How to Cook Lamb Chops

Co-authored by Vanna Tran

Last Updated: December 21, 2022 References Approved

Lamb chops are simple to cook and, as such, are a good option for beginner cooks interested in preparing an elegant dish. Before cooking, it’s important to properly season your lamb chops. Then, there are a variety of ways that you can prepare your lamb chops, including on the stove top, in the oven, in the slow cooker, or on the grill.

Things You Should Know

Pat the lamb chops dry and season them with spices like cumin, rosemary, garlic, or simply salt and pepper.
On the stovetop, heat a non-stick skillet to medium-high heat, and cook each side for about 4 minutes.
For oven-roasted lamb chops, preheat the oven to 350 °F (177 °C) and cook the meat for 20 minutes, turning halfway through.

Ingredients

Seasoning the Lamb Chops

Makes 4 servings

8 lamb loin chops, about 1 3/4 lbs (790 g)
1 US tbsp (15 mL) of olive oil
1/4 tsp (1 g) of salt
1/4 tsp (1 g) of black pepper
1/2 tsp (2 g) of dried oregano
1/2 tsp (2 g) of dried thyme
1/2 tsp (2 g) of garlic powder
1/2 tsp (2 g) of rosemary
Zest of 1 lemon
1 tbsp (5 g) of whole cumin seeds

Lamb Chops and Gravy

1 US tbsp (15 mL) of water
1 medium onion, chopped
¹⁄₂ c (120 mL) lamb or beef broth
1 tbsp (7.5 g) of cornstarch
1 US tbsp (15 mL) of cold water
Nonstick cooking spray
Fresh rosemary sprigs (optional, for garnish)

Roasted Lamb Chops in the Oven

1 medium onion, chopped

Lamb Chops in a Slow Cooker

1 medium onion, chopped
¹⁄₂ c (120 mL) lamb or beef broth

Grilled Lamb Chops

1 US tbsp (15 mL) of canola oil

Method 1

Method 1 of 5:

Seasoning the Lamb Chops

1
Pat the lamb chops dry and brush them with olive oil. Lie a paper towel over the tops of the lamb chops and apply pressure. Then, dab away any excess juices. This removes the juices from the meat and helps the seasoning adhere better to the meat. Be sure to dry both sides of the chops. Pour 1 US tbsp (15 mL) of olive oil into a small bowl and use a brush to coat the chops in it. This will help the seasoning adhere to the meat.^{[1]
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2
Season your lamb chops with cumin to give them a flavorful crust. With your hands clean, rub 1 tbsp (5 g) of whole cumin seeds onto the surface of the chops. Even though cumin is a strong flavor on its own, high heat will tone down the intense flavor and create a delicious cumin crust on the meat.

EXPERT TIP

"For a thick lamb chop, consider seasoning your meat and leaving it in the fridge overnight, so that the meat fully absorbs the seasoning."

Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

Vanna Tran
Experienced Cook

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3
Go with just salt and pepper to bring out the meat’s flavor. Mix 1/4 tsp (1 g) of salt and 1/4 tsp (1 g) of pepper in a small bowl to create a simple spice rub that will enhance the grassy flavor of the lamb meat. Use your fingers to apply the spices directly to the chops.
4
Choose rosemary, garlic, and lemon for a citrus spice rub. Mix together 1/2 tsp (2 g) of rosemary, 1/2 tsp (2 g) of garlic powder, and the zest of 1 lemon and rub it on top of the chops. This creates a fresh, citrus flavor.^{[2]
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5
Opt for thyme and garlic for a classic minty blend. Stir together 1/2 tsp (2 g) of dried thyme, 1/2 tsp (2 g) of garlic powder, 1/4 tsp (1 g) of salt, and 1/4 tsp (1 g) of pepper for a delicious blend. Thyme pairs really well with lamb chops, which are often traditionally served with mint jelly.^{[3]
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Method 2

Method 2 of 5:

