Garlic Rosemary Lamb Chops with Lemon Butter
- Yield 4
- Prep 18 minutes
- Cook 8 minutes
- Total 18 minutes
Garlic Rosemary Lamb Chops with Lemon Butter is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 18 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- For the lamb
- 8 lamb chops (rib or loin chops, about 1-inch thick)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly cracked black pepper
- lemon wedges and flaky sea salt, for serving
- For the lemon butter
- 4 tablespoons unsalted butter, very soft (not melted)
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Method
Marinate the lamb. In a shallow dish or zip-top bag, combine the olive oil, garlic, rosemary, kosher salt, and black pepper. Tip in the lamb chops and toss until evenly coated. Let marinate at room temperature for 20–30 minutes (or refrigerate for up to 8 hours; bring to room temperature before cooking).
Make the lemon butter. In a small bowl, mash the softened butter with the lemon juice and lemon zest until smooth and fully combined. Keep nearby.
Warm the grill or grill pan. Outdoor grill: Heat to medium-a hot burner (400–450°F) and oil the grates well. Grill pan: Heat over medium-high until very hot; lightly brush with oil if needed.
Grill the lamb chops. Set the lamb chops on the grill or grill pan in a single layer (work in batches if needed). Grill for 3–4 minutes per side, until nicely charred and cooked to your desired doneness (about 130–135°F for medium-rare).
Rest and finish. Move the lamb chops to a serving platter and let rest for 5 minutes. Top each chop with a pat of lemon butter, allowing it to melt over the warm lamb.
Plate Finish with flaky sea salt and serve while it is hot with lemon wedges on the side.
