A Word From The Cook

“This roast lamb recipe with rosemary & garlic is elegant and easy to prepare. You'll love it with our Fig Balsamic Reduction Sauce and Garlic Mashed Potatoes!


Prep Time:

5-10 Minutes

Cook Time:

10-15 Minutes

Total Time:

25 Minutes, plus optional marinade time 1-2 hours


Serves 4-6


  • 12 French cut, bone in lamb chops
  • 2 Fresh garlic cloves
  • 1/4 Cup fresh Rosemary, finely chopped
  • 4 Tablespoons Extra Virgin Olive Oil
  • Kosher salt and black pepper to taste
  • Optiional: Garnish with rosemary sprigs on the plate
  1. Step 1 – Marinate Lamb
    1. Cut the lamb into individual chops.
    2. Rub oil, garlic, salt, pepper, and rosemary onto both sides of lamb chops.
    3. (If you have time, marinate for up to 2 hours in the refrigerator to let the mint and garlic permeate the meat).
  2. Step 2 – Grill
    1. Place lamb chops on hot grill over medium heat (400 degrees), and grill until medium rare.
    2. Turn after 3-5 minutes and grill the other side for 3-5 minutes.
    3. Don't overcook, lamb should be pink on the inside. Internal temperature should read 145 degrees F.
    4. Remove lamb chops from grill and serve immediately.
    5. Garnish with rosemary sprig
  3. Step 3 – Serve with Fig Balsamic Reduction Sauce and Garlic Mashed Potatoes
    1. For a delicious dinner plate, serve Garlic & Rosemary Grilled Lamb with Fig Balsamic Reduction Sauce, and Garlic Mashed Potatoes!