I love experimenting with lamb chop recipes and I’m excited to share mine with you. I like the mix of flavors in Saffron & Pistachio Crusted Lamb Chops, Smoky Harissa Marinated Lamb Chops, and many more.
I think these recipes bring unique twists to a classic dish that revamp dinners.
The 24 Best lamb chop recipes
Saffron & Pistachio Crusted Lamb Chops
I made saffron & pistachio crusted lamb chops using 6 lamb chops, 2 tsp saffron threads, ½ cup crushed pistachios, 1 garlic clove and rosemary. Its a simple dish using olive oil, salt and pepper.
Ingredients
- 6 lamb chops
- 2 teaspoons saffron threads
- ½ cup crushed pistachios
- 1 garlic clove, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
:
1. Preheat your oven to 400°F. In a small bowl, soak the saffron threads in a couple tablespoons of hot water.
2. Season the lamb chops with salt and pepper. Then mix the crushed pistachios, minced garlic, and chopped rosemary with the saffron water.
3. Press the pistachio mixture onto both sides of each chop really well. Heat the olive oil in an oven-safe pan over medium high heat and sear the chops for about 2 minutes on each side.
4. Finally, put the whole pan in the oven and bake for 8 to 10 minutes until the lamb is cooked just right and still juicy.
Smoky Harissa Marinated Lamb Chops
I made smoky harissa marinated lamb chops with 3 tablespoons harissa paste, 2 tablespoons olive oil, 3 minced garlic cloves, and lemon juice with zest. The chops get a charred exterior while staying juicy inside.
Ingredients
- Lamb chops (about 8 pieces)
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and pepper to taste
Instructions
1. Mix the harissa paste, olive oil, minced garlic, lemon juice, lemon zest, salt and pepper in a bowl. Then toss your lamb chops in it. Let them marinate in the fridge for at least 2 hours if you can.
2. Preheat your grill or skillet on medium high heat and make sure it is hot enough so the lamb gets a nice sear.
3. Place the lamb chops on the grill and cook them for about 3 to 4 minutes per side until they are nicely charred outside and still juicy inside.
4. Remove the chops from the heat and let them rest for a few minutes before serving so the juices redistribute and the flavour really comes through. Enjoy!
Pomegranate Molasses Glazed Lamb Chops
I prepare pomegranate molasses glazed lamb chops with 8 lamb chops tossed in salt, pepper, olive oil, garlic and rosemary. This dish is quick to cook and gives a tangy, robust flavor each time.
Ingredients
- 8 lamb chops
- Salt and pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup pomegranate molasses
- 2 sprigs fresh rosemary, chopped
Instructions
1. Preheat your grill or broiler to high and season the lamb chops with salt and pepper.
2. In a small bowl, mix the olive oil, garlic, pomegranate molasses and rosemary; let the flavors meld for a few minutes.
3. Brush the marinade on both sides of the chops and let them sit for about 10 minutes so they absorb all the goodness.
4. Grill or broil the chops for roughly 4 minutes on each side, brushing with extra marinade while cooking then let them rest a few minutes before serving.
Zaatar Spiced Lamb Chops
Im making zaatar spiced lamb chops using lamb chops with zaatar spice mix, olive oil, garlic and lemon juice plus salt and black pepper. The flavors come together to form a hearty and simple dish.
Ingredients
- Lamb chops (6 pieces)
- Zaatar spice mix (2 tbsp)
- Olive oil (2 tbsp)
- Garlic cloves minced (3 cloves)
- Fresh lemon juice (from 1 lemon)
- Salt
- Black pepper
Instructions
1. In a bowl mix the olive oil, garlic, lemon juice, salt, pepper and zaatar together, make sure its well combined.
2. Rub the mixture over the lamb chops and let em sit for about 20-30 minutes to let the flavors seep in.
3. Preheat your grill or pan to a medium-high heat and cook the chops for 3-4 minutes on each side for a perfect medium-rare.
4. Allow the chops to rest for a few mins before serving so they get juicier and more tender. Enjoy!
Ginger & Lemongrass Lamb Chops
I prepare ginger & lemongrass lamb chops by marinating lamb chops with grated ginger, chopped lemongrass, minced garlic, olive oil, salt and pepper. This dish has bold, simple flavors that really set it apart.
