Grilled Rosemary Lamb Chops With Charred Zucchini

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes (includes 30 minutes marinating)

Quick Ingredients

• 8 lamb rib chops (about 1 inch thick; 2–2 1/2 lb / 900–1130 g total)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped (plus 2 sprigs for grilling, optional)
• 3 garlic cloves, finely grated or minced
• 1 lemon (1 tsp zest + 2 tbsp juice)
• 1 tbsp Dijon mustard
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 4 medium zucchini (about 1 1/2 lb / 680 g), sliced lengthwise into 1/2-inch planks
• 1 tbsp olive oil (for zucchini)
• 2 tbsp unsalted butter, softened

Do This

• 1) Mix olive oil, rosemary, garlic, lemon zest/juice, Dijon, 1 tsp salt, and 1/2 tsp pepper; coat lamb and marinate 30 minutes.
• 2) Mix softened butter with a pinch of rosemary, salt, and pepper; set aside.
• 3) Heat grill to medium-high (450–500°F / 232–260°C) and clean/oil grates.
• 4) Toss zucchini with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.
• 5) Grill zucchini 2–3 minutes per side until charred-tender; move to a platter.
• 6) Grill lamb 3–4 minutes per side for medium-rare (130–135°F / 54–57°C); rest 5 minutes.
• 7) Top lamb with rosemary butter and serve with zucchini and lemon wedges.

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Why You’ll Love This Recipe

• Big flavor, simple method: rosemary, garlic, and lemon do most of the work.
• Fast on the grill: lamb chops and zucchini cook in about 10–12 minutes total.
• Great outdoor meal: minimal sides needed, easy to scale up for a crowd.
• Restaurant-style results: deep char, juicy lamb, and buttery herb finish.

Grocery List

• Produce: fresh rosemary, garlic, 1 lemon, 4 medium zucchini
• Dairy: unsalted butter
• Pantry: olive oil, Dijon mustard, kosher salt, black pepper

Full Ingredients

For the rosemary-garlic lamb chops

• 8 lamb rib chops, about 1 inch thick (about 2–2 1/2 lb / 900–1130 g total)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 3 garlic cloves, finely grated or minced
• 1 tsp finely grated lemon zest (from 1 lemon)
• 2 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the charred zucchini

• 4 medium zucchini (about 1 1/2 lb / 680 g)
• 1 tbsp olive oil
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the rosemary butter finish (optional but highly recommended)

• 2 tbsp unsalted butter, softened
• 1 tsp fresh rosemary, very finely chopped
• 1/8 tsp kosher salt
• 1/8 tsp freshly ground black pepper

For serving

• 1 lemon, cut into wedges (use the same lemon if you like, just cut extra wedges from a second lemon if needed)

Step-by-Step Instructions

Step 1: Make the rosemary-garlic marinade

In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp chopped rosemary, 3 minced/grated garlic cloves, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp kosher salt, and 1/2 tsp black pepper.

The mixture should look glossy and slightly thick from the Dijon. This helps the herbs and garlic cling to the lamb on the grill.

Step 2: Marinate the lamb chops

Pat the lamb chops dry with paper towels. Add them to a shallow dish or a zip-top bag and pour the marinade over the chops. Turn to coat every surface.

Marinate at room temperature for 30 minutes (ideal for quick grilling). If you need to marinate longer, refrigerate up to 8 hours, then let the chops sit out for 20 minutes before grilling so they cook evenly.

Step 3: Mix the rosemary butter (optional)

In a small bowl, mash together 2 tbsp softened unsalted butter, 1 tsp finely chopped rosemary, 1/8 tsp kosher salt, and 1/8 tsp black pepper.

Set aside at room temperature so it’s ready to melt over the hot lamb.

Step 4: Preheat and prep the grill

Preheat a gas or charcoal grill to medium-high heat (450–500°F / 232–260°C).

Clean the grates well, then lightly oil them. A simple way: dip a folded paper towel in a little oil, hold it with tongs, and wipe the grates (carefully).

If your grill has hotter and cooler zones, aim for a two-zone setup (one side medium-high for searing, one side medium for finishing if needed).

Step 5: Season the zucchini

Trim the ends from the zucchini and slice each one lengthwise into 1/2-inch-thick planks.

In a large bowl, toss zucchini with 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Keep the seasoning simple so the char and the lamb can shine.

Step 6: Grill the zucchini until charred-tender

Place zucchini planks directly over medium-high heat. Grill for 2–3 minutes per side, lid closed if your grill runs cool, until you see deep grill marks and the zucchini is tender but not mushy.

Transfer to a serving platter. If you’d like, squeeze a little lemon over the top while it’s hot.

Step 7: Grill the lamb chops and rest

Remove lamb from the marinade, letting excess drip off (you want a thin coating, not a wet surface). Place the chops over medium-high heat.

Grill for 3–4 minutes per side for medium-rare, aiming for an internal temperature of 130–135°F (54–57°C). For medium, cook to 140–145°F (60–63°C).

Transfer chops to a plate and rest for 5 minutes. Resting keeps them juicy and lets the temperature finish rising slightly.

Top each chop with a small dollop of rosemary butter so it melts into the charred surface. Serve alongside the charred zucchini with lemon wedges.

Pro Tips

• Don’t skip drying the lamb: patting the chops dry helps you get a better sear and less steaming.
• Use a thermometer for confidence: pull lamb at 130–135°F (54–57°C) for medium-rare, then rest.
• Watch flare-ups: lamb fat can drip and flare; move chops to a cooler zone for 30–60 seconds if flames get aggressive.
• Cut zucchini thick enough: 1/2-inch planks are easier to flip and won’t fall through the grates.
• Season after grilling if needed: a final pinch of salt on zucchini or lamb right before serving makes flavors pop.

Variations

• Mint-lemon finish: swap rosemary butter for a quick mix of 2 tbsp chopped mint + 1 tbsp olive oil + 1 tbsp lemon juice drizzled over the lamb.
• Spicy zucchini: add 1/4 tsp crushed red pepper flakes to the zucchini oil before grilling.
• Boneless option: use boneless lamb loin chops (similar thickness) and start checking temp at 2–3 minutes per side since they can cook faster.

Storage & Make-Ahead

Make-ahead: Mix the marinade up to 24 hours ahead and refrigerate. You can also slice the zucchini up to 1 day ahead; store covered in the fridge. Rosemary butter can be made up to 3 days ahead and refrigerated (bring to room temperature before serving).

Storage: Refrigerate leftover lamb and zucchini in airtight containers for up to 3 days.

Reheating: For best texture, reheat lamb gently: wrap in foil and warm on a grill or in a 300°F (150°C) oven for 8–12 minutes until just warmed through. Zucchini is best reheated quickly on a hot skillet or grill for 1–2 minutes per side.

Nutrition (per serving)

Approximate, per serving (2 lamb chops + 1/4 of zucchini, including rosemary butter): 520 calories, 32 g protein, 40 g fat, 9 g carbohydrates, 3 g fiber, 780 mg sodium.