Simple Grilled Lamb Chops Recipe (2024)

I made a paste of garlic, olive oil, pinch of sea salt and rosemary. Let it marinate in the refrigerator for about 2 hours. Removed from refrigerator and let stand for about 30 minutes and then grilled quickly on each side as indicated in the recipe. Very good.

I followed another reviewer's advice and rubbed the chops with a mixture of garlic, olive oil, kosher salt and crushed dried rosemary. They sat at room temperature for awhile, then were charcoal-grilled to medium-rare. Wow! The simplest and tastiest grilled lamb chops we've ever made.

Used the cast iron skillet at 500 degrees plus degrees about 4 minutes on each side. Put in the oven at 450 another 5 minutestill the chops reached 117 degrees. Deglazed pan with cognac, malbec, & swirled in some butter. Served with stuffed mushroons and spinach.

Grilled them but next time I will definitely marinate them beforehand. They needed more flavor.

As suggested I made a paste of garlic, olive oil, salt and rosemary. Let it marinate in the fridge for 3 hours, then stand on the counter for 1/2 hour to warm up. Used a grill pan, very hot, with a little oil. Seared 1 side for 2 mins, then a 400 degree oven for 5 minutes. Let it rest for 5 minutes. Done to perfection. Deglazed the pan with port and butter, threw in some mushrooms. Served with spinach sautéed with onion, mushrooms and the pan juices on top of the lamb, couscous on the side. Yum!

Great recipe, easy cooking technique with the cast iron grilling skillet on the stove top and then into the oven @400 degrees. (record breaking snow fall.....45 inches in four days out on the deck this winter). On the side, plain greek yogurt mixed with cucumber, larger pieces on top, then... a squeeze of lemon! Dreaming of the sunny Mediterranean!

Best recipe I've made so far! I added sage and rosemary to the garlic mix, drizzled with olive oil before putting pan on stove The best lamb chops and rare, too.

I made an olive oil, garlic, rosemary, salt marinade for 30 minutes and cooked as directed. They were perfect tender and delicious.

This worked perfectly!

Rubbed with kelp salt and pepper and stuck some garlic in the meat. Left it at room temp for about 30 minutes then cooked as directed. Followed what another review said and tossed in some butter and rosemary at the last minute in the oven

May 2, 2023. Made with garlic rosemary paste with very thick chops from Barbur World Foods. Beware of overcooking with thinner chops. Excellent!

I followed the cast iron and oven instructions to the letter but spooned a premixed batter of olive oil, chopped fresh rosemary, salt, pepper and garlic on one side of the chops before dropping them in the iron then spooned the rest over the other side before flipping and moving them to the oven. I found a fancy instant read thermometer helps yield excellent results and friends and family have raved about this the three times I have presented it.

Delicious! Marinated with olive oil, parsley, rosemary, garlic, salt and pepper… cooked per grilling instructions… I recommend using a meat thermometer. Our chops were 1-1/4 inch thick so cooking time was much longer, but with the thermometer they came off the grill perfectly medium rare. Yum!

Did as others suggested—mashed garlic cloves with rosemary and salt. Placed mash and chops and a little olive oil in a ziploc to marinate for 4 hours. Two minutes searing fat, two minutes on one side, flipped and placed in oven for 5 minutes. Perfection. Made four chops for two people. My husband said he could have eaten five!

Easy...ridiculously easy for the payoff. I don't have a grill or cast-iron grill pan, but I do have a cast iron pan and used that. I did not use the suggestion of garlic paste with olive oil, salt, and rosemary. I followed the directions exactly (except for the grilling bit). I used a Frenched rack of lamb - cutting them into individual chops and bone-in lamb loin chops.Delicious!

As suggested I made a paste of garlic, olive oil, salt and rosemary. Let it marinate in the fridge for 3 hours, then stand on the counter for 1/2 hour to warm up. Used a grill pan, very hot, with a little oil. Seared 1 side for 2 mins, then a 400 degree oven for 5 minutes. Let it rest for 5 minutes. Done to perfection. Deglazed the pan with port and butter, threw in some mushrooms. Served with spinach sautéed with onion, mushrooms and the pan juices on top of the lamb, couscous on the side. Yum!

I made this as written and it was perfect.

Cook longer on the cool side.

Cooked on my Weber charcoal grill. Everyone loved them!

I also marinated with garlic, rosemary, salt and olive oil. Very happy with the results. The first time I’ve cooked lamb chops and felt they equaled those served in a restaurant. Not sure why recipe says it takes 30 minutes. Not counting the time to marinate these were done in 15 minutes.

Having the ability to grill year round I've found a simple variation. After I salt & pepper generously, I spritz some olive oil on both sides. I then take a jar of pesto and generously coat both sides. Then I grill them if they're sweet rib chops or succulent loin chops to a medium rare this is a great time-saver.

Perfect. Local lamb cops schmeared with a garlic-rosemary-sage-salt and pepper rub; marinated for a couple of hours; cooked to perfection. Topped with charred onions. So simple, so good.