Cooking Lamb Chops and Gravy on the Stovetop

1
Warm a large, nonstick skillet over medium-high to high heat. Make sure the pan is at least 28 cm (11 in) wide if you plan to cook 4 or more chops at a time. Otherwise, they will not brown well.^{[4]
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- You can also spray the pan with a coating of nonstick cooking spray to ensure that the chops will not stick.
- Give the pan 1 or 2 minutes to heat up. To test whether or not the pan is hot enough, sprinkle 1 US tbsp (15 mL) of water into the skillet. If the water sizzles and evaporates immediately, the pan is ready.
2
Place the chops in the pan and cook them for 4 minutes. The chops will start to sizzle right away when you lay them in the pan. Let them cook on 1 side for 3 1/2 to 4 minutes. Use a kitchen timer to monitor the time, if necessary.^{[5]
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- If the lamb chops don’t sizzle immediately upon being added to the pan, the pan may not be hot enough. Remove them and increase the heat if this is the case. After 1-2 additional minutes of warming, put the chops back in the pan.
3
Flip the chops with tongs and cook them for 4 minutes on the other side. The chops are ready to be flipped once the side touching the pan turns a rich "nut" color brown. Continue cooking for an additional 3 1/2 to 4 minutes, or until browned on all sides.
4
Use a meat thermometer to check if the lamb chops are done. Insert a meat thermometer into the middle of one of the chops. If it reads at least 155 °F (68 °C), your lamb chops are done.^{[6]
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- Additionally, the lamb chops should be browned on all sides and the juices should run clear.
5
Transfer the chops to a serving dish and keep them warm in the oven. Keep the lamb chops warm while you prepare the gravy by placing them in the oven. Make sure the oven is on its lowest heat setting so you don’t continue to cook them.
6
Cut an onion into long slices. First, trim off the stem-end of the onion, but leave the root intact. From there, slice the onion lengthwise toward the stem end, but don’t cut all the way through the onion. Then, slice the onion in half widthwise, cutting perpendicular to the previous cuts. Finally, cut the onion in half from the top down.
- A large chef’s knife will typically work best for this.
- Be sure to slice off the root as well.
- Check out this helpful wikiHow article on how to cut an onion for more detailed instructions.
7
Cook the onions in the same pan as the lamb chops for 2-4 minutes. Let the onions cook on low heat until they begin to caramelize and wilt. They should turn a nice golden-brown color around the edges.
8
Add ¹⁄₂ c (120 mL) of lamb or beef broth to the pan. Stir as you pour in the broth, scraping the bottom of the pan as you go. Heat to a boil and allow the juices to thicken slightly. Additionally, pour in any juices that have accumulated on the plate that the lamb chops are resting on for added flavor.^{[7]
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- If you would prefer thicker gravy, add a slurry of 1 tbsp (7.5 g) of cornstarch and 1 US tbsp (15 mL) of cold water. Heat to a boil and continue stirring until the gravy thickens more.^{[8]
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9
Remove the chops from the oven and ladle the gravy over them. Transfer the chops to serving plates before adding the gravy. Garnish with fresh rosemary sprigs, if desired.
- This dish pairs well with potatoes and vegetables!

Method 3

Method 3 of 5:

Making Roasted Lamb Chops in the Oven

1
Preheat the oven to 350 °F (177 °C) and prepare a baking tray. While the oven is warming, line a baking tray with parchment paper or spray it with a thin coating of nonstick cooking spray. This prevents the bottom of the chops from sticking to the pan.
2
Place the chops on the baking pan. Lay the chops in the center of the pan. Do not cover the meat, however.
- You can layer some chopped onion on top of the lamb chops to provide extra flavor. The onions will not caramelize completely in the oven, but they will wilt enough to help flavor the lamb chops.
3
Cook the lamb chops in the oven for 20 minutes, turning once. Use tongs to turn the chops at the 10 minute mark so that both sides are able to brown. The chops are finished once the juices run clear and a meat thermometer registers an internal temperature of 155 degrees Fahrenheit (68 degrees Celsius).
4
Allow the chops to rest in the pan for 5 minutes before serving. Letting the meat stand after cooking gives the meat’s juices a chance to redistribute outward from the center of the meat. This makes it much more tender and enjoyable to eat.

