Seared Lamb Loin Chops

Seared Lamb Loin Chops


These Seared Lamb Loin Chops are tender and juicy inside with a light garlicky crust outside. It’s an upscale Mediterranean-style meal ideal for special occasions, but quick enough for a nice weeknight dinner. After marinating, the loin chop is the leanest and most tender cut of lamb that requires minimal prep work and cooks in less than 30 minutes...

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Serves 6-8
For the lamb chops
lamb loin chops
For the marinade
tablespoons olive oil
cloves garlic, minced
cup fresh chopped thyme leaves
teaspoon brown sugar
cayenne pepper to taste
kosher salt to taste
fresh ground pepper to taste
chopped parsley for garnish

Ingredient Tips

Lamb Chops
Lamb chops should be between 1-1/2 and 2 inches thick. There should be a good deal of marbling in the lamb to carry flavor throughout the chop.


Marinate: 1-4 Hours, Prep: 15 Minutes, Cook: 8-12 Minutes

Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly in a gallon-size plastic zip-top bag. Add lamb chops to the bag. Seal and refrigerate 1 to 4 hours, turning occasionally.


Remove chops from refrigerator 20 minutes before cooking. Rest on counter to bring the meat back to near room temperature.


Preheat your grill to 500°F.


Gently lay the lamb chops on the grill's hottest grates, over direct heat. Sear for 3 to 4 minutes per side for medium rare (135°F) or 4 to 6 minutes per side for medium (145°F).

Hot Tip: To check the internal temperature, insert the tip of an instant-read thermometer into the thickest part of the meat so that the tip does not touch bone.

Remove the chops from the grill. Immediately place them under a tin foil tent for 3 to 5 minutes to rest.

Hot Tip: Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
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