Rosemary Lamb Chops

These delicious grilled lamb chops are coated in a lovely mixture of garlic, rosemary, butter and olive oil before being cooked to perfection. Beautifully charred on the outside while remaining moist and tender inside, they make a wonderful family meal. This Five Ingredients Fridays favourite proves that a handful of simple ingredients can deliver plenty of flavour.

Prep Time 5

Cook Time 12

Resting 5

Total Time 22

Servings People

Ingredients

Five Main Ingredients:

8 large lamb chops
2 tbsp olive oil
20 g butter softened
2 tbsp fresh rosemary finely chopped
2 cloves garlic crushed

Larder Ingredients:

1 tsp sea salt
1 tsp freshly ground black pepper

Instructions

Remove the lamb chops from the refrigerator approximately 20 minutes before cooking. Pat them dry with kitchen paper to remove excess moisture.
Place the softened butter in a small mixing bowl. Add the chopped rosemary and crushed garlic. Mix everything together until evenly combined.
20 g butter, 2 tbsp fresh rosemary, 2 cloves garlic
Add the olive oil to the butter mixture and stir well.
2 tbsp olive oil
Brush the mixture over both sides of each lamb chop. Season with sea salt and freshly ground black pepper.
8 large lamb chops, 1 tsp sea salt, 1 tsp freshly ground black pepper
Heat your grill or barbecue to medium-high. Allow it to become properly hot before adding the lamb chops.
Place the chops onto the hot grill. Cook for approximately 3–5 minutes on each side, depending on their thickness and your preferred doneness. Avoid moving them too often so those lovely charred grill marks can develop.
Use a meat thermometer if available. For whole-cut lamb, aim for at least 63°C followed by a three-minute rest for medium-rare. Cook further if you prefer your lamb more thoroughly cooked.
Transfer the chops to a warm plate and loosely cover with foil. Leave them to rest for approximately 5 minutes. This helps retain their lovely juices.
Arrange the lamb chops on a serving platter. Add a few fresh rosemary sprigs and, if desired, a little extra melted rosemary garlic butter over the top.

Equipment

Notes

Tips for Perfect Grilled Lamb Chops:

Choose good chops: Look for lamb chops with a little fat around the edges. This helps keep them moist and adds flavour.

Prepare the butter: Make the rosemary garlic butter ahead of time if you wish. Keep it refrigerated until needed, then soften before using.

Watch the garlic: Garlic can burn over high heat, so avoid excessive heat and keep an eye on the chops while grilling.

Do not overcrowd: Leave space between the chops so they grill rather than steam.

Rest before serving: Those few minutes make a worthwhile difference to the finished lamb.

What To Serve With Grilled Lamb Chops:

These lamb chops work beautifully with traditional and modern side dishes. Here are some particularly good choices:

Garlic and rosemary roast potatoes
Creamy buttery mashed potatoes
Honey roasted carrots
Buttered green beans
Minted garden peas
Roasted Mediterranean vegetables
Greek salad with feta and olives
Garlic butter mushrooms
Creamy cauliflower cheese
Lemon and parsley couscous

For a lovely family dinner, I would choose crispy roast potatoes, honey roasted carrots and buttered green beans. They complement the lamb without taking attention away from its wonderful flavour.

Storage:

Refrigerator: Store leftover cooked lamb chops in an airtight container for up to 3 days.

Freezer: Freeze cooked and cooled lamb chops for up to 2–3 months.

Reheating: Reheat thoroughly until piping hot, taking care not to dry out the meat.

Enjoy these lovely garlic and rosemary butter grilled lamb chops as part of your Five Ingredients Fridays collection!

Nutrition