Lamb loin chops, griddling-ly good

Introduction to an Easy Lamb Chop Recipe

If you’re looking for a quick and delicious way to cook lamb loin chops, this recipe is your answer. With a bold spice marinade and a quick griddle cook, these chops are juicy, tender, and packed with flavour. Whether you’re hosting a dinner or enjoying a weeknight meal, these lamb chops are sure to impress.

Lamb loin chops are a popular choice for many reasons. The primary reason is because they offer a delightful combination of tenderness, flavour, and versatility.

Lamb chops, which you will more likely be served in restaurants is cut from the ribs of the lamb. Therefore it has the long rib bone with the meat. I have mostly cooked lamb chops, cut from the rib. This was because this was what I saw served in restaurants, so that’s what I asked for at the butchers. It was only recently, I realised, or paid attention to the two different types of chop. I could see that there was noticeably more meat associated with lamb loin chops. So I thought I would give them a try.

Lamb loin chops look a bit like mini T-bone steaks, with the lamb loin on one side and the small fillet on the other, which is what you would see on a regular T-bone steak. They are very tender. The meat is cut from the waist of the lamb, therefore, they don’t have the rib bone.

You can use either type of lamb chop in this recipe, whatever you prefer, they both work great with the ingredients and are tasty.

Cooking Tips for this Easy Lamb Chop Recipe

Growing up when we had lamb chops, they would always be baked in the oven. Unfortunately, I’m rather impatient, I couldn’t understand why we needed to wait so long for such a small amount of meat to cook. Therefore I started experimenting with pan-searing the chops, either in a frying pan or on a griddle pan.

|So how to cook lamb chops on a griddle? Well it’s not different to using a frying pan really, just add some oil, heat and then add the lamb chops. Flip over on both sides to cook for a few minutes. The griddle is lovely for leaving charred lines on the lamb. It adds a bit of smokiness to the taste of the meat.

My husband and I prefer a bit of pink in our chops, however my parents want their chops well done. So I just make sure I turn the hob heat down low to cook the chops for longer for them. Everyone is happy!

This easy lamb chop recipe also works really well on the barbeque in the summer. Lamb on the barbeque is always a lovely treat. The charcoal gives the meat a lovely smoky, charred finish. You can quite as easily grill the lamb chops too.

When I have cooked the lamb, I always let them rest on a plate and cover them with foil. I let them sit like this for at least 5 minutes, no more than 10 minutes. I feel like that gives the meat extra time to tenderise with the steam in the foil.

Cooking Instructions with Times and Temperatures

1. Preheat the Griddle Pan:
   • Heat your griddle pan over medium-high heat for 2-3 minutes until it’s evenly hot.
2. Cook the Lamb Loin Chops:
   • Place the marinated lamb chops on the griddle pan. Ensure they are not overcrowded to allow even cooking.
   • Cook each side for 4-5 minutes for medium-rare, or 6-7 minutes for medium doneness.
3. Check the Internal Temperature:
   • Use a meat thermometer to check the internal temperature:
     • Medium-Rare: 135°F (57°C)
     • Medium: 145°F (63°C)
     • Well-Done: 160°F (71°C)
4. Resting the Lamb:
   • Remove the chops from the griddle and let them rest on a plate for 5-10 minutes. This allows the juices to redistribute, ensuring tender and juicy meat.
5. Cooking the Onions:
   • Add the marinated red onions to the griddle and cook for 3-4 minutes until lightly charred and softened.

Pakistan and lamb chops

In Pakistan, lamb chops have a long history as a beloved culinary tradition.

Lamb chops are also commonly served at traditional Pakistani celebrations. I just made them for my son’s birthday party with the family. For me lamb chops are really that way of showing your guests you have gone all out and want to give them the best. It’s a very Pakistani demonstration of generosity . You can serve chops with any side dish. They are great with naans, rice or just with chutney. Sometimes as a quick dinner, I make a bulgar wheat salad for the family, or even just chips!

The history of lamb chops in Pakistan reflects the country’s deep appreciation for flavourful and tender meat dishes, as well as its diverse culinary traditions. Whether enjoyed at home with family or savoured at a festive gathering, lamb chops continue to hold a special place in every Pakistani household, they are much cherished delicacy.

