You want to know how long to broil lamb chops in oven. It’s a fast method that can give you a fantastic meal in minutes. The direct, high heat from your oven’s broiler is perfect for creating a beautifully seared, flavorful crust while keeping the inside tender and juicy. Whether you have thick, bone-in chops or thinner cuts, broiling gets dinner on the table fast.
This guide will walk you through everything. We’ll cover prep, timing, and pro tips for perfect results every time. Let’s get started.
How Long To Broil Lamb Chops In Oven
The quick answer is about 3-6 minutes per side. But the exact time depends on a few key factors. The thickness of your chops and your desired doneness are the biggest ones.
Here’s a general broiling time chart for lamb chops that are about 1 inch thick:
- Rare: 3 minutes per side
- Medium-Rare: 4 minutes per side
- Medium: 5 minutes per side
- Well-Done: 6 minutes per side
Remember, broilers can vary in intensity. The first time you use yours, it’s wise to check a minute early. An instant-read thermometer is your best friend here for perfect results.
Why Broiling is a Great Choice for Lamb Chops
Broiling is essentially indoor grilling. The heat comes from above, cooking the food quickly. This high-heat method is ideal for lamb chops because it mimics the sear of a grill or cast-iron skillet. It creates a delicious caramelized exterior without overcooking the interior. It’s also very fast and doesn’t require preheating a pan on the stove.
Essential Tools You’ll Need
You don’t need much to broil lamb chops successfully. Having the right simple tools makes the process smoother.
- A broiler-safe pan (like a rimmed baking sheet or a cast-iron skillet)
- An oven rack positioned correctly (more on this below)
- Tongs for flipping
- An instant-read meat thermometer
- Aluminum foil (for easy cleanup)
Step-by-Step Guide to Broiling Lamb Chops
Follow these steps for perfectly broiled lamb chops every single time. It’s a straightforward process that yields impressive results.
Step 1: Preparing Your Lamb Chops
Start with good quality chops. Let them sit at room temperature for about 20-30 minutes before cooking. This helps them cook more evenly. Pat them completely dry with paper towels. Moisture is the enemy of a good sear.
Season generously with salt and pepper. You can also add other dry herbs like rosemary, thyme, or garlic powder. A light coating of olive oil can help the seasoning stick and promote browning, but it’s not always nessary if the chops have good fat content.
Step 2: Setting Up Your Oven and Pan
This is a crucial step many people miss. First, place your oven rack. For most ovens and standard 1-inch chops, position the rack so the top of the meat will be about 4-5 inches from the broiler element. For thinner chops, move the rack a bit lower to prevent burning.
Next, line your broiler pan or baking sheet with aluminum foil. This makes cleanup a breeze. Place a wire rack on the pan if you have one. This allows heat to circulate all around the chop for more even cooking.
Turn on your broiler to HIGH. Let it preheat for at least 5 minutes. A hot broiler is key for that instant sear.
Step 3: The Broiling Process and Timing
Place your seasoned lamb chops on the prepared pan. Put the pan in the oven under the preheated broiler.
Set your timer based on the thickness and desired doneness (refer to the chart above). For medium-rare 1-inch chops, start with 4 minutes.
After the first side is nicely browned, use tongs to carefully flip each chop. Broil for the remaining time. Always use a timer—broiling happens fast, and it’s easy to overcook.
Step 4: Checking for Doneness
Never guess when your meat is done. The best and most accurate way is to use an instant-read thermometer. Insert it horizontally into the thickest part of the chop, avoiding the bone.
- Rare: 120-125°F
- Medium-Rare: 130-135°F (Recommended for best flavor and tenderness)
- Medium: 140-145°F
- Well-Done: 160°F+
Remember, the temperature will rise about 5 degrees while the meat rests.
Step 5: The Critical Resting Period
As soon as the chops reach your target temperature, remove them from the oven. Transfer them to a clean plate or cutting board. Tent them loosely with foil.
Let them rest for at least 5 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you cut into them immediately, those precious juices will just run out onto the plate, leaving the chop dry.
Choosing the Right Lamb Chops for Broiling
Not all lamb chops are exactly the same. The type you choose will affect your cooking time slightly.
Rib Chops (The Most Common)
These are the classic “lamb lollipop” chops with a single rib bone. They are tender, well-marbled, and perfect for broiling. They are usually cut about 1 to 1.5 inches thick.
