Lamb chops are cuts from a rack of lamb from the spine made by cutting at an angle with parts of the ribs and vertebrae present. They are usually cooked and served bone-in. Lamb chops come from the ribs, sirloin, and loin of sheep. They can be cooked in many ways, including grilled, fried, baked, or barbecued. No matter how you cook them, they take just minutes to prepare and are always delicious. Often, lamb chops are French trimmed, meaning the meat closest to the ends is trimmed away. This makes a very elegant presentation when serving and is usually referred to as lollipops of lamb.
Ingredients and substitutes
Lamb chops – All lamb chops are tender and cook pretty quickly. So, you can use any lamb chops for this recipe. Olive oil – I like using olive oil for its nice flavor, but any oil you want works just fine. Garlic – I used two large cloves of fresh garlic to infuse the oil we cook the lamb in. Keep a close watch on the garlic. You do not want to burn it. Herbs – Fresh thyme is the best for this, as we need to infuse the oil. Do not use dried as it will burn due to the high heat. You can also use fresh rosemary in addition to the fresh thyme Balsamic – It’s Italian vinegar made from white wine pressings. Back in the old days, it used to be an ideal gift and favor. Some brands, I believe, have been fermented for over 100 years. This aging process makes balsamic vinegar often expensive.
How to make lamb chops
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 – We cut off excess fat for this recipe because we cook the chops in the sauce and do not want excess fat in the sauce.
Sear the chops – In a cast-iron skillet on low, heat olive oil, garlic cloves, and thyme (and rosemary) for 30 seconds. Turn to medium-high heat and add the lamb chops. Cook for just 2 minutes on the first side. Turn the chops over and cook for 2 minutes on the second side. Remove the chops from the skillet, set aside, and keep warm.Pro tip – We only want to sear and get a good color on the chops now, as they will cook for two more minutes in the sauce later. Make the sauce – Add the brown sugar, balsamic vinegar, and chicken stock to the same skillet. Cook for only a minute.Pro tip – Remove excess fat from the skillet before you make the sauce.
Soak chops in sauce – Return the lamb chops to the skillet, cook for 2 minutes, then remove and set aside.Pro tip – We don’t want to overcook the chops, so cook them briefly. Finish the sauce – Add butter and let thicken on medium heat for two minutes until thick. Remove from the heat and pour into a sauceboat. Serve – I like to serve these lamb chops over mashed potatoes and more balsamic sauce.
Grilled Lamb Chops Lamb Roast Shoulder Boneless Lamb Shanks or Recipe for Osso Buco Garlic butter leg of lamb or Leg of Lamb (Garlic oil marinade) Braised Lamb in Red Wine See all lamb recipes
Frequently asked questions
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The chops – I’ve kept the chops quite simple with just salt, pepper, and some flavor from garlic and thyme. If you look at the recipe below, you will see that we have barely cooked the chops on the pan for no more than two minutes. That’s because we finish them off in the glaze. If you prefer not to add them to the glaze, just cook them on the pan for 3 minutes on one side and 2 minutes on the other. That’s all lamb chops usually need. You can then serve them with the glaze on the side (or not). Balsamic – When you think of balsamic, the first thought is vinegar, so it must be sour. Right? Nope! When combined with brown sugar and butter, this is the most luxurious glaze you will ever enjoy with any meat. In fact, when I made my balsamic glazed meatballs, I used red wine instead of stock, and those meatballs were gone instantly. You won’t stop licking your fingers when you taste this glaze. That’s how good it is.
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 lamb 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 lamb chops lack flavor, it may be due to insufficient seasoning. Generously season the chops with salt, pepper, and any desired herbs or spices. Marinating the chops before cooking will also enhance their taste. Also, don’t forget to let the chops rest for a few minutes after cooking, which 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.
