of dijon mustard to the marinade. Still delicious.

  3. 4 stars
    Fabulous recipe and the only way I cook lamb chops now. I found the marinate to be a bit too salty so I added just a squeeze or two of lemon juice. So easy and delicious.

  4. 5 stars
    Great recipe. My new go to. The only thing I did differently was zest an orange as it was the only citrus on hand.

  5. My brother in law who refused to eat any meat but beaf steak his whole life ended up eating six of the lamb chops I’d cooked over coals from our camp fire. He said it was by far the best meat he’s ever tasted!

  6. I just grew and butchered our first lamb. This recipe was exactly what I needed. Thanks! Turned out amazing, even my wife who hates lamb liked it.

  7. 5 stars
    Delicious recipe. The 2lbs made two servings so definitely get more if you want leftovers or need to feed more than two people. I broiled them for the same amount of time and they came out perfect. Wish I’d thrown a veggie in there too at the end. Thank you for the recipe!!

    1. 5 stars
      I’ve grilled lamb for a number of years and each time I kinda wing it with the seasonings. But this recipe is simple and perfect for the chops you can readily buy at the supermarket or warehouse clubs. Best chops I’ve made on the grill – the flavors of herbs, rosemary and mint subtly come through. Best tip here – Use an instant meat thermometer and do as the author says: 135 degrees is perfect medium. Thanks for this outstanding recipe. Kids and family loved it!

  8. If I’m using a gas grill, should I cook them direct for a few minutes and then move to indirect?

  9. Hi Jannese,
    I am making this recipe and only for one. Do you recommend marinating and freezing what I am not using. I bought package from
    Costco and there’s 8 chops.

      1. Glad to hear this! We grilled two packages of these yesterday, they were so damn good we raced back to Costco and bought two more!

  10. 5 stars
    Was looking for a marinade for the New Zealand Lamb Loin chops I bought. We recently dined at Gordon Ramsay’s Hells Kitchen in Lake Tahoe, and I ordered the lamb. Best lamb I had ever eaten. But this is very comparable and DELICIOUS! THANK YOU, for this delicious recipe! I served with fried rice and asparagus. It was so good!

  11. 5 stars
    This recipe is my “Go To” for people that say they don’t like Lamb. I’ve used Orange Zest but the lemon zest is definitely better!

  12. 5 stars
    I made this today and it was devoured. I did not have a lemon on hand so I just used a splash of red wine vinegar and a tablespoon of fig preserve. OMG it was so good. I served with a spinach, sliced bell pepper and coucous salad. This one is going into rotation.

  13. 5 stars
    This is an amazing recipe! I can’t believe it is so simple. I marinated some loin chops for about 4 hours and did them on the George Forman grill. The came out perfectly moist and juicy with incredible flavor. Thank you for publishing this recipe Jannese!

      1. 5 stars
        This recipe is super yummy!!! New family favorite! My 3 , 12 and 13 year olds loved it. We paired the marinated chops with sweet potatoes and asparagus.

  14. 5 stars
    Spectacular! Best lamb chop marinade I’ve ever made – and we are lamb aficionados. The marinade seemed quite salty so I added a few small squeezes of lemon juice, but not enough to change the paste-like texture of the marinade. Next time I’ll dial back on the salt a bit. The lemon zest/garlic/rosemary combo is sublime. Adds flavor but let’s the lamb shine through.

  15. 5 stars
    Don’t have lemon zest. Could orange zest be used instead ? I have everything else and want to marinade overnight for the grill tomorrow.

    1. 5 stars
      made these for breakfast this morning after my workout. Delish! paired with roasted root veggies. I made marinated meat over night and cooked in hot cast iron pan in the boiler. Freakin amazing flavors ! Love it definitely will make again. thanks

  16. 5 stars
    Excellent recipe!! The only thing I do differently is warm the olive oil and allow the garlic, rosemary, zest, etc. to “infuse ” before cooling and pouring on the marinade. This is at least the 5-6 time I’ve made these and they are so delicious! My mouth is watering waiting for grill time…..YUM!

  17. 5 stars
    We first made this recipe two weeks ago and liked it so much we are making it again tonight. The chops were juicy and sooo flavorful! Thank you for this wonderful recipe.

  18. 5 stars
    I didn’t had to modify any ingredients . It was perfect and delicious, I could even taste a hint of lemon zest. Thank you!

  19. 5 stars
    Slightly had to modify the recipe to cook the meat on a George Foreman grill, but it came out perfect. Great flavor!

  20. 5 stars
    Great recipe. I removed the paste before grilling. Didn’t want to burn it. Also, for my taste, I will cut garlic in half for balance.

  21. 5 stars
    Delicious! And very clear recipe. Thank you! Next time will double marinade to use on veggie skewers on the grill.

  22. 5 stars
    WOW! I just made these and I can honestly say that it was one of the best dinners I’ve ever cooked. I added a little bit of fresh thyme to the recipe and will be having lamb A LOT more often. Thanks!

  23. 5 stars
    This was a fantastic recipe and the combination of ingredients was perfect! Served with your Spring Orzo Salad recipe which was also fantastic!!!

  24. 5 stars
    We had this for dinner tonight and it was delicious. Thank you for the very clear and specific instructions.

