Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts Kurut with dried dill, served with fresh parsley Rehydrated Kurut Dip with Dill & Olive Oil Saucy Galbi served with sesame seeds and cilantro Braised Short Ribs (Galbi-jjim Style) Freshly baked pumpkin seed biscuits Roasted Pumpkin Seed Biscuits Spiced Honey Cake served Spiced Honey Cake Chocolate lava cake with gooey center Molten Chocolate Lava Cakes Roasted sausage served with mustard Oven-Roasted Sausages with Mustard Fideuà with cuttlefish served, garnished with fresh parsley Seafood Pasta with Cuttlefish (Fideuà) Haleem with vegetables served, rich, thick and spicy dish Vegetable Haleem Stew Blue cheese croissants served Blue Cheese Croissants Chocolate cream cake with chocolate glaze Old-Fashioned Chocolate Fudge Cake Tinda dahi with yogurt and cilantro, garnished with fresh lime leaf Creamy Yogurt Curried Squash (Tinda Masala) Spicy Biltong with lime slices and cilantro Spicy Biltong Salad with Lime Martabak Manis with condensed milk, chocolate, and banana Indonesian Sweet Pancake (Martabak Manis) Spicy Shakshuka with eggs and vegetables. Spicy Turkish Vegetable Shakshuka (Şakşuka) Frikadeller served with brown gravy and fresh parsley Danish Pork Meatballs (Frikadeller) with Gravy Creamy cauliflower and swiss chard soup served in a bowl Creamy Cauliflower & Swiss Chard Soup Strawberry cheesecake crepes plated Strawberry Cheesecake Crepes Oopsie bread low carb cloud bread fresh from the oven Oopsie Bread - Low Carb Cloud Bread Beef and yuba stir-fry with soy sauce and vegetables Beef & Yuba Stir-Fry Zeppole filled with sour cherry jam and dusted with sugar Sour Cherry Filled Italian Donuts
Grilled lamb chops with rosemary and lemon
Simple grilled lamb chops with rosemary

Garlic & Rosemary Grilled Lamb Chops

Author: Flavelo
Recipes Main Courses Quick Meals
Lamb loves simple treatment. This recipe relies on direct heat and enzymatic marinating. Lemon acid tenderizes, while direct grilling creates a caramelized crust, locking in juices.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Grill or Cast Iron Pan: For heat retention and sear marks.
  • Meat Thermometer: Essential.
  • Brush: For marinade.

Instructions

1 ✓

Pat chops completely dry. Crucial for searing.

Tip: Wet meat steams at 212°F; Maillard browning needs 285°F+.
2 ✓

Mix oil, lemon, garlic, rosemary, pepper. NO SALT yet.

Tip: Oil extracts flavor. Salt would dry out the meat if added now.
3 ✓

Coat chops, fridge 30-45 mins. Remove 20 mins before cooking to temper.

Tip: Cold meat cooks unevenly (burnt outside, raw inside).
4 ✓

Heat grill/pan to high. Salt chops immediately before cooking.

Tip: High heat sears quickly.
5 ✓

Grill 3-4 mins/side. Aim for 130-135°F for medium-rare.

Tip: Over 140°F fibers toughen (denaturation).
6 ✓

Rest 5-10 mins.

Tip: Juices thicken, preventing them from running out when cut.
7 ✓

Serve with lemon wedges.

Tip: Acid cuts the gaminess.

Recipe FAQ

Why rest meat?
Heat forces juices to the center. Resting lets fibers relax and juices redistribute.
When to salt?
Right before cooking, or 40+ mins before. In between, salt draws out moisture preventing a good sear.

Ingredients

  • 8 whole Lamb Rib Chops (room temp)
  • 4 cloves Garlic (crushed)
  • 2 sprigs Fresh Rosemary (chopped)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper