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Lamb Chops

This recipe for outstanding lamb chops starts with a rosemary marinated rack of lamb that gets partially cooked. Then the chops are separated and finished on the grill. The result is the most flavorful, moist, and delicious lamb chops that can be enjoyed for a holiday dinner like Easter or Christmas, however the recipe is easy enough to be enjoyed year round.
Course Main Course
Cuisine American
Prep Time 15 mins
Cook Time 20 mins
Marinade time 1 hr
Total Time 1 hr 35 mins
Servings 8 people
Calories 516


  • 2 rack of lamb (look for the “Frenched Rack” that has had a few inches of meat removed from the end of the bones)
  • ½ cup extra virgin olive oil (more if needed)
  • 10 sprigs fresh rosemary (This amount is approximate and you can't have too much fresh rosemary)
  • 1 Tablespoon garlic powder (can substitute with 4 cloves of minced fresh garlic if you want a stronger taste, however the fresh garlic may burn when roasting)
  • 1 Tablespoon onion powder
  • 1 teaspoon kosher salt


  • Prepare the rack of lamb by separating each lamb chop but leave the roast in tact. To do this, use a sharp knife to slice in between each bone but do not cut all the way through.
  • Add all of the remaining ingredients to a resealable plastic bag or shallow dish. Add both racks of lamb and distribute oil mixture to evenly coat lamb and get in between each slice. Add additional oil, if needed, to fully coat each rack. Marinate in the refrigerator for at least an hour, however you can marinate for longer, up to overnight.
  • Prior to cooking, set lamb in marinade on the counter for at least 30 minutes to an hour to raise its temperature. Preheat grill or oven to 400°F. Place racks in a baking dish, fat side up, along with all of the contents from the marinade. Arrange any of the rosemare on top of the lamb.
  • Roast in preheated grill or oven for 15-20 minutes. You do not want to cook them all the way through.
  • Transfer each roast to a cutting board and carve with a clean sharp knife to separate the lamb chops. Dip both sides in the oil in the baking dish to coat and then finish off the lamb chops by searing on the grill or a very hot saute pan. The length of time you sear will depend on your preferred doneness and lamb is typically enjoyed medium rare with an internal temperature ranging from 125°F and 135°F.
  • Enjoy for dinner or arrange on platter if serving as a Lamb Lollipop party appetizer.


  • Internal temperature of lamb: Most people prefer rack of lamb or lamb chops to be served medium-rare. To achieve this, they must be cooked to an internal temperature between 125°F and 135°F. Be sure to use an accurate cooking thermometer to verify doneness.
  • Substitutions: I highly recommend only using fresh rosemary in this recipe. You can, however, use minced fresh garlic in place of the garlic powder.
  • Where to buy lamb: Most major grocery stores sell rack of lamb and have it packaged as a “Frenched Rack”. I prefer to buy lamb at my local butcher since the lamb comes from local ranchers. The majority of lamb sold at the grocery store comes from Australia or New Zealand.
  • Nutritional information: Based on a serving size of two lamb chops and is approximate due to the estimated size of each rack, and also the olive oil that is used in the marinade (but mostly discarded after cooking).


Calories: 516kcal | Carbohydrates: 1g | Protein: 18g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 94mg | Sodium: 362mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg