|September 26, 2022


If pork chops and beef steaks are the only chops you have seared till now, maybe it’s time to try lamb chops. Lamb steak has a uniquely rich and savory flavor, and though they’re fancy enough for any grand dinner party, quick-cooking mutton chops also add variety to weeknight meals. 

These easy grilled lamb chops are rubbed with fresh thyme, seared in a hot skillet, and topped with a decadent pan sauce flavored with dry white wine, a squeeze of lemon juice, and a blob of butter. 

Although cooking lamb chops isn’t given the same kind of importance as it is to beef, pork, or chicken, you’ll still find a fair number of cuts available. The two most popular types of lamb chops are lamb loin and rib chops. Then you have the lamb shoulder chops too. Lamb loin chops look like mini-T-bone steaks with both loin and filet sold as part of the steak. 


How to cook the best lamb chops?

 If you have a skillet, you can make these easy, delicious lamb chops in the oven.


 Lamb chops have a uniquely rich and savory flavor, and though they’re fancy enough for any grand dinner party, they also add variety to weeknight meals.
Print Recipe

SERVES: 4 Makes 8 chops

PREP TIME: 8 minutes 

COOK TIME: 12 minutes 


  • 8 lamb loin or rib chops
  • 1 tablespoon chopped fresh thyme leaves, and 1 large sprig
  • ¾ teaspoon kosher salt
  • ¼  teaspoon Red Hot Chilli Powder
  • 4 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 1 large garlic clove, smashed
  • ½ cup dry white wine or low-sodium chicken broth
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon finely grated lemon

Cooking instructions

  • Take out the lamb chops from the refrigerator and massage the chopped thyme, ½ teaspoon of salt, and red chili powder into the meat. Keep the lamb chops at room temperature for 5 minutes. 
  • Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the lamb chops and cook until a rich, brown crust forms on the bottom, 4 to 6 minutes (if you're using thicker lamb chops, cooking them could take up to 10 minutes). 
  • Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F, 4 to 6 minutes more.
  • Transfer the lamb chops to a plate and cover them with aluminum foil. Remove all except about 2 tablespoons of the rendered fat.
  • Reduce the heat to medium. Add the garlic, thyme, and shallot to the pan and cook until the shallot softens and begins to brown for about a minute.
  • Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
  • Cook until reduced by half, 1 to 2 minutes. Stir in the lemon, the remaining ¼ teaspoon salt, and 2 tablespoons butter.  
  • Cook until the butter melts and the sauce thickens slightly, for about 1 minute.  
  • Taste and season with more salt and pepper if needed.  
  • Pour the sauce over the lamb chops and serve immediately.

Tips for storing lamb chops

  • Cook ahead of time – Lamb chops can be seasoned with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.
  • Storage: You can easily refrigerate leftovers in an airtight container for up to 3 days.


What is the best method of cooking lamb?
Should lamb chops be cooked quickly or slowly?
How do you cook lamb so that it's not chewy?
Is it better to grill lamb chops or fry them?
What's the best way to tenderize lamb?
What seasonings go well with lamb?