My Marinated Lamb Chops with Rosemary and Garlic is an easy summer grilling recipe you can cook in minutes. Each chop is saturated with rich and earthy flavors thanks to an herbaceous marinade made with simple ingredients.

I teamed up with American Lamb to bring you this post. As always, all opinions are my own.

There’s nothing wrong with a summer filled with grilling pork chops, burgers, or chicken. But when you’re ready to take things up a notch, try these Marinated Lamb Chops with Rosemary and Garlic instead.

Marinated with a simple and herbaceous mix of lemon, garlic, and rosemary, these lamb loin chops are so rich, hearty, and succulent. They take minutes to grill and you can let them sit in the marinade for up to 24 hours! It’s one of the most flavorful and time-saving meals you can try.

There are two cuts of lamb you can use for this recipe: loin chops or rib chops. I chose to use loin chops because they’re meaty, lean, and not as delicate as rib chops. Feel free to use whichever one you like more!

Lamb chops arranged on plate next to glass of red wine.

Regardless of which cut you choose, I’d highly suggest cooking with American Lamb. Here’s why:

  • By choosing American Lamb, you’re supporting local farmers and ranchers throughout the US.
  • Raising lamb in the US is a family affair with more than 80,000 family owned operations.
  • Sheep improve pasture quality by recycling vital nutrients back into the soil, minimizing erosion and encouraging plant growth.
  • The majority of sheep in the states graze pastures for most of their lives.

Learn how cooking American Lamb this summer could win you some incredible prizes – click here to enter! 

This is one of the easiest grilled lamb recipes you can prepare and is sure to become a staple at summer barbeques. The tender grilled meat pairs so nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. I usually like to include a freshly prepared sauce on my lamb, such as pistachio basil pesto, but the rosemary and garlic marinade imparts so much flavor that the sauce isn’t necessary!

Lamb marinade

Lamb loin is tender and lean on its own and doesn’t always need to be marinated. However, a simple mixture of oil, lemon juice and zest, fresh rosemary, and garlic give each bite layers of earthy and vibrant flavors. It also helps to produce an extra tender, juicy, and delicious lamb chop!

I recommend marinating lamb chops for 4 to 5 hours for the best results. 30 minutes will do in a pinch or you can leave the chops in the marinade overnight if you prefer to get a head start on this recipe.

How to make grilled lamb chops

Make your marinade by combining the oil, garlic, rosemary, lemon juice and zest, and salt and pepper in a bowl.

Place the lamb chops in a bowl, baking dish, or ziploc bag and pour the marinade overtop. Cover or seal and let the lamb marinate for at least 30 minutes or overnight in the fridge.

To cook, heat your grill and grill each chop for 4 to 6 minutes per side. Let the chops rest for 5 minutes off the heat, then enjoy!

If you don’t have a grill

If you don’t have a grill – don’t worry! You have options. You can also make these lamb chops in the broiler or on a grill pan on the stove:

  • Grill Pan: Cook on medium heat for 4-6 minutes per side.
  • Broiler: Preheat your broiler to HIGH. Remove lamb from refrigerator 30-minutes before you plan to cook them. Broil for 5-8 minutes per side.
Close up of grilled lamb chops on plate.

Lamb chop cooking tips

  • Don’t over-marinate the chops. If they’re left marinating for more than 24 hours, the citrus will cause the meat to break down and turn mealy.
  • Let the chops come down to room temperature before grilling.
  • Use a meat thermometer! It’s much easier than eye-balling the chops. When the internal temperature reaches 135ºF, the lamb chops will be a nice medium rare. 
  • Leaving the grilled chops to rest for 5 minutes is necessary to seal in the delicious juices and flavor.

Note: The USDA recommends cooking lamb to an internal temperature of 145 degrees. 

What to serve with marinated lamb chops:

Wine pairings for marinated lamb chops:

  • The smoky, earthy flavors of the grilled lamb will balance nicely when paired with a red blend or Pinot Noir.
  • A Shiraz will give the lamb an added punch of flavor if that’s what you prefer.
Lamb chops arranged on plate next to glass of red wine.

If you loved this rosemary marinated lamb chops recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish are share it with me on Instagram using the hashtag #platingsandpairings.

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More recipes using lamb:

Close up of grilled lamb chops with rosemary.

  • Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.

  • Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.

  • Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 135-degrees, for medium-rare.

  • Let rest 5 minutes before serving. Enjoy!

If you don’t have a grill – don’t worry! You have options. You can also make these lamb chops in the broiler or on a grill pan on the stove:
  • Grill Pan: Cook on medium heat for 4-6 minutes per side.
  • Broiler: Preheat your broiler to HIGH. Remove lamb from refrigerator 30-minutes before you plan to cook them. Broil for 5-8 minutes per side.

Calories: 1179kcal | Carbohydrates: 2g | Protein: 56g | Fat: 104g | Saturated Fat: 42g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Cholesterol: 251mg | Sodium: 1063mg | Potassium: 755mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 6mg