Quick & Easy Broiled Lamb Chops: Tender, Juicy, and Perfectly Crusted Every Time
Imagine a dish that’s incredibly tender on the inside, boasting a beautiful, savory crust on the outside, and ready in less than 15 minutes. This isn’t a dream – it’s the magic of broiled lamb chops! Perfectly cooked lamb chops are a culinary delight, offering a rich, distinctive flavor that’s both elegant and deeply satisfying. This recipe is designed for speed and simplicity, making it ideal for busy weeknights or when you want to impress without spending hours in the kitchen.
Why This Recipe Is a Weeknight Winner
This broiled lamb chops recipe stands out for its incredible versatility and lightning-fast cooking time. While we adore grilled and baked lamb chops, broiling offers a distinct advantage: speed. By harnessing the intense, direct heat of your oven’s broiler, you can achieve that sought-after beautiful crust and succulent interior in mere minutes. This method locks in juices, creating a tender, flavorful chop without the fuss.
Beyond its speed, this recipe is highly adaptable. Whether you have a specific blend of herbs and spices you love, or you prefer to use a pre-made lamb chop marinade (as we often do), this technique accommodates your preferences. Similarly, the cut of lamb you choose – be it delicate rib chops or more substantial loin chops – can be perfectly prepared with our guidance. The key to success is understanding your broiler and following a few simple steps, ensuring a restaurant-quality meal right at home.
Essential Ingredients for Broiled Lamb Chops
Making delicious broiled lamb chops requires just a few key ingredients, allowing the natural flavor of the lamb to shine. You’ll find all precise measurements, ingredient details, and comprehensive instructions in the printable recipe card at the conclusion of this post. This straightforward recipe ensures minimal fuss and maximum flavor.
Ingredient Info and Substitution Suggestions
- LAMB: We primarily use rib chops for this recipe, which are typically smaller and cook faster. The cooking times provided in the recipe card are optimized for these cuts. If you opt for larger loin chops, which are meatier and thicker, you’ll need to increase the broiling time by approximately 3 minutes on the lower rack to ensure they cook through evenly while still developing that fantastic crust. Always aim for chops of similar thickness for uniform cooking.
- ADDITIONS & SEASONING: While a simple sprinkle of salt and freshly ground black pepper can perfectly complement the lamb’s natural flavor, this recipe is fantastic with a more elaborate seasoning. We highly recommend trying our dedicated lamb chop marinade recipe, which features aromatic herbs and spices that infuse the meat with incredible depth. If using the marinade, remember to account for at least 1 hour of marinating time. Alternatively, you can create your own blend with ingredients like garlic powder, onion powder, dried rosemary, thyme, oregano, and a touch of paprika for color. A drizzle of olive oil before seasoning helps the spices adhere and promotes a beautiful sear.
How to Make Perfectly Broiled Lamb Chops
These step-by-step photos and detailed instructions are here to help you visualize how to master this recipe. For a convenient printable version, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this page.
- Prepare the Oven: Begin by preheating your oven to the broil setting. This is crucial for achieving that immediate, high-heat sear that gives lamb chops their desirable crust. Ensure your oven is fully preheated before placing the lamb inside.
- Set Up Your Pan: Place a wire rack securely on top of a large baking sheet. The wire rack is essential as it allows air to circulate around the entire chop, ensuring even cooking and preventing the bottom from steaming. The baking sheet below will catch any drips, making cleanup easier.
- Arrange the Lamb Chops: Carefully place your seasoned lamb chops onto the wire rack, making sure they are in a single layer and not overcrowded. Overcrowding can lower the temperature and lead to steaming rather than broiling, hindering that perfect crust.
- Initial Broiling (Lower Rack): Position the baking sheet on the lower rack of your oven. Broil for 6 minutes. Starting on the lower rack allows the chops to cook through gently before being moved closer to the heat source for the final crisping.
- Final Broiling (Top Rack): Move the baking sheet to the top rack and continue to broil for an additional 2-3 minutes. This closer proximity to the heat source will create that beautiful, irresistible crust we all love. Keep a close eye on them during this stage, as broilers can vary in intensity and charring can happen quickly.
