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  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops
  • Grilled Lamb Loin Chops

Grilled Lamb Loin Chops

Food | June 04, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Perfectly prepared GRILLED LAMB LOIN CHOPS, topped with a spoonful of fragrant mint chimichurri – it doesn’t get much better than this!

The goal of this post is threefold; first, we wanted to add some superior grilled lamb into our mix of barbecue recipes. Lamb’s pleasing flavour, combined with its softness and juiciness, makes it a unique change from the normal summer fare and a favourite among meat-lovers the world over.

We also wanted to share a recipe that leaves no room for error. If you’re unsure how to grill lamb and stayed away for fear of not getting it right, this recipe is for you – it works perfectly every time. Just follow our step-by-step guide and we promise you’ll have great success.

Lastly, there are times when a solid main needs nothing more than a great side, and these barbecued lamb chops are proof. Grill your lamb loin chops and head right to table with nothing more than a favourite salad; soon you’ll be enjoying something exceedingly fabulous!

Before listing the rundown on GRILLED LAMB LOIN CHOPS, a reminder to BOOKMARK this page or save a PIN to one of your favourite boards – this is the make-again lamb recipe you’ve been waiting for.

Here’s the deal on one of our favourite lamb recipes:

Grilled Lamb Loin Chops

ON THE LAMB

Shoulder, chop, rump, shank, leg or loin – which to choose? Experts remind us that much of the success of preparing lamb goes to the different ways we cook it. We slow-cooked lamb shoulder to create both our LAMB STEW and our tender LAMB WITH WILD MUSHROOMS. We also enjoyed tender slices of lamb when we showed you HOW TO ROAST A LEG OF LAMB.

In the case of lamb loin chops, there’s only one way to go – grilling. Think of them as petit T-bone steaks. On one side of the chop, you’ll find the lamb loin and on the other, the filet. Grilling them sears in the flavours while keeping them moist and very tender.

Grilled Lamb Loin Chops

CUT & PASTE

This cut of meat is especially perfect when enhanced with bold flavours. In this recipe, we create a marinade that is a pungent, bold-flavoured paste with rosemary, garlic and kosher salt. It’s rubbed into the chops after they’ve been lightly coated in oil, ensuring it sticks to the chops during grilling.

Grilled Lamb Loin Chops

GRILL DRILL

As I explain in the video, I had my butcher cut some very thick chops in half to give me smaller chops, about 1-inch thick. Cooking them on a hot grill (450°F) for about 2 minutes per side does the trick. The loin chops come off the grill tender and juicy with medium-rare to medium doneness. Wait until you take your first bite! A good rule is to stay at the grill during the grilling process.

There may be the occasional flare up, so you’ll want to be there to move the chops around to keep things controlled. I also always go to grill with a fork and knife at the ready. Never be too proud to check doneness, even in front of (hungry) guests – just make sure the “tested” chops make it to your plate and not someone else’s.


Grilled Lamb Loin Chops

MINTED

We were in the middle of shooting this story when Carol asked that we serve the chops with a side of our CHIMICHURRI. As tantalizing as that sounded, I had a moment of inspiration: what would happen if we made chimichurri but swapped the oregano and parsley for mint? The result is fabulous and I bet mint chimichurri will be your new go-to for grilled lamb recipes – I can hardly wait to make our LAMB BURGERS again just so I can try this sauce on them too!

In keeping with my comment about the simplicity of serving a stellar main such as this, I’d like to invite you to check out THIS salad playlist on YouTube. Pick one of these delicious salads to serve alongside your GRILLED LAMB CHOPS, and don’t forget a bowl of the MINTED CHIMICHURRI on the table too.

Your next adventure in grilling is about to go off the charts with these GRILLED LAMB LOIN CHOPS. Bon appétit!

Grilled Lamb Loin Chops

PIN ME!!!

CLICK THE IMAGE to PIN it to a board!

Comments

3 Responses to “Grilled Lamb Loin Chops”

  1. […] of different ways. It makes for a conversation-starting side next to a favourite main like our GRILLED LAMB LOIN CHOPS, this MIXED GRILL recipe, or even add them to our GRILLED VEGETABLE […]

  2. […] with your next summer meal. We see it working perfectly with our BARBECUED SALMON or our whole GRILLED LAMB LOIN CHOPS. Don’t forget to round out your offering with some tasty sides like our COTTAGE SALAD and perhaps […]

  3. […] with equally delicious mains. Try it with our EASY GRILLED CHICKEN, our BARBECUED SALMON or our GRILLED LAMB LOIN CHOPS. Truth be told, enjoy it on its own with a crispy hunk of freshly baked bread – […]

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Ingredients & Amounts

  • 16 1-inch thick lamb chops (about 3½ pounds)
  • ¼ cup of extra virgin olive oil
  • For the paste:
  • ½ cup of fresh rosemary
  • 7 cloves of garlic
  • 1 tablespoon of kosher salt
  • For the mint chimichurri:
  • 1 cup of fresh mint
  • 3 cloves of garlic
  • 1 teaspoon of kosher salt
  • 1 teaspoon of red chili flakes
  • 1 teaspoon of black pepper
  • 2 tablespoons of red wine vinegar
  • ¼ cup of extra virgin olive oil

Instructions

  1. Prepare the mint chimichurri: Chop the mint, garlic, chili flakes, salt, pepper and red wine vinegar with a food processor or hand chopper. With the machine running, slowly add the oil to create a thinned sauce. Reserve.
  2. Prepare the lamb: Chop the rosemary and garlic with a food processor set to pulse. Add the salt and pulse some more to create a chunky paste. Place the lamb chops into a large bowl and toss in the oil to coat. Rub the paste into each chop. Transfer to a platter and bring to room temperature for about one hour before grilling.
  3. Grill the chops: Preheat barbecue to 450°F. Place the chops onto the grill, spacing them out evenly across the surface. Grill for two minutes before flipping the chops and cooking them for an additional 2 minutes. Check that the doneness is to your liking before transferring them to a service plate or platter. Serve with a favourite side accompanied by the mint chimichurri.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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