Grilled Rosemary Lamb Chops

This is as classic a recipe as you can find. It’s just as good now as when the Romans grilled it more than 1,000 years ago.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. olive oil
  • 2 Tbsp. minced fresh rosemary
  • 2 cloves garlic, chopped
  • 1 1⁄2 Tbsp. lemon juice
  • 2 tsp. grated lemon zest
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 4 bone-in lamb chops (1⁄3 lb. each)


  • Heat your grill or broiler to 450°F. Make a paste of the first 4 ingredients. Trim the lamb chops of all fat. Sprinkle the chops with salt and pepper. Brush the paste on both sides.
  • Grill the chops for 5 minutes per side or to desired doneness. Let the chops rest for a few minutes before serving.