Have you ever wondered how to make grilled lamb chops at home? I was intimidated for the longest time. We usually cook them in the grill (my husband is the master of grill in our house) or I bake them. But once I got a cast iron grill pan, it was like a whole new world of opportunities opened up in front of me. I love these Cast Iron Grilled Lamb Chops and I hope you will too:)
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Ok let me start by saying that the whole terminology on lamb meat cuts is new to me. So I did some digging and found out that you can have lamb chops from 3 different areas of the lamb: rib, shoulder and loin.
The lamb chops I used are from the rib area. These are a bit smaller and thinner, so if you are going to use a different cut, please adjust cooking time accordingly.
What Temperature Should You Cook Lamb Chops To?
Cooking time depends on how you like lamb meat: rare, medium or well done. Usually I pan-sear the chops about 4 minutes each side. Then I measure the temperature with a digital meat thermometer. Then I continue grilling 1 minute per each side until I get the chops to cook as desired.
This is an estimate but my rule of thumb on digital temperature is as follows:
- 140 degrees Fahrenheit (60 degrees Celcius) – Rare ~ 8 minutes
- 140-160 degrees Fahreneit (60-71 degrees Celcius) – Medium ~ 12 minutes
- Over 160 degrees Fahreneit (over 71 degrees Celcius) – Well done ~ 16 minutes
Serving Lamb Chops
I tend to serve lamb chops with Greek tzatziki, fresh lemon, a fresh Mediterranean salad or greek salad, and roasted potatoes as in the picture below. Usually I’ll keep this setup for family style Sunday lunches, Easter or when we have guests over. However, for Valentine’s or date night I’ll serve it with a nice mashed potato with some lamb gravy and make it more fancy.
Grilled Lamb Chops Recipe Notes, Ingredients & Tips
I tend to buy the lamb chops in a rack and cut them myself into individual chops, it’s a little bit cheaper that way. Also, the meat department of several grocery chains can cut them for you.
Chops tend to be expensive, so I usually cook enough for one meal and very rarely have leftovers. If you cook a big batch, store the leftovers in the refrigerator for few days in an airtight container.
It’s hard to cook lamb and not involve garlic or rosemary. Those are staples in my Mediterranean kitchen. I tend to always have tzatziki or this sour cream dip anytime I cook lamb and I add a healthy amount of garlic to each:).
I love adding lemon too, but if you’re using a cast iron then I would add the lemon later on as garnish in your plate but avoid adding acidic liquids in your pan.
If you enjoy wine, I suggest pairing these lamb chops with Pinot Noir.
See below most of the ingredients I used to cook this recipe.
I don’t use all the salt and pepper displayed above. See video on how I use salt/pepper.
Butter Herb Mix – I chop about 2 rosemary twigs and 2 oregano ones as well as mince garlic. I mix all that with room temperature butter. Then I brush that over the lamb chops on the last minute of cooking.
For more details, see recipe card below and the video included at the bottom.
Cast Iron Grilled Lamb Chops
- Cast Iron Grilling Square Pan
- 8 lamb chops
- 3 tbsps olive oil extra virgin
- 8 garlic cloves
- 3 tbsps butter
- 1 lemon
- 2 fresh oregano twigs
- 2 fresh rosemary twigs add more twigs for styling platter
- salt/pepper enough to rub the chops on both sides
- Make sure lamb chops and butter are room temperature.
- Cut rosemary and oregano leaves very fine. Mince garlic. Mix butter, rosemary, oregano and garlic to create a butter herb mix.
- Put cast iron pan over the stovetop on high heat. Add 1 tbsp of oil after a minute or two.
- While the pan is getting hot, pat dry the lamb chops with a paper towel. Dispose the paper towel. Then rub the remaining olive oil over the chops (drizzle so you don't add too much). Add salt, pepper on each lamb chop. Flip over and repeat.
- Add lamb chops on the cast iron grill pan, add the remaining garlic too. Sear for 4 minutes on each side then flip over. Don't move them around in the meantime.
- Once you have cooked them for 4 minutes on each side, then you can use a digital thermometer to measure internal temperature. Cooking time might vary by the amount of heat you are using or the grilling pan. For the equipment I'm using, it takes about 8 minutes to cook them to rare, 12 minutes to medium and 16 minutes to well-done!
- On the last minute of cooking I add the herbed butter and brush it over each lamb chop!!
- Turn heat off and remove cast iron pan from the stovetop. Serve lamb chops hot with a garlicky dip or sauce. Side dishes can be greek salad or potatoes. Enjoy:))
If you would like to save this recipe for later, please save the below image to Pinterest. Don’t hesitate to contact me in social media or comments with any questions on the recipe. Tag me if you already made the recipe:). Thank you!!!
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They look so perfectly done and I bet very delicious ! Perfect for the holidays .
I love Mediterranean lamb chops, but I only eat them at restaurants because I didn’t know it’s so easy to make them at home.
I’m saving the recipe on Pinterest to have it on hand. I will make it soon!
I appreciate that so much Vero:)). And yes, I was the same. Only had them at restaurants or when hubby grilled them. But now that I can make them myself, I’ll try to put together some nice dinners more often:))
Everything looks so delicious! I would love to try and make this recipe. I love Grilled lamb chops.
Enriqueta E Lemoine
Soni, we should live closer! I’m not a meat person, but I already pinned this to my Easter board on Pinterest. I love your Mediterranean touch! Great lamb chops!
We should my friend!!!! Thank you so much!!! Xoxo
Wow! I would serve your grilled lamb chops with mashed potatoes and a salad of mixed greens . Thanks for sharinf the recipe
That’s a great idea Leticia:))). I do serve them with mashed potatoes for date night. Mixed greens sounds amazing
Wow! Loved your Mediterranean Lamb Chops. I can imagine them with a quinoa salad or some broiled veggies! Delish!
YES, the possibilities are endless:)). Thank you Sandra!