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Marinated Lamb Chops with Rosemary & Garlic

Servings: 4



  • 12 Choate Family Farms lamb loin chops 1-inch thick or lamb rib chops
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic grated or minced
  • 2 Tablespoons minced fresh rosemary
  • 2 Tablespoons lemon juice
  • Zest of 1 lemon
  • 1 ½ teaspoons kosher salt



  • Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.
  • Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.
  • Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3 minute rest.
  • This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.

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