My Favorite Grilled Lamb Chops I never grew up eating lamb.But after marrying into a family of Kiwis, I’ve found myself cooking and enjoying it much more over the past decade.These days, I’ve come to find that I love it best when it’s simply grilled (on the “barbie”, as our New Zealand relatives say) with lots of garlic, fresh herbs, and a bright squeeze of lemon…like this! ♡ It’s actually incredibly easy.

Just marinate some lamb chops with olive oil, garlic, and rosemary, then toss them on a hot grill (or grill pan) for a few minutes until perfectly charred on the outside and juicy on the inside.Then melt some pats of lemon butter on top for a bright, citrusy finish.It’s one of those back-pocket recipes that’s easy enough for casual spring dinners, yet impressive enough for Easter or anytime you’d like to serve lamb.

Let’s make some! Recipe Tips Here are a few of my best tips to make sure your lamb chops turn out perfectly every time: Bring the lamb to room temperature.Let the chops sit out for about 20–30 minutes before grilling so they cook more evenly.Don’t skip the marinade time! Even a quick 20 minutes makes a big difference in flavor.

Use a very hot grill (or grill pan).You want that nice sear and caramelization on the outside without overcooking the inside.Avoid overcooking.

Lamb is best around 130–135°F for medium-rare — it stays juicy and tender.I recommend using a cooking thermometer.L

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