How to Cook Lamb Chops: Grill, Pan & Oven Times
Loin, forequarter, chump and cutlet — which lamb chop suits which method, plus exact times and temperatures for pink, tender chops.
Not all lamb chops are the same cut, and that's why recipes disagree. Match the chop to the method and they're a 10-minute dinner.
Know your chop
- Cutlet — from the rack. Small, lean, a long clean bone. Fast, high heat only. 90 seconds to 2 minutes a side.
- Loin chop (mini T-bone) — tender eye plus a strip of belly. The all-rounder. Grill or pan, 2–3 minutes a side.
- Chump chop — from the rump end. Bigger, meatier, a little more work. Grill hot then rest, or braise.
- Forequarter / BBQ chop — from the shoulder. Fattier, more connective tissue, cheapest. Rewards a lower-and-slower approach or a marinade.
The method (loin chops and cutlets)
- Temper. Out of the fridge 20–30 minutes. Pat dry.
- Season. Salt generously, a little oil.
- Sear. Heavy pan or grill on high. Stand the chops on their fat edge first for a minute to render, then flat.
- Times for a 2–2.5cm loin chop:
- Rare 50°C — ~2 min/side
- Medium-rare 55–57°C — ~2.5 min/side
- Medium 60°C — ~3 min/side
- Rest 5 minutes, loosely covered. This is not optional — resting lamb is the difference between juicy and grey.
In the oven
For forequarter chops or a big batch: brown in a pan, then 180°C for 8–12 minutes to a medium finish, or 160°C for 25–30 minutes if you want them falling-apart. A quick marinade — garlic, rosemary, lemon, olive oil, 2 hours — transforms the cheaper chops.
Buying
For a fast weeknight grill, choose loin chops or cutlets. For a slow-cooked, budget-friendly tray, choose forequarter chops or lamb shoulder. All our lamb is Australian grass-fed. Feeding a crowd? A lamb BBQ pack or a whole lamb share works out cheaper per kilo.
Frequently asked questions
What's the best way to cook lamb chops?
For loin chops and cutlets: high heat, render the fat edge first, then 2–3 minutes a side to medium-rare (55–57°C) and rest 5 minutes. For forequarter chops, marinate and either grill hot or braise low in the oven.
How long do you cook lamb chops in the oven?
Brown them in a pan first, then 180°C for 8–12 minutes for a medium finish, or 160°C for 25–30 minutes for tender, well-done forequarter chops.
What temperature should lamb chops be?
50°C for rare, 55–57°C for medium-rare (the sweet spot for loin chops and cutlets), 60°C for medium. Always rest 5 minutes — the temperature climbs another 2–3°C.
What's the difference between a lamb chop and a cutlet?
A cutlet comes from the rack — small, lean, with a long frenched bone. A loin chop is a mini T-bone with a tender eye and a strip of belly fat. Chump chops come from the rump and are larger and meatier.