Gharbroiled Loin Lamb Ghops Recipe

Prepare chops

Pat the two 4-oz bone-in loin lamb chops dry with paper towels. Trim any excess fat, but leave a thin layer for flavor and browning.

Season both sides of the chops evenly with the kosher salt and freshly ground black