My family loves this grilled lamb chops recipe. Baby lamb chops are also called lamb lollipops as you can usually pick them up and eat them like you would a lollipop.

My husband is really talented when it comes to grilling, so I usually leave it to him, grateful for a night off.

The lemon, fresh rosemary, and garlic make an unforgettable dinner.

We use the grill all year round here in Florida. It’s so easy and my kitchen doesn’t get too messy, which I appreciate.

Baby lamb chops are really lean meat, packed with nutrition, and have really tender meat. According to Healthline, three ounces of cooked lamb has about 25 grams of protein as well as potassium, vitamin B-12, iron, magnesium, selenium, and omega-3 fatty acids.

We eat grilled lamb chops once every couple of months, so we don’t worry too much about the saturated fat. We also always choose lean cuts of lamb.

There are so many lamb chop recipes because lamb can be prepared in so many different ways depending on the cuts.

Lamb loin chops and rack of lamb are both really popular. Rack of lamb makes a wonderful holiday dinner with little effort.

If you’re going for a cut to serve at a cocktail party with finger foods, this baby lamb chops recipe is the one to use! The richness of lamb will wow your guests!

If this is your first time making lamb chops, I’m betting it won’t be your last. This rosemary lamb chops recipe is really delicious and such a simple recipe.

Ingredients

To make this baby lamb chops recipe, you’ll need olive oil, lemon juice, fresh rosemary, garlic, salt, black pepper, and baby lamb chops.

Directions

It’s always better to get the meat out of the fridge so it’s closer to room temperature before grilling. It’s also always better to thaw from frozen overnight.

I usually take meat out of the fridge about an hour before we’re planning to grill.

For this recipe, you can go ahead and get the baby lamb chops into the marinade and let it marinate outside of the fridge for an hour.

Add all ingredients (except lamb) in a large sealable plastic bag or a small bowl that you can cover with plastic wrap.

Lemons with rosemary and seasoning in a glass bowl with lemons and olive oil on side.

Add the lamb chops.

Lamb chops in glass pan with rosemary and seasoning.

Stir the lamb chops or shake the bag occasionally so all parts of are coated in the marinade.

Let the baby lamb chops marinate for about an hour and come to room temperature.

Remove the lamb chops from the bag or baking dish and discard the marinade.

Cook on a lightly oiled grill not directly on the heat or in a cast iron skillet on the grill.

Grill the lamb chops 3-4 minutes on each side on medium-high heat for a rare temperature. Add 2 minutes more to achieve the desired doneness.

For this baby lamb chops recipe, we grill them to medium-rare. If you like to use a digital meat thermometer, it should be no lower than 120º. Be careful with the cooking time as baby lamb chops cook really quickly on the grill.

If you’re a lemon fan, you can top the baby lamb chops with lemon zest along with fresh rosemary.

Lamb chops grilled on a white plate with lemons.

Serve the lamb with this Greek Orzo Salad, Quinoa Chickpea Salad, or with simple green beans on the side. Let me know how it goes!