| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/3 cup olive oil
- 3 cloves garlic, smashed
- 1/2 bunch fresh rosemary, chopped
- Salt and freshly ground pepper
- 12 baby lamb chops (about 1-inch thick), Frenched
- Flaked salt, such as Maldon, for serving
Instructions
- Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag. Add the lamb chops and rub with the marinade. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
- Prepare a grill for high heat. Remove the chops from the bag and wipe off excess marinade. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes. Sprinkle the chops with a little flaked salt and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 307 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 10 g |
| Cholesterol | 47 mg |
| Sodium | 182 mg |
Reviews
Simple, easy and delicious! I used probably 3 tablespoons to chopped fresh rosemary.
What is a bunch of rosemary???
Fantastic. So easy and yet so spectacular!
This is so wonderful forI love lamb chops or any kind of lame it’s my to go meet so these recipes are delightful the rosemary just makes the dish aroma and taste wanting more
Delicious! My husbands thinks I can really cook. Hahaha. This is a great and easy recipe for delicious lamb chops. I cooked ours on the stove top first, making sure they got a great sear, then I popped them in the oven for just a few minutes. I had leftover chimichurri that I served on top of the chops. Yummity yum yum! Thanks Nancy!
Off-the-wall delish! These caused our adult kids to decide they love lamb!
Especially great for thick chops, which come out ‘medium’ after 3 min/side.
Quick and simple! Love it