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Grilled Lamb Chops with Garlic, Rosemary, and Thyme

These Grilled Lamb Chops with Garlic, Rosemary, and Thyme are the perfect grilling recipe for a special occasion like Father’s Day! Use the Grilling Recipes Index to find more recipes like this one.

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Grilled Lamb Chops with Garlic, Rosemary, and Thyme found on KalynsKitchen.com.
Lamb may be a bit expensive, but when I decided I had to update the photos on this recipe for Grilled Lamb Chops with Garlic, Rosemary, and Thyme I bought a package with 9 little lamb chops for $22.00 at Costco. And I feel like lamb is perfect for a special occasion (like Father’s Day, if you happen to have a father who likes lamb!) And lamb is so delicious that for me it’s worth buying it for an occasional treat, even when it’s not a holiday.

I’m crazy about lamb, and it’s my red meat of choice when I’m eating in a nice restaurant. And I think Father’s Day is one holiday where Dad deserves something delicious cooked on the grill. But if your dad prefers beef, he might enjoy one of the Amazing Recipes for Low-Carb and Keto Beef Steak on the Grill that I featured recently, or check out the Grilling Recipes for more ideas for summer holiday food. And Father’s Day will be here soon, so I hope you’re starting to think about what to make for Dad on his special day!

Grilled Lamb Chops with Garlic, Rosemary, and Thyme found on KalynsKitchen.com.

The first photo is the package of lamb chops I got at Costco and I thought they were a pretty good buy for a special meal. Whisk together the red wine vinegar, chopped fresh rosemary, chopped fresh thyme, minced garlic, olive oil, and black pepper to make the marinade. I trimmed just a little fat on each lamb chop; take your choice on that. Then put lamb chops into a Ziploc bag with the marinade and let them marinate in the fridge for a few hours (or all day while you’re at work won’t hurt.)

Grilled Lamb Chops with Garlic, Rosemary, and Thyme found on KalynsKitchen.com.

When it’s time to cook, drain the lamb chops in a colander placed in the sink and let the lamb come to room temperature while you heat the grill to medium-high heat. Put lamb chops on the grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes. Rotate each lamb chop to go the other way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.) Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare. (If you want to use an Instant-Read Meat Thermometer to check the lamb, most sources recommend 145F/60C for medium rare, or here’s a good chart with lamb cooking temperatures from The Kitchn.)

Grilled Lamb Chops with Garlic, Rosemary, and Thyme found on KalynsKitchen.com.

Let lamb chops rest for a few minutes when you take them off the grill, then season with sea salt and serve hot. (If you don’t have an outdoor grill, these lamb chops can be cooked on a stove-top grill pan with ridges or a George Foreman Grill with good results.)

Make it a Meal: These Grilled Lamb Chops with Garlic, Rosemary, and Thyme would taste great with Grilled Asparagus with Parmesan and Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese for a low-carb meal.

More Delicious Recipes Using Rosemary:

Rosemary Mustard Grilled Chicken ~ Kalyn’s Kitchen
Slow Cooker Rosemary Beef Roast ~ Spend with Pennies
Onion Gratin with Rosemary and Thyme ~ Kalyn’s Kitchen
Rosemary Artichoke Dip ~ Barefeet in the Kitchen
Roasted Butternut Squash with Rosemary and Balsamic Vinegar ~ Kalyn’s Kitchen
Garlic Rosemary Roast Leg of Lamb ~ Nutmeg Nanny

Grilled Lamb Chops with Garlic, Rosemary, and Thyme

Lamb can be expensive, but Grilled Lamb Chops with Garlic, Rosemary, and Thyme are the perfect grilling recipe for a special occasion!

Ingredients:

  • 8-10 lamb loin chops, about 1 inch thick (you can use thinner ones, but adjust the cooking time)
  • sea salt to taste to season cooked lamb chops

Marinade Ingredients:

  • 1/4 cup red wine vinegar
  • 2 T chopped fresh rosemary
  • 1 T chopped fresh thyme
  • 1 tsp. garlic puree or minced fresh garlic
  • 2 T olive oil
  • fresh ground black pepper to taste

Directions:

  1. I trimmed some of the outside fat from lamb chops; keep more fat on if you prefer.
  2. Combine red wine vinegar, chopped fresh rosemary, chopped fresh thyme, minced garlic, olive oil, and black pepper to make the marinade.
  3. Place lamb chops inside Ziploc bag, pour marinade in, and marinate lamb for 1-4 hours in the fridge. (Or marinating all day while you’re at work is also fine.)
  4. When it’s time to cook, drain lamb chops into a colander placed in the sink and let them come to room temperature while you preheat the grill.
  5. Preheat gas or charcoal barbecue grill to medium-high heat. (You can only hold your hand there for 2-3 seconds at that heat.)
  6. Put lamb chops on the grill, placing them diagonally across the grill grates, and cook until you see nice grill marks, about 4 minutes.
  7. Rotate each lamb chop to go the opposite way on the grill grates and cook about 4 minutes longer (or until you have nice criss-cross grill marks.)
  8. Turn lamb chops over and cook to your desired doneness, about 2 minutes more for medium rare. (If you want to use an Instant-Read Meat Thermometer to check the lamb, most sources recommend 145F/60C for medium rare, or here’s a good chart with lamb cooking temperatures from The Kitchn.)
  9. Let the lamb rest for a couple of minutes when you take it off the grill. Then season with sea salt to taste and serve hot.
  10. If you don’t have an outdoor grill, these lamb chops can be cooked on a stove-top grill pan with ridges or a George Foreman Grill with good results.

The marinade used here was adapted from this recipe.

All images and text ©

Grilled Lamb Chops with Garlic, Rosemary, and Thyme found on KalynsKitchen.com.

