Seared Lamb Loin Chops

Try these seared lamb loin chops for an easy weeknight dinner.

For the lamb chops
lamb loin chops
tablespoons olive oil
cloves garlic, minced
cup fresh thyme leaves, chopped
teaspoon brown sugar
cayenne pepper
kosher salt to taste
fresh ground pepper to taste
parsley for garnish, chopped
Ingredient Tips
Lamb Chops
Lamb chops should be no thinner than 1 inch, and ideally between 1-1/2 and 2 inches thick. The chops should be pink. The darker the shading towards red indicates an older, less flavorful cut of meat. And there should be a good deal of marbling in the lamb. This fat between the muscle fibers amplifies and carries flavor throughout the chop.
1 hour for marinade, 15 minutes for prep, 6-10 minutes for grilling, 5 minutes for rest

Place the lamb chops in an airtight plastic bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 1-4 hours, turning occasionally.


Remove the chops from refrigerator 20 minutes before cooking, bringing the meat back to near room temperature.


Preheat the grill to high.


Gently lay the lamb chops over direct heat of the grill's hottest grates, searing for 3-4 minutes per side for medium rare (135°F internal temperature) or 4-6 minutes per side for medium (145°F).


Remove the chops from the grill and immediately, place them under a tin foil tent for 3-5 minutes to rest.

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