Name: Italian Festive Grilled Lamb Chops Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 12 lamb rib or loin chops 680g; 1/4 cup extra-virgin olive oil; 4-6 garlic cloves, minced or crushed; 3-4 fresh rosemary sprigs (leaves stripped and chopped, plus extra for garnish); Zest and juice of 1 large lemon; 1-2 teaspoons sea salt (to taste); 1 teaspoon freshly ground black pepper; Optional: pinch of red pepper flakes

Savor the essence of Italian holidays with these succulent grilled lamb chops, marinated in garlic, fresh rosemary, olive oil, and zesty lemon. Inspired by classic Roman agnello alla scottadito, they’re charred to perfection for a smoky, tender bite—ideal for Easter celebrations or festive gatherings, evoking warmth and tradition.

Why You’ll Love This recipe

You’ll adore this recipe because it transforms simple ingredients into an elegant, restaurant-quality dish with minimal effort. The marinade infuses the lamb with aromatic garlic, earthy rosemary, bright lemon, and rich olive oil, tenderizing the meat while amplifying its natural bold flavor without overpowering it.

Grilling creates a beautiful char and smoky depth, reminiscent of Italian trattorias and holiday barbecues. It’s quick to prepare yet impressive for guests, perfect for special occasions like Easter or family feasts.

The “scottadito” style—eaten hot off the grill—adds fun, interactive enjoyment as juices drip and flavors burst. Versatile, healthy, and gluten-free, it pairs wonderfully with Italian sides, making every bite feel celebratory and authentically Italian.

Yield: Serves 4

Italian Festive Grilled Lamb Chops Recipe

Juicy grilled Italian lamb chops marinated with garlic, rosemary, and lemon—perfect festive holiday main dish!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

12 lamb rib or loin chops 680g
1/4 cup extra-virgin olive oil
4-6 garlic cloves, minced or crushed
3-4 fresh rosemary sprigs (leaves stripped and chopped, plus extra for garnish)
Zest and juice of 1 large lemon
1-2 teaspoons sea salt (to taste)
1 teaspoon freshly ground black pepper
Optional: pinch of red pepper flakes

Instructions

Gather your ingredients and let's create some Italian magic! Pat the lamb chops dry with paper towels—this helps the marinade stick and ensures a great sear.
In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, pepper, and optional red pepper flakes until it smells incredible and looks like a fragrant green elixir.
Place the lamb chops in a shallow dish or zip-top bag, pour the marinade over them, and massage it in gently so every chop is coated lovingly on both sides.
Cover or seal and refrigerate for at least 1 hour (or up to overnight for deeper flavor)—the longer, the better, as the herbs and garlic work their wonders!
When ready to cook, remove the chops from the fridge and let them sit at room temperature for 20-30 minutes—this ensures even grilling and juicy results.
Fire up your grill (or grill pan) to high heat—get it screaming hot for that perfect char! Lightly oil the grates to prevent sticking.
Shake off excess marinade from the chops (to avoid flare-ups) and place them on the hot grill. Grill for 3-5 minutes per side, depending on thickness—aim for a gorgeous golden crust.
For medium-rare perfection, cook until the internal temperature hits 135°F (57°C); flip only once for the best sear. Baste with any leftover marinade if desired.
Remove the chops to a platter, tent loosely with foil, and let them rest for 5 minutes—this keeps them tender and full of juices.
Serve hot, garnished with fresh rosemary sprigs and lemon wedges—encourage everyone to dig in "scottadito" style (careful, they're hot and finger-licking good!). Buon appetito!

Notes

Always use a meat thermometer for doneness to avoid overcooking lamb, which can turn tough.
These are best enjoyed hot and fresh off the grill for maximum flavor and texture.
This recipe shines during holidays like Easter, pairing beautifully with grilled veggies, roasted potatoes, or a fresh Italian salad.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1126Total Fat 69gSaturated Fat 19gUnsaturated Fat 50gCholesterol 393mgSodium 259mgCarbohydrates 1gFiber 0gProtein 121g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use rib or loin lamb chops for the best tenderness; aim for 1-inch thick cuts.
Marinate at least 1-2 hours (or overnight in the fridge) for maximum flavor infusion, but don’t exceed 24 hours to avoid mushiness from the acid.
Bring chops to room temperature before grilling for even cooking.
Preheat your grill to high heat to achieve a perfect sear without overcooking the inside.
Oil the grill grates to prevent sticking, but pat excess marinade off the chops to avoid flare-ups.
Grill 3-5 minutes per side for medium-rare (internal 135°F/57°C); use a meat thermometer for precision.
Let chops rest 5 minutes post-grill to redistribute juices for ultimate tenderness.
Garnish with extra fresh rosemary and lemon wedges for a vibrant presentation.
For indoor cooking, a hot cast-iron grill pan works beautifully.
Pair with a crisp white wine like Pinot Grigio or a light red like Chianti to complement the herbs.

Ingredients Notes

Lamb chops form the star—choose high-quality, fresh rib or loin chops with good marbling for juiciness and flavor; grass-fed options offer a cleaner taste. Extra-virgin olive oil provides richness and helps carry the marinade flavors while keeping the meat moist.

Fresh garlic cloves deliver pungent, aromatic depth that mellows beautifully on the grill. Fresh rosemary sprigs are essential for that signature Italian herbal note—woody and pine-like, they pair classically with lamb.

Lemon (juice and zest) adds bright acidity to balance the richness and tenderize naturally. Sea salt and freshly ground black pepper enhance all flavors without overwhelming. Optional additions like fresh thyme or a pinch of red pepper flakes can introduce subtle layers for personalization.

Variations and Substitutions

For a Roman twist, keep it minimalist with just rosemary, garlic, oil, salt, and pepper, or add juniper berries and white wine for deeper complexity like traditional agnello alla scottadito. Swap rosemary for a mix of thyme, oregano, and parsley for a broader herb profile. Use lime instead of lemon for a brighter, slightly tropical note.

For milder flavor, reduce garlic or add balsamic vinegar to the marinade for subtle sweetness. If lamb is unavailable, substitute thick pork chops or beef ribeye, adjusting cook times. For a spicier version, include red pepper flakes or cayenne. Grill over charcoal for authentic smokiness, or broil indoors. Serve with ammoglio sauce (olive oil, lemon, tomatoes, herbs) for a fresh topping, or pair with mint gremolata for brightness.

Storage Options

Store leftover cooked lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F/150°C) or skillet to avoid drying out—add a splash of broth if needed. Avoid microwaving to preserve texture. Uncooked marinated chops can be refrigerated up to 24 hours or frozen (in marinade) for up to 2 months; thaw overnight in the fridge before grilling.