Ingredients
Scale
- 8 lamb chops, 3/4 inches thick
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh rosemary
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
- Preheat your grill or heavy-duty stove top grill pan to medium-high heat.
- Whisk olive oil, minced garlic, fresh rosemary, salt, and pepper in a small bowl until fully combined.
- Spoon the herb mixture evenly over both sides of the lamb chops, pressing gently to ensure the rosemary and garlic adhere.
- Place the chops directly onto the hot surface, grilling for 2 to 4 minutes on the first side.
- Flip the chops and cook for another 2 to 4 minutes until they reach an internal temperature of 135 degrees Fahrenheit for medium-rare.
- Remove the chops from the heat to a clean platter and allow them to rest for 5 minutes before serving.
Notes
- Always remove your lamb from the refrigerator thirty minutes before cooking to help the meat reach room temperature, which ensures even cooking.
- Use a meat thermometer to confirm the internal temperature for the best results.
- Prep Time: 15
- Cook Time: 8
- Category: Grilled Lamb
- Method: Grilling
- Cuisine: Mediterranean