These juicy, meaty garlic grilled lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are a addition to the barbecue that all the family will enjoy. They’re super simple and easy to make. 

Total Time: 1h 10 min

Serves: 6


  • 1 head garlic
  • 3 tablespoons extra-virgin olive oil,
  • plus about 1 tablespoon for roasting garlic
  • Kosher salt and freshly cracked black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoon chopped parsley leaves
  • 1 tablespoon finely chopped rosemary
  • 1 tablespoon finely chopped thyme
  • 3 (1 1/2-pound) lamb racks, frenched and trimmed


  • Preheat the oven to 350 degrees F.


  • Cut the top off the garlic head. Drizzle it with about 1 tablespoon olive oil, season with salt and pepper, to taste, and wrap in aluminium foil. Roast in the oven for 30 minutes, then remove and let cool.


  • Once cool, squeeze the roasted garlic cloves from the skin into a small bowl. Add the 3 tablespoons of olive oil, the red pepper flakes, and fresh herbs. Adjust the seasoning with salt and pepper, if necessary. Mix well to make a paste.


  • Season the lamb racks with salt and pepper, then rub the garlic-herb mixture evenly into the meat.
  • Preheat a grill to medium-high heat. (Chef’s Note: Test by holding your hand 5 inches above the grates. If your hand cannot stand the heat after 3 to 4 seconds, the grill is ready.)


  • Grill the lamb racks, meat side down, for about 3 minutes on the first side. Turn, then let the second side grill for 5 minutes total, for medium-rare doneness. Cook slightly longer for medium. (Cook’s Note: Let the lamb reach 125 degrees F on an instant-read thermometer, for medium-rare doneness or 130 degrees F for medium.)


  • Transfer the lamb from the grill to a platter and tent the racks with foil. Let them rest for 10 minutes before slicing between each rib to separate the chops.
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