Grilled Lamb Chops with Garlic and Rosemary Recipe

A garlic rosemary lamb chop on a plate with mashed potatoes

Garlic and rosemary lamb chops are super easy to make on the grill, but you wouldn’t know it from the flavor! If you’re looking to add something a little fancier to your backyard cookouts, this garlic and rosemary lamb chops recipe will get the job done.

Grilled lamb chops are a perfect choice if you’re having the family over for an Easter dinner, but you don’t need a special occasion to enjoy them. Once you make these juicy, succulent chops, they’re sure to become part of your regular rotation.

The key to grilling lamb chops like a pro is searing them fast and hot. Grilling your garlic rosemary lamb chops for too long will result in dry, tough meat. Lamb chops are supposed to be melt-in-your-mouth tender, so make sure your grill is sizzlin’!

As passionate backyard BBQ aficionados, we’ve grilled everything under the sun. With lamb chops, we’ve found that the classic combination of garlic and rosemary really brings out the lamb’s natural flavors—you don’t need much else! 

Ready to elevate your taste buds to a whole new level? Read on!

Chop Your Own Chops to Save Some Cash

Lamb can be pricey here in the US. Here’s a pro tip: Instead of buying pre-cut chops, buy a whole rack of lamb and cut it into chops yourself! Your garlic rosemary lamb chops will taste every bit as good, and you’ll learn a new skill.

Here’s how:

  • Place your rack of lamb on a cutting board with the fat facing toward you and the bones facing up.
  • With a very sharp knife (ideally a boning knife), slice downward between the rib bones, starting from the exposed ends and working your way through slowly and steadily.
  • Once they’re separated, trim any excess fat and skin, if desired.

Now you’re ready to follow this garlic and rosemary lamb chops recipe!

1. Marinate

A bowl of marinade and a sprig of rosemary

This marinade recipe is for a whole rack of lamb, which is usually eight chops. If you’re making more than eight garlic rosemary lamb chops, adjust the portions accordingly.

  • 4 tbsp extra virgin olive oil
  • 4 garlic cloves (finely minced)
  • 2 tbsp fresh rosemary (finely chopped)
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

We strongly recommend that you use fresh garlic and rosemary. While you can get away with using garlic powder and dried rosemary in a pinch, fresh aromatics and herbs really make a difference.

  • Whisk all the ingredients together in a bowl. 
  • Coat the lamb chops.
  • Marinate in the fridge for at least two hours, ideally overnight.

2. Set Your Grill to High

Let’s talk about heat. In order to make these garlic rosemary lamb chops (and all your other grilled foods) juicy, tender, flavorful, and visually appealing, your grill needs to be able to reach extremely high temperatures. 

Searing and sealing your grilled food locks in moisture and gives it those flame-kissed flash marks and golden-brown crust that get mouths watering. The problem is that although gas grills have their benefits, they don’t usually get hot enough. We fixed that.

Our proprietary grilling system doesn’t only give your grilled foods authentic, charcoal-grilled flavor. FlavrQ also increases your gas grill’s temperature by over 100° so you can enjoy the juiciest and tastiest foods at home.

3. Let Them Sit

When your garlic and rosemary lamb chops are done marinating, remove them from the fridge a half hour or so before you’re ready to grill them. 

This step isn’t only for this garlic rosemary lamb chops recipe. In general, you should let your meat reach room temperature before grilling. 

When meat is cold, the juices don’t react as quickly, causing it to lose flavor. And, room temperature meat will also cook more evenly from the edge to the inside.

4. Sear Quickly

Meat on a flaming grill

Now it’s time for the fun part. When your grill is scorching hot, place the lamp chops over direct heat for 2-4 minutes on each side. The internal temperature should be 135°F for a perfect medium-rare cook.

5. Let Them Rest

After pulling your garlic rosemary lamb chops off the grill, let them rest at room temperature for 5-10 minutes. This allows the flavorful juices to redistribute throughout the meat (and reach a temperature that won’t burn your mouth).

While the meat is resting, you can melt a few pats of butter on top for a richer, more decadent flavor, but this step isn’t mandatory. Finish them off by garnishing each chop with a sprig or two of fresh rosemary. Enjoy!

Get Back the Flavor You Gave Up with FlavrQ

To really make this garlic rosemary lamb chops recipe pop on your gas grill, you need FlavrQ! Our game-changing gas grill accessories will infuse your garlic rosemary lamb chops with bold, rich charcoal-grilled flavor and give it the perfect sear.

Upgrading your stock gas grill with FlavrQ is a breeze. Simply remove your grill’s grate and replace it with the FlavrQ Grid—no special tools, skills, or training required, and it won’t permanently modify your grill. Just make sure you measure your grill’s dimensions before ordering.

Once the FlavrQ Grid is in place, use our patented ChipCharwood® as fuel. Derived from Canadian sugar maple wood, ChipCharwood® is 100% natural and chemical-free, so it’s better for your health and the environment.

Whether you’re grilling garlic rosemary lamb chops, burgers, chicken thighs, beef, or pork steaks, FlavrQ will transform your backyard BBQs. Check out our BBQ blog for more recipes, and order your FlavrQ Starter Kit today. Teach your old grill new tricks!