Grilled Rosemary Lamb Chops are my go-to recipe for lamb chops, we make them at least once a month all year on the grill or grill pan!
Grilled Rosemary Lamb Chops
We love lamb chops in my home, I make them at least once a month all year long both indoors (on a grill pan) or out! I prefer to buy lamb loin chops for weeknight meals because they are less expensive and have more meat. This has been my go-to recipe for lamb chops for years, which I recently enjoyed with friends at the Fresh Coast Retreat. Another favorite are these Za’atar Lamb Chops.
Have you ever spent a weekend away with a group of people that left you feeling inspired and giddy weeks after the trip ended? Well this was my experience from the Fresh Coast Retreat which I attended a few weeks ago at this beautiful lake-front house on Lake Michigan.
Visiting the Great Lakes was on my bucket list, so when Liz of the Lemon Bowl asked me if I was interested in attending, of course I said YES! These small blogger retreats are becoming more popular in the blogging community, a more intimate way to connect and learn/teach about blogging as a business with your peers.
But wow, what a great mix of amazingly talented people. Each of us completely different, some bloggers who have been blogging for a long time and others who were new. I left that weekend with new friendships and bonds that will last a lifetime, I am sure.
We cooked together (of course!), made smores around the camp fire, started our morning with yoga, brainstormed, shared cocktails, danced, and even had some pretty deep personal discussions. The first night there, the menu was a Lebanese-inspired. We had these grilled rosemary lamb chops along with Lebanese Rice Pilaf, Syrian Salad and Cucumber Laban. What a feast!
Grilled Rosemary Lamb Chops
Ingredients
- 8 lamb loin chops, trimmed of fat (3.5 oz each bone-in)
- 6 cloves garlic, crushed
- 1 tsp extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tbsp fresh rosemary leaves
- 1 1/4 teaspoon kosher salt
- fresh ground pepper, to taste
Instructions
- Combine olive oil, lemon juice, garlic and rosemary in a small bowl. Season the lamb with salt and pepper and cover with marinade. Marinate at least 1 hour, overnight if possible. Discard the marinade, then grill over medium-high heat to desired liking, about 5 minutes on each side or broil in the oven.
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A BIG thank you to all the generous sponsors for making #FreshCoastRetreat happen Sabra, Stonyfield, Bob’s Red Mill & Experience Grand Rapids. And thank you Alejandro Photography for capturing these beautiful images.
Does dried rosemary work for this?
I have made theses lamb chops several times, and they do not disappoint. So simple, made them with the chopped feta salad and Parmesan roasted green beans tonight, dinner came together in 15 minutes, after an overnight marinade for the chops…perfect!
Yum!
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I love your site and look forward to your email recipes I signed up for. The food is always a healthy choice and delicious. You are a wonderful blogger/foodie!!!! ????
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This became our regular recipe- we make it at least once a month. Great taste and so easy to make. I usually leave it marinating overnight. Thank you!
You’re welcome Inna!
I have NEVER — NOT ONCE — NEVER cooked lamb. But I some some this weekend, and THIS recipe will find its way to our dinner table next week. Thank you!
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This looks delicious! You are my favourite healthy blogger!
Would you know how to cook it in an instapot? I just got mine and have no idea on timings or what mode?
Gina! I adored getting to know you and spending time at #FreshCoastRetreat with you!! These lamb chops were legitimately my favorite thing I ate the entire weekend! I ate them cold the next day from the fridge ha! I CANNOT WAIT to make them again at home, I know my husband will LOVE them (and after the chicken shawarma he totally trusts you now hah)! Much love! XOXO
Where do you usually buy lamb? I’ve never shopped for it.
My local supermarkets always carry it in the lamb section.
LOVE this recap 🙂 What an incredible experience and I mean, those lamp chops…. YUM!!!! <3
It was so great getting to know you and Trevor!!!
Thank you so much for coming to Michigan to our retreat!! It was so wonderful spending quality time with you. You are truly a gem and set the bar high for the entire blogging community! I am lucky to consider you a friend!! xoxo
Thank you Liz! I had the best time, and learned so much from everyone. I too am happy to consider you a friend!!! xoxoxoo
“Blogging as a business” is such an oxymoron, and not at all what was intended when REAL, genuine blogging first started. I find blogging for business distasteful, to be honest. It is like a pyramid scheme. Sorry.
Running a website takes up a huge amount of time, and learning how to do it all yourself; photography, social media, videos, edits, not to mention testing recipes and coming up with new ones weekly. Although this started as a hobby (one I loved) I feel fortunate I get to do what I love everyday, sharing recipes and helping people is truly rewarding. You’re entitled to your opinion, and thanks for that, but to the people who get the to enjoy the free recipes, I think they appreciate the work that goes into it.
You go, Gina! And Don’t listen to those whiners! Keep on cooking, love your recipes!
I love your website. I use it weekly. My daughter-in-law and I pore over the recipes and share our successes and recommendations. Very appreciative of all the recipes and especially the nutritional information that you include. I’ve recommended and purchased your cookbook for so many family members and friends. They are appreciative too. You should profit from your “business”. I see no problem with it.
Thank you.
What a downer. I always look forward in anticipation to see what is next on your site. I hate to
cook but love to look (ha! That rhymes!) Anyway, I suddenly feel so sad at a comment that is so unnecessary and for the feelings behind it. There are a lot of times I really think something was a waste of my time but do not feel the need to punish the producer of that
“something.” Then I go on. Good advice Becky–I’ll just go on!
Thanks Gina for the time and effort you put into your blog. I appreciate you.
I love your website and use it almost daily and i have two of your books. The recipes are fantastic…we just had skins enchiladas last night and it was a big hit. Tomorrow, we are going to try the lamb chops because Aldi had a great deal on them. Cannot wait to have them! Thanks for all you do!
Thanks Mary!
My Greek precious mother died 6 months ago at 97, we lived together my entire life she loved to cook. I found you just after she died and you’ve given me her “loved to cook” life back, saved me from depression. I follow you each week and cook every meal for my hubby and two beagles. Thank you Gina and the skinny taste family for saving me…..blogging as a business triggered me love you Gina ❤️❤️
I am so happy I was able to help you heal through cooking. xoxo
This is my go to marinade for lamb. Only difference is I add Dijon mustard and a lot more garlic to marinade. My husband doesn’t like lamb but he will eat it when cooked this way. It’s our favorite.
Love the addition of Dijon!
you can pan fry them but use a nonstick pan and olive oil spray you may want to add a little of the marinade just to stop the lamb drying out and make sure you cut the excess fat off first. 🙂
Can I pan cook lamb at all or can I put it in the oven, it so for how long?
WOW WOW WOW ~ I tried these for my birthday dinner tonight. TO DIE FOR 🙂
Yes, you want it to brown on each side, maybe 3-4 minutes on high on each side, depending on your broiler if you like it medium rare like I do!
Gina, can I put this on the broiler? if so for how long?
Everything in moderation. If it’s lean and you eat it with a salad and vegetables on the side, it’s a light meal.
My oh my! this looks so yummy!