Ingredients
- 8 lamb chops
- 2 tablespoons grated fresh ginger
- 1 stalk lemongrass, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. Mix the ginger, lemongrass, garlic, olive oil, salt and pepper in a bowl then coat the lamb chops well.
2. Let the chops marinate for about 20-30 minutes in the fridge so the flavors can get in.
3. Heat a grill pan or skillet over medium high heat and cook the chops about 3-4 minutes per side till they are nicely browned.
4. Remove them from heat and let them rest a few minutes before serving to keep them juicy.
Sumac & Mint Infused Lamb Chops
I made sumac and mint infused lamb chops, rubbed with sumac powder, chopped mint leaves, olive oil and garlic. The chops come out juicy and get a real bold flavor even with a fast grillin session.
Ingredients
- Lamb chops (about 6 pieces)
- Sumac powder (1 tbsp)
- Fresh mint leaves, chopped (2 tbsp)
- Olive oil (1/4 cup)
- Garlic cloves, minced (3 pcs)
- Salt (to taste)
- Black pepper (to taste)
Instructions
1. In a bowl, mix the sumac, mint, olive oil, garlic, salt and pepper. Its real important to combine them well so every chop gets good flavor.
2. Rub the mixture over the lamb chops and let them marinate for at least 30 minutes in the fridge; the longer the better so they get sooo tasty.
3. Heat your grill or skillet on medium high heat and cook the lamb for about 3 to 4 minutes on each side until it is charred and cooked to your liking.
4. After cooking, let the chops rest for a few mins then serve immediately with a sprinkle of extra mint if you like it extra fresh. Enjoy!
Coconut Curry Lamb Chops
I made Coconut Curry Lamb Chops with 4 lamb chops, 1 can coconut milk, 2 tbsp curry powder, 3 garlic cloves, and 1 tbsp grated ginger. Dish simmered till tender and turned out really good.
Ingredients
- Lamb chops
4 chops - Coconut milk
1 can - Curry powder
2 tbsp - Garlic cloves
3 minced - Fresh ginger, grated
1 tbsp - Salt and pepper to taste
- Olive oil
2 tbsp
Instructions
1. Begin by seasoning the lamb chops well with salt, pepper, and curry powder. Dont forget to rub the spices in so they really stick.
2. In a large pan, heat the olive oil over medium heat and brown each chop for about 2 minutes per side until they get a nice sear.
3. Toss in the garlic and ginger then stir for a minute until its fragrant. Pour in the coconut milk making sure all the flavors mix.
4. Reduce the heat and let the lamb simmer in the curry sauce for about 30-40 minutes until its tender and the sauce thickens, stirring every now and then. Enjoy!
Espresso Rubbed Lamb Chops
I tried espresso rubbed lamb chops by mixing lamb with espresso powder, salt, garlic powder, black pepper, olive oil, and brown sugar. It creates a savory crust that seals in the juiciness during grilling.
Ingredients
- 4 lamb chops
- 2 tsp espresso powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp brown sugar
Instructions
1. Preheat your grill or oven at 430°F. Pat the lamb chops dry before applying the mix.
2. In a small bowl, mix together the espresso powder, salt, pepper, garlic powder, and brown sugar, then drizzle the olive oil over the chops and rub everything in good.
3. Place the chops on the grill or in a hot skillet and cook each side for about 4-5 minutes until they get a nice crust, be careful not to overcook them.
4. Let them rest for a few minutes after cooking and serve while still warm, enjoy your meal!
Garlic & Hibiscus Braised Lamb Chops
I made Garlic & Hibiscus Braised Lamb Chops using bone-in lamb chops, minced garlic, dried hibiscus flowers, lamb broth, red chili, olive oil, salt and pepper. It came out tender and uniquely aromatic.
Ingredients
- 4 lamb chops (bone-in, if possible)
- 4 garlic cloves, minced
- 1 cup dried hibiscus flowers (rehydrated or steeped in hot water)
- 1 cup lamb broth
- 1 small red chili, roughly chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Season the lamb chops with salt and pepper then heat the olive oil in a pan and sear the chops until they are browned on both sides.
