Grilled Lamb Chops with Garlic and Rosemary

Good lamb can be succulent and flavorful; all things delicious. When it’s marinated and grilled with garlic and fresh rosemary, it’s just plain over the moon.

Prep Time 10 minutes (4 hours to marinate)
Cook Time 10 minutes
Total Time 20 minute plus 4 hours to marinate
Yield Serves 4
Varietal Pairing My absolute hands-down favorite wine with grilled lamb is a medium-to-full bodied California Syrah, although a Cabernet Franc or nice Italian Chianti would pair very well, too.


  • 3/4 cup balsamic vinegar
  • 6 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons minced fresh rosemary or 3 teaspoons dried
  • 6 garlic cloves, minced
  • 1 teaspoon ground black pepper
  • 12 1-inch-thick loin lamb chops, fat trimmed

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Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. Cover with foil and refrigerate 4 hours, turning occasionally.

Prepare grill (medium-high heat). Season lamb with salt and pepper and place on grill. Cover; grill chops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.