Grilled Garlic and Rosemary Lamb Loin Chops


Grilled lamb loin chops marinated in garlic and rosemary. Served with a garlic-rosemary aioli.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 20 mins
4 chops


  • ½ cup olive oil

  • ¼ cup red wine vinegar

  • 2 ½ tablespoons minced fresh rosemary

  • ¾ medium lemon, juiced

  • 6 cloves garlic, minced

  • ¾ teaspoon Dijon mustard

  • salt to taste

  • 4 (4 ounce) Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean and fat, trimmed to 1/8" fat, raw


  1. Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Remove chops from the marinade and shake off excess. Discard the remaining marinade.

  4. Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.

Cook's Note:

You can use a combination of loin chops and ribs, if preferred.

Nutrition Facts (per serving)

396 Calories
37g Fat
5g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 396
% Daily Value *
Total Fat 37g 47%
Saturated Fat 8g 40%
Cholesterol 48mg 16%
Sodium 59mg 3%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Protein 13g
Vitamin C 16mg 81%
Calcium 29mg 2%
Iron 1mg 8%
Potassium 219mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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