Grilled Lemon and Rosemary Lamb Chops

6 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    4 h 25 m
Chef John
Recipe by  Chef John

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

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Ingredients

Adjust Servings

Original recipe yields 8 lamb chops

Directions

  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).

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Reviews (6)

Rate This Recipe
traceyposner
5

traceyposner

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

DawnR
1

DawnR

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. It was even good cold (which I don't think usually works for lamb).

Love2Eat
0

Love2Eat

I made this last night and my husband and 18 month old loved it! Will cook again with no changes:)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 13.6 g
  • 21%
  • Carbs
  • 4.5 g
  • 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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Grilled Lamb with Brown Sugar Glaze

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