The Grilled Lamb Loin Chops recipe is are the best way to make the most amazingly juicy and flavourful meal. The mint and garlic marinade is the key to imbuing the meat with loads of deliciousness perfect for a family meal or a tailgate party. This recipe is free from the 9 common allergies,as well as gluten free.
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Jump to:
- The Quick Lowdown:
- Why We Like Grilled Lamb Loin Chops
- Ingredients
- The Ingredient Low Down
- How to Cook Grilled Lamb Chops
- Internal Cooking Temperatures
- Substitutions, Variations, & Adaptations
- Storage and Reheating Instructions
- Top Tip
- Equipment
- What To Pair With
- FAQ
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: A juicy Lamb chop with a tangy mint undernote. A nice break from beef.
Speed: The marinade comes together quickly. The grilling is fast. It is the marinating that takes the most amount of time.
Difficulty: Intermediate. Grilling can take a bit of skill to master.
Return for effort: Is this recipe worth the effort?
Why We Like Grilled Lamb Loin Chops
There is nothing better than a minty marinated lamb chop fresh off the barbecue. Lamb is one of our family's favourite meats grilled or otherwise. We buy our lamb straight from the farmer. It is raised with love, federally inspected meat, locally reared and butchered. This is something we have been doing for years.
We love it because we know where our dinner comes from. How it was treated and fed, which can be important to some with food allergies. There are some meats that contain fillers that can be food allergens. Supporting locally grown food is also important to us.
Using this grilled lamb chops recipe which uses a tangy mint marinade to compliment the natural taste of the meat. Marinating the chops is the secret to get the most juicy lamb. It helps it from drying out when grilling and lends loads of flavour to the loins.
Ingredients
- Lamb Loin Chops
- Avocado Oil
- Apple Cider Vinegar
- Fresh Mint Leaves
- Shallot or Onion
- Garlic
- Granulated Sugar
- Olive Oil
- Lemon Zest
See recipe card for quantities.
The Ingredient Low Down
Lamb Loin Chops
Bone in chops can vary in size from being around the same size as our palm or much larger than your hand. Bone in meats do cook a lot slower than boneless ones. When you are taking the temperature of the meat, keep this in mind and check near the bone as well as the middle.
Swap- If you don't have loins chops, you can always use lamb ribs cut in individual lamb lollipops. They cook much quicker and are best when pan seared and heated on the stove top.
Apple Cider Vinegar
This can be swapped out for another vinegar that is safe for you. Rice, wine, or white vinegar are the best switches. Malt vinegar should be avoided as it is made from barley and can contain gluten about a tolerated level for those with celiacs disease.
Fresh Mint Leaves
The best pairing of herbs with lamb is mint. To get the proper flavour you really want to use fresh mint as the leaves have an oil on them that gives so much flavour to the meat. Dried mint will not have this character or depth of flavour.
Shallots/Onion and Garlic
Shallots are a really mild version of the onion. It is much smaller and will be fresh rather than powdered or dried. Do not exchange for powdered onion in this recipe, you can use a small fresh yellow or white onion, instead.
Similarly, the garlic needs to be fresh and not granulated or powdered, for the best flavour.
Granulated Sugar
White granulated sugar is what we like in this recipe. We generally have it on hand. It can be substituted for honey, maple syrup, agave, or monk's fruit, if you prefer.
Olive and Avocado Oil
For the marinade we choose to use olive oil due to the flavour it imparts. If you prefer, another oil can be substituted, such as avocado or coconut oil.
The same applies for brushing your grill, you can use another high heat tolerant oil. We like avocado for those but it is entirely up to you to choose what you like most. It is best to keep it to a neutral flavour.
Lemon Zest
The outside of the lemon peel with the oils is what you want here. It should be free from as much of the bitter white pith, as possible. If you have extra lemons and haven't needed the zest, use a microplane and zest the lemon, then place it in a small freezer safe bag unti you do need it.
Make sure to get the wax off the outside of the lemons. If you can look into buying from a store that doesn't use soy wax on the outside, if it is a concern for you.
How to Cook Grilled Lamb Chops
Step 1
In a large glass bowl mix the marinade ingredients together.
