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Lamb Chops Grilled In Rosemary Smoke Recipe

Elevate your weeknight meal with these succulent grilled lamb chops, infused with the aromatic smokiness of rosemary. Inspired by the Williams-Sonoma "Steak and Chop" cookbook, this recipe delivers tender, flavorful lamb chops with a hint of smoky rosemary. Perfect for a romantic dinner or an impressive gathering, this recipe is surprisingly easy to master!

Prep Time 75 mins
Cook Time 77 mins
Calories 916 kcal
Protein 94g
Rating 5.0 (6 Reviews)
Lamb Chops Grilled In Rosemary Smoke 72

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lamb Chops Grilled In Rosemary Smoke

  • 6 lamb loin chops
  • 2 tablespoons fresh rosemary leaves, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil, plus more as needed
  • 2-3 fresh rosemary sprigs, plus more for garnish
  • 2-3 fresh rosemary sprigs, plus more for garnish
  • Aluminum foil (for tenting)

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How to Make Lamb Chops Grilled In Rosemary Smoke

  1. Score the edges of each lamb chop 1-2 times to prevent curling during grilling.
  2. Prepare the rosemary paste: In a small bowl, combine minced garlic, 2 tablespoons rosemary leaves, salt, pepper, and 2 tablespoons olive oil. Mix until a thick paste forms. Add more olive oil if needed to reach desired consistency.
  3. Generously rub the rosemary paste all over the lamb chops.
  4. Let the lamb chops rest at room temperature for at least 15 minutes, or up to 1 hour. Alternatively, cover and refrigerate overnight. Bring to room temperature before grilling if refrigerated.
  5. Prepare your grill for high heat. If using charcoal, arrange rosemary sprigs directly on the coals. If using a gas grill, place rosemary sprigs directly on the burners.
  6. Once the rosemary starts smoking, place the lamb chops on the hot grill grates. Cover the grill.
  7. Grill the lamb chops for 3-6 minutes per side, turning frequently, until they reach your desired doneness.
  8. Use an instant-read thermometer to check the internal temperature. For medium-rare, the internal temperature should reach 130°F (54°C). The meat should still be pink near the bone.
  9. Remove the lamb chops from the grill and let rest, loosely tented with aluminum foil, for 5 minutes.
  10. Garnish with fresh rosemary sprigs and serve 3 chops per person. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

55 g

Sugar

0g

Fat

169g

Carbs

0g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Main Dish Lamb Sheep Summer Seasonal Meat 4 Hours Or Less