Garlic Butter BBQ Lamb Loin Chops make an easy dinner when you want big flavour with little effort. Lamb loin chops cook fast on the BBQ and stay juicy inside. A simple garlic butter baste melts over the chops as they grill, adding rich savoury flavour. Serve them hot from the barbecue with a fresh salad or crispy potatoes.
Garlic Butter BBQ Lamb Loin Chops make a great choice when you want something simple on the barbecue but full of flavour. Lamb loin chops cook fast and take on a great char from the grill.
As the chops cook, a quick garlic butter baste melts over the meat and adds plenty of savoury flavour. A squeeze of lemon at the end freshens everything up and brings the dish together.
These lamb loin chops suit a quick weeknight dinner or a relaxed weekend barbecue. Serve them with a fresh salad, grilled vegetables, or crispy potatoes and dinner is sorted.
What Are Lamb Loin Chops
Lamb loin chops come from the waist of the lamb, between the ribs and the leg. They look similar to small T- bone steaks, with a piece of tender meat on each side of the bone. You can read up all about the different lamb cuts on the Australian Lamb website for more information.
This cut stays tender and cooks fast, which makes it a good choice for the barbecue. Lamb loin chops also carry a good amount of natural flavour, so they do not need a heavy marinade or long cooking time.
A simple seasoning and a quick garlic butter baste on the grill brings out the best in this cut.
Why Lamb Loin Chops Work Well On The BBQ
Lamb loin chops suit the barbecue because they cook fast and stay tender over high heat. The natural fat in the meat helps keep the chops juicy while the outside develops a good char from the grill.
The bone also adds flavour as the chops cook. With only a few minutes on each side, you end up with lamb which is tender in the centre and nicely caramelised on the outside.
Because this cut has strong natural flavour, it works well with simple seasonings like salt, pepper, garlic and butter. The barbecue heat does the rest.
Ingredients For BBQ Lamb Loin Chops
You only need a handful of ingredients to make these garlic butter BBQ lamb loin chops. Simple flavours work best and allow the taste of the lamb to stand out.
- Lamb loin chops: Choose thick lamb loin chops with a little fat around the edge. The fat helps keep the meat juicy on the barbecue.
- Olive oil: A light coating of olive oil helps the seasoning stick and prevents the chops from sticking to the grill.
- Salt and black pepper: Simple seasoning brings out the natural flavour of the lamb.
- Butter: Butter melts over the hot chops and forms the base of the garlic butter baste.
- Garlic: Fresh garlic adds strong savoury flavour to the butter as the chops cook.
- Lemon: A squeeze of lemon at the end brightens the dish and cuts through the richness of the butter.
- Parsley: Fresh parsley adds colour and a clean fresh finish to the lamb.
How To Cook Lamb Loin Chops On The BBQ
- Start by bringing the lamb loin chops out of the fridge about 20 minutes before cooking. This helps the meat cook more evenly.
- Preheat the barbecue to medium high heat. Brush the lamb chops lightly with olive oil, then season both sides with salt and black pepper.
- Place the chops on the hot grill. Cook for about 4 to 5 minutes on the first side until the meat develops good colour.
- Turn the chops and cook for another 4 to 5 minutes on the second side. While the chops cook, melt the butter with the garlic and spoon it over the lamb.
- Once cooked to your liking, remove the chops from the barbecue and let them rest for about 5 minutes. Finish with a squeeze of lemon and a sprinkle of chopped parsley before serving.
How Long To Cook Lamb Loin Chops
Lamb loin chops cook quickly on a hot barbecue. In most cases they take about 8 to 10 minutes in total, depending on the thickness of the chops and the heat of your grill.
Cook the chops for about 4 to 5 minutes on the first side. Turn them and cook for another 4 to 5 minutes on the second side. This usually gives you lamb which stays juicy with a light pink centre.
If your lamb loin chops are thicker, they might need an extra minute on each side. Always rest the chops for about 5 minutes before serving so the juices settle back into the meat.
Internal Temperature For Lamb Chops
Using a meat thermometer helps you cook lamb exactly how you like it. Insert the thermometer into the thickest part of the chop, away from the bone.
Medium rare: 52 to 55°C. Warm red centre. Juicy and tender.
Medium: 57 to 60°C. Light pink centre. Still tender with more firmness.
Medium well: 63 to 65°C. Faint pink centre.
The temperature will rise slightly while the lamb rests. Remove the chops from the barbecue a few degrees before your target temperature and let them rest for about 5 minutes before serving.
