Grassland Beef - U.S. Wellness Meats
  1. Discover Blog
  2. /
  3. US Wellness Meats
  4. /
  5. Product Information
  6. /
  7. 11 Flavorful Lamb Loin Chops Recipes...

11 Flavorful Lamb Loin Chops Recipes + Cooking Guide

lamb chops

Got some lamb chops and looking for inspiration? We’ve got you. But before you can choose the right recipe, you should confirm what kind of chops you have.

Lamb chops 101

Lamb chops is an umbrella term for different cuts of lamb like loin chops and rib chops. If you cut a sheep length-wise, you end up with different chops, and the leanness and best cooking methods change depending on which primal you get your chops from.

Typical chops include:

  • Loin chops – Cut from the center back of the lamb. This is prized meat that is lean and tender.
  • Sirloin chops – Less prized but still a good cut from the back of the lamb.
  • Shoulder chops – Tougher cut from the shoulder. Great flavor when braised.
  • Blade chops – Tough but flavorful meat from the shoulder blade. Opt for moist heat with this cut.
  • Rib chops – Tender and mild cut from the side of the lamb.

The good thing about lamb is that the entire animal is fairly tender. So when we talk about tougher cuts, these are still cuts you can approach with dry heat. That’s not the case for mutton (older sheep), beef, or pork. Try to cook beef brisket or mutton on dry heat with no prep and you’ll end up chewing for the entirety of your dinner [*].

So if you do have a tougher lamb cut like the shoulder, don’t despair. You can still get a delicious meal with a grill or high-heat sear — just consider a marinade or lowering the temp and extending your baking time slightly to give the meat a little more time to tenderize.

How to cook lamb loin chops

  • Get 2-3 chops per person
  • Salt the lamb 40 or so minutes in advance [*].
  • Let the lamb come to room temp before cooking
  • Don’t remove any fat (that’s where the flavor is and you can always remove it after cooking)
  • Choose a cooking method:


Get a cast iron or similar pan ripping hot on medium-high heat, add a little oil, let the oil sit for a minute or until shimmering, and then sear both sides of the chops for 3-4 minutes. Try to avoid moving it to develop a good crust. After searing both sides, bring the heat down to medium-low and melt some garlic and aromatics in the pan, making a point to baste the butter over the chops throughout the process. Then just cook until 10º below your desired temp (see temp guide below).

In the oven

Set your oven to 325º and cook the lamb chops 20-25 minutes per pound for medium rare [*]. It’s that easy! You could also broil them on the third or fourth rack of your oven for around 8 minutes, depending on the size of the chops. Use a thermometer so you don’t have to guess when they’re done.

On the grill

Get a grill up to medium-high heat with a hot zone and cold zone and cook each pound of chops for 9-12 minutes. Start on the cold zone until they are between 110 and 120º, and then move them to the hot zone until they are 10º below your desired temp [*].

11 amazing lamb loin chops recipes

These are lamb loin chops recipes — not general recipes for all chops. These are assuming the chops you have are tender, lean, and cut from the center back of the lamb. This also assumes you don’t have mutton, which is from mature sheep and has a tougher texture and gamey flavor.

That being said, many of these recipes will also work for different kinds of chops.

1. Pan seared lamb loin chops

From letting them sit to get down to room temperature, to dropping the temp before putting in the butter, this recipe from House of Nash Eats nails all the basics in the best way. This recipe rides on the quality of your ingredients, so make sure to get high-quality lamb chops and butter for the best results.

2. Lamb loin chops with pomegranate and garlic

For a similar skillet recipe with a different finish, try this one from Julia’s Album. The prep is straightforward but the pomegranate seeds and garlic push it in a nice Mediterranean direction.

3. Perfect grilled lamb loin chops

Serious Eats knows their business, and this grill recipe is the home chef’s guide to perfect chops. From timing the duration of your salting, to bringing the chops up to temp on the cool zone and then charring them on a hot zone, this is the best recipe for grilling chops you’ll find.

4. Easy oven lamb loin chops

If you prefer to work in the oven, this easy oven recipe from Eating Richly is a good balance of prep and simplicity. It uses a familiar spice blend (pepper, salt, rosemary, etc.) but uses a bagged marinade ahead of time to tenderize them even more.

5. One pot braised Greek lamb loin chops

For a rich braise that goes perfectly with mashed potatoes and green beans, use this recipe from The Defined Dish. It’s a straightforward braise: a little flour, quick sear, wine deglaze — the works — but that isn’t a bad thing.

6. Grilled lamb loin with Greek lemon sauce

Craft Beering uses a lemon marinade and a lemon sauce to brighten up their lamb chops. Whip up some couscous and broccolini with these and your dinner will be a hit.

7. Pan seared lamb loin with cognac butter

For a familiar flavor with a little extra kick, Kitchen Swagger recommends tossing in some cognac. You add it to the butter and rosemary after your hard sear.

