Grilled Lemon and Rosemary Lamb Chops

Grilled Lemon and Rosemary Lamb Chops

8
Chef John 21682

"These grilled lamb chops are inspired by both Italian and Indian cooking. The yogurt-based marinade includes aromatic spices like cinnamon, oregano, and rosemary."

Ingredients

4 h 25 m servings 198 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 4.5g
  • 1%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk yogurt, lemon juice, lemon zest, chile paste, garlic, rosemary, oregano, salt, black pepper, and cinnamon together in a small bowl. Transfer into a resealable plastic bag. Add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Remove lamb chops from from marinade and scrape off excess. Discard used marinade. Season chops with salt and black pepper. Place on the preheated grill and cook until browned and medium rare on the inside, 3 to 4 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Footnotes

  • Cook's Note:
  • Marinate for 4 to 10 hours for best results.
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Reviews

8
  1. 11 Ratings

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Chef John has don it again! Nice job! Delicious :-)

Made this as kebabs. Delicious! I had this as one option in a meal for company that didn't really like lamb (and I don't necessarily either unless paired properly) and got lots of compliments. I...

These were wonderful! Husband said make sure you know how to make these again! I didn't have any plain yogurt, so used real mayonnaise and only marinated for about an hour. These could be a new ...