Grilled Lamb Loin Chops in Ramadan

During the month of Ramadan, lamb chops hold special significance in many Muslim-majority countries, including Pakistan. The aroma of sizzling lamb chops wafting through the kitchen is a welcome sight for those eagerly awaiting the iftar meal. This year, my husbands and I had lamb loin chops for our first iftar in Ramadan. I have to say we were so excited to eat, not just because we were hungry but because it was lamb loin chops!

When entertaining in particular, lamb chops will be served alongside other traditional Ramadan dishes such as dates, fruit chaat (fruit salad), pakoras and samosas etc. Together, these dishes create a wonderful and flavourful iftar spread for your guests and also demonstrates that Pakistani hospitality.

Overall, lamb chops play a cherished role in Ramadan celebrations in Pakistan and other Muslim-majority countries, serving as a symbol of joy, abundance, and togetherness during the holy month.

My take on lamb loin chops

This lamb chop marinade recipe is a delight to make and super easy to make. You can have yourself a wow started to serve guests after five minutes of preparation (thanks to the mini food processor), and 10 minutes of cooking. The images of the lamb chops in this post were made on the first iftar this year! They went down extremely well. I shall not name who, but someone licked the marinade off the gridle pan! If that’s not a raving review of this spicy lamb chop marinade, I don’t know what is!

When making this easy lamb chop recipe, I would definitely recommend that you marinate the chops for as long as possible, ideally overnight. The longer you marinate the lamb chops, the deeper the flavour will seep into the lamb to give you that rich flavour infusion.

How to Serve Grilled Lamb Loin Chops

I love serving Lamb Chops as a starter to a dinner party, it goes very well with a lovely mint chutney. You could also make these lamb chops as a lovely dinner in itself, I would serve it with naan or a matar pulao rice. In the summer when I am barbequing, I serve them with a bulgur wheat salad.

Ingredients for Lamb Loin Chops

• 1 kg lamb chops you can also use mutton chops instead
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 lemon, juiced
• 2 tbsp extra virgin olive oil you will extra to drizzle on the red onions
• 1/2 tsp chilli flakes or to taste
• 1 tbsp honey
• 1/2 tbsp salt
• 1/2 tbsp black pepper
• 1 tbsp harissa powder (optional, but really elevates the flavour)
• 4 garlic cloves, finely chopped
• 1 red pepper/ red capsicum blitz in food processor
• 3 tbsp fresh coriander blitz in food processor

Garnish Ingredients, optional

• 1 red onion, cut in half moons
• 1/2 tsp sumac this is for the onions, not the lamb chops
• Fresh Coriander
• Pomegranate seeds

Instructions for Preparing Spice Marinade

1. Add all the ingredients in a bowl and mix through, except for the red onions and sumac. (Alternatively, you could put all the ingredients in the food processor and blitz). Mix through the marinade with the lamb chops and leave in the fridge to marinate, ideally overnight or for 4 hours.

2. Put the onions in a separate bowl, sprinkle over some harissa and extra virgin oil and again leave in the fridge.

Method for Cooking Lamb Chops on the Griddle

3. On a griddle pan (or frying pan) add a tablespoon of oil, and turn the heat to medium. Put the lamb chops and onions on to cook on low to medium heat for 4-5 minutes.

I tend to cook my chops on the griddle, but if you do not have a griddle pan, you can just as easy use a large frying pan to shallow fry them.

4. Turn over and grill the other side of the lamb chops for a further 4-5 minutes. Give the onions a gentle push on the pan to make sure they are not sticking. If your lamb chops are quite thick, you may need to cook it for a further 1 minute on each side until it’s cooked through.

If you prefer your chops well done, cook them for a minute or so longer on each side. You can always cut one chop to check the colour before serving.

5. Once the lamb has cooked through, let them rest of the dish you will serve on, sprinkle over the onions and then cover with foil tightly. Let the lamb rest for 5-10 minutes before serving. I find that the lamb tenderises beautifully when wrapped in foil, the steam seems to work magic. Also it keeps them lovely and warm until you want to serve to your guests.

6. I would garnish with freshly chopped coriander and pomegranate seeds. Of if having the chops for a lovely weeknight dinner, serve with mash potatoes or new potatoes and a green salad.

If you prefer your chops on the spicier side, add more chilli flakes to your taste. The addition of harissa to the lamb chops gives a lovely unexpected taste to traditional Pakistani lamb chops, it’s the secret ingredient!

See my video on Instagram or TikTok to see how to make this dish!