These Lamb Chops Recipe are made with only salt, grilled to perfection, and served with mint jelly on the side if you wish.
This is such an easy recipe if you have a rack of lamb chops and are ready to get your grill on. You can make lamb chops on the grill, cast iron skillet, or even an air fryer. Once you try these lamb chops you will never grill them any other way. Save money and make them at home!
Divide the rack of lambs into individual chops by cutting between ribs with smooth, single stroke. If you don’t get through in one stroke, place it back in the seam and try again. Do not saw back and forth.
What are Lamb Chops?
Lamb chops are a cut of meat from the lamb, which is a young sheep typically less than one year old. These Lamb Lollipops are typically cut from the rib or loin area of the lamb and are known for their tender and flavorful meat. Lamb chops are small cuts of meat that are often cooked individually, making them a popular choice for grilling, pan-searing, or broiling. They are usually bone-in, which adds flavor to the meat, and are often served as a main dish in many cuisines around the world. Lamb chops are prized for their tender texture, succulent flavor, and versatility in cooking methods and flavor pairings.
Lamb Chops Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Lamb chops
- Olive oil
- Sea salt
- Mint jelly
See recipe card for Grilled Lamb Lollipops quantities.
How to make Lamb Chops
For best flavor, make sure to salt the lamb chops 2 hours prior to grilling. Preheat the grill to 400°F.
Place the individual rack of lambs on an aluminum pan and drizzle with olive oil. Cook in the grill for 4-6 minutes (depending on the thickness of the chops) with the lid down.
Take the chops out and place directly on the grill to sear for 1-2 minute on each side, until the internal temperature reaches 135°F.
Allow the lamb chops to rest on a plate covered with aluminum foil for 5 minutes before serving. Serve with mint jelly.
What to serve with Lamb Chops
- Roasted Vegetables: Roasted vegetables such as roasted carrots, asparagus, Brussels sprouts, or potatoes can be a great side dish for lamb chops. The earthy flavors of roasted vegetables complement the richness of lamb chops.
- Mint Sauce or Chimichurri: Mint sauce or chimichurri sauce can add a burst of freshness and flavor to lamb chops. Mint sauce is made with fresh mint, vinegar, sugar, and water, while chimichurri is a green sauce made with parsley, garlic, vinegar, and oil. Both sauces provide a tangy and herbaceous contrast to the richness of lamb chops.
- Grains or Rice: Serve lamb chops with grains such as couscous, quinoa, or rice for a filling and hearty side dish. You can flavor the grains or rice with herbs, spices, and/or lemon juice to complement the flavors of the lamb chops.
- Creamy Polenta or Mashed Potatoes: Creamy polenta or mashed potatoes can be a comforting and indulgent side dish for lamb chops. The creamy and smooth texture of polenta or mashed potatoes can complement the juicy and tender meat of the lamb chops.
- Salad: A fresh and crisp salad can be a refreshing and light side dish to balance the richness of lamb chops. Consider a salad with mixed greens, tomatoes, cucumbers, and a tangy vinaigrette dressing to add brightness to the meal.
- Red Wine Sauce: A red wine sauce can be a delicious accompaniment to lamb chops. You can make a red wine reduction sauce with red wine, beef or lamb stock, onions, garlic, and herbs to add a rich and savory flavor to the lamb chops.
Lamb chops: The lamb chops are necessary for this, although you can buy the whole rack and individually slice them or buy them pre sliced for you.
Olive oil: I would get extra virgin olive oil for best quality oil. You could also use vegetable, canola or sunflower oil.
Salt: If you use kosher salt, use less of it. If you use thick sea salt, you can generously salt the lamb chops.
Jelly: Mint jelly is use a lot when it comes to eating lamb chops. You can use any flavor jelly you want.
Lamb Chops Recipe Variations
- Herb-Crusted Lamb Chops: Coat the lamb chops with a mixture of fresh herbs (such as rosemary, thyme, and parsley), breadcrumbs, and olive oil. Sear in a hot skillet or grill until crust is golden and lamb is cooked to desired doneness.
- Garlic-Rosemary Lamb Chops: Rub the lamb chops with minced garlic, chopped fresh rosemary, olive oil, salt, and pepper. Let them marinate for a few hours before grilling or pan-searing.
- Moroccan-Spiced Lamb Chops: Create a flavorful spice rub with a blend of Moroccan spices, such as cumin, coriander, paprika, ginger, cinnamon, and cloves. Rub the spice mixture onto the lamb chops and grill or sear until cooked to your liking.
- Lemon-Rosemary Lamb Chops: Marinate the lamb chops in a mixture of lemon juice, minced garlic, fresh rosemary, olive oil, salt, and pepper. Grill or pan-sear the chops for a tangy and aromatic flavor.
