How Long to Cook Lamb Chops

The cooking time for lamb chops depends on a few factors, such as the thickness, the cooking method, and desired level of doneness. Here’s a general guideline for cooking lamb chops to medium rare:

How Long Does it Take for Lamb Chops to Get Done?

• Grilled or Broiled: 4-6 minutes per side
• Pan-Seared: 3-4 minutes per side
• Roasted: 8-10 minutes in oven
• Air fried: 10-22 minutes
• Slow cooked: 6 hours
• Smoked: 20-40 minutes

The reason why there is such a broad time difference is because there are a few different types you can purchase. From the shoulder, to ribs, how to cook lamb loin chops being the thickest and “regular” chops with the long bone you’re familiar with. Biggest thing to remember is it doesn’t take long and you should keep an eye on them. Less is more, you don’t want to over-cook any of them.

How to Season Lamb Chops

When it comes to this it is very subjective. Some say that with this (more expensive) cut of meat it should just have salt and pepper. That you should appreciate the natural flavors of the proteins. Others love many different herbs to coat, or just a bottled Lawry’s seasoning salt…..choose your own.

Dry Rub Ingredients

1. Prepare your pieces – If you want a quicker cook time + more flavor you should slice rack of lamb into individual pieces so you can rub on top and bottom chop cuts.
2. Choose your seasoning – Typically you’ll want a small variety of herbs and spices, depending on your preference. Some common choices include rosemary, fresh thyme, garlic, cumin, coriander, paprika OR just use a sprinkle of salt and pepper.
   • or for bolder flavors you could choose one of our dry rubs for meat
3. Prepare your seasoning mixture – Just use a small bowl to mix your chosen seasonings together or use them individually. If using whole, you can crush them together in a mortar and pestle, or simply mix them in a small bowl.
4. Apply the seasoning: Rub your dry mixture all over the lamb shoulder chops, ribs, or loin chops making sure to cover all sides. You can use your hands to massage the seasoning into the meat, or a brush if you prefer.
5. Let the seasoning rest – After coated, allow the raw meat to rest at room temperature for about 30 minutes before cooking to allow the flavors to penetrate the meat. Set in a baking dish, covered.

How long to cook lamb chops in air fryer

If you want to air fry lamb chops until they are cooked to your desired level of doneness you can do so easily with just a bit of crisp on the outside. We share instructions below in the recipe card because it is by far our favorite cooking method for this cut.

Are lamb chops the same as lamb ribs?

Not entirely. Chops are cut from the loin, rib, or shoulder vs. the other is from the ribs which are more tender. We show how to cook lamb ribs here which is great for a bit of crisp on the outside. You could use a Cosori or Ninja Foodi to make it this way.

Below we will share baked lamb chops recipe directions below. That one is really great unless it is summertime and you don’t want to heat up the house anymore. Instead you can use appliances to make meals and skip the added hot like;

How long to cook lamb chops in slow cooker

Slow cooker lamb chops work great if you don’t care about a crispy texture. You could sear or broil at the end if you wanted to as well but right out of the pot is wonderful with gravy over the top too.

How long to grill lamb chops

Grilled lamb chops are great too if you want to cook outside! You just preheat your grill to medium high heat. Mix together a few tbsp of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture over both sides of the meat. Grill on a preheated grill for about 4-6 minutes per side.

How long to pan fry lamb chops

Sautéd lamb chops is where you heat a bit of olive oil in a large skillet over medium high heat. Mix together seasonings of your choice and rub on both sides of meat. Put in the hot skillet and cook for about 3-4 minutes per side until they reach your desired level of doneness.

For the latter you can easily add a pan sauce of your choice to enhance the flavors even more. Any which way you want to cook them you always want to allow time at the end to rest for 5-10 minutes before serving. This will keep the meat nice and moist without the juices flowing out.

You are going to use 4-6 chops for this. 2 tbsp olive oil will add moisture to the outside and get your seasonings to stick nicely, we used; 2 tbsp minced garlic, 1 tsp rosemary + thyme + salt and a sprinkle of pepper for slow roasted lamb chops.

How Long to Slow Cook Lamb Chops in Oven at 350

1. Preheat your oven to 350 degrees F.
2. In a small bowl, mix together the olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Rub the mixture over both sides of the lamb chops.
4. Preheat cast iron skillet on stovetop with 1 tbsp olive oil inside over medium high heat.
5. Place the lamb chops into pan to sear for 2 minutes on each side to brown.
6. Immediately transfer pan into the preheated oven.
7. Cook for 5-8 minutes, or until meat is tender and at the temperature you’d like inside.
8. Once cooked, remove from the oven and rest for 5-10 minutes before serving.

Serve with your favorite sides, such as roasted vegetables or mashed potatoes. For another stuffed style with this same protein, give our Lamb Breast Recipe a whirl some night.

How do you know when lamb chops are done?

You should use the temperature chart below and cook until 145F. according to the FDA to be safe. Some prefer a bit more done so 155 degrees will give you a bit firmer texture.

How can you tell when lamb is done without a thermometer?

• Rare: Bright red in the center and very soft to the touch.
• Medium-Rare: Warm pink center and slightly firm when pressed.
• Medium: Light pink center with a firm texture.
• Well-Done: No pink, firm, and dry.

What temp is lamb safe to eat?

It is said to cook them to the internal temperature of 145 degrees F. just to be completely safe.

Lamb Internal Temperature Chart

1. Rare: 120–125°F (48–52°C) – Very red and cool in the center.
2. Medium-Rare: 130–135°F (54–57°C) – Warm red center, tender and juicy.
3. Medium: 140–145°F (60–63°C) – Pink center, slightly firm but still juicy.
4. Well-Done: 155°F (68°C) and above – Brown throughout, firmer texture.

Everyone has a preference, just like a beef steak. It doesn’t take long to increase a few degrees to pay close attention to each piece near the end and check often so it is just right for you.