If you’ve never cooked lamb chops before, you are missing out big time. Lamb is an incredibly flavorful, rich cut of meat and delicious with a variety of flavorings. We love it most with Greek or Middle Eastern flavors which highlights the flavor of the lamb perfectly. Because lamb is so flavorful, it can stand up to strong flavors like rosemary, garlic and lemon so use those in abundance when cooking lamb. This recipe turns out well every time with meat that is soft and juicy with a crispy, golden fat cap.
Ingredients and Substitutions
Lamb rib chops. I prefer rib chops but lamb loin chops can also be used. Extra virgin olive oil. Fresh lemon juice. Fresh garlic cloves. Herbs: I used oregano, fresh rosemary and thyme. Red pepper flakes/chilli flakes. Salt and black pepper.
How to cook lamb chops
What temperature should lamb chops be cooked to
Lamb chops are best when they are done medium-rare (62ºC/145ºF) to medium (65ºC/150ºF) . The meat should be blushing pink in the center.
Can I make this ahead?
The chops can be marinated for up to 24 hours in the refrigerator before cooking. Leftovers can be stored in the fridge in an airtight container for up to 3 days.
Lamb Chop Recipes