8. Air fryer lamb loin chops

For an easy weeknight option, Clean Eating Kitchen has found the best way to air fry lamb loin chops. You could easily use the oven or a skillet, but if you want to switch things up or are using the oven for a different dish, check this out.

9. Beer braised lamb loin chops

From the aptly named Mantitlement, this recipe brings the chops up to temp in a delicious beer and onion gravy. If you don’t cook this recipe with mashed potatoes you’re doing it wrong.

10. Lamb loin with mint chimichurri

For the opposite end of the beer gravy spectrum, try this mint chimichurri lamb loin chop recipe from Simply Recipes. It’s bright and delicious, and a lemon marinade in advance would complement this sauce well.

11. Grilled Aussie lamb loin chops

This recipe from Hostess at Heart nabs two birds with one stone: a delicious homemade pesto recipe that takes two minutes to whip up, and a sure-fire way to sear up great lamb chops.

Lamb chomp temperatures

Here’s a lamb chops temperature guide to reference [*]. Using a thermometer is the best way to be consistent.

  • Rare – Pull at 130º and let rise to 140º
  • Medium rare – Pull at 135º and let rise to 145º
  • Medium – Pull at 150º and let rise to 160º
  • Well – Pull at 160º and let rise to 170º

What to serve with lamb loin chops

Since lamb is a flavorful but simple main, your side options are almost endless. Here are a few ideas:

  • Mashed sweet potatoes
  • Roasted asparagus
  • Potatoes au gratin
  • Roasted brussel sprouts with bacon
  • Creamed spinach
  • Green bean casserole
  • Fresh bread and lamb gravy
  • Roasted yellow squash

Lamb loin chops FAQ

What’s the difference between lamb chops and lamb loin chops?

Lamb chops is a general term for different cuts and could include rib chops, loin chops, shoulder chops, and others. Loin chops are cut from the center back of the lamb and known for being lean and tender, which also makes them pricier.

Should lamb chops be cooked fast or slow?

Either option works. A slow braise is a fantastic way to eat a chop, but so is a high-heat sear or broil. You really can’t go wrong!

How long does it take to cook lamb loin chops?

That depends on how you cook it. A braise can take hours. A hot skillet sear and rest before slicing usually takes 20-25 minutes all said and done.

What seasonings go well with lamb?

Apart from salt and pepper, thyme, rosemary, and garlic are the classics. A pinch of cayenne can go a long way, too. For marinades, you have all sorts of acidic options like red wine vinegar, white wine vinegar, and lemon. You could even make lamb tacos using a lime marinade with cumin and chili powder.

Why are my lamb loin chops tough?

You either overcooked them or got chops from a tougher primal and used a dry heat method instead of moist heat. Dry heat options like the oven and skillet are fine with almost all cuts of lamb, but the margin of error is smaller.

If you didn’t let it rest or cut against the grain, that can hurt too. You should also be pulling your meat 5-10º shy of what you want the final temp to be since it is still cooking when you remove it.

Can you overcook lamb loin?

Of course! You can overcook anything. Here’s a temperature breakdown for reminders on when to cook them. Just pull them 5-10º in advance:

  • Rare – Pull at 130º and let rise to 140º
  • Medium rare – Pull at 135º and let rise to 145º
  • Medium – Pull at 150º and let rise to 160º
  • Well – Pull at 160º and let rise to 170º

How do you make lamb loin chops less gamey?

First, make sure you bought lamb and not mutton. Mutton is from mature sheep and has a much stronger flavor than lamb. Lamb tends to be mild and sweet.

Second, we’d argue any gaminess in lamb is part of what makes lamb compelling to cook, but if you have kids or someone who is against the flavor, try using an acidic marinade 45 minutes in advance of cooking and opt for stronger spices like chili powder, cumin, and mint. You could also try soaking the meat in whole milk or buttermilk for an hour or two before cooking if you still notice it.

Is it better to grill or pan fry lamb chops?

If we had to choose, we’d go grill because you get more of that rich char flavor, but a pan sear is also a wonderful way to cook a lamb chop.

The secret to perfect lamb

Cooking lamb isn’t that hard. It doesn’t matter if you grill it, braise it, pan sear it, or broil it, all the methods involve a pretty simple marinade or spice blend and a straightforward cooking method.

That means the majority of what makes lamb great is its sourcing. In other words, the quality of the meat is what matters. No matter how well you cook poor quality lamb, it will pale in comparison to lamb grown on sustainable family farms dedicated to good stewardship. Plus you skip all the chemicals, GMOs, and antibiotics that can be found in industrial meat.

Taste lamb raised the way lamb should be raised — once you do, you’ll never go back.


Nathan PhelpsNathan Phelps

Nathan Phelps owns and writes for Crafted Copy, a boutique copywriting shop that finds the perfect words for interesting products. He is also an ethical foodie, outdoors-aficionado, and hails from Nashville, TN. He splits his time between helping sustainable businesses find new customers and managing his ever-increasing list of hobbies, which include playing guitar, baking bread, and creating board games.