2. Remove the chops and add the minced garlic and chopped chili to the same pan, cooking it just until the garlic comes off its raw smell.
3. Pour in the lamb broth and add the hibiscus flowers (or the tea from them), then bring it to a gentle simmer before placing the lamb chops back in.
4. Cover the pan and braise the lamb over low heat for about one hour or until the meat becomes tender and the sauce thickens up a bit.
Miso-Glazed Lamb Chops
I made miso glazed lamb chops with white miso paste, soy sauce, honey, rice vinegar, garlic and ginger. Its a dish that brings bold umami and sweetness to tender, charred lamb chops.
Ingredients
- 4 lamb chops
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
Instructions
1. In a bowl, mix the miso paste, soy sauce, honey, rice vinegar, garlic and ginger until its smooth and a bit runny for the lamb to absorb the flavour.
2. Rub the lamb chops well with the glaze and let em marinate at least 30 minutes, even longer if you got the time.
3. Heat a grill or skillet on medium high and cook the chops about 3-4 minutes per side until they are nicely charred on the outside but still tender inside.
Tamarind & Date Lamb Chops
I tried a new Tamarind & Date Lamb Chops recipe with tamarind paste, chopped dates, garlic, ginger, olive oil, salt and pepper. The lamb chops marinated then cooked to perfection its a dish worth checking.
Ingredients
- Lamb chops (4-6 pieces, approx 6 oz each)
- Tamarind paste (2 tbsp)
- Chopped dates (1/2 cup)
- Minced garlic (3 cloves)
- Grated ginger (1 tbsp)
- Olive oil (2 tbsp)
- Salt and pepper to taste
Instructions
1. Pat the lamb chops dry and season em with salt and pepper.
2. Mix together the tamarind paste, dates, garlic, ginger and olive oil in a bowl.
3. Marinate the lamb chops in the mixture for at least 30 mins, but if you can leave it longer the flavor will be even better.
4. Grill or oven bake the lamb chops until they are cooked to your liking then serve while its hot Enjoy the meal!
Chipotle & Orange Lamb Chops
I prepared chipotle & orange lamb chops by marinating lamb chops in chipotle paste, fresh orange juice, orange zest, garlic, olive oil, salt and pepper. Its a simple and bold twist on classic lamb chops.
Ingredients
- Lamb chops (4 to 6 pieces)
- Chipotle paste (1 to 2 tbsp)
- Fresh orange juice (1/2 cup)
- Orange zest (1 tsp)
- Minced garlic (3 cloves)
- Olive oil (2 tbsp)
- Salt and pepper to taste
Instructions
1. In a bowl mix up the chipotle paste, orange juice, orange zest, garlic, olive oil, salt and pepper and let it sit for a few minutes.
2. Rub the marinade all over the lamb chops then put them in the fridge to marinate for at least 2 hours or even overnight if you can.
3. Preheat your grill or oven to medium high heat then cook the chops for about 3 to 4 minutes each side until they are a bit charred but still juicy.
4. Let the chops rest for a few minutes then serve with any extra orange sauce if youre feeling fancy.
Basil & Ancho Lamb Chops
I made Basil & Ancho Lamb Chops using 4 lamb chops, fresh basil, 1 tsp ancho chili powder, 2 garlic cloves, olive oil, salt and pepper. Its a fast grilled dish with bold flavor.
Ingredients
- 4 lamb chops
- 1 handful of fresh basil leaves
- 1 tsp ancho chili powder
- 2 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Preheat your grill or pan to medium high heat.
2. Rub the lamb chops with salt, pepper, ancho chili powder, garlic and chopped basil mixed with olive oil.
3. Cook the chops for about 3 to 4 minutes each side until they get a nice sear.
4. Let em rest for a few mins before serving so they stay juicy.
Turmeric & Coconut Lamb Chops
Ingredients
- 4 lamb chops
- 1 tbsp turmeric powder
- 1/2 cup coconut milk
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- Juice of 1 lime
- Salt and pepper to taste
Instructions
1. Marinate the lamb chops in turmeric powder, garlic, ginger, lime juice, salt and pepper for at least 30 minutes so they get really flavorful.
