Recipes // Main Dish Beef and Pork // Lamb Chops with Rosemary

Lamb Chops with Rosemary


By Chef Charles Bowman

Yield: 4-6 servings


  • 12 or 16 lamp rib chops, each about ¾ inch thick
  • 1 heaping TBSP minced fresh rosemary
  • 1 TSP salt
  • ½ TSP freshly ground black pepper
  • Rosemary sprigs, for garnish


  1. With a small, sharp knife, scrape the chop bones clean (or have the butcher do this for you), then wrap them in a foil so they don’t burn during grilling.
  2. Mix the rosemary, salt and pepper in a small bowl, rubbing the mixture between your fingers to release the oils in the rosemary and give the mixture a somewhat pasty consistency.
  3. Rub some of this mixture into both sides of the chops.
  4. Set the chops aside for 30 minutes at room temperature, or cover and refrigerate for several hours.
  5. Prepare a bed of medium-hot charcoal.
  6. Grill the chips about 6 inches from the coals for 4-5 minutes on each side (or until pink in the center). (The chops can also be oven-broiled about 4 inches below the source of the heat for about 3 minutes per side).

To serve, pull the foil off the bones, arrange 3 or 4 chops on each dinner plate. Garnish with rosemary sprigs and serve.

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