Say hello to grilled lamb chops that rival any steakhouse. Our recipe for lamb loin chops is a masterclass in flavor and texture. Using thick, meaty chops, these hit every note – crisped fat, juicy center, and charred exterior.
While grilling for chefs at our recent Lamb Camp, I picked up this game-changing technique while watching one of the chefs: starting with a cast-iron skillet to perfectly render the fat before moving to high heat on the grill.
Using premium American lamb, this method creates chops so good that we literally ate them two days straight during recipe testing. Our step-by-step guide works on any grill, guaranteeing you’ll achieve that perfect balance of crispy exterior and juicy, pink interior every time. Get ready to make lamb chops that’ll have you questioning why you don’t cook them more often.
What Are Lamb Loin Chops?
Let’s rewrite the script on American lamb. When you think of chops, you used to think of small, T-bone-shaped cuts from the back of the lamb, between the ribs and the sirloin (yes, like little steaks). But, the ones we cooked, from Freedom Run Farm, were almost a half a pound each and anything but small. They took up the entire palm of my hand and then some.
They’re tender, packed with flavor, and grill beautifully. When shopping for yourself, look for American lamb chops that are about 1 to 1½ inches thick for best results.
Ingredients
- Lamb Loin Chops: Look for chops around 1-1½” thick. These are rich, tender, and perfect for high-heat cooking.
- Kosher Salt: Essential for seasoning the meat deeply.
- Avocado or Olive Oil: Helps with even browning and prevents sticking.
- Fresh Cracked Pepper: Adds just the right amount of heat.
- Garlic & Rosemary Infused Olive Oil: Use this after grilling for a final punch of flavor.
How to Grill Lamb Loin Chops
1. Prep the Lamb
- Remove the lamb from the packaging and pat dry.
- Season generously on all sides with kosher salt.
- Preheat your grill to 400–425°F with a two-zone fire setup. Oil the grates.
2. Render the Fat
- Place a cast-iron skillet over direct heat on the grill and preheat for 5–10 minutes.
- Stand the chops upright, fat side down in the skillet.
- Let the fat slowly render for 7–10 minutes until golden and crisp.
- Remove skillet from heat. Discard rendered fat and set skillet aside.
3. Grill the Chops
- Lightly oil the lamb chops.
- Grill directly over high heat, 4–5 minutes per side, or until internal temp reaches 130°F for medium-rare.
- Use tongs to move chops as needed to avoid flare-ups.
4. Rest and Serve
- Transfer to a platter and let rest for 3 minutes.
- Finish with garlic and rosemary olive oil.
- Serve hot with your favorite sides.
Girl Carnivore Pro Tips
- Cook to Temperature: Use a digital meat thermometer for best results. Don’t rely on time alone.
- Two-Zone Fire: This prevents flare-ups and allows you to control searing vs. gentle heat.
- Don’t Skip the Rest: A few minutes of resting lets the juices redistribute.
- Infused Oil Finisher: Adds brightness and aroma just before serving.
Temperature Guide for Lamb Loin Chops
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 120–125°F | Very pink center, very tender |
| Medium-Rare | 130–135°F | Juicy, ideal doneness for lamb |
| Medium | 140–145°F | Slightly firmer, still moist |
| Medium-Well | 150–155°F | Less pink, firmer texture |
| Well Done | 160°F+ | Fully cooked, risk of dryness |
What to Serve With Grilled Lamb Chops
These chops pair perfectly with any of your favorite side dishes. We served them with grilled artichokes, tomato mozzarella salad, and lemon garlic aioli. Or keep it low-carb with a side of grilled asparagus, cauliflower mash, or a cucumber herb salad.
Wine Pairing
Try a bold, fruit-forward red like a Syrah, Malbec, or Cabernet Sauvignon.
Storage & Reheating
- Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Wrap in foil and gently reheat in a 300°F oven until warmed through, or slice thin for a lamb salad or sandwich.
