56 lamb chop recipes

One-pan lamb chops with zucchini, scallions, and tomato wedges in a quick beef broth. 30-minute weeknight dinner that pairs seared lamb with tender-crisp summer vegetables.

Grilled lamb shoulder chops marinated in fresh lemon juice, lemon zest, rosemary, garlic, and olive oil. Simple Mediterranean flavors, just 10 minutes on the grill.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.

Pan-seared lamb shoulder chops with rosemary and thyme, finished with a quick balsamic reduction sauce made from shallots, chicken broth, and butter. Ready in 35 minutes.

Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.

Grilled lamb rib chops served with homemade red pepper pesto made from charred bell peppers, fresh basil, Parmesan, and garlic. A smoky, herbaceous summer grill recipe.

Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.

Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.

Roast your lamb chops this summer with this simple recipe that uses a bit of lime juice to give it an extravagant taste!

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Sauteed lamb with a red wine, rosemary, and mint jelly pan sauce. Quick-marinated lamb seared golden and finished with a sweet, herby glaze in under an hour for two.

Papaya lamb salad pairs stir-fried lamb chops with sweet ripe papaya, roma tomatoes, bean sprouts, and warm rice for a tropical-meets-Asian main-course salad. Served with lemon wedges and crusty bread.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Asian-inspired broiled lamb shoulder chops marinated in white wine, garlic, soy sauce, and ginger. A quick four-ingredient marinade that tenderizes the lamb and adds savory depth.

Dijon soy rack of lamb: tender lamb chops glazed in a Dijon, soy, garlic, and olive oil mayonnaise-style coating, then broiled and roasted to a perfect medium-rare. A 45-minute restaurant dinner.