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Transport your tastebuds to the Mediterranean with these easy, healthy and delicious Grilled Rosemary Garlic Lamb Chops with Ladolemono. They’re incredible with a side of Roasted Lemon Potatoes, some grilled seasonal vegetables, and a big Greek Salad. If you didn’t know any better, you’d never guess it was all Whole30!

Grilled Rosemary Garlic Lamb Chops with Ladolemono and Roasted Lemon Potatoes

Ingredients You Need for the Rosemary Garlic Lamb Chops

  • Lamb Chops: I personally prefer lamb rib chops because they tend to be easier to cook and eat. You can substitute lamb loin chops if that’s preferred. The cooking times will vary slightly depending on the thickness of the chops. Lamb shoulder chops are another option, but they will be much less tender when grilled.
  • Fresh Rosemary: You won’t get nearly the same flavour or aroma if using dried rosemary so do your absolute best to find it fresh. Dried rosemary is also very brittle and will scorch on the grill.
  • Fresh Lemon Juice: For best results, use freshly-squeezed lemon juice. Just like the rosemary, the flavour will be much better.
  • Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
  • Salt and Pepper: If you intend to serve the lamb chops with the Ladolemono then I recommend you lightly season them with salt and pepper at first.
  • Chili Flakes: This is optional and can be omitted if cooking for the kids, but adding a touch of dry chili flakes to the marinade will significantly improve the overall taste of the grilled rosemary garlic lamb chops. You don’t necessarily want them to be spicy, you just want a little tickle on the tongue to keep you coming back for more and more with every bite.
Grilled Rosemary Garlic Lamb Chops with Ladolemono

What is Ladolemono?

Ladolemono is a traditional Greek sauce made with olive oil and lemon juice. The name comes from the Greek words “ládi” (λάδι), meaning oil, and “lemóni” (λεμόνι), meaning lemon. Ladolemono is most often seasoned with dry oregano, salt, pepper and sometimes finely chopped fresh garlic for added flavour.

This simple and easy-to-make sauce can be used as a marinade or as a delicious accompaniment to seafood, grilled meats, vegetables, and salads. For the best flavour, I recommend using a high-quality extra-virgin olive oil and freshly-squeezed lemon juice. I also recommend using a ratio of 2 parts oil to 1 part lemon juice.

Why Marinate the Lamb Chops?

Not only will marinating the lamb chops result in a more flavourful finished product, but the acid from the lemon juice will also help tenderize the meat. Even just 30 minutes will be enough time to flavour the lamb. I also find that the combination of garlic, rosemary and lemon juice does an amazing job of masking some of the gamey flavour.

Another tip for reducing some of the gamey, lamb flavour is to rinse the lamb chops under cold water before marinating. This is especially helpful if you buy vacuum sealed lamb chops that are packed with some of the residual blood that comes from the butchering process. Just be sure to pat the lamb chops very dry with some clean paper towel before marinating it, otherwise the flavours will be a bit diluted.

Marinated Rosemary Garlic Lamb Chops before being grilled on the Traeger

Can I Make the Rosemary Garlic Lamb Chops Without a Grill?

You really can’t beat the flavour of grilling these Rosemary Garlic Lamb Chops on a Traeger Grill. They develop a beautiful sear and take on an irresistible wood-fired flavour, especially if you have one of the ModiFire Sear Grates.

However, if you don’t have a grill, you can still cook the lamb chops in a grill pan or cast-iron skillet.

Marinated Lamb Chops Cooking on a Traeger Grill

Top Tips For Perfectly Grilled Lamb Chops

To ensure the consistently delicious results, follow these simple tips when it comes to grilling lamb chops:

1. Marinate

  • Marinate the lamb chops for at least 30 minutes in a combination of olive oil, lemon juice, fresh herbs, garlic and seasonings to help flavour and tenderize the meat.

2. Preheat the Grill

  • Preheat the grill to medium-high to high heat. If grilling on a Traeger Grill, I recommend preheating it to 500F for at least 10 minutes so the grates get sufficiently hot to sear the lamb chops. If using a ModiFire Grill Grate, you can preheat the Traeger to 475F.

