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Lamb loin chops and artichoke halves are grilling over an open flame on a round, red barbecue grill with the lid open.
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Grilled Lamb Loin Chops

Recipe Card Schema:Ready to nail the perfect lamb chop doneness every time? This isn't your typical "throw it on the grill and hope" approach. We'll walk you through the exact cast iron-to-grill method that gives you crispy fat, juicy meat, and zero guesswork.
Prep Time5 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 1500kcal
Author: Kita Roberts

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.
    Raw beef short ribs in a cast iron skillet are placed on a grill over hot coals, preparing to be cooked outdoors, much like grilled lamb loin chops for an authentic open-flame experience.
  • 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.
    A pair of tongs holds a browned piece of beef over a grill with several other cuts, including grilled lamb loin chops, sizzling nearby—some are searing in a cast iron pan above red-hot coals.
  • 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.
    Eight pieces of raw grilled lamb loin chops are placed on a round grill over hot coals, ready to be cooked.
  • 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.
    Several pieces of grilled steak, grilled lamb loin chops, and halved artichokes cook over an open flame on a round outdoor grill.

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

  1. 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.
  2. Carefully dump the charcoal to one side of the grill. Cover with the grill grate and lid and adjust the air vents.
  3. Allow the grill to preheat for an additional 10 minutes, until it maintains a consistent, steady heat.
  4. Grill the chops as instructed above.

For a pellet grill

  1. Preheat your pellet smoker to 425 degrees F. We recommend Jack Daniel’s charcoal pellets for a little char-grilled flavor.
  2. When the pellet smoker is preheated, cook the lamb chops as instructed.
  3. 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

  1. Prep your gas grill by preheating the grill with all burners on high for about 10 minutes.
  2. 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.
  3. 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.
  4. 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

Serving: 1serving | Calories: 1500kcal | Carbohydrates: 0.3g | Protein: 74g | Fat: 131g | Saturated Fat: 55g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 57g | Cholesterol: 336mg | Sodium: 1998mg | Potassium: 978mg | Fiber: 0.1g | Sugar: 0.003g | Vitamin A: 3IU | Calcium: 71mg | Iron: 7mg