Rosemary-Grilled Lamb Chops Recipe

Are you in search of a restaurant-quality dish that you can make in the comfort of your own home? If so, these rosemary-grilled lamb chops aim to impress. Whether you want to serve them on a holiday, or at a fancy dinner party, these always hit the spot. This recipe includes instructions on grilling the lamb chops with perfect char marks, and applying butter with an herb brush that takes the flavor to a whole new level.

Recipe developer Kate Shungu of Gift of Hospitality is a pro when it comes to whipping up great meat-centered dishes, and this is no exception. "Lamb chops are a really impressive main dish, and I love how easy it is to make them at home with just a few ingredients. The rosemary perfectly complements the flavor of the lamb," Shungu raves. "I love this recipe for special occasions, like a dinner party or date night at home." Keep reading to find out how to throw this awesome recipe together. 

To kick things off, you will need to pick up the ingredients. Be sure to pick up lamb rib chops, salt, pepper, butter, rosemary, and thyme. You will also need kitchen twine to wrap the herbs. "The key method here is the herb brush. It adds rosemary flavor to the dish, while keeping the chops moist," Shungu says. Once you have those ingredients, you can make these rosemary-grilled lamb chops. 

Preheat the grill to medium-high, while you do the prep work. Season the lamb chops with salt and pepper. Fully melt the butter in the microwave. Then, stack the rosemary and thyme on top of one another. Use the kitchen twine to tie the herbs together at the bottom to make the herb brush. 

Now, place the lamb chops on the grill. Cook the first side for 2 to 3 minutes, or until you see grill marks, then flip. Grab the herb brush at the base, and dip it into the melted butter. Then, generously brush the butter on top of each lamb chop. Be cautious when adding the butter to the lamb chops, as it could cause the flame on the grill to flare up. 

Flip and cook the lamb chops for another 2 to 3 minutes on the other side, or until you reach the doneness you prefer. Then, remove from the grill, and use the herb brush to brush the other side of the lamb chops with butter. "Make sure to use the herb brush in the cooked parts of the lamb chops only," Shungu notes.

Shungu suggests serving the lamb chops on a platter. If you wish, you can garnish it with more rosemary and thyme at this time. These are best enjoyed hot and fresh off the grill. You can add your favorite side, or take Shungu's serving suggestion. "I love serving these with roasted potatoes, and a leafy green salad," she says. We don't think you'll have any left, but if you do, don't sweat it. "Store leftovers in the refrigerator for up to 3 days," Shungu says.