Delicious Garlic Rosemary Lamb Chops with Chimichurri in 30 Minutes

Name: Delicious Garlic Rosemary Lamb Chops with Chimichurri in 30 Minutes
Prep time: 10 min
Cook time: 8 min
Total time: 48 min
Cuisine: Mediterranean
Ingredients: 4 lamb chops; 2 tbsp olive oil; 4 garlic cloves, minced; 1 tbsp fresh rosemary, chopped; 1 tsp salt; 1/2 tsp black pepper; 1/2 cup chimichurri sauce

Author: lia

Published: November 11, 2025

Garlic rosemary lamb chops with chimichurri

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There’s something magical about the way garlic and rosemary perfume the air when they hit a hot grill—especially when they’re clinging to juicy lamb chops. I first fell in love with this combo during a summer in Greece, where my host family taught me that the simplest ingredients, handled with care, create the most unforgettable meals. These garlic rosemary lamb chops with chimichurri are my weeknight spin on that lesson: minimal prep, maximum flavor. The secret? Letting the marinade work its magic (just 30 minutes!) while you whip up the bright, herby chimichurri. Trust me, the way the rich lamb plays off that tangy sauce? Absolute perfection.

Why You’ll Love These Garlic Rosemary Lamb Chops with Chimichurri

Let me count the ways these lamb chops will become your new favorite:

Weeknight magic: From fridge to plate in under an hour – most of that’s hands-off marinating time while you relax
Flavor bomb: That garlic-rosemary crust gives way to juicy, pink-centered lamb every single time
Two-star show: The bright, herby chimichurri cuts through the richness like a perfect dance partner
Impressive yet easy: Looks fancy enough for date night but simple enough for Tuesday dinners
Versatile: Swap the grill for a cast iron pan when weather doesn’t cooperate

Honestly? The hardest part is waiting those 5 minutes to let the chops rest before diving in.

Ingredients for Garlic Rosemary Lamb Chops with Chimichurri

Gathering these simple ingredients is half the battle – and by battle, I mean the delicious kind where you win a plate of amazing lamb chops. Here’s what you’ll need:

4 large lamb chops (about 1-inch thick – trust me, thickness matters for that perfect cook)
2 tbsp olive oil (the good stuff – you’ll taste the difference)
4 garlic cloves, minced (fresh only – none of that jarred nonsense)
1 tbsp fresh rosemary, chopped (see those little green needles? That’s flavor waiting to happen)
1 tsp salt (I use kosher – it sticks to the meat better)
1/2 tsp black pepper (freshly ground, please)
1/2 cup chimichurri sauce (homemade or store-bought in a pinch)

Pro tip: Let your lamb chops sit out for 20 minutes before cooking – room temp meat cooks more evenly. And if you’re making your own chimichurri (which I totally recommend), grab some fresh parsley and oregano while you’re at the store!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these lamb chops! Here’s what’s essential:

Mixing bowl (for that glorious garlic-rosemary marinade)
Grill or heavy skillet (cast iron works wonders for that perfect sear)
Tongs (flipping chops without losing precious juices)
Sharp knife (for chopping herbs and trimming excess fat)

That’s it! Though I do keep my meat thermometer handy – perfect doneness is worth checking.

How to Make Garlic Rosemary Lamb Chops with Chimichurri

Okay, let’s get cooking! This is where the magic happens – turning those simple ingredients into a restaurant-worthy meal that’ll have everyone asking for seconds. Follow these steps, and you’ll have perfect lamb chops every time.

Marinating the Lamb Chops

First things first – that flavor-packed marinade! In your mixing bowl, combine the olive oil, minced garlic, chopped rosemary, salt, and pepper. Now here’s my little trick: rub the mixture between your fingers to really release the rosemary’s oils. Smell that? That’s the good stuff!

Pat your lamb chops dry (this helps the marinade stick), then coat them evenly with the mixture. Don’t be shy – get in there! Let them sit at room temperature for 30 minutes. I know, waiting is hard, but this lets the flavors penetrate while bringing the meat to the perfect cooking temp.