    1. I don’t have a bbq!! I have all ingredients, can I put it in oven? what heat & how long?
      I’m making it for my birthday. My husband passed & he always made my rack of lamb!! Plz advise me on oven cooking!
      Nancy Marion!! I want make ASAP

  25. 5 stars
    I made these on a charcoal grill this evening. I didnt have a lemon so instead of lemon zest i put in 1/4 cup of dry red wine. They were excellent! Served them with fresh corn on the cob!

      1. This is my go to lamb chop marinade recipe. Delicious! Charcoal grilling makes for optimal flavor in my opinion. My hub is grilling some chops right now. Can’t wait!

  26. 5 stars
    Marinade was delicious. I cut the oil to make a paste in my mortar. I cooked mine to 135° and they were a beautifully medium.

    1. 5 stars
      Absolutely delicious..I didn’t think the marinade recipe was I doubled it. Wouldn’t change anything else

  27. Hi, can you please advise how to make this on stove top, as how long should it be cooked, is it on high or low heat.

    1. Cook them on medium-high heat in a cast iron pan. The time depends on how thick they are, you’re looking at between 7 to 11 minutes total cook time. Best way to check is by using a meet thermometer, it should read 145° for medium rare.

  28. 5 stars
    Looks lovely – but I don’t have a grill! Can I do it in the oven? How long would it need?

    1. 5 stars
      Jannese really is right about that. While not QUITE as good as made with a charcoal grill, it can still be worth the money and good eats. In my humble opinion, the secret to preparing any meat in a cast iron skillet (which is the right way to go unless you want to create a pan sauce) is to sear at high temperature (The mean should have been warmed up to room temp beforehand), and then finished off in your over, at 350 degrees. How long you keep in there depends on how rare you like your steak. Finally, after you take it out, cover it with foil and let it rest for 10-15 minutes. I will cool down a bit, but not much. What it WILL do is redistribute the fluids/juices of the steak back into the cells so less will come running off when you cut, and more will be there when you eat it. Hope that helps.

      1. 5 stars
        Did mine on hi heat Direct cooking on the Pitboss Pellet Smoker rotating them in turn over the direct flame from the fire pott.
        The taste with the smoke infusion was insane.
        lamb is without doubt my favorite meat.
        But cooked like this using the recipe for marinade is the best i have ever eaten.
        The smoke pellets i used for this was an even mixture of apple and Hickory, not sure why i mixed the 2 however it worked.
        AWESOME thanks for great recipe.

      2. Love, love, love this recipe!
        I never liked lamb before but I am addicted to
        to lamb prepared this way.
        I want to make a large platter of these tonite, but I cannot get to the store today, and I don’t have enough rosemary to increase the marinade. Is it okay to only have half the amount of rosemary? Please advise.

        1. Yes the recipe will be fine with less rosemary. If you have some of the other herbs listed in the recipe as alternatives, you can supplement as well. Glad you enjoyed the recipe!

  29. 5 stars
    I made these for Easter for my wife and me and it turned to be the BEST dinner I’ve made in awhile! Lamb was cooked perfectly, really delicious! Thanks!

  30. 5 stars
    I bought these for our Easter and looking forward to your recipe, my only question .. we’d probably prefer between rare and medium rare. Suggestions on how long on the grill . Thanks so much.

    1. It depends on how thick they are, you’rr looking at between 7 to 11 minutes total cook time. Best way to check is by using a meet thermometer, it should read 145° for medium rare.

  31. 5 stars
    I have 4 small loins I think I’d better get some more. My honey loves to eat and this recipe sounds tasty.

  32. 5 stars
    Looking this recipe so long and finally I found in your blog actually I arranged a dinner party for my office colleagues on this upcoming Sunday hope every once like tasty and enjoyed partying and it will be a memorial day for me.

  33. 5 stars
    Thanks for sharing this recipe with us will I have a dinner party on upcoming Sunday and your recipe definitely included in my menu hope everyone enjoy the meal especially grilled lamb loin chops recipe.

  34. 5 stars
    These chops are so tasty and. Juicy, loves them. The problem is each person can eat three to four and if any leftovers just heat for a few minutes in toaster oven! They are the cat’s meow ❤️Ty Mike

  35. 5 stars
    Bought loin chops on sale (Prime deal) from Whole Foods. This was an excellent recipe. I am not a big fan of lamb but this was beyond expectations!

    1. I have a package of lamb stew meat. I was
      wondering if I could use this recipe to make lamb skewers?

        1. Ended up my stew pieces are tiny. So still going to try to marinade overnight, and then pan sear. Kind of combining 2 recipes:)

      1. 5 stars
        I fixed these chops tonite. They marinated about 24 hours. Out of sight! Very tender and moist. I followed your instructions to the letter. Thanks for a great recipe.

      1. Hello Is there a way this recipe can be BAKED in the oven instead of grilled or stove top seared. if so what temp and how long

  36. 5 stars
    Going to try these tonight they are marinating as I type we are at a campground so I’m going to grill them I hope they taste as good as they look and sound!

  37. 5 stars
    I just used this recipe. Lucky I had garlic and rosemary in my garden. Mediterranian sea salt and fresh ground tellichook pepper to boot. Very tasty!

    1. How was it? I have only had yucky lamb so far. Was gonna try this. Wondering if it was a success or not so much

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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.