Lamb chops are a popular and delicious cut of meat from the rib, loin, or shoulder of a young lamb. They are small cuts of meat that typically include a portion of the rib bone, which adds flavor and helps with cooking. Lamb chops are known for their tender, juicy texture and slightly sweet and rich flavor. They are often enjoyed for their succulence and are commonly grilled, pan-fried, or broiled to bring out their natural flavors. Lamb chops are commonly seasoned with herbs, garlic, and spices before cooking to enhance their taste. They are often served in individual portions, making them a popular choice for elegant meals, special occasions, or a delightful dinner at home.
How to grill lamb chops?
Mint marinade and sauce – Place all the marinade ingredients in a food processor and grind to a smooth paste. Divide into two. Use one part for the marinade and save the rest to serve with the chops as a sauce.Pro tip – Make sure to divide first, then marinate the meat so the sauce does not come into contact with raw meat.
Prep the chops – Cut excess fat around the edges. Pat dry the lamb chops on both sides. Season with salt and pepper on both sides.Pro tip – Make sure the chops are dry so the marinade sticks to them, and they will sear, not stew, when on the grill. Marinate the chops – Brush the marinade over the lamb chops and leave to marinate for an hour on the counter or up to overnight in the fridge.Pro tip – If you marinate for longer, thaw the lamb chops for at least an hour to bring to room temperature before cooking.
Grill the lamb chops – Heat a grill or cast-iron skillet on medium-high heat. Place the lamb chop on the hot side for 2 to 3 minutes. Then, turn over and cook the other side for 2 more minutes. Move to the cooler side of the grill for the remaining time.Pro tip – To check the internal temperature of the lamb, insert an instant-read thermometer into the thickest part of the meat. Medium-rare, about 6 to 8 minutes – the internal temperature of 120 to 125 F. Medium, about 8 to 10 minutes, the internal temperature of 130 to 145 F. I would not recommend going past medium, as it can make chops fairly tough. Serve with the remaining mint sauce we prepared earlier.
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Frequently asked questions
Creative ways to serve lamb chops
When it comes to serving lamb chops, there are plenty of creative and delicious ways to make them a standout dish. Here are some other ideas:
Dry or overcooked chops: Lamb chops can become dry and overcooked if cooked for too long or at too high a temperature. To prevent this, cook them to medium-rare or medium doneness. Use a meat thermometer to monitor the internal temperature, aiming for around 135-145°F (57-63°C). Remove the chops from the heat source when they are a few degrees below your desired doneness, as they will continue to cook as they rest. Tough or chewy chops: Tough or chewy chops can result from insufficient cooking time or using cuts that are not tender. Make sure to cook lamb chops long enough to reach the desired level of doneness. If you’re using a tougher cut like shoulder chops, consider using a slow-cooking method, such as braising, to help tenderize the meat. Marinating the chops beforehand can also help to break down the muscle fibers and enhance tenderness. Lacking flavor: If your chops lack flavor, it may be due to insufficient seasoning. Make sure to generously season the chops with salt, pepper, and any desired herbs or spices. Also marinating the chops before cooking will enhance their taste. Additionally, don’t forget to let the chops rest for a few minutes after cooking, as this allows the juices to redistribute and intensify the flavors. Unevenly cooked chops: Unevenly cooked lamb chops can occur if the heat distribution is not consistent or if the chops are of varying thickness. To overcome this, ensure that your cooking surface, whether it’s a grill, pan, or broiler, is properly preheated. If the chops vary in thickness adjust the cooking time for each chop individually. Burnt Exterior: Lamb chops can develop a burnt exterior if the heat is too high or if they are left unattended for too long. Make sure to sear the chops over high heat for a short period to develop a flavorful crust, then reduce the heat to allow for gentle cooking. Keep a close eye on the chops and adjust the heat as needed to prevent burning.
Herb-Crusted Lamb Chops: Create a flavorful herb crust by combining fresh herbs like rosemary, thyme, and parsley with breadcrumbs, garlic, and olive oil. Press the herb mixture onto the lamb chops before cooking for an extra layer of taste and texture. Mediterranean-inspired lamb chops: Serve grilled lamb chops with a Mediterranean twist on a platter. Accompany them with various meze-style dishes such as tzatziki, hummus, marinated olives, roasted peppers, and grilled vegetables. Add warm pita bread or flatbread on the side for a complete and vibrant meal. Moroccan Spiced Lamb Chops: Infuse your lamb chops with the flavors of Morocco by marinating them in a mixture of spices like cumin, coriander, paprika, cinnamon, and ginger. Grill or pan-sear the chops perfectly and serve them with couscous, roasted vegetables, and a tangy harissa sauce for a North African-inspired feast. Asian-Inspired lamb chops with Glaze: Prepare a sweet and savory glaze using soy sauce, honey, ginger, garlic, and sesame oil. Brush the glaze onto the lamb chops for a glossy finish during the last few minutes of cooking. Serve them alongside steamed jasmine rice, stir-fried vegetables, and garnish with green onions and toasted sesame seeds. Pomegranate Molasses Reduction: Drizzle a tangy and slightly sweet pomegranate molasses reduction over grilled lamb chops for an elegant touch. Reduce pomegranate juice with sugar and lemon juice until it thickens into a syrupy consistency. Serve the lamb chops with roasted butternut squash, sautéed spinach, and a drizzle of the pomegranate molasses reduction. Italian-inspired Gremolata: Prepare a vibrant gremolata by combining finely chopped fresh parsley, lemon zest, garlic, and a hint of olive oil. Sprinkle this flavorful mixture over grilled or pan-seared lamb chops just before serving. Pair them with roasted potatoes, grilled asparagus, and a side of creamy polenta for an Italian-inspired feast. Indian Spiced Lamb Chops: Marinate the lamb chops in a mixture of yogurt, ginger, garlic, garam masala, turmeric, and chili powder to infuse them with delicious Indian flavors. Grill or broil until cooked to your liking, and serve them with fragrant basmati rice, naan bread, and a cooling cucumber raita.
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