Southern Style Grilled Lamb Chops with Rosemary Garlic Butter
Tender lamb chops grilled to perfection with a fragrant rosemary garlic butter glaze, capturing the bold and comforting flavors of Southern American cuisine. Served hot for a satisfying dinner.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Garlic Butter
Let’s make it
Preparation
Preheat the grill to medium-high heat, about 400°F (200°C). Clean and oil the grill grates to prevent sticking.
Preparation
Pat the lamb chops dry with paper towels. Brush both sides with olive oil and season generously with salt and freshly ground black pepper.
Garlic Butter
In a small bowl, combine the softened unsalted butter, finely chopped fresh rosemary, minced garlic cloves, and optional freshly squeezed lemon juice. Mix well to create the rosemary garlic butter.
Cooking
Place the lamb chops on the preheated grill. Grill for 4 to 5 minutes per side for medium rare, or until the internal temperature reaches 145°F (63°C). Avoid overcooking to keep them tender and juicy.
Cooking
During the last 2 minutes of grilling, generously brush the rosemary garlic butter over each side of the lamb chops to melt over the meat and enhance flavor.
Finishing
Remove the lamb chops from the grill and let them rest for 5 minutes, allowing juices to redistribute and flavors to settle.
Serving
Serve the grilled lamb chops hot, spooning any remaining rosemary garlic butter from the bowl over the top, accompanied by your favorite Southern-style side dishes.
Tips & notes
For best results, bring lamb chops to room temperature before grilling to ensure even cooking. Use a meat thermometer to avoid overcooking and keep chops juicy. Letting the meat rest after grilling is crucial for tender results. Brush butter frequently in the last minutes on grill for flavor and moisture.
Saving it for later
Store leftover grilled lamb chops in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 to 4 days for best quality and safety.
Reheating
Reheat lamb chops gently in a preheated oven at 325°F (160°C) for 10-15 minutes until warmed through, or briefly in a skillet over medium-low heat with a bit of butter or olive oil to keep moist. Avoid overcooking when reheating to prevent toughness.