Method 4

Method 4 of 5:

Making Lamb Chops in a Slow Cooker

1
Slice an onion into long strips and place it in the slow cooker. Once you’ve cut the onion, cover the bottom of a 3 qt (2.84 L) slow cooker with it. The chopped onion should cover the entire bottom of the slow cooker in an even layer.^{[9]
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- If you want to make clean-up easier later on, you can apply a thin coating of nonstick cooking spray to the inside of the slow cooker. There are also specially designed slow cooker liners you can place in the bottom of the cooker.
2
Place the chops over the onion. Lay as many chops as possible directly on top of the onion layer. You may not be able to fit the chops in a single layer, but a single layer is not necessary for the slow cooker.^{[10]
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- If desired, you can also add the lamb broth or beef broth, as well. It is not necessary for this particular recipe, but adding a little liquid to slow cooker recipes results in juicier meat.
3
Cook on low for 4 to 6 hours. Cover the slow cooker and cook the chops until the meat is tender enough to pull apart with a fork. If a meat thermometer inserted into the center of one of the chops reads at least 155 °F (68 °C), they are ready!^{[11]
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- Resist the urge to uncover the slow cooker and peek in before the minimum amount of time elapses. Uncovering the slow cooker prematurely can cause the cooker to lose heat and may result in the meat needing up to an additional 30 minutes to cook.
4
Transfer the lamb chops to a serving platter. Layer the onions on top of the chops if you want. Then, enjoy this low-effort dish!

Method 5

Method 5 of 5:

Making Grilled Lamb Chops

1
Remove any stuck-on food from your grill with a brush. If there are remnants of your last meal sticking to your grill grates, use a nylon grill brush to scrub away any burned food bits. This stops any food particles from tainting the flavor of your lamb chops.^{[12]
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2
Treat the grill with nonstick cooking spray and preheat it. Spray the grill grate with nonstick cooking spray and allow the grill to get hot. It’s best to cook lamb chops on an uncovered grill on high heat.
- For gas grills, heat the grill on high heat with the lid closed for 10 to 15 minutes.
- For charcoal grills, create three distinct zones. One area should have no coals, one area should have a single layer of coals, and the final area should have two layers of coals. Heat the coals until a layer of ash begins to form on the top.
3
Trim the fat off of the edges of the chops with a knife. Use a sharp knife to cut away the fat along the outside of the chops. The marbled fat throughout the chops adds flavor, not the fat on the end.^{[13]
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- Moreover, leaving the fat on the ends increases the risk of fiery flare-ups during the cooking process.
4
Oil the grates of the grill using tongs and a rag. Roll an old rag into a cylinder-shape and pour 1 US tbsp (15 mL) of canola oil on one side of it. Once the grill is hot, grip the rolled rag using tongs and rub the surface over the grates to apply the oil.^{[14]
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- If you don’t want to use a rag, use a paper towel instead.^{[15]
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- If you do use a rag, store it in a plastic bag for the next time you need to oil your grill. Don’t try to use it for other purposes.^{[16]
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5
Grill the chops on 1 side for 4 minutes. Place the chops directly above the hottest part of the grill and cook over high heat with the lid open.^{[17]
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- The hottest area of a gas grill is above the primary heating element.
- The hottest area of a charcoal grill will be above the largest pile of coals.
- If the flames threaten to flare up, move the chops to a cooler part of the grill until the fire dies down.
6
Flip the chops and continue cooking for 4-5 minutes. After 4-5 minutes have passed, check the internal temperature of the meat with a meat thermometer. At minimum, you should look for an internal temperature of 155 °F (68 °C).^{[18]
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7
Remove the lamb chops from the grill and cover them. Loosely cover the chops on a serving dish with a piece of aluminum foil. Let them rest for 5 minutes before serving.

Expert Q&A

Question

How do you season pork chops?

Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

Vanna Tran

Experienced Cook

Expert Answer

Don't be afraid to get creative! I like to combine spices like cumin, garlic, garam masala, and chili with yogurt for an overnight marinade. If Indian flavors aren't your favorite, try bright and fresh herbs like parsley, coriander, and rosemary combined with salty Parmigiano for a great crust!
Question

How do you cook a medium rare pork chop?

Vanna Tran
Experienced Cook
Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

Vanna Tran

Experienced Cook

Expert Answer

A nice medium rare for a lamb chop is 145 °F (63 °C). At this temperature, you should have a deep pink color to your lamb chop.
Question

Can the lamb chops be broiled, and for how long?

Community Answer

Preheat the broiler. Watching closely, broil lamb 4 to 5 inches from the heat source until cooked to desired doneness, about 3 minutes per side for medium rare. Transfer 3 chops to each plate and serve.