Loin Chops
These look like small T-bone steaks. They have a tenderloin on one side and a strip on the other. They are also excellent for broiling and are often a bit thicker.
Shoulder Chops
These are less expensive and have more connective tissue. They are better suited for slower cooking methods like braising. Broiling can work if they are cut thin, but they may not be as tender as rib or loin chops.
Marinades and Seasoning Ideas
While simple salt and pepper is fantastic, you can add amazing flavor with a quick marinade or rub. Since broiling is fast, a marinade only needs 30 minutes to an hour to work its magic.
A Simple Garlic & Herb Marinade
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp lemon zest
- Salt and black pepper
Combine and coat the chops. Let them sit for 30 min before broiling.
A Quick Spice Rub
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- Salt and pepper
Mix and rub all over the chops right before cooking.
Common Broiling Mistakes to Avoid
Avoiding these pitfalls will ensure your lamb chops turn out great.
Not Preheating the Broiler
Putting chops under a broiler that isn’t fully hot leads to steaming, not searing. Always give it time to preheat.
Using the Wrong Pan
A pan with high sides can block heat. Use a low-rimmed baking sheet or a broiler pan. Non-stick pans can also be damaged by the high heat of the broiler, so check your pan’s specifications.
Overcrowding the Pan
Give each chop some space. If they are too close together, they will steam instead of broil. Cook in batches if you have to.
Skipping the Resting Time
We mentioned it before, but it’s so important it bears repeating. Resting is not optional for juicy chops. Those five minutes make a huge difference.
Broiling with the Oven Door Closed
Most oven manuals recommend broiling with the door slightly ajar. This prevents the oven from cycling off and on to regulate temperature, keeping the broiler at full power. Check your oven’s instructions to be sure.
Serving Suggestions for Broiled Lamb Chops
Your perfectly cooked lamb chops deserve great sides. Here are some classic and easy pairings.
- Mint Sauce or Jelly: A traditional and refreshing accompaniment.
- Mashed Potatoes: Creamy potatoes are perfect for soaking up the juices.
- Roasted Vegetables: Asparagus, carrots, or zucchini roasted in the oven while the chops rest.
- Simple Salad: A crisp arugula salad with a lemon vinaigrette cuts through the richness.
- Rice Pilaf: A flavorful rice dish makes a complete and satisfying meal.
FAQ Section
How long does it take to broil thin lamb chops?
For chops that are 1/2 to 3/4 inch thick, reduce the broiling time significantly. Start with 2 minutes per side for medium-rare and check with a thermometer. They can go from perfect to overdone very quickly.
Should you flip lamb chops when broiling?
Yes, absolutely. Flipping them once ensures even cooking and browning on both sides. Use tongs for the easiest and safest method.
Can you broil frozen lamb chops?
It’s not recommended. Broiling frozen chops will give you an overcooked exterior and a cold, undercooked interior. Always thaw them completely in the refrigerator first and pat them dry.
What is the best temperature for lamb chops?
Medium-rare (130-135°F) is widely considered the best temperature for lamb chops. At this doneness, the meat is tender, juicy, and full of flavor. Well-done lamb can become tough and dry.
Do you need to cover lamb chops when broiling?
No, you should not cover them. Covering would create steam and prevent the direct, dry heat from creating a crispy, browned crust.
How do you keep lamb chops from drying out under the broiler?
The key is not to overcook them. Use a meat thermometer, and remove them from the oven as soon as they hit your target temperature. Letting them rest properly also locks in the juices. Choosing chops with some marbling (fat) helps too.
Final Tips for Perfect Broiled Lamb Chops
Broiling is a reliable and fast cooking method that can give you restaurant-quality lamb chops at home. The speed is it’s main advantage. To summarize the most critical points:
- Always preheat your broiler.
- Pat the chops dry and season well.
- Use a thermometer to check doneness—don’t guess.
- Let the meat rest before serving.
- Experiment with simple marinades to find your favorite flavor combination.
With this guide, you have all the information you need. The next time you’re thinking about how long to broil lamb chops in the oven, you can be confident. You’ll achieve a delicious, quick meal that feels special any night of the week. Just remember to keep a close eye on them, as the cooking window is small but manageable.