Rosemary Lamb Chops

My family and friends love fresh rosemary lamb chops.  My neighbor even offered to paint my fence in exchange for these mouth watering lamb chops.  Lamb chops are easy to fix on the grill and will make an impressive main dish.

Rosemary Lamb Chops:
Serves:  4
Pre-heat:  Gas Grill


6 Lamb chops
3 sprigs of fresh rosemary leaves chopped
1 teaspoon kosher salt
3 garlic cloves, peeled and diced
1/2 teaspoon fresh black pepper
1 tablespoon olive oil

Wash and pat dry the lamb chops.  Make a paste with the kosher salt and peeled garlic cloves by using the back of a knife blade and smashing the garlic and salt together.  Then rub this garlic/salt paste on the front and back of each lamb chop.  Add the fresh cracked pepper and rosemary leaves to the front and back of each lamb chop and then drizzle the olive oil on each chop.

Cook the lamb chops on a hot grill for 3 minutes on each side or until the lamb chops are browned on each side.  Lamb should be cooked until it reaches an internal temperature of 140 degrees (rare) or 160 degrees (medium).

Preparing Lamb Chops with Rosemary

Rosemary Lamb Chops Cooked to 145 Degrees