- Rest and Serve: Once broiled to your desired doneness, remove the lamb chops from the oven. Allow them to rest on a cutting board or platter for 2-3 minutes before serving. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.
Frequently Asked Questions & Expert Tips
No, marinating lamb chops is entirely optional for this broiled recipe. While our lamb chop marinade adds a wonderful layer of flavor, a simple rub of your favorite seasonings or even just a generous sprinkle of salt and freshly ground pepper will yield delicious results. The high heat of the broiler itself is enough to bring out the natural richness of the lamb.
To maintain freshness and flavor, store any leftover broiled lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to prevent them from drying out.
For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, target 135-140°F (57-60°C). Remember that the temperature will rise slightly as the lamb rests after cooking. Always use an instant-read meat thermometer inserted into the thickest part of the chop, avoiding the bone, for accuracy.
Several factors contribute to a beautiful crust:
- Dry Lamb: Pat the chops very dry with paper towels before seasoning. Moisture creates steam, inhibiting crust formation.
- Hot Broiler: Ensure your broiler is fully preheated.
- Wire Rack: Cooking on a wire rack allows hot air to circulate all around the chops.
- Oil: A thin coating of olive oil on the chops helps achieve a crisp exterior.
- Sugar in Marinade/Rub: A touch of sugar or honey in your marinade or rub can aid caramelization and browning.
- Not preheating the broiler: A cold broiler won’t give you that immediate sear.
- Overcrowding the pan: This traps steam, preventing browning. Cook in batches if necessary.
- Not resting the meat: Skipping the rest period results in juices running out, leading to dry chops.
- Cooking too long: Lamb cooks quickly under the broiler. Keep a close eye on it to avoid overcooking.
- Not using a meat thermometer: Guessing doneness often leads to inconsistent results.
Delicious Serving Suggestions for Lamb Chops
Broiled lamb chops are incredibly versatile and pair beautifully with a variety of side dishes. For a balanced meal, consider serving them alongside a vibrant roasted vegetable like crisp asparagus, sweet carrots, snappy green beans, or tender broccoli. These vegetables add essential nutrients and a delightful textural contrast. Classic potato dishes are also a fantastic choice: creamy mashed potatoes, savory garlic and rosemary roasted potatoes, or rich cheesy bacon chive twice-baked potatoes all complement the lamb wonderfully. If you’re looking for something lighter, a crisp, fresh dinner salad with a tangy vinaigrette offers a refreshing counterpoint to the richness of the lamb. Don’t forget a squeeze of fresh lemon juice over the finished chops to brighten all the flavors!
Explore More Lamb Recipes
If you love the rich flavor of lamb, you’re in luck! We have a collection of other fantastic lamb recipes to inspire your next meal:
- Elegant Rack of Lamb
- Savory Lamb Meatballs
- Hearty Lamb Loin Chops
- Quick Air Fryer Lamb Chops
- Fun Lollipop Lamb Chops
I genuinely love to bake and cook, and my passion lies in sharing my kitchen experiences with all of you! Remembering to come back each day for new recipes can be tough, which is why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes directly in your inbox!
Broiled Lamb Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds lamb chops
- Lamb Chop Marinade or your favorite seasoning
Things You’ll Need
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Wire cooling rack
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Baking sheet
Before You Begin
- * The times above are for rib chops, which are smaller than loin chops. If you are broiling loin chops, increase the broil time by 3 minutes on the lower rack.
- We used Chef Antoine’s lamb chop marinade for this recipe, please allow for 1 hour of marinating time if you decide to use it. You may also simply season the chops with your favorite seasoning or a quick salt and pepper mixture.
Instructions
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Preheat oven to broil.
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Place a wire rack into a large baking sheet.
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Place lamb chops onto wire rack.
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Place baking sheet on lower rack and broil for 6 minutes.
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Move to top rack and broil 2-3 minutes more.
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Remove from oven and allow to rest for 2-3 minutes before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.