This broiled lamb chops recipe makes a delicious and healthy dinner for Easter or a spring dinner party. We’ll show you how to cook lamb chops under a broiler – it’s SO easy! Then, make fresh mint chimichurri for them, creating a lamb dinner that explodes with fresh flavor! This quick lamb recipe is Paleo, gluten-free, low carb, and Whole30-option.
In case you’re new to the CC (Cotter Crunch), you might not know that my husband is from New Zealand, which is why I call him the Kiwi. I know, so clever, right? This kiwi husband of mine also adores his favorite childhood meals, like lamb and mint together. So every Christmas and Easter, I make him lamb. I channel my inner Curtis Stone and Annabelle White and cook up something special! Something that his Dad would cook if it were a New Zealand holiday. His dad (my father in law) is amazing in the kitchen, especially when it comes to marinades and grilled or broiled meat. That being said, I think I just finally struck lighting with this fun/spicy kick on the Kiwi’s favorite lamb recipe from home. Broiled Lamb Chops with Mint Chimichurri. And guess what? It only took 10 minutes to make. Well, minus the marinating process. Bonus –> I have an instant pot version if you want to save room in the oven! Bonus Bonus –> Another chimichurri fusion recipe to try.
Now, let’s chat about this recipe and some questions that might be lingering in you mind.
What’s the secret sauce?!
Lamb chop marinade ingredients (Mint Chimichurri Sauce)
The mint chimichurri marinade for the broiled lamb chops is super easy to make, and really flavorful! You can use it marinate pork or poultry, too. With a tiny bit of chopped serrano pepper, it has a nice kick of heat, but it’s not overly spicy. If you don’t tolerate peppers well, you can make this lamb chop marinade without it.
What you’ll need to make the mint chimichurri marinade for lamb chops:
- Packed flat-leaf parsley, including stems
- Fresh mint, including stems
- 2 cloves garlic
- 1 tbsp lime juice
- 1 tbsp raw honey
- 2 tsp seeded and finely chopped serrano pepper
- 1/2 cup extra-virgin olive oil
- Salt and pepper
What temperature should lamb chops be cooked to?
Lamb is a very lean protein. As a result, it can be easy to overcook, especially thin cuts, like lamb chops. The American Lamb Board has a really helpful cooking temperature chart. They suggest, for medium-rare broiled lamb chops, the internal temperature should be 145 degrees Fahrenheit. Furthermore, they say to remove the chops from the oven when the temperature reaches 138 F. because the meat will continue to cook as it rests.
How to make lamb chops
The recipe below explains how to make lamb chops under a broiler. It’s super quick once you make the marinade! Just coat the lamb chops in the marinade for 1 hour up to 24 hours. Reserve some sauce for dipping if you’d like. One ready to broil, just place on a sheet pan or broiling pan and broil 4-6 minutes on each side. I added some cherry tomatoes after broiling for 4-6 minutes. Then slipped the lamb over and stuck the whole pan back in the oven (with tomatoes) to broil again. The result? Blistered tomatoes and delicious marinated lamb!
As a bonus, look in the notes and you’ll see directions for my Instant Pot lamb chops recipe!
What do you serve lamb chops with?
I got you covered!
This is a great dish to serve with so many great veggies!
- Balsamic green beans
- Sauteed asparagus
- Potato Leek Pan Roast
- Quinoa Salad
- Any green spring veg you’d like!
- You can also serve the lamb with an additional creamy dipping sauce, like this herbed yogurt sauce or raita.
For other delicious ways to prepare lamb, try these recipes:
This broiled lamb chops recipe makes a delicious and healthy dinner for Easter or a spring dinner party. This recipe is gluten-free, Paleo, low carb, and Whole30-option.
- 2 pounds bone-in lamb chops (4–5 chops)
- Optional cherry tomatoes to broil with chops. See notes for other vegetable options.
Lamb Chop Marinade
- 1 cup packed flat-leaf parsley, including stems
- 1 cup fresh mint, including stems
- 2 cloves garlic
- 1 tbsp lime juice
- 1 tbsp raw honey (omit for whole 30 option)
- 2 tsp seeded and finely chopped serrano pepper (1 small pepper)
- 1/2 cup extra-virgin olive oil
- Kosher salt and pepper to taste
- Clean your lamb chops and trim any fat from edges, if needed. Place lamb chops in large glass plate or container.
- Make the mint chimichurri marinade by placing all of the marinade ingredients (minus oil and salt and pepper) into the bowl of a food processor. If you prefer an extra spicy marinade, keep a few seeds from the serrano pepper and place in food processor with other ingredients.
- Process until well combined. Then slowly add in your oil and salt pepper while processing on low. The marinade should result in a thick sauce with small pieces of herbs still in it. See pictures in blog post.
- Next, marinate the lamb chops in half of the mint chimichurri sauce marinade for 1 hr to 24 hours. Save the other half for serving.
- When you’re ready to cook the lamb, place an oven rack 6 inches under the broiler. Turn on the broiler.
- Place the lamb on a baking sheet or broiling pan and cook under the broiler for 4-6 minutes per side, or until the internal temperature reaches 138 Fahrenheit (for medium-rare). I added cherry tomatoes after broiling for 4-6 minutes, then flipped the lamb over and placed the whole pan back in the oven (with cherry tomatoes) to broil again for an addition 4 minutes.
- Total broil time 8-12 minutes depending on thickness of chops.
This is a great dish to serve with so many great veggies! Serve with balsamic green beans, sautéed asparagus, or roasted Potatoes, etc. You can also serve the lamb with an additional side sauce, like an herbed yogurt sauce or raita.
For instant pot version, marinate your lamb chops. Then, select “sauté” and add each lamb chops to the pot. Cook for about 4 minutes per side, until they brown. Add 1/4 c of water or broth and lock your Instant Pot. Cook at high pressure for 5 minutes (depending on the size of your lamb chops).
- Category: Main
- Method: oven
- Cuisine: American
Keywords: broiled lamb chops, lamb chops recipe, lamb chop marinade
Alright, and last but not least. In case you’re curious about lamb! I want to briefly discuss lamb vs. sheep. Some people are nervous about eating lamb, believing that all lambs are baby sheep. This is only partially true.
By definition, lambs are sheep that are less than a year old. After that, they’re called hoggets. But, that’s just in terms of the animal itself. In the U.S, almost all sheep meat, regardless of the age of the animal, is labeled and sold as lamb. Mutton is the name for the meat of adult sheep, but it’s very rare to find it labeled that way here in the States. If you’re looking for the best quality of meat, then New Zealand Lamb is the way to go (in my opinion). But if you’re buying from the states, be sure to look for free range and humanely raised!
I know, that fact is so not exciting (food wise), but I think it is very important to educate each other on the types of meat and quality of meat, especially this day in age!
Have you ever tried broiled marinated lamb? What’s your favorite dish you make for Easter or for you family?
If you have any questions about the recipe, please feel free to email or comment below. Thanks for reading friends!