2. Heat the coconut milk in a pan over medium heat until it starts to simmer then add the lamb chops in the pan.
3. Cook the lamb chops for about 3-4 minutes each side or till they are done to your liking then take them off the heat.
4. Let the chops rest for a few minutes before serving so the juices can mix well with the spices and make the dish extra tasty.
Chimichurri Fusion Lamb Chops
I love making chimichurri fusion lamb chops. Lamb chops marinate in olive oil, garlic, parsley, cilantro, red wine vinegar, salt and pepper to create a dish thats full of a distinct fusion kick.
Ingredients
- 6 lamb chops
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
:
1. Mix the olive oil, garlic, parsley, cilantro, red wine vinegar, salt and pepper in a bowl till they are well combined.
2. Rub the lamb chops with a little extra salt and pepper then coat them in the chimichurri marinade; let them marinate for about 30 minutes so they get all infused with flavor.
3. Heat a grill or a heavy pan to medium-high heat and cook the chops for 4-5 minutes on each side, depending on how you like them done.
4. Remove from heat and let the chops rest a bit then serve warm. Enjoy youre meal!
Red Wine & Rosemary Lamb Chops
I tried red wine & rosemary lamb chops using red wine, garlic, and fresh rosemary. The lamb chops was marinated, seared then baked for a tender bite with olive oil, salt and pepper.
Ingredients
- 4 lamb chops
- 1 cup red wine
- 2 sprigs fresh rosemary
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
1. Mix the red wine, minced garlic, chopped rosemary, olive oil, salt and pepper in a bowl and marinate the lamb chops for at least 1 hour or even overnight if you can.
2. Preheat your pan over medium-high heat and then remove the lamb chops from the marinade, letting the extra liquid drip off.
3. Sear the lamb chops for about 4-5 minutes on each side till they get a nice brown crust then move them into a preheated oven at 375°F for another 8-10 minutes.
4. Let the chops rest for a few minutes before serving so the juices even out and you get a more tender bite.
Thai Basil & Lime Lamb Chops
I cooked Thai Basil & Lime Lamb Chops using 4 lamb chops, fresh Thai basil, lime juice and garlic. The marinade really transforms them, making a dish thats simple and fun to whip up.
Ingredients
- 4 lamb chops
- 1 cup fresh Thai basil leaves
- Juice of 2 limes
- 4 garlic cloves, minced
- 1 small red chili, chopped (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
1. In a bowl, mix lime juice, garlic, olive oil, salt and pepper and if you like, add the chopped chili. Put the lamb chops in the mix and let them marinate for at least 30 minutes up to 2 hours.
2. Preheat your grill pan or outdoor grill on medium high heat.
3. Grill the lamb chops for 3 to 4 minutes per side untill they get a good char and are cooked just right.
4. Remove from grill, toss with the fresh Thai basil leaves, drizzle a bit more lime juice over them and serve immediately Enjoy!
Maple & Bourbon Lamb Chops
I found a Maple & Bourbon Lamb Chops recipe that uses 4 lamb chops marinated in 1/4 cup maple syrup, 1/4 cup bourbon, garlic and 1 tbsp Dijon mustard with salt and pepper. It’s a dish that really impressed me.
Ingredients
- 4 lamb chops
- 1/4 cup maple syrup
- 1/4 cup bourbon
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- Salt & pepper to taste
Instructions
1. In a bowl, mix the maple syrup, bourbon, garlic, Dijon mustard, salt and pepper. Make sure the lamb chops get well coated.
2. Cover the bowl and let it marinate in the fridge for at least 1 hour, but if you can leave em longer, even better.
3. Preheat your grill or skillet over medium-high heat and cook the chops about 3-4 minutes per side until they get a nice char but remain juicy.
4. Let them rest for few minutes before serving so they reabsorb the juices and get extra tender. Enjoy your meal!
Lavender & Honey Lamb Chops
I made Lavender & Honey Lamb Chops using lamb chops, dried lavender buds, honey, minced garlic and lemon juice with salt and pepper. The dish come out simple and distinctive with sweet herbal notes.
