Cast Iron Grilled Lamb Chops

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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Lamb Chops

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.

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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Other Lamb Recipes:

• Albanian Lamb Yogurt Bake (Tave Kosi)