Grassfed lamb rib chops and loin chops are the rough equivalent to a grassfed steak, making them some of the most popular cuts of lamb. Chops are easy to prepare, cook quickly, and the mild, sweet flavor is a great foundation for accompanying sauces.
Rib or loin chops can be cooked on the grill, pan fried in oil, or baked in the oven.
In many ways, the preparation is similar to cooking a grassfed steak. A few cooking tips, no matter how you prepare the rib or loin chops:
- Always pull the lamb from the refrigerator and bring to room temperature before cooking.
- We recommend preparing grassfed lamb to medium rare (145°F), and we don’t recommend going over medium (155°F).
- As with grassfed steak, pull the loins when they register 10°F LOWER than your desired temperature. The meat will continue to cook while it is resting.
- Let the meat rest for 10 minutes before cutting, which allows the juices to redistribute.
- When serving, slice meat against the grain.
Recipe: Lemon-Thyme Roasted Lamb Chops
- 2 White Oak Pastures grassfed lamb bone-in rib chops or loin chops
- 1/2 tablespoon chopped fresh thyme leaves (you can also substitute rosemary)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon finely grated lemon zest
- Pull lamb from refrigerator about 1 hour before cooking, to bring to room temperature.
- Mix thyme, lemon zest, salt, and pepper. Massage mix onto the lamb.
*If you are able, add these seasonings about 30-60 minutes before cooking to help the meat absorb the flavors.
- Heat your cast iron pan/grill to a medium high heat. Add oil.
- Place lamb on grill or pan and cook for about 3-5 minutes per side, depending on thickness. Aim for a good sear with a nice crust.
*If you are pan frying, choose a pan that is big enough to fit the loins without touching. Having a non-crowded pan helps brown the loins instead of steaming them.
- Flip loins to brown the other side for an additional 3-5 minutes.
- Check temperature by inserting thermometer into the thickest part of the chop. If you are going for medium rare (145°F), pull chop when it registers 135°F, because it will come up to temperature while resting.
*If you have a good sear but still need to bring up the temperature, turn the flame to very low heat, or cover the pan and turn off the heat.
- Remove lamb from grill or pan. Let it rest, tented or covered with foil, for 5-10 minutes before slicing.
- Serve with your favorite sauce on the side. We recommend a chimichurri sauce, tzatziki, nutty pesto, or even a simple pan sauce (cook garlic or shallot in the same pan after the lamb comes out, add some wine and simmer down, finish with butter).