American · main

Grilled Lamb Chops with Rosemary Garlic

Grilled Lamb Chops with Rosemary Garlic reads citrus 7.2, umami 6.8 and sourness 6.3 on Palate's 0–10 flavor X-ray — a American main, about 57 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 9.1 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 6.3 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Citrus 7.2 · Umami 6.8 · Sourness 6.3 · Richness 6.0 · Fruity 4.5 · Salinity 4.0 · Herbaceous 3.7 · Allium 3.6 · Floral 2.2 · Earthy 2.0 · Warm Spice 1.9 · Bitterness 1.5 · Funk & Ferment 1.3 · Nutty 1.1 · Sweetness 1.0 · Smoke 0.6 · Heat 0.6

What's in it (10)

• lamb chops — 907 g
• olive oil — 54 g
• garlic — 15 g
• rosemary — 11 g
• lemon zest — 15 g
• lemon juice — 30 g
• salt — 7 g
• freshly ground black pepper — 5 g
• unsalted butter — 27 g
• lemon — 65 g

Time & effort: about 57 min (20 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 245 kcal, 12.5 g protein, 23 g fat, 1.9 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Whisk together the olive oil, 3 of the minced garlic cloves, 2 tablespoons of the rosemary, lemon zest, lemon juice, 1 teaspoon of the salt, and the black pepper in a large bowl or zip-top bag.
2. Pat the lamb chops dry and add them to the marinade, turning to coat every surface; let sit at room temperature 30 minutes, or refrigerate up to 4 hours (bring back toward room temperature before grilling).
3. Preheat a gas or charcoal grill to high (450-500 F) and scrape and oil the grates well.
4. Lift the chops from the marinade, shaking off the excess, and season both sides with the remaining 1/2 teaspoon salt.
5. Grill the chops directly over the flame, turning once, until deeply charred and an instant-read thermometer inserted into the thickest chop reads 130 F for medium-rare, 4-5 minutes per side.
6. Transfer the chops to a plate, tent loosely with foil, and rest 5 minutes.
7. While the chops rest, melt the butter in a small skillet over medium heat; add the remaining garlic and rosemary and cook, stirring, until fragrant and the butter starts to brown, 1-2 minutes.
8. Spoon the browned rosemary butter over the rested chops and serve with lemon wedges.

Dishes with a similar flavor shape

• Grilled Lamb Chops with Lemon and Oregano — Greek
• Crispy Greek Chicken Cutlets with Lemon — Greek
• Beef Shawarma Rice Skillet — Middle Eastern
• Parmesan-Crusted Tilapia — American
• Beef Kofta Kebabs with Garlic Yogurt Sauce — Middle Eastern

Keep reading: what citrus, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.