Grilled Lamb Loin Chops are so easy to make, and incredibly delicious! The simple marinade imparts so much flavor to the lamb, and they grill quickly for a moutwatering meal.
I received an Ultimate Summer Grilling Box from Strauss Brands. The content and and opinions in this post are mine alone.
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Lamb is one of those meats that people either love or hate. I grew up eating lamb pretty regularly and I’ve always liked it. But I have a number of friends who’ve never even tried it.
WHAT’S DIFFERENT ABOUT LAMB?
First and foremost, lamb meat comes from young sheep. Lamb is high in iron, zinc, selenium and B12. It is also high in protein. Americans consume a relatively small amount of lamb per year, but it is eaten regularly in parts of North Africa, the Middle East, India, and portions of Europe.
Lamb has its own distinct flavor, quite different from beef. The stronger flavor is probably what keeps more people from eating it. But it’s an easily acquired taste, unlike venison and other game meats that need lots of help and seasoning. Lamb is also more expensive than beef, so when it is used, it’s more of a special-occasion food.
GRASS FED VS GRAIN FED MEAT
Most of the meat you find in the grocery store is grain-fed. The animals are fed a corn-based diet, and are often given hormones and antibiotics to fatten them up. More companies are going hormone and antibiotic free, which of course is a great thing.
Grass-fed meat, on the other hand, is just that. The animals roam free, eat a healthier diet, and that results in healthier meat for the consumer. Grass-fed meat tastes better and has a higher nutritional value than grain-fed. Grass-fed meat also has richer color than corn-fed meat.
I recently received a shipment of Strauss Brands Ultimate Summer Grill Box. I got a large selection of beef, lamb, ribs, hot dogs, brats and chicken. Strauss Brands is family-owned company that has been in business for 5 generations, and they are one of the leaders in the industry in sustainably and humanely raised meats.
There are 7 types of lamb cuts, and Chef Jaime Oliver has a great breakdown of all of the cuts. You can find lamb in most grocery stores in the meat department, as well as many specialty butchers. I like lamb chops because they look fancy, but of course they’re the most expensive cut. Lamb shank and leg of lamb are often found on holiday entertaining tables. In my Summer Grilling package, I received 2 packages of lamb loin chops.
With so much meat to choose from, I had a hard time deciding where to begin! But since I hadn’t had lamb in a while, it was the perfect opportunity for a new recipe. Just a few ingredients later, I had Grilled Lamb Loin Chops
Every time I have lamb, I ask myself why I don’t eat it more often. It is so delicious and flavorful.
KEYS TO THE PERFECT GRILLED LAMB LOIN CHOPS
- Season both sides of the chops well with salt and pepper. I also add a little bit of Onion Powder and Garlic Powder. You can also add fresh herbs, like thyme, oregano, and rosemary. For this Grilled Lamb Loin Chops recipe I didn’t add any herbs
- Keep the marinade simple, so the meat shines through. I use a mixture of Avocado Oil, fresh lemon juice, and fresh garlic. I also added a large sprig of rosemary. Fresh rosemary is quite powerful, so I decided to only use it in the marinade and then discard it before grilling
- Don’t overcook the meat! Lamb is like beef, so you don’t want it to end up a dry hockey puck…Just like red meat, can cook lamb to medium and it is perfectly safe to eat. I usually do mine about medium well, and always let it rest for a few minutes before serving
- Lamb loin chops will cook pretty quickly, because they are relatively small. I cook mine at 375 degrees for about 5 minutes per side, and they were perfect. Don’t mess around with the meat once it goes on the grill, or you won’t get those beautiful grill marks!
- I use my outdoor gas grill, but when it’s too cold out, I will use my Grill Pan and cook the lamb loin chops on medium for 6-7 minutes per side.
My original plan was to serve these Grilled Lamb Loin Chops with chimichurri. Well, that plan went awry when my chimichurri didn’t look at all like it’s supposed to, so I didn’t even dare take a picture! However, chimichurri does go really well with these Grilled Lamb Loin Chops. I served the chops with grilled asparagus and lemon. I squeezed a little bit of the grilled lemon on the chops, and it brightened them up before I dug in.
I’m definitely going to be making lamb loin chops more often, and also plan to experiment with other cuts of lamb.
SHOP THIS RECIPE
Grilled Lamb Loin Chops
- 8 each lamb loin chops
- 2 teaspoons fresh-cracked black pepper
- 2 teaspoons salt
- 1/4 cup avocado oil
- juice of 1 large lemon
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 16 spears asparagus, thick ends removed
- 1 lemon, cut into 1/4" slices
- Season both sides of lamb loin chops with salt and pepper. Let rest in the fridge for 15 minutes.
- In a small bowl, add oil, lemon juice, garlic, onion powder and garlic powder, and mix well. Pour marinade over lamb loin chops, being sure to coat both sides well. Let rest for 45 minutes.
- Season asparagus with salt and pepper, and drizzle with avocado oil
- Heat grill to 375 degrees. Place lamb loin chops on grill and cook for about 6 minutes per side. Remove chops from grill, and place on plate to rest.
- While lamb loin chops rest, add asparagus and lemon to the lowest heat portion of the grill, and cook for 3-4 minutes. Remove asparagus and lemon from grill. Squeeze a little bit of the grilled lemon onto the lamb loin chops, and serve