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Grilled Lamb Loin Chops
Ingredients
- 4 lbs lamb loin chops small t-bone chops about 1 to 1 ½” thick each
- 1 tbsp Kosher salt
- 2 tbsp Avocado oil or Olive oil
- 1 tsp Pepper
- 1 – 2 tbsp Garlic and Rosemary infused Olive Oil We love this brand
Instructions
Prep the Lamb
- Remove the lamb loin chops from the package and pat them dry.
- Season them liberally on all sides with kosher salt.
Preheat the grill
- Meanwhile, preheat your grill to 400-425 degrees F with a 2-zone fire.
- Oil the grill grates.
- When ready to grill, place a cast-iron skillet on the grill grates over the direct heat, and preheat for 5 to 10 minutes until just starting to smoke.
Render the Fat
- Place the lamb chops, fat side down, arranged carefully in the skillet to stand next to one another.
- Allow the lamb fat to render and become golden and crispy for 7 to 10 minutes. Check the fat and rotate the chops as needed for even cooking.
- Carefully, using heat-resistant gloves, remove the skillet from the heat and put it on a safe surface. Discard the lamb fat and set the skillet aside.
Grill the Chops
- Quickly toss the chops in a little oil.
- Transfer the lamb chops to the hot side of the grill using long grilling tongs.
- Grill the chops for 4 to 5 minutes on each side, or until the lamb reaches 130°F, or your desired temperature, using a digital meat thermometer probe inserted into the thickest part, being careful not to touch the bone. Use caution and don’t leave the grill unattended as chops can easily cause flare-ups.
Rest and Serve
- When cooked, transfer the chops to a serving platter and season with a pinch of salt and pepper.
- Let them rest for 3 minutes.
- Finish the chops with flavored oil (see our recommended brand) and serve hot.
Notes
- Keep in mind that lamb loin chops vary in size, so cook to an internal temperature; all times given are just recommendations.
- We recommend a two-zone fire for lamb chops as the fat drippings can cause flare-ups. Working with a cooler and hotter side, you can move the chops with long grilling tongs as needed to prevent flare-ups or burning.
For a charcoal grill
- Start by filling your charcoal chimney with charcoal (we recommend Cowboy hardwood lump charcoal). Light the chimney from underneath and allow the charcoal to preheat for about 10-15 minutes. It’s ready when the charcoal is about 70% ashed over.
- Carefully dump the charcoal to one side of the grill. Cover with the grill grate and lid and adjust the air vents.
- Allow the grill to preheat for an additional 10 minutes, until it maintains a consistent, steady heat.
- Grill the chops as instructed above.
For a pellet grill
- Preheat your pellet smoker to 425 degrees F. We recommend Jack Daniel’s charcoal pellets for a little char-grilled flavor.
- When the pellet smoker is preheated, cook the lamb chops as instructed.
- We line our heat deflector/drip tray with foil under the grill grate before each cook to make cleaning up a breeze.
For a gas grill
- Prep your gas grill by preheating the grill with all burners on high for about 10 minutes.
- When preheated, adjust the grill for a two-zone fire by turning 2 of the 3 or 3 of the 4 zones to low heat.
- If desired, add a smoker box filled with wood chips (we recommend hickory or cherry) and allow the chips to start smoking before adding the meat.
- When the grill has preheated and is holding an even steady heat, place the lamb chops on the cooler side of the grill to cook, and finish them on the hot side for quick sear marks, being cautious of flare-ups.
Lamb Loin Chop Temps
| Rare | 120–125°F | Very pink center, very tender |
| Medium-Rare | 130–135°F | Juicy, ideal doneness for lamb |
| Medium | 140–145°F | Slightly firmer, still moist |
| Medium-Well | 150–155°F | Less pink, firmer texture |
| Well Done | 160°F+ | Fully cooked, risk of dryness |
Nutrition
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