Grilled Lamb Chops with Rosemary Butter – Tender & Aromatic

Lamb chops demand intense, even heat – exactly what the BIOL cast iron grill pan delivers. The ridges create classic grill marks, and the cast iron holds its temperature steady even when the chops go on. The result: crispy on the outside, tender and pink inside.

Ingredients

• 4 lamb chops (about 150 g each, about 2 cm thick)
• 2 tbsp olive oil
• Coarse sea salt, black pepper
• 2 garlic cloves, crushed
• 2 sprigs rosemary
• 80 g soft butter
• 1 tbsp fresh rosemary, very finely chopped
• 1 garlic clove, pressed
• Zest of ½ lemon
• ½ tsp sea salt, pinch of pepper

Preparation

1. Prepare the rosemary butter: Mix all butter ingredients until smooth, shape into a roll on plastic wrap, and chill for 1 hour.
   
   
2. Prepare the chops: Remove from the fridge 20 minutes before grilling. Pat dry and rub with olive oil. Season with salt and pepper only just before searing.
   
   
3. Heat the grill pan: Preheat the cast iron grill pan empty, without oil, on induction level 9 for at least 4–5 minutes, until smoking hot.
   
   
4. Grill: Place the chops on the hot ridges. Grill for 3 minutes without moving. Rotate 90° for a diamond pattern, then another 2 minutes. Flip, add the rosemary and garlic, and finish grilling for 3–4 minutes.
   
   
5. Rest & serve: Rest for 3 minutes on a rack. Serve with a slice of rosemary butter.

Tips & Tricks

• Choose chops thick enough – at least 2 cm, otherwise they dry out too quickly.
• Never force a flip – the meat will release on its own once the crust is ready.
• Lemon finish – a splash of fresh lemon juice before serving lifts all the flavors.

Serving Suggestion

With grilled zucchini slices, couscous with fresh herbs, or a Greek salad.

Nutritional Values (per serving)

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