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Grilled lamb chops served with rosemary and lemon
Succulent lamb cutlets with a perfect sear and lemon garnish

Grilled lamb chops

Author: Flavelo
Recipes Main Courses Quick Meals
Lamb is the queen of Mediterranean cuisine, rewarding the simplest preparation method the best. The recipe relies on the physics of heat transfer (direct heat) and enzymatic marinating. Rosemary and lemon not only flavour, but the citric acid gently pre-treats the meat, whilst direct grilling creates a caramelised crust, locking in juices.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Grill or griddle pan: for heat retention and characteristic stripes.
  • Meat thermometer: for precise cooking (essential!).
  • Brush: for applying marinade.

Instructions

1 ✓

Wipe the meat completely dry with kitchen paper. This is the most important step for good roast meat.

Tip: If the meat surface is wet, the water has to evaporate (100°C) before browning (Maillard reaction, 140°C+) can start. Wet meat steams, it doesn't roast.
2 ✓

Prepare the marinade: mix the oil, lemon juice, crushed garlic, chopped rosemary and pepper. DO NOT add the salt yet!

Tip: Oil dissolves fat-soluble flavour compounds from spices. Salt would draw moisture out of the meat prematurely.
3 ✓

Coat the meat with the marinade and rest in the fridge for 30-45 minutes. Take out 20 minutes before cooking to reach room temperature.

Tip: If you put cold meat in a hot pan, the outside burns by the time the inside cooks. Tempering ensures even cooking. (Heat distribution).
4 ✓

Heat the grill or pan until smoking hot. Salt the chops immediately before cooking.

Tip: High heat ensures sudden searing, which gives flavour.
5 ✓

Cook for 3-4 minutes on each side. For medium rare, look for a core temperature of 54-57°C.

Tip: Protein structure is temperature dependent. Above 60°C meat fibres start to toughen and squeeze out water, making the meat dry. (Denaturation).
6 ✓

Remove from heat, and rest in a warm place for 5-10 minutes before serving.

Tip: During resting, the viscosity of meat juices increases (thickens), so they don't run out onto the plate when cutting.
7 ✓

Serve with fresh lemon wedges and rosemary sprigs.

Tip: Lamb fat has a characteristic 'tallowy' taste, which the acidity of fresh lemon counterbalances perfectly.

Recipe FAQ

Why rest the meat?
During cooking, heat causes muscle fibres to contract and squeeze moisture to the centre of the meat. During resting, the fibres relax and juices redistribute throughout the slice.
When should I salt it?
Either immediately before cooking, or at least 40 minutes before. In the interim time, salt draws out moisture, which hinders browning.

Ingredients

  • 8 pcs Lamb chops (bone-in, room temperature)
  • 4 cloves Garlic (crushed)
  • 2 sprigs Fresh rosemary (finely chopped)
  • 4 tbsp Extra virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Coarse sea salt
  • 1 tsp Freshly ground black pepper