Lamb Chops Recipe

Choosing Your Lamb Chops:

You can make this recipe with lamb rib chops, lamb loin chops, or lamb shoulder chops, which are three totally different cuts of lamb. Clear as mud, right? Here’s the difference:

• Rib chops are taken from the ribs (when whole, this is called a rack of lamb) and cut to separate them into individual chops. This is the most iconic cut for lamb chops, the most tender, and the most expensive. They’re my favorite!
• Loin chops are cut from the waist of the lamb. They are still tender, but less so than rib chops, and less expensive.
• Shoulder chops come from the shoulder of the lamb. This cut is more tough than the others, but also the least expensive.

My recipe uses lamb rib chops. You can buy them pre-cut or cut a rack yourself. Sometimes stores have them, but I get them at the butcher because the quality is usually better. Loin chops or shoulder chops work too, but you may need more marinade and a different cook time.

Lamb Chop Marinade:

My simple marinade adds incredible flavor, and it takes just a few basic ingredients:

• Olive Oil – I used regular olive oil, but extra-virgin olive oil or even avocado oil also works.
• Lemon Juice – Fresh lemon juice adds a bright, tangy flavor, but the most important reason I add it is to tenderize the meat. Bottled lemon juice, lime juice, or balsamic vinegar will have a similar effect.
• Garlic – I used crushed garlic because it incorporates just a little more evenly than minced. You can substitute a tablespoon of jarred minced garlic if you need to.
• Fresh Herbs – My lamb chops recipe includes fresh rosemary and thyme, and dried oregano. You can easily swap fresh for dried (1 teaspoon dried per tablespoon fresh). Feel free to try other herbs, like mint, basil, parsley, or marjoram.
• Sea Salt & Black Pepper – My usual rule of thumb is a teaspoon of salt and 1/4 teaspoon of pepper per pound of meat, but single lamb chops are mostly bone, I use around half that amount for them when including the weight of the bones.

1. Mix the lamb chop marinade. In a large bowl, whisk the olive oil with the lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper. (You can mix it in a small bowl to pour over the lamb if you prefer, but I like to mix it in the same bowl to avoid extra dishes!)
2. Marinate the lamb. Add the chops and turn to coat. Cover with plastic wrap and marinate. (See my tips below.)

3. Sear until browned. Heat more oil in a cast iron grill pan or cast iron skillet, until screaming hot. Add the marinated lamb chops in a single layer and sear until browned. (I can usually fit 4 at a time in the pan, but it depends on their size.) Flip and sear the other side.
4. Bake until tender. Immediately transfer the skillet to the oven, and roast lamb chops in the oven to your desired doneness. (Don’t miss my recommended times and temperatures below!)
5. Let them rest. Remove the lamb chops from pan, tent with foil, and let them rest before serving. Repeat the searing and oven steps with the remaining pieces.

Cooking Time Chart

After searing both sides on the stovetop, bake lamb chops for 2-5 minutes for medium-rare to medium (my recommendation), or 5-8 minutes if you like them more done.

I always recommend relying on the internal temp instead of just timing for meats, but especially for this lamb chop recipe, because it’s an expensive cut and cooks very fast. The time can vary depending on the thickness.

I insert this probe thermometer when they go in the oven, so it just beeps when they are ready. An instant-read thermometer works if you don’t mind checking on them. Use my time and temperature chart below as your guide:

*Note: These temperatures are before resting. The internal temperature will rise another 5-10 degrees while resting.

Serving Ideas

All you need is a healthy side dish (or two). I love serving this lamb chops recipe with veggies or salads. Here are some great pairings for them:

• Vegetables – I prefer quick green veggies with these, like roasted asparagus, sauteed green beans, or sauteed zucchini. In the fall, I like to choose a heartier side, like smashed brussels sprouts, butternut squash, or root veggies.
• Salads – A simple Greek salad is the perfect side for lamb chops! They also pair well with my crunchy Israeli salad or Mediterranean salad with chickpeas.
• Potatoes – The flavors in the marinade are the perfect match for my Greek lemon potatoes. You can also air fry sweet potatoes or bake potatoes in the Instant Pot before cooking the lamb chops. For a lighter side, try my creamy mashed cauliflower.
• Sauce – These are already juicy and flavorful, but if you want to add a sauce, my tzatziki or tahini sauce would work well.

More Lamb Chop Recipes

I love lamb chops! If you like the rich flavor of these, you’ll probably also like my other ways to cook them:

Lamb Shoulder Chops

Air Fryer Lamb Chops

Grilled Lamb Chops