Rosemary-Garlic Lamb Rib Chops Recipe

Name: Rosemary-Garlic Lamb Rib Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Chopped Rosemary; 2 Tablespoons Minced Garlic; 1 whole Lemon, Zested; 1 teaspoon Red Chili Flakes; 1/4 cups Extra Virgin Olive Oil; 16 Lamb Rib Chops, Frenched And Trimmed (approximately 2 Frenched Racks); Kosher Salt And Black Pepper; 1 cup Chopped Italian Parsley; 1/4 cups Fresh Basil; 2 cloves Garlic Cloves, Chopped; 2 Tablespoons Lemon Juice; 1/4 teaspoons Red Chili Flakes; 1/2 cups Extra Virgin Olive Oil; Kosher Salt And Black Pepper

Servings: persons

1/2 cups Chopped Rosemary
2 Tablespoons Minced Garlic
1 whole Lemon, Zested
1 teaspoon Red Chili Flakes
1/4 cups Extra Virgin Olive Oil
16 Lamb Rib Chops, Frenched And Trimmed (approximately 2 Frenched Racks)
Kosher Salt And Black Pepper
1 cup Chopped Italian Parsley
1/4 cups Fresh Basil
2 cloves Garlic Cloves, Chopped
2 Tablespoons Lemon Juice
1/4 teaspoons Red Chili Flakes
1/2 cups Extra Virgin Olive Oil
Kosher Salt And Black Pepper

1
In a small bowl, mix together the rosemary, garlic, lemon zest, red chili flakes and olive oil.
2
Place the lamb rib chops in a large shallow dish or gallon sized resealable bags.
3
Season the lamb well with kosher salt and black pepper.
4
Pour the herb mixture over the lamb and turn the chops around to coat well.
5
Cover and refrigerate for 6-8 hours minimum but overnight is preferable.
6
Prepare gremolata by adding parsley, basil, garlic, lemon juice, and red pepper flakes into a food processor.
7
Pulse to combine.
8
On low, stream in the olive oil and continue processing until you reach a smooth consistency.
9
Season with salt and pepper.
10
Remove the lamb 15 minutes before cooking, setting it on the counter to come a bit to room temperature.
11
Preheat grill to medium high.
12
Remove chops from the marinade and put them on the hot grill.
13
Grill the chops on each side for 2-3 minutes until the internal temperature reaches 130 F for rare or 135-140 F for medium.
14
When done remove it from the grill to a clean platter.
15
Allow the lamb to rest for 5 minutes before serving.
16
Serve the lamb rib chops with a sprinkle of sea salt over the top (optional) and gremolata.

1661

kcal

Calories

131

Fat

Carbs

104

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Chopped Rosemary, 2 Tablespoons Minced Garlic, 1 whole Lemon, Zested, 1 teaspoon Red Chili Flakes, and more.

Yes, Rosemary-Garlic Lamb Rib Chops falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary-Garlic Lamb Rib Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions