Garlic Rosemary Lamb Chops with Lemon and Olive Oil Marinade
Garlic rosemary lamb chops are quick to grill and full of clean Mediterranean flavour. Lemon zest lifts the rich meat, while olive oil and fresh herbs help the chops cook juicy and tender.
Servings
Ingredients
- 900 g thick-cut lamb loin or rib chops
- 4 clove garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1.25 tsp sea salt
- 0.5 tsp black pepper freshly ground
- 1 lemon zested
- 60 ml olive oil
Instructions
- Mix the garlic, rosemary, salt, pepper, lemon zest and olive oil in a bowl.4 clove garlic, 1 tbsp fresh rosemary, 1.25 tsp sea salt, 0.5 tsp black pepper, 1 lemon, 60 ml olive oil
- Coat the lamb chops with the marinade, cover and chill for at least 1 hour or overnight.900 g thick-cut lamb loin or rib chops
- Heat a grill or griddle pan to medium-high and cook the chops for 7–10 minutes in total, turning once.
- Rest under foil for 5 minutes before serving.
Drink pairing
Lamb with garlic, rosemary and lemon pairs best with drinks that bring freshness, herbs or gentle tannin.
Alcoholic
A medium-bodied Côtes du Rhône or Rioja Crianza has enough fruit and structure for grilled lamb without overwhelming the herbs.
Non alcoholic
Sparkling lemon and rosemary water keeps the pairing bright and mirrors the citrus-herb marinade.
Nutrition per serving
Calories: 515kcal (26%) | Carbohydrates: 4g (1%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 9g (56%) | Cholesterol: 149mg (50%) | Sodium: 901mg (39%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 22IU | Vitamin B12: 5µg (83%) | Vitamin C: 15mg (18%) | Vitamin E: 2mg (13%) | Vitamin K: 9µg (9%) | Folate: 51µg (13%)
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