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This fantastic lamb chops recipe uses whole garlic cloves which caramelize in the skillet alongside the chops. Once the lamb is cooked, the cloves become a part of a quick pan sauce with lemon juice, herbs, and a pinch of red pepper. A sophisticated dinner in minutes, not hours, for lamb enthusiasts everywhere.
What are lamb loin chops?
Although they’re slightly different than the traditional rack of lamb we know and love, loin chops are still one of the most readily available cuts you can find. The American Lamb Board describes loin chops as lean, tender, and full of flavor! They have a 3- to 4-ounce serving size and look like small T-bones; in fact, loin chops are sometimes called T-bone chops.
How many Lamb Chops per person as an entrée?
This recipe plans for two chops per person, but by all means, make more if you’re really hungry.
What do you serve Lamb Chops with?
How long do you cook Lamb Chops?
Because the chops you find may vary in thickness, you may need to adjust the cooking time. This recipe calls for 1/2″ chops, so it’s a quick cook; I love eating mine at medium to medium rare.
Can you grill Lamb Chops?
This recipe uses a pan sauce with lots of garlic, but if you want to make this on the grill, you can. Use your biggest grill-safe pan and aim for a temperature of 400-450°F, but cook the garlic a bit before adding the chops, and watch the chops carefully as grill temperatures fluctuate quite a bit. They’ll cook in very little time.
Can Lamb Chops be eaten medium rare?
If you love medium rare lamb as much as I do, stop cooking the lamb when an internal thermometer reads 120 degrees and allow the lamb to rest, it will come up to a medium rare temperature of 125 to 130 degrees within a couple minutes.
Lamb Chops Recipe
- 8 (1/2-inch thick) lamb loin chops fatty tips trimmed (about 2 pounds)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 10 cloves garlic halved
- 3 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley minced
- 1 tablespoon fresh thyme minced
- 1 pinch crushed red pepper flakes
- Pat the lamb chops dry with paper towels and sprinkle liberally with salt and pepper. In a very large skillet over medium-high heat, heat the olive oil until shimmering.
- Add the lamb chops and garlic and cook until the chops are browned and crusty on the bottom, about 3 minutes.
- Turn the chops and garlic and continue cooking until the chops are browned on the second side and reach 145 degrees on an internal thermometer. Transfer the chops to a baking sheet or plate and leave the garlic in the skillet.
- To the skillet with the garlic, whisk in water, lemon juice, parsley, thyme, and crushed red pepper, scraping up any browned bits on the bottom, until sizzling, about 1 minute. Pour sauce over the lamb chops and serve immediately.
- Lamb loin chops: Loin chops are lean, tender, and one of the most readily available cuts you can find. They have a 3 ounce to 4 ounce serving size and look like small T-bones; in fact, loin chops are sometimes called T-bone chops.
- Yield: This recipe makes 2 pounds of Lamb Chops (precooked weight) which will yield 4 servings, 2 lamb chops or 6 ounces per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.