Ingredients
- Lamb chops (about 4, roughly 1-inch thick each)
- Dried lavender buds (1-2 tsp)
- Honey (3 tbsp)
- Minced garlic (2 cloves)
- Lemon juice (from 1 lemon)
- Salt and pepper to taste
Instructions
:
1. Preheat your oven to 400°F, then season the chops well with salt, pepper, garlic and a squeeze of lemon juice.
2. In a small bowl mix the honey and lavender buds then brush it over the lamb chops; if you leave a bit extra, its fine.
3. Let the chops marinate for about 20 minutes, then sear them in a hot pan for about 3 minutes each side.
4. Finish cooking the chops in the oven for another 6 to 8 minutes until they’re medium-rare, and dont forget to let them rest a bit before serving.
Cranberry & Cumin Lamb Chops
I prepared Cranberry & Cumin Lamb Chops using 4 lamb chops, fresh cranberries, ground cumin, minced garlic, olive oil, salt and pepper. Its a hearty dish that blend savory and fruity flavors.
Ingredients
- 4 lamb chops
- 1 cup fresh cranberries
- 2 teaspoons ground cumin
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
1. Pat the lamb chops dry then season them with salt, pepper and cumin on both sides.
2. In a small pan, mix the cranberries, minced garlic and olive oil. Let it simmer on a low heat to let the flavors meld.
3. Sear the lamb chops on a hot skillet for 2 minutes each side until they get a nice brown crust then finish them in the oven at 375°F for about 10 minutes.
4. Serve the chops hot with a spoonful of the warm cranberry mixture drizzled over top Enjoy!
Rosewater & Cardamom Lamb Chops
I made these Rosewater & Cardamom Lamb Chops by marinating 6 lamb chops in olive oil, rosewater, ground cardamom, garlic, salt and pepper, then grillin them till they’re charred and pink inside. A simple dish.
Ingredients
- 6 lamb chops
- 1 tbsp olive oil
- 1 tsp rosewater
- 1/2 tsp ground cardamom
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
1. In a bowl mix the olive oil, rosewater, cardamom, garlic, salt and pepper then toss the lamb chops in it and let it marinate for at least an hour in the fridge.
2. Preheat your grill or skillet on medium high heat so its really hot before you put the chops on.
3. Put the lamb chops on the grill and cook them for about 3-4 minutes each side until they get a nice char and look a bit pink inside.
4. Let the chops rest for 5 minutes after cooking then serve them up while they are warm Enjoy!
Jalapeño & Cilantro Lamb Chops
I love making Jalapeño & Cilantro Lamb Chops. 4 lamb chops are marinated with chopped jalapeños, cilantro, garlic, olive oil and lemon juice along with salt and pepper.
It cooks fast, its so simple.
Ingredients
- 4 lamb chops
- 1-2 fresh jalapeños, finely chopped
- A handful of fresh cilantro, chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
1. Mix the chopped jalapeños, cilantro, garlic, olive oil, lemon juice, salt and pepper in a bowl and be sure all the flavors comes together.
2. Rub the marinade all over the lamb chops and let ’em sit for at least 30 minutes to absorb the taste.
3. Heat a grill over medium-high heat and cook the chops for about 4 to 5 minutes each side or until they reach your liking.
4. Once done, let the lamb chops rest for a couple of minutes before serving so the juices redistribute. Enjoy!
Pistachio & Fig Lamb Chops
I made Pistachio & Fig Lamb Chops by seasoning 8 thick lamb chops with salt n pepper then rubbing ’em with chopped dried figs, pistachios, garlic, olive oil and rosemary. They are a tasty dish.
Ingredients
- 8 thick lamb chops
- ½ cup chopped dried figs
- ½ cup chopped pistachios
- 2 tbsp olive oil
- 3 minced garlic cloves
- 1 tbsp chopped fresh rosemary
- Salt and pepper to taste
Instructions
1. Preheat your grill or skillet over medium high heat and season the lamb chops with salt and pepper.
2. Mix the figs, pistachios, garlic, rosemary and olive oil in a bowl, then rub the mixture on both sides of the lamb chops.
3. Let the chops marinate for about 20 minutes then cook for 3 4 minutes on each side till they are cooked to your liking.
4. Remove from heat, let them rest for a few minutes and serve while warm.
