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Marinated Lamb Loin Chops

Juicy and tender lamb loin chops marinated in a flavorful blend of olive oil, garlic, lemon, and rosemary, perfect for grilling or pan-searing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Marinade
  • ¼ cup olive oil
  • 3 cloves garlic (minced)
  • ¼ cup lemon juice (about 1 lemon)
  • 2 tablespoons fresh rosemary (chopped) or 1 tablespoon dried rosemary Use fresh for better flavor.
  • Salt (to taste)
  • Pepper (to taste)
Main Ingredients
  • 4 lamb loin chops Choose thick chops for best results.

Method
 

Preparation
  1. In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, chopped rosemary, salt, and pepper to prepare the marinade.
  2. Place the lamb loin chops into a resealable plastic bag or shallow dish, pour the marinade over the top, ensuring the chops are well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour or up to 8 hours.
Cooking
  1. Preheat your grill over medium-high heat or, if pan-searing, heat 1 tablespoon of olive oil in a skillet over medium heat.
  2. Remove the lamb from the marinade, allowing any excess to drip away. For grilling, cook the chops on the grates for about 4-5 minutes per side for medium-rare. For pan-searing, cook each side for 4-5 minutes as well.
  3. Once cooked, remove the chops from the heat and let them rest for about 5 minutes before serving to allow the juices to redistribute.

Notes

Let the lamb marinate for as long as possible for deeper flavor. Avoid overcooking to prevent dryness—aim for an internal temperature of 145°F for medium-rare. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven at 350°F.