Recipe

Rosemary-Glazed Lamb

On the grill, the syrup brushed on at the end.

Placeholder · Recipe hero Grilled lamb chops resting on a wood board, glaze catching the light, fresh rosemary and a halved lemon alongside, jar of LGT rosemary syrup in soft focus. Late-afternoon directional light.

Serves four. About 30 minutes, plus a 10-minute rest.

Ingredients

  • 8 lamb loin or rib chops, about 1 inch thick
  • 1/4 cup Spanish rosemary simple syrup
  • 2 cloves garlic, grated
  • 1 lemon, half juiced and half cut for serving
  • 2 tbsp olive oil
  • 2 sprigs fresh rosemary, leaves chopped
  • Salt and black pepper

Steps

  1. Pat the chops dry and season both sides well with salt and pepper. Let them sit at room temperature for 20 minutes.
  2. Stir the rosemary syrup, garlic, lemon juice, and chopped rosemary together. That is the glaze.
  3. Heat the grill to medium-high. Rub the chops with olive oil so they do not stick.
  4. Grill about 3 minutes a side for medium-rare, longer if you want them further along.
  5. In the last two minutes, brush the glaze on both sides. It will catch and char a little, which is what you want, so watch it close.
  6. Rest the chops 10 minutes off the heat. Squeeze the cut lemon over the top before serving.

Notes

Why the glaze goes on last

The sugar in the syrup burns fast. On at the start, it scorches before the lamb is done. On at the end, it sets into a glaze with just enough char.

On doneness

Lamb is best medium-rare to medium, pulled at 130 to 135 on a thermometer. It climbs a few degrees while it rests.

Stovetop works too

A hot cast-iron pan does the same job. Sear, glaze in the last two minutes, rest. Crack a window, the glaze smokes a little.

What else this syrup goes in