- Mediterranean-Inspired Lamb Chops: Marinate the lamb chops in a mixture of olive oil, lemon juice, minced garlic, dried oregano, dried thyme, and salt. Grill or sear the chops and serve with a side of tzatziki sauce, roasted vegetables, and pita bread for a Mediterranean-inspired meal.
- Red Wine-Braised Lamb Chops: Brown the lamb chops in a hot skillet, then deglaze with red wine and beef broth. Add in minced garlic, fresh rosemary, and thyme, and braise the chops in the liquid until tender and flavorful.
Check out this Roasted Leg of Lamb.
- Grill: You will need a grill, either a gas or charcoal grill, to cook the lamb chops. A grill with adjustable heat settings and a lid is ideal for controlling the cooking temperature and achieving even cooking.
- Grill Brush: A grill brush is useful for cleaning the grill grates before and after cooking the lamb chops. This helps to prevent sticking and ensures a clean cooking surface.
- Tongs or Spatula: Tongs or a spatula are essential for flipping the lamb chops on the grill and handling them safely without piercing the meat and losing its juices.
- Meat Thermometer: A meat thermometer is helpful for checking the internal temperature of the lamb chops to ensure they are cooked to the desired level of doneness. For lamb chops, a medium-rare to medium internal temperature of 145°F to 160°F is recommended.
- Oil or Marinade: You may need oil or a marinade to coat the lamb chops before grilling, adding flavor and preventing them from sticking to the grill grates.
How to store Lamb Chops
- Refrigeration: If you have leftover cooked lamb chops, or if you purchased raw lamb chops that you do not plan to cook immediately, store them in the refrigerator. Place them in an airtight container or wrap them tightly with plastic wrap to prevent them from drying out or absorbing any odors from the refrigerator.
- Proper Temperature: Make sure your refrigerator is set to a safe temperature of 40°F (4°C) or below to keep the lamb chops at the optimal temperature for food safety.
- Short-Term Storage: If you plan to consume the lamb chops within 1-2 days, you can store them in the refrigerator. However, it's best to consume them as soon as possible for the best taste and texture.
- Freezing: If you need to store lamb chops for a longer period of time, you can freeze them. Wrap them tightly with plastic wrap or aluminum foil, or place them in an airtight container, and label with the date for reference. Frozen lamb chops can be stored for up to 6-9 months in the freezer.
- Thawing: When you're ready to use frozen lamb chops, thaw them in the refrigerator overnight or use the defrost function on your microwave. Avoid thawing lamb chops at room temperature, as this can allow bacteria to grow.
- Handling: Always practice good food safety practices when handling lamb chops, including washing your hands thoroughly before and after handling raw lamb, and keeping raw lamb and cooked lamb separate to prevent cross-contamination.
- Discard if Spoiled: If the lamb chops have an off smell, slimy texture, or show signs of spoilage, discard them immediately as they may pose a food safety risk.
Lamb Chops Recipe Top tips
- Choose Quality Lamb Chops: Look for lamb chops that are fresh, well-trimmed, and have a good amount of marbling for flavor and tenderness. Choose chops that are evenly sized for even cooking.
- Season Well: Lamb chops benefit from flavorful seasonings to enhance their natural taste. Consider marinating the chops for a few hours or overnight in a mixture of herbs, spices, and oil to add depth of flavor.
- Rest at Room Temperature: Before cooking, let the lamb chops rest at room temperature for about 30 minutes to an hour. This allows the meat to come to room temperature, ensuring more even cooking and better flavor.
- Don't Overcook: Lamb chops are best served medium-rare to medium for optimal tenderness and juiciness. Avoid overcooking, as lamb can become tough and dry when cooked to well-done. Use a meat thermometer to check the internal temperature of the chops, aiming for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
- Use High Heat: Lamb chops are best cooked over high heat to sear the outside and lock in the juices. Use a hot grill, skillet, or oven to quickly sear the chops on each side for a few minutes, then finish in the oven if desired.
- Rest after Cooking: After cooking, let the lamb chops rest for a few minutes before slicing or serving. This allows the juices to redistribute and results in a more flavorful and juicy chop.
- Add a Sauce or Glaze: Consider adding a sauce or glaze to the lamb chops for added flavor. Mint sauce, garlic herb sauce, or a balsamic reduction are popular options that complement the natural flavor of lamb.
- Rest and Carve: When serving, rest the lamb chops for a few minutes before carving or serving. This allows the juices to settle and results in a more flavorful and tender bite.
- Pair with Complementary Sides: Lamb chops pair well with a variety of side dishes, such as roasted vegetables, mashed potatoes, couscous, quinoa, or a fresh salad. Consider choosing sides that complement the flavors of the lamb and add balance to the meal.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove