Rosemary Lamb Chops

Rosemary Lamb Chops – Mom’s Favorite

The rosemary lamb chops with a hint of cayenne pepper, salt and oil are one of the best BBQ dishes I’ve ever had come off my grill.  Simple, juicy, flavorful and make amazing leftovers.

Quick Nutrition Guide (per 3oz, one chop, cooked, boneless):

299 Calories with the following breakdown.

  • 22g Protein (29.4% of the calories from protein)
  • 23.5g Fats (70.6% of the calories from fat)
  • 0g Carbohydrates (0% of the calories from carbohydrates


Very simple and short ingredient list.  I use organic products where/when I can.

  • 3 Tablespoon – Olive Oil
  • 1 Teaspoon – Cayenne Pepper (Add more if you like spicy)
  • 1/2 Tablespoon – Salt  (I use pink sea salt)
  • 4-5 Branches – Fresh Rosemary
  • 2 Pounds – Good quality Lamb Chops (We are Costco fans, good chops!  Comes in packs of 8)

Time to Prepare:

I think 60 minutes of marinading is sufficient for this recipe but feel free to marinade longer if you want.

  • 20 Minutes – To prepare the marinade and chops.
  • 10-20 Minutes – Cook time depending on your grill.  Use a meat thermometer for best results and see my notes below.


Step 1:  Make the marinade.  In a blender, small mixer or equivalent, mix the ingredients.  Olive Oil, Salt, Cayenne Pepper and Rosemary.  The idea is to chop up the rosemary enough to release all that wonderful flavor into the oil.  It doesn’t have to be pureed.  In fact, I prefer to see the rosemary needles intact.

Step 2:  Prepare the chop.  We buy the eight pack of Australian lamb chops from Costco.  They are about and inch and a half thick and wonderful.  Lay them out on a plate and then drench the chops in the mix from the step above.  Flip the chops to make sure both sides are covered.  If you want, you can use a little brush to paint hard to reach areas.

PAUSE – You can cook immediately or let rest for about 60 minutes.  This is entirely up to you and I have not seen a noticeable difference in flavor based on the time spent marinading.

Step 3:  Preheat the grill.  For this one, get the grill nice and hot.  I always turn my grill way up to roughly 500-600 degrees and then back it off right before I cook.  It tends to act as both an oven and a grill when I do this.  Just before your start to cook, drop the temperature down to 400 degrees.

Step 4:  1 Minute Sear on each side.  To start, I like to sear both sides for about 60 seconds.  The grill is nice and hot and I think it keeps the juices in just a bit better.  So, 60 seconds on side A, 60 seconds on side B and then flip again to the first sear side and start the cooking process.

Step 5:  Re-coating the chops.  If I have any marinade left over, I sometimes paint a bit more on about halfway through just after the first cooking phase flip.  I don’t think you need to but it does enhance the flavor just a bit.  Consider this optional.

Step 6:  The cooking process.  The Costco chops are thick.  On my grill, I cook them for about 7 minutes on each side.  This leaves them “medium” with a nice thick ribbon of pink in the middle.  It is very easy to undercook/overcook these chops so I strongly encourage the use of a meat thermometer.  It is truly the only way to get them just right.  If you don’t have a mean thermometer handy, take them off earlier than later and test them.  You can always put them back on for a minute or two.


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