Grilled loin [chump chopes ]


  • 2 pounds lamb chops, cut ¾” thick, 4 pieces
  • kosher salt, for seasoning
  • black pepper, for seasoning
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • ½ teaspoon chopped parsley
  • ¼ cup extra-virgin olive oil, divided
  • 1.5 tablespoons lemon juice


    step 1

    Season both sides of the lamb chop generously with salt and pepper.

    step 2

    Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.

    step 3

    Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.

    step 4

    Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.

    step 5

    Sear until the surface is browned, about 2 to 3 minutes.

    step 6

    Flip and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes.

    step 7

    Rest lamb chops for 10 minutes before serving.