Best Side Dishes For Lamb Chops
Garlic Butter BBQ Lamb Loin Chops pair well with simple sides which balance the rich flavour of the lamb. Fresh salads, grilled vegetables, and potatoes all work well.
Roasted potatoes: Crispy roasted potatoes soak up any garlic butter from the chops.
Greek salad: Tomato, cucumber, olives and feta bring fresh flavour which pairs well with lamb.
Potato salad: A classic barbecue side which works well with grilled meat.
Grilled vegetables: Zucchini, capsicum and eggplant cook well on the barbecue alongside the lamb.
Simple green salad: Lettuce, cucumber and herbs with a light lemon dressing keeps the meal fresh and balanced or try my Easy Rocket & Parmesan Salad. This goes will almost everything.
Storage And Reheating
Store any leftover lamb loin chops in an airtight container in the fridge for up to 3 days.
To reheat, place the chops in a frying pan over medium heat with a small knob of butter. Warm them gently for a few minutes on each side until heated through.
You can also reheat the lamb in a low oven at 160°C for about 10 minutes. Cover the chops loosely with foil to help keep them from drying out.
Leftover lamb loin chops also work well sliced and added to salads, wraps, or flatbreads the next day.
Frequently Asked Questions
Can I marinate lamb loin chops before cooking
Yes. Lamb loin chops take on flavour well from simple marinades. Olive oil, garlic, lemon and herbs work well. Marinate for 30 minutes up to 4 hours in the fridge.
Do I need to trim the fat from lamb loin chops?
No. The fat adds flavour and helps keep the lamb juicy on the barbecue. It will render as the chops cook.
Can I cook lamb loin chops in a pan instead of the BBQ?
Yes. Heat a heavy frying pan over medium high heat. Cook the chops for about 4 to 5 minutes per side, then baste with garlic butter as they finish cooking.
How thick should lamb loin chops be?
Look for chops about 2 to 3 cm thick. Thicker chops stay juicier and are less likely to overcook on the barbecue.
Can I cook lamb loin chops from frozen?
It is best to thaw the chops first. Defrost them overnight in the fridge for even cooking and better flavour.
Garlic Butter BBQ Lamb Loin Chops are simple to cook and full of flavour. With only a few ingredients and a hot barbecue, you can have tender, juicy lamb on the table in minutes. If you try this recipe, leave a comment below and let me know how it turned out.
Sides That Go Well With Lamb:
- Crunchy Roasted Potatoes with Semolina
- Garlic Bread with Brown Butter & Roasted Garlic
- Easy Rocket & Parmesan Salad
- Garlic Butter Rice
- Smashed Potato Salad
- Chilli Jam – A spoon of chilli jam works well with grilled meats and adds a sweet heat.
Garlic Butter BBQ Lamb Loin Chops
Ingredients
- 8-10 lamb loin chops
- 1 tablespoon olive oil
- Sea salt and cracked black pepper, to taste
- 50g butter
- 3 garlic cloves, finely chopped
- 1 lemon, halved
- 1 tablespoon chopped parsley
Instructions
- Remove the lamb loin chops from the fridge 20 minutes before cooking.
- In a small saucepan melt the butter over low heat. Stir in the garlic and cook for 30 seconds until fragrant. Set aside.
- Preheat the barbecue to medium high heat. Brush the lamb chops with olive oil and season both sides with salt and black pepper. Place the chops on the hot grill and cook for 4-5 minutes on the first side.
- Turn the chops and cook for another 4-5 minutes on the second side, spooning the garlic butter over the chops as they finish cooking.
- Remove the lamb from the barbecue and rest for 5 minutes. Finish with a squeeze of lemon juice and chopped parsley before serving.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified - Lamb Loin Chops: Choose lamb loin chops around 2 to 3 cm thick for best results.
- Alternative Cuts: You can also use lamb forequarter chops or lamb cutlets for this recipe. Cooking time stays similar, though thinner cutlets cook a little faster on the BBQ.
- Watch The Thickness: Thicker lamb chops take slightly longer to cook. Thinner chops or cutlets cook faster, so keep an eye on them to avoid overcooking.
- Ideal Heat: Cook over medium high heat so the outside caramelises while the inside stays juicy.
- Temperature: Use a meat thermometer if you want precise doneness.
- Resting Time Matters: Rest the lamb for 5 minutes before serving so the juices settle.
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