Rosemary Grilled Lamb Chops

Rosemary grilled lamb chops are so tasty, and really good for you. That is, if the lamb chops are grass-fed. I'm not fond of grain-fed lamb, and it's not very healthy either. Grass-fed meat is rich in omega 3 fatty acids, CLA. It's also much higher in fat soluble activators A, D, and K2.

Rosemary is a hardy perennial you can grow in most any garden or on a patio with some sun. The combination of garlic, butter and rosemary with the lamb is really perfect.

This is a delicious main course that you can serve with a big green salad, and grilled or mashed potatoes or other side dish.

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Rosemary Grilled Lamb Chops

  • Author: Ann Marie Michaels

Ingredients

  • Garlic cloves (4-6)
  • Rosemary, fresh (1 small bunch)
  • Thyme, fresh (1 small bunch)
  • Cayenne pepper (pinch)
  • Butter, grass-fed or olive oil, good quality (4 TBS)
  • Lamb chops, grass-fed, 3/4-inch thick (8-12)
  • Coconut oil, melted, or olive oil, good quality (enough to oil the grill grates)
  • Sea salt and freshly ground black pepper

Instructions

1. Peel garlic and place into food processor fitted with the metal blade.
2. Rinse and dry both the fresh rosemary and thyme. Remove about 1 tablespoon of the needles and add to the bowl of the processor. Add in about 1 teaspoon of the thyme leaves as well. You can also use dried herbs, but use fresh herbs if you can.
3. Add to the bowl a pinch of the cayenne pepper.
4. Pulse until combined in the food processor. (If you don't have a food processor, you can use a whisk, but you will need to finely mince the herbs and the garlic.)
5. Add in the butter or olive oil and pulse until the mixture becomes a paste.
6. Rub the paste onto both sides of each lamb chop and allow to marinate for at least one hour in the refrigerator, or overnight.
7. About 20-30 minutes before grilling time, remove the chops from the refrigerator and allow to come to room temperature. You never want to cook grass-fed meat that's any colder than room temperature.
8. Grease the grates with coconut oil. If using a charcoal grill, put the coals on one side and put the meat off to the side of the coals — not directly over the hot coals. If using a gas, grill, heat the grill to medium-low heat on one side and either put the chops up high or off to the side slightly — not directly over the flame.
9. Cover and cook on low to medium heat on both sides until done.
10. Check the temperature with the instant read thermometer — it should read 120-145 degrees F.
11. Season with sea salt and freshly ground black pepper and serve.

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Equipment Needed for This Recipe

Food processor or whisk
Outdoor grill
Instant read thermometer

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

9 thoughts on “Rosemary Grilled Lamb Chops

  1. I love this recipe! It’s very similar to what I do with lamb chops, but I like the idea of using the food processor (I don’t currently) and adding cayanne. I’m going to try it next time!

  2. What an absolutely beautiful recipe, Ann Marie! I’m just imagining it garnished with chopped preserved lemon and a salad of tomato, onion and real ewe’s milk feta cheese.
    .-= Jenny @ Nourished Kitchen´s last blog ..A Giveaway- Win Real Food Nutrition &amp Health =-.

  3. LOVE LOVE LOVE lamp chops! Especially the little rib chops with the popcicle stick handles.

    I pan sear mine and then make a Marsala reduction sauce to improve digestibility. I rub them with herbs and salt, sear them in bacon grease or lard, then deglaze the cast iron with Marsala wine. I then add beef stock and reduce until thick. At this point a dash of soy and a spoonful of creme fraiche. Voila! Sticks to the ribs… literally!

    Annie Dru
    .-= Annie Dru´s last blog ..Dirty socks No! Its fermentation! =-.

  4. Pingback: More Local Party Food Ideas | Fall Line Farms

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