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Lamb chops make a tender, juicy alternative to typical pork chops, which can become a bit repetitive after a while. However, being that lamb is such an exotic choice of meat, it can leave you perplexed on how to cook lamb chops. To cook lamb chops is actually quite quick, simple, and easy to do. In fact, the following broiled lamb chop recipe can have dinner on the table in as little as under 20 minutes.

grilled lamb chops with fresh rosemary 2

Broiled Lamb Chop Recipe

If you are at your wits end on a great way to prepare lamb chops, try the following simple, yet scrumptious broiled lamb chop recipe, which takes only about 15 minutes overall prepping and cooking time.


  • 4 to 6 lamb loin chops
  • 10 to 12 sprigs of fresh rosemary
  • Four large garlic cloves halved
  • 3 tablespoons of good olive oil
  • 2 teaspoons of sea salt (fine)
  • 1/2 teaspoon of black pepper (freshly ground)


  1. Set the oven to broil.
  2. Place the lamb chops in a bowl. You can wash and dry the lamb chops, first, if you prefer. Lightly season the lamb chops with freshly cracked pepper, fine sea salt, and olive oil and then gently massage the mixture into the meat.
  3. Place the seasoned chops on a sheet pan that has been greased. Insert the sliced garlic cloves into the lamb chops.
  4. Remove the leaves from the rosemary plant by placing one hand near the top of the stem and then use your fingers on the opposite hand to scrape down the entire stem from the top to the base. Or, you can simply leave the sprig whole to make it easier to remove later. Take the fresh rosemary leaves and gently roll them between the palms of your hands to release their natural oils. Next, place a few of the freshly pressed rosemary leaves, or the just the whole spring, on top of each of the chops.
  5. Place the lamb chops into the oven so that they are at least 8 or more inches from the heat source. Allow the lamb chops to broil until they are perfectly medium-rare, or about 8 minutes. For rare chops, about 6 minutes, or about 12 minutes for well-done chops.
  6. When you are ready to eat the lamb chops, simply remove the garlic halves, brush the rosemary aside with your utensil, and then dig in. Large chunks of cooked garlic can be a bit overpowering to some people, while rosemary, whether fresh or dry, tends to have a woodsy texture that can make it tough to chew. Therefore, you’ll want to remove them before indulging in your lamb chops for best results.

How to Choose a Lamb Chop and Other Ingredients

When it comes to preparing your broiled lamb chops, using the freshest ingredients is key. This means opting for the freshest rosemary, preferably from your own garden. Or, you can simply pick up fresh rosemary from the supermarket to get just as good a taste. However, avoid using dry rosemary, if possible, as it just not as flavorful.

how to choose and store fresh rosemary

Tips to Choose and Store Fresh Rosemary

When selecting fresh rosemary, look for herbs that are not dried out, wilted, or bruised. You should also try to purchase the rosemary from a source that has not handled the fresh herb too much. When fresh herbs are handled too much, it can over activate the natural oils in the plant, which can cause them to lose their flavor.

To store your fresh rosemary, place it in the refrigerator, either in its original store packaging, or you can just simply wrap it loose plastic. You can also store the fresh herbs boutique style by placing the stems of the herbs in a small jar that contains about 1 to 2 inches of water and then place a plastic bag loosely over the top of the herbs. Store the bouquet in the refrigerator until they are ready to be used.

When stored properly, fresh rosemary can keep its hearty, robust flavor for up to two weeks or more. However, be sure not to trap any moisture in the plastic wrap as it can promote mold growth. You should also avoid washing the herbs before you are ready to use them, which can cause the leaves to rot. Also, store the herb in the warmest part of the refrigerator for best results.

how to choose fresh lamb chops

Tips to Choose and Store Lamb Chops

When selecting the perfect lamb chops, it is best to consult with your local butcher who maintains a selection of the freshest cuts of meat and can help you select the best chops for you. When selecting your lamb, pay attention to its color, which is a good indicator of its texture. For instance, regular lamb is typically a pinkish-red color, while younger lamb is usually a paler pink.

Small lamb cuts can be stored in the refrigerator, uncooked, for 3 to 5 days, and don’t allow the meat to come to room temperature before cooking it because it will cause it to lose its moisture. Cooked chops can be stored in the refrigerator for 3 to 4 days.

Here is the video teaching you how to choose lamb chop.

Internal Temp of Lamb

What Temp to Cook Lamb Chops? And What Internal Temperature When it is Done?

Broiled lamb chops require intense, direct heat to produce perfectly caramelized chops, which is generally between 500°F to 550 °F.

The lamb chops are done when they are brown and crusty on the outside, slightly pink on the inside, and the internal temperature reads between 120°F to 125°F for rare chops, 135°F to 145°F for medium-rare chops, or 160°F to 170°F for chops that are well done. However, the chops should be removed from the heat once the internal temperature is about 5°F to 10°F lower than the desired final internal temperature to allow for carryover cooking.

To gauge the internal temperature of the chops, use a meat thermometer, such as the ThermoPro TP-18 Instant-Read Meat Thermometer. Merely insert the fold-able probe into the thickest part of the meat and, in as quick as 3 seconds, the clear LED display will display the internal temperature. It also even works at night.

Click here to see the recipe of cooking perfect rack of lamb.

More Tips for Cooking Lamb Chops

  • If you are looking to save a few bucks on your lamb chops, simply ask your butcher for a rib roast, which is the portion of meat the lamb chops are cut from, and then bring it home and cut them into lamb chops yourself.
  • Though lamb chops taste great prepared many different ways, try to keep your lamb chop recipes as simple as possible for the best flavor. Lamb chops have a natural delicate yet robust taste that can clash with some seasonings and flavors, so it is best to keep it simple until you are sure of the best seasonings that will complement the chops. However, you can’t go wrong with rosemary or mint flavors.
  • You should view cooking lamb chops similar to cooking steaks. For instance, like steak, lamb also comes in varying degrees of thickness, which will affect its overall cooking time. Many people also prefer lamb best when it is cooked rare to medium-rare, like steaks; however, it can also be enjoyed well-done. Lamb also fairs best with a caramelized crust, just like steaks, which means it can be cooked at a pretty high temperature for a short amount of time, which allows the exterior to brown while the inside remains pink. If you’d like, you can also finish the chops with a bit of melted butter just like a perfectly cooked restaurant steak.
  • Also, just like cooking beef, when cooking lamb chops, it is essential to keep the chops refrigerated prior to cooking, which will enable the outside to cook faster than the inside for perfectly rare to medium-rare chops. Otherwise, if you prefer your lamb well done, allow the chops to come to room temperature before cooking them, which will allow for more even cooking.

So, there you have it. Lamb chops, whether they are broiled, grilled, baked, or pan-seared can elicit the same response as a perfectly cooked steak and is sure to have your guests craving for more. Remember, for best results, begin with the freshest cuts of lamb, which is usually available via your local butcher. Your butcher can also preorder your lamb chops, so they are fresh and ready in time for your occasion. Using the freshest herbs will also help bring out the best in your lamb chops, so you should also keep this in mind when shopping ingredients for your magnificent meal.

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