How to cook lamb chops
Find all the information you need to cook your best lamb chops and lamb steaks, from cooking temperatures to flavour combinations and our best ever recipes.
What's the best way to cook lamb chops?
Lamb chops and steaks, as with beef steaks, should be cooked over a high heat, quickly, and can be quick-roasted, too, depending on how thick they are. Barbecuing, griddling, pan-frying and grilling are all methods that suit chops with an aim to getting lots of colour on the meat and any exposed fat sizzling until brown.
Like pork chops, lamb chops are quick to cook and easy to portion, but they differ depending on which part of the lamb they come from.
Follow our video and recipe steps below for easy instructions on cooking lamb chops. For more recipe inspiration, read our guide on how to cook lamb, plus see our collections of lamb chop recipes, lamb steak recipes and lamb cutlet recipes. Also discover how to make the most of cheaper lamb cuts with our guide on how to buy lamb.
Lamb chops recipe
Preparation: Brush the chops with 1-2 tbsp oil and season.
Method 1: Pan-frying
- Sear fat-side down in a hot pan until golden and some of the fat has rendered out.
- Fry on both sides for 2-5 mins until cooked to your liking.
- Press down to get a good crust on the lamb chops.
Method 2. Grill
- Put the oiled chops on a grill tray.
- Grill on medium-hot for 5-10 mins, turning halfway.
Method 3: Griddle
- Put fat-side down on a hot griddle or barbecue.
- Cook on both sides for 2-5 mins until cooked to your liking and the fat is golden.
What are the different types of lamb chops and lamb steaks?
Rack of lamb – This is a trimmed rack of six chops that can either be roasted whole and carved into chops, or cut into cutlets (see below) that can then be quick-cooked.
Lamb cutlets – Taken from the rack of lamb, these neat chops can come with a layer of fat surrounding the eye of the meat that extends to the bone, or they can be French-trimmed to expose the bone. These can be simply pan-fried, griddled or quickly barbecued and sometimes find their way into a casserole.
Lamb lollipops – This is a well-trimmed cutlet that has had the eye of the meat batted out.
Loin chops – Cut from the saddle, these meaty chops have a T-shaped bone in the middle which is so thick the meat is quickly roasted.
Barnsley chops – A double loin chop (see above). A single Barnsley chop is the perfect portion for one.
Chump/rump chops – A boneless slice of the chump, these are very good value and can be pan-fried or barbecued like a steak.
Leg steaks – A cross-section of the leg, these steaks can vary in size and normally have a piece of bone in the middle that the marrow can be eaten out of once cooked. A great steak to barbecue.
Find out more about other cuts including leg of lamb in our guide on how to cook lamb.
Flavour suggestions for cooking lamb chops
Lamb chops and steaks take well to being marinated. Here are some classic flavours from around the world to include in marinades and rubs, either all together or in different combinations:
British – capers, rosemary and/or thyme, or served with redcurrant jelly or mint sauce
Mediterranean – garlic, olives, anchovies, lemon, basil
North African – cinnamon, saffron, chilli, cumin
Indian – cinnamon, turmeric, coriander, ginger, lime, cumin, curry paste, garam marsala, yogurt
What temperature should lamb chops be cooked at?
Ovens perform differently and barbecuing or pan-frying lamb often involves guesswork. The only way to tell how well it’s cooked is with a digital cooking thermometer.
50C – very rare
55C – medium rare
60C – medium (pink)
65C – medium well
72C – well done
What is the difference between: lamb, hogget, mutton and goat?
‘Lamb’ is meat from an animal that’s under a year old, hogget is an older lamb (1-2 years) and mutton is the meat from a fully-grown sheep (2 years +). British goat meat is becoming more readily available and is generally sold at the same age as lamb. Chops and steak from lamb, hogget, mutton and goat are interchangeable, but hogget and mutton have a stronger, more developed flavour and the meat from goat is a bit richer than lamb.
Our top 5 lamb chop recipes...
1. Lamb chops with fruity couscous & mint
This Moroccan-style spiced lamb dish is simple enough to do on a weeknight but also makes a great dish to serve to friends.
Discover more Moroccan inspired recipes.
2. Griddled lamb with spiced new potatoes
Cumin-spiced new potatoes give a kick to this delicious lamb dish, the perfect comforting dinner.
Discover more new potato recipes.
3. Rosemary roast lamb chops
This one-pan lamb chops supper only requires some quick assembling – pack in the Mediterranean flavours, then let the oven do the work.
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4. Lamb lollipops with smashed minty broad beans
These griddled cutlets should be eaten like drumsticks, making this bright, fresh dish ideal for a sharing platter.
Discover more sharing recipes, perfect for entertaining a crowd.
5. Lamb chops with smoky aubergine salad
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6. Lamb chops with thyme, chilli & Greek htipiti
Serve lamb chops with htipiti, a red pepper and feta dip, for a lovely Greek-inspired dish with fabulous flavours. Olive oil-roasted baby potatoes make a great accompaniment.
Discover more Greek-inspired recipes.
7. Lamb chops with chilli & Ligurian broad bean pesto
Impress dinner guests with these lightly spiced lamb chops on a broad bean pesto bed. Serve with fennel fronds, a drizzle of olive oil and lemon.
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8. Spiced lamb chops with coconut rice & mango salsa
Tikka masala-spiced lamb pairs beautifully with a sweet, coriander-flecked salsa and coconutty basmati rice.
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9. Lamb chops & smoked paprika sweet potatoes
Serve moreish minted lamb chops with paprika sweet potatoes and a lemon yogurt dressing. Ready in 25 minutes, the dish is ideal for a quick midweek dinner.
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10. Lamb chops with hummus & roasted tomatoes
Introduce a little sunshine to your day, whatever the weather, with Mediterranean-style lamb chops served on a bed of hummus, roasted tomatoes, olives and feta.
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See our lamb chops recipes for more inspiration.
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