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Perfect Lamb Chops

May 20, 2014

Not to pat myself on the back or anything, but I have recently become something of an expert when it comes to cooking lamb chops. I love lamb. If it’s on the menu at a restaurant, there is a 90% chance I will order it and we eat it at home at least once a month.

I’ve cooked leg of lamb, ground lamb and various lamb chops over the past couple of years. The leg I got almost immediately. I treated it like a roast and it turned out fine. Ground lamb makes for an amazing burger. The chops have been a little more hit and miss. I struggled with getting that perfect medium rare and the seasonings were sometimes…off. But finally, FINALLY I hit upon the secret. I’ve tried it twice now and both times – perfection. Some of you will probably think this is pretty straightforward, but damn it, I’m excited so I’m sharing.


  • Lamb loin chops (they are the yummiest of the chops in my opinion)
  • Garlic salt
  • Pepper
  • Rosemary (I use the dry variety but fancy it up with fresh if you want)
  • EVOO

Pre-heat your oven to 400 degrees. While that’s heating up, pour about a tablespoon of EVOO into a frying pan and turn a burner to medium heat.

Pat your chops dry with a paper towel then sprinkle the salt, pepper and rosemary on both sides. When your pan is hot, place the chops into it and leave them for three minutes. Seriously. DO NOT TOUCH THEM. At the end of three minutes, flip them and cook for another three minutes.

Once they’ve cooked for the full six minutes, transfer them from the frying pan onto a baking sheet and put them in the oven. They will cook for five minutes and BOOM. They are done.

Perfectly seasoned. Perfectly medium rare. You’re welcome.

From → Recipes

  1. Sounds good! But secretly I’m disappointed…I was hoping this was about a sheep that knows karate. 😉

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