Step 2
Place the lamb chops in the marinade submerging as best as possible. Cover the bowl with plastic wrap or another suitable cover. Place in the fridge while it marinates.
Top Tip
The longer you marinade the meat, the better it will taste. Keep the marinating time under 24 hours or it can break down the meat too much.
Step 3
Marinate it for at least 2 hours up to overnight. Flip the lamb chops in the marinade halfway, if possible.
Step 4
Remove the lamb from the fridge before cooking to bring it up to room temperature. When marinating time has finished, heat up the grill or BBQ to 400F.
Step 5
On a clean grill, brush with oil, if needed.
Top Tip
You only need to oil the grill if yours isn't well seasoned. Never use wire brushes to clean a BBQ
Step 6
Pull the lamb out of the marinade and place on the grill. You do not need to pat it down or anything.
Top Tip
Do not save or use the rest of the marinade. It should be discarded for best food safe practices.
Step 7
Cook for 7-10 minutes per chop, then flip the lamb and let it cook on the other side for another 4-8 minutes.
Top Tip
You can turn the meat 90 degrees keeping it on the same side. This is how to get hash marks on the meat when on one side.
Step 8
Cook Lamb until it reaches an internal temperature of at least 145F for medium rare lamb that has a pink ribbon of meat inside.
Top Tip
When cooking, if your grill has a lid, close it when not actively flipping or moving the meat, as much as possible.
Step 9
When the lamb is within 10 degrees of being the temperature related to how you like your lamb done, pull it off the grill. Place on a clean plate and cover with aluminium foil. Let the Lamb rest for 3 minutes. Check the temperature of the lamb after resting and it should be above the safe temperatures.
Serve immediately after resting.
Internal Cooking Temperatures
- Medium Rare should be removed from the grill at 135F and left to rest for 3 minutes. At which time the internal temperature should be 145F.
- Medium should be removed from the grill at 150F and left to rest for 3 minutes. At which time the internal temperature should be 160F.
- Well Done should be removed from the grill at 150F and left to rest for 3 minutes. At which time the internal temperature should be 160F.
For more information on resting lamb and safe cooking temperatures see the American Lamb website.
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Substitutions, Variations, & Adaptations
- Oven Baked - sear in a hot pan over high heat then place the chops on an oiled baking sheet and oven bake at 400F flipping them halfway.
- Beef, bison, or venison - this recipe will work well on other kinds of red meat.
- Other Cuts - use lamb ribs cut in lollipops.
- Spicy - add a hot chili to the marinade to give a kick of heat to the lamb.
- Kid Friendly - serve with a dipping sauce like dairy free tzatziki.
- Herb Swap- Switch the mint for another herb, such as rosemary or Italian herbs.
Storage and Reheating Instructions
Storage
It is always best to thaw the lamb before cooking. When thawing, do so in the fridge to keep the temperature in a food safe range. An airtight container suited to the method of storage is always best.
Fridge
Grilled lamb loin chops can be kept in the fridge in a proper airtight container for up to 3 days.
Freezer
We do not recommend freezing the cooked grilled lamb. You can freeze the lamb between marinating and cooking stages. It can be kept in a deep freeze for up to 3 months.
Reheating
If you enjoy your lamb medium it will be really tough to reheat it and keep that colour as it will need to hit a safe internal temperature of 165F. For the safest food practices, only reheat food once so portion out how much you need, then only heat that much up.
Oven
If reheating in the oven, place the pre-cooked lamb in a casserole dish with 1-2 tablespoons of water. Cover the dish with an oven safe lid or aluminium foil. In an oven preheated to 375F, let it cook. The lamb will be ready when heated through to 165F internally.
Stove Top
In a hot pan you can pan fry the already grilled lamb loin chop. Heat the pan, pop the chop in it. Add a couple tablespoons of water to the pan and cover with a lid. Let the meat cook for 4-5 minutes, flip it and cook again until the proper internal temperature, 165F.
Top Tip
When cooking the lamb you can also move the meat around the grill, as needed to keep it over the heat. Some BBQs can heat unevenly. It is usually custom to only move meat once or twice but you know your grill the best and need to do what is best with your equipment.