Low-Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
Lamb chops like this are a perfect choice low-carb, Keto, or low-glycemic diets or for any phase of the South Beach Diet. South Beach would recommend trimming the fat well; other eating plans might prefer keeping most of the fat on.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Grilled Lamb Chops with Garlic, Rosemary, and Thyme found on KalynsKitchen.com.

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32 comments on “Grilled Lamb Chops with Garlic, Rosemary, and Thyme”

  1. I love Rosemary as well! I have this great white bean dip with rosemary…I will have to make it soon! Thanks for the reminder!

  2. The lamb looks fabulous.

  3. YUM! Lamb with rosemary and thyme sounds like it should be a song…:)

  4. I love lamb, too, but rarely cook with it at home. Don’t know why… when I do, I like to buy a boneless leg of lamb, marinate it in yogurt, lemon and rosemary, and grill it. Thanks for this lovely recipe.

  5. Rosemary pairs so well with lamb. This recipe looks great!

  6. I can’t imagine better with rosemary than that lamb! They are perfect together (in my opinion, that is). And it certainly does grow easily!

  7. After making – and really enjoying – rosemary & lemon lamb last weekend, this lamb chop dish sounds like the next logical step!! Thanks for the recipe, Kalyn!

  8. Lovely lamb chops!
    I grilled some last weekend, too. I actually found a butcher that would cut them an inch (rather then 1/4″) thick.
    I did mine with mustard and, of course, rosemary. I’m going to try your marinade with the red wine next time, it sounds lighter, more summery…thanks!

  9. Maria, the white bean dip with rosemary sounds great.

    Kelly, thanks. It was good.

    emwk, remember Simon and Gargunkel?

    Lydia, your idea sounds great too.

    Amy, thanks, and yes, I love rosemary with lamb.

    Sher, I agree.

    Pille, your rosemary and lemon sound good with lamb too.

    Katie, don’t think I’ve had lamb with mustard, but it sounds good.

  10. is it really easy to grow? we’ve been meaning to get a rosemary plant but weren’t sure 😀 that lamb looks awesome, i haven’t had lamb in ages! 😀

  11. Tom always told me he never liked lamb, so I believed him and for almost 8 years I never made it. Then we were at friends and we all got into the kitchen and cooked some lovely lamb filets. I was not too sure how Tom would react, but was surprised that he actually loved it!!! Can you believe that?
    Now we do have lamb quite often and this recipe with all it’s wonderful flavors really fits into our taste buds! Thanks Kalyn!

  12. have you used black tea lapsang souchung to smoke some ribs?

    this is the tea i meant http://www.teacuppa.com/Smoked-Lapsang-Souchong-Tea.asp
    my freind tried it and said it was a hit.

  13. Kalyn,

    This lamb sounds really great! I’ve only recently started eating lamb…I never liked it much before. But I’ve tried some Indian lamb recipes that have been amazing and I’m now a convert! And I love rosemary and thyme so I’m sure this is wonderful!

  14. This looks gorgeous! I’ll have to try it!

    🙂

  15. Hello Kalyn

    I just wanted to pop in and thank you for your wonderful blog, recipes and writing. I’m a keen cook and not doing the south beach diet, but still find that your recipes excite me to buy ingredients and try something new. My only complaint is that there aren’t more updates to satisfy my need to read.

    congratulations!

    cath

  16. Sarina, rosemary is very easy to grow. I bet where you are it would grow to be a large shrub. Here it dies down in the winter, and sometimes doesn’t even make it through the winter if it’s extra cold, but this year my rosemary did come back, so I was excited.

    Meeta, so glad to hear he has been converted! Isn’t lamb just wonderful. It’s very expensive here, but I decided I will splurge on it once in a while, and at Costco it’s more reasonable.

    Jess, have not heard of using that type of ribs for smoking, but I will check it out. Sounds interesting.

    Nicole, I think a lot of people confuse lamb with mutton, but lamb is wonderful! It’s my very favorite red meat.

    Cath, thanks. I try to update 6 times a week, unless I am traveling like recently.

  17. Oops, Diane didn’t mean to skip you. Do let me know if you try it.

  18. When marinated, lamb is tasty for all and I presume this is locally raised lamb?

  19. thanks for the information and the great ideas about rosemary – I have just put my rosemary entry into weekend herb blogging so it is on my mind and it is great to learn more about it and possible uses!

  20. I love lamb, but do not make enough at home…you’ve just inspired me…now I know what I’m making this weekend!!
    Thanks!

  21. I find that I do not have lamb often enough. The pictures look great and the marinade sounds tasty. I will definitely be trying this.

  22. Thanks for the great round up. And for the tasty marinade. It´s a must try with me!! 🙂

  23. Yum yum yum–I love lamb, and this looks delicious. I’ll definitely be making it sometime soon (but under the broiler). Thanks for the recipe–

  24. Kalyn, I definitely need to make this with lamb, but I meant to stop by and tell you that I tried this with eye of round steak, as well, and it worked great — quite delicious!

  25. Kalyn, This was absolutely wonderful. I’ve never marinated lamb with vinegar, but it’s definitely something I’ll do again. Thanks for this!

  26. Genie (very belatedly!) and Lady A, so glad you liked it!

  27. Very nice. The lamb was really tender. I cooked under the broiler as we don't have a BBQ grill…about 3-4 minutes each side and they came out perfect.

  28. Terri, so glad you liked it!

  29. I just tried this recipe tonight and it was amazing. Love, love, loved it. 🙂

  30. Terry, so glad you liked it.

  31. Made this last night for me'n Granny. Marinated for 4 hours. Was super megalicous. Thanks!

  32. Pingback: Lamb Kabobs with Arugula and Creamy Lemon Vinaigrette - Cooking...On The Ranch

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