    If using a conventional gas or charcoal grill, preheat a direct heat to around 475F. While it may look cool to see the fire rising up to the meat, cooking the lamb chops on too high of a heat will cause the fat to render too quickly and lead to flare ups, which can burn and scorch the chops.
  • Clean the grill grates and grill before cooking to prevent grease fires. I strongly recommend using a Palmyra-bristle grill brush to clean your grill grates. It’s made with natural palmyra bristles, very effective at cleaning off stuck-on bits, and much, MUCH safer than metal wire grill brushes, which can end up in your food and cause serious internal damage if swallowed.

3. Grill to the Right Temperature

  • Lamb chops cook quickly and a medium-high heat ensures a nice sear on the outside while keeping the inside juicy. For 1-inch thick chops, grill for about 3-4 minutes per side for a medium-rare to medium centre (between 135F and 145F internal). Adjust the time for thicker or thinner chops.
  • Use a Meat Thermometer to avoid overcooking the chops. I like this digital meat thermometer to check the internal temperature quickly and accurately. Aim for 130°F for medium-rare and 140°F for medium. Account for an additional rise of around 5°F as the lamb chops rest before serving.

4. Rest Before Serving

  • Resting the lamb chops for at least 5 minutes after cooking. This allows the juices to redistribute throughout the meat, resulting in a more flavourful and juicy finished product.
Grilled Rosemary Garlic Lamb Chops with Ladolemono

What To Serve with the Grilled Lamb Chops

These Grilled Rosemary Garlic Lamb Chops go great with a wide variety of side dishes. But if you’re looking for a true match made in heaven, pair them with some delicious Roasted Lemon Potatoes, some grilled seasonal vegetables and a big Greek Salad.

The Roasted Lemon Potatoes are super simple, full of flavour and can be cooked on the Traeger before you grill the lamb chops.

Roasted Lemon Potatoes
Grilled Asparagus
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Grilled Rosemary Garlic Lamb Chops with Ladolemono and Roasted Lemon Potatoes

These easy, healthy and delicious Grilled Rosemary Garlic Lamb Chops with Ladolemono will transport your taste buds to the Mediterranean.
Prep Time: 20 minutes
Cook Time: 1 hour
Marinating Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 8 Lamb Chops


For the Roasted Lemon Potatoes:

  • 2 pounds yellow potatoes, peeled and sliced into quarters
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1/2 lemon, plus more as needed
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon kosher salt, plus more as needed
  • ½ teaspoon dry oregano
  • ¼ teaspoon freshly-cracked black pepper
  • 16 ounces chicken broth

For the Ladolemono:

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • ½ teaspoon dry oregano
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

For the Grilled Lamb Chops:

  • 8 lamb rib chops
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper
  • ¼ teaspoon dry red chili flakes


For the Roasted Lemon Potatoes:

  • Preheat your Traeger Grill or oven to 450F.
  • In a baking dish, combine the potatoes, olive oil, lemon juice, garlic, salt, oregano, black pepper and enough chicken broth to just barely cover. Toss everything to coat and arrange the potatoes in a single layer with the cut sides pointing up. This will ensure more browning as the potatoes roast.
  • Transfer the potatoes to the Traeger Grill or oven and roast for approximately 1:15 hours or until the potatoes are fork-tender, golden-brown and the chicken broth has nearly evaporated. Gently toss the potatoes in the reduced gravy, taste for seasoning, adjust with salt and lemon juice as desired, and serve with the Grilled Lamb Chops.

For the Ladolemono:

  • In a mason jar, combine the olive oil, lemon juice, oregano, salt and pepper. Seal tightly with a lid and shake vigorously until emulsified. Taste for seasoning and adjust with lemon juice, salt and pepper as desired.

For the Grilled Lamb Chops:

  • In a bowl, combine the lamb chops, olive oil, lemon juice, garlic, rosemary, salt, pepper and chili flakes. Toss to coat, cover and refrigerate 1 to 4 hours.
  • Preheat your Traeger Grill to 500F (if using the ModiFire Sear Grate, preheat to 475F). If using a conventional grill, preheat to medium-high direct heat.
  • Place the lamb chops onto the grill and cook, undisturbed, until grill marks form, around 3 minutes. Flip and cook the other sides until grill marks form and the thickest part of each chop registers 135F for a medium center, around 3 more minutes. Transfer the lamb chops to a serving platter and let them rest at least 5 minutes before serving with the Ladolemono sauce and Roasted Lemon Potatoes.


Tried this recipe? Leave a comment below!

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

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