Name: Grilled Lamb Chops with Rosemary and Garlic
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Ingredients: 8 chops Lamb (French-trimmed); 4 sprigs Rosemary (leaves stripped and finely chopped); 3 cloves Garlic (finely grated); 3 tbsp Olive Oil

Grilled Lamb Chops with Rosemary and Garlic | Smoke & Soil

Lamb chops benefit from a strong fire and a short cook. The fat chars at the edges and the meat stays pink in the centre — a balance that highlights the natural flavour and texture of the cut. Rosemary and garlic are classic partners here, their robust aromas cutting through the richness without overpowering it. A simple marinade with olive oil carries those flavours deep into the meat, while also helping to keep the chops tender.

Cooking lamb over direct heat on the BBQ demands attention and respect. Using an instant-read thermometer takes the guesswork out of the process, ensuring the chops reach the right temperature without drying out. The technique relies on building a hot, clean fire and managing the heat carefully, so the meat sears beautifully while maintaining a juicy interior. This approach reflects the Smoke & Soil ethos — treating the BBQ as a precise tool rather than a blunt instrument.

The addition of a wild garlic pesto, or a similar fresh herb accompaniment, brings a seasonal note that lifts the dish. It’s a reminder that BBQ doesn’t need to be complicated or heavy; it’s about clean, whole-food cooking that fits into everyday life. This recipe balances the craft of fire cooking with the simplicity of homegrown ingredients, making it a fitting choice for anyone looking to bring a bit of thoughtful flavour to the table.

Serves:

French-trimmed

leaves stripped and finely chopped

finely grated

Health Notes

British grass-fed lamb is a good source of complete protein and a useful dietary source of iron and zinc. Shoulder and shanks have more fat than leg or loin — trim visible fat before cooking if you prefer a lighter result.

Notes

Timing Clarification: The 30-minute marination time is included in the ‘Prep Time’ and is non-negotiable. Do not skip the 10-minute rest; it is as vital as the cook itself.
Alternative Cuts: This method works equally well for thicker-cut lamb steaks or even a butterflied leg of lamb, though cooking times will need to be adjusted significantly. Always rely on the internal temperature, not the clock.
Why it Works: The high heat ensures a rapid sear, creating the desirable crust. Bringing the meat to room temperature before cooking ensures the centre cooks evenly before the exterior burns. The rest prevents the loss of moisture.

Seasonal Variations

Swap leg steaks for shoulder chops for a fattier, more forgiving cut
Add preserved lemon to the marinade in summer

Nutrition (per serving, estimate)

560

kcal

42g

protein

carbs

36g

fat

Values are estimates and vary with portion size and preparation.

Made this recipe?

1
Preparation and Marination
In the small mixing bowl, combine the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper. Pat the lamb chops dry with kitchen paper—this is crucial for a good sear. Rub the mixture evenly over all surfaces of the lamb chops. Place the chops on a plate and allow them to marinate at room temperature for a minimum of 30 minutes. This brings the meat up to temperature for even cooking and allows the salt to begin its work.
30 min
2
Grill Setup: Direct High Heat
Set up the Weber Master-Touch for direct high heat. Light a full chimney starter of Weber briquettes. Once the briquettes are fully lit and covered in a light grey ash (approx. 15-20 minutes), pour them evenly over the charcoal grate. Place the cooking grate on top and allow the grill to preheat for 5-10 minutes with the lid on and all vents fully open. The target temperature at grate level should be around 230°C (450°F).
15 min
3
The Sear
Place the lamb chops directly over the hot coals. Sear for 3-4 minutes on the first side. Use tongs to turn the chops and sear for another 3-4 minutes on the second side. The goal is a deep brown, crusty exterior.
3 min
4
Temperature Check and Finish
After the initial sear, begin checking the internal temperature with an instant-read thermometer. For a perfect medium-rare, aim for a final internal temperature of 57°C (135°F). If the chops are not yet at temperature, move them to a cooler zone (indirect heat) for a minute or two, checking the temperature every 30 seconds.
57°C
5
The Rest
Remove the chops from the grill immediately and place them on a wire rack set over a baking tray. This allows air to circulate and prevents the bottom from steaming. Rest for 10 minutes uncovered. This resting period is essential for the muscle fibres to relax and reabsorb the juices, ensuring a tender and moist result.
10 min
6
The Rest
Remove the chops from the grill immediately and place them on a wire rack set over a baking tray. This allows air to circulate and prevents the bottom from steaming. Rest for 10 minutes uncovered. This resting period is essential for the muscle fibres to relax and reabsorb the juices, ensuring a tender and moist result.
10 min

Grilled Lamb Chops with Rosemary and Garlic

Grilled Lamb Chops with Rosemary and Garlic

Ingredients

Method

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Notes

Seasonal Variations

Nutrition

Chef’s Knife

Sheet Pan / Baking Tray

Gas BBQ

Instant-Read Thermometer

Mixing Bowls

Long Tongs