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The Best Recipe for Lamb Chops with Rosemary & Garlic

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The Best Recipe for Lamb Chops with Rosemary & Garlic
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Recipe Difficulty Rating: ★★☆☆☆

Lamb chops with rosemary and garlic is a classic dish that effortlessly combines simplicity and elegance.

The aromatic herbs and robust garlic infuse the tender meat with rich, savory flavors, making it a favorite for dinner parties and special occasions.

I’ll guide you through each step to ensure your lamb chops are cooked to perfection, resulting in a meal that’s both impressive and delicious.


  • 8 lamb chops, about 1 inch thick
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup olive oil
  • Salt and black pepper to taste
  • Lemon wedges for serving


Lamb Chop Cooking Instructions

Preparation of Marinade:

In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, olive oil, salt, and black pepper. Mix well to create a marinade.

Place the lamb chops in a large zip-top bag or a shallow dish and pour the marinade over them.

Ensure each chop is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse the meat.

Preheat the Grill or Pan

If using a grill, preheat it to medium-high heat. For stovetop cooking, use a heavy skillet or grill pan and preheat it over medium-high heat until hot.

Cooking the Lamb Chops:

Remove the lamb chops from the marinade, shaking off any excess. Let them sit at room temperature for about 15 minutes before cooking.

Place the lamb chops on the hot grill or pan. Cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your desired level of doneness.

Use a meat thermometer to ensure accuracy (135°F for medium-rare, 145°F for medium).

Resting the Meat

Once cooked to your liking, transfer the lamb chops to a plate and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.


How To Serve Lamb Chops

Serve the lamb chops hot, garnished with fresh rosemary sprigs and lemon wedges on the side.

The acidity of the lemon enhances the rich flavors of the lamb and rosemary!

Spicy Tips from a Pro Chef

  • Quality of Meat: Choose lamb chops that are evenly sized and have a good amount of marbling. This ensures even cooking and adds flavor.
  • Marinating Time: The longer you marinate the lamb, the more flavorful it will be. Overnight marination is ideal.
  • Cooking Temperature: Lamb chops cook quickly and can go from perfectly done to overcooked in a matter of minutes. Using a meat thermometer helps achieve the perfect level of doneness.
  • Resting Time: Resting is crucial for keeping the meat juicy. Cutting into the meat immediately after cooking causes the juices to run out, resulting in drier chops.

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