Cooking the Garlic Rosemary Lamb Chops

Heat your grill or skillet over medium-high heat – you want it nice and hot. When a drop of water sizzles immediately, you’re ready. Place the chops down and resist the urge to move them! Let them develop that beautiful crust for 3-4 minutes.

Flip them just once – we’re aiming for medium-rare (about 145°F internal temp). The chops should feel slightly firm but still have some give when pressed. Remember, they’ll keep cooking as they rest! Transfer to a plate and cover loosely with foil for 5 minutes. This lets the juices redistribute – skip this step, and you’ll lose all that precious moisture when you cut in.

Garlic rosemary lamb chops with chimichurri - detail 1

Preparing the Chimichurri Sauce

While the chops rest, whip up the chimichurri if you’re making it fresh. I pulse parsley, oregano, garlic, red wine vinegar, and olive oil in my food processor until it’s bright green and slightly chunky. Store-bought works in a pinch, but homemade? That’s next-level flavor!

Now the best part – drizzle that vibrant green sauce over your rested lamb chops and watch how the colors pop. The tangy chimichurri cuts through the rich lamb like a dream. One bite, and you’ll understand why this is my go-to impressive-yet-easy dish!

Tips for Perfect Garlic Rosemary Lamb Chops

After making these chops more times than I can count, here are my can’t-miss secrets:

Temperature matters: Always let your lamb chops sit out for 20-30 minutes before cooking – cold meat won’t sear properly
Fresh is best: That rosemary needs to be fresh, not dried – the difference in flavor is night and day
Don’t peek! Resist lifting the chops early – that beautiful crust needs uninterrupted contact with the heat
Resting is non-negotiable: Those 5 minutes after cooking make all the difference between juicy and dry
Tongs over forks: Always use tongs to flip – piercing the meat lets those precious juices escape

Follow these simple rules, and you’ll have restaurant-quality lamb chops right at home!

Serving Suggestions

These garlic rosemary lamb chops deserve some tasty company on the plate! Here’s what I love serving them with:

Crispy roasted potatoes – The perfect vehicle for soaking up any leftover chimichurri
Grilled asparagus or zucchini – That smoky char complements the lamb beautifully
Simple arugula salad – The peppery greens balance the richness
Crusty bread – Because you’ll want to mop up every last drop

For special occasions, I’ll add a glass of bold red wine – the kind that makes the whole meal feel like a celebration!

Storage and Reheating

Leftovers? (Though I doubt you’ll have any!) Store these garlic rosemary lamb chops airtight in the fridge for up to 3 days. When reheating, go low and slow – either in a 300°F oven or gently in a skillet. Microwaving turns them rubbery, and nobody wants that! Pro tip: The chimichurri actually gets better after a day in the fridge.

Garlic Rosemary Lamb Chops with Chimichurri FAQs

I get asked these questions all the time – here are my quick answers to help you nail this recipe:

Can I use dried rosemary instead of fresh?
Technically yes, but the flavor won’t be nearly as vibrant. If you must, use 1 teaspoon dried (it’s more concentrated) and rub it between your fingers before adding to wake up those oils.

What if I don’t have chimichurri?
A quick mint sauce works beautifully with lamb – just mix chopped mint, vinegar, and a touch of sugar. Or go simple with lemon wedges and flaky salt!

How thick should my lamb chops be?
Aim for 1-inch thick chops – anything thinner cooks too fast and dries out. Ask your butcher for “loin chops” if you’re unsure.

Can I make this ahead?
Absolutely! Marinate the chops overnight (the garlic mellows nicely), then just bring to room temp before cooking. Chimichurri keeps for 3 days in the fridge.

Is this recipe gluten-free?
Yes! Just double-check your chimichurri ingredients if store-bought – some brands add sneaky thickeners.

Nutritional Information

Just so you know what you’re diving into (not that you’ll care once you taste these chops!):

Calories: 320 per serving (that’s one chop with sauce)
Protein: 25g (lamb’s packed with the good stuff)
Fat: 22g (mostly the heart-healthy olive oil kind)
Carbs: Just 3g (perfect if you’re watching those)

Remember, these are estimates – actual numbers might vary depending on your exact ingredients and portion sizes. But let’s be real – when something tastes this good, who’s counting?

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