Equipment
- BBQ or grill- for cooking the lamb.
- Large glass bowl - for marinating the lamb.
- Plastic wrap - to cover the bowl in the fridge and let the lamb marinate.
- BBQ cleaner- do not use a wire brush as they can leave bristles that can puncture the GI tract. Other options are the wooden paddles, a crumpled ball of aluminium foil held by long BBQ tongs.
- BBQ utensils - You will need at least a set of long tongs to flip the lamb hops safely.
- Serving plate - a clean plate for after they come off the BBQ.
- Aluminium Foil - to cover the lamb after cooking, whilst resting. This allows it to continue cooking slightly.
- Cutting Board and Knife - for chopping the marinade ingredients.
- Measuring Cups and Spoons- to measure the marinade.
What To Pair With
Grilled lamb chops are amazing when served with starchy sides, like potatoes, and a vegetable cooked or as a salad. Our kids love their lamb with a sauce such as a tangy mint or homemade tzatziki.
FAQ
We cook ours at 400F. Using a grill that has a lid will really help and let it be evenly cooked.
Yes!
Lamb chops are typically eaten medium. This means it has been cooked on the outside and warmed to a specific temperature on the inside. By doing this a ribbon of pink will be in the centre of the chop, similar to how beef can be cooked at different levels of doneness. The outside of the meat needs to be cooked though, for food safety.
📖 Recipe
Equipment
- BBQ or grill
- Large Bowl glass
- plastic wrap
- BBQ cleaner non-bristle brush
- BBQ utensils
- Serving Plate
- Aluminium Foil
- Cutting Board and Knife
- Measuring cups and spoons
Ingredients
- 8 Lamb Loin Chops bone in
- Avocado Oil for the grill & high temp safe (see notes)
Marinade Ingredients
- ⅓ Cup Apple Cider Vinegar (see notes)
- ½ Cup Fresh Mint Leaves chopped
- 1 Shallot or White Onion, finely minced
- 2 Cloves Garlic crushed and minced
- ½ teaspoon Granulated Sugar
- 2 Tablespoons Olive Oil
- 3 Tablespoons Lemon Zest
Instructions
- In a large glass bowl mix the marinade ingredients together.⅓ Cup Apple Cider Vinegar, ½ Cup Fresh Mint Leaves, 1 Shallot , 2 Cloves Garlic, ½ teaspoon Granulated Sugar, 3 Tablespoons Lemon Zest, 2 Tablespoons Olive Oil
- Place the lamb chops in the marinade submerging as best as possible. Cover the bowl with plastic wrap or another suitable cover. Place in the fridge while it marinates.8 Lamb Loin Chops
- Marinate it for at least 2 hours up to overnight. Flip the lamb chops in the marinade halfway, if possible.
- Remove the lamb fro the fridge before cooking to bring it up to room temperature.
- When marinating time had finished, heat up the grill or BBQ to 400F.
- On a clean grill, brush with oil, if needed. (you only need to oil the grill if yours isn't well seasoned. Never use wire brushes to clean a BBQ)Avocado Oil
- Pull the lamb out of the marinade and place on the grill. You do not need to pat it down or anything.
- Cook for 7-10 minutes, then flip the lamb and let it cook on the other side for another 4-8 minutes.
- Cook Lamb until it reaches an internal temperature of at least 145F for medium rare lamb that has a pink ribbon of meat inside. (see notes)
- When the lamb is within 10 degrees of being the temperature related to how you like your lamb done, pull it off the grill. Place on a clean plate and cover with aluminium foil. Let the Lamb rest for 3 minutes. Check the temperature of the lamb after resting and it should be 145F for medium rare, 160 for medium, or 170 for well done lamb.
- Serve immediately after resting.
Notes
- Medium Rare should be removed from the grill at 135F and left to rest for 3 minutes. At which time the internal temperature should be 145F.
- Medium should be removed from the grill at 150F and left to rest for 3 minutes. At which time the internal temperature should be 160F.
- Well Done should be removed from the grill at 150F and left to rest for 3 minutes. At which time the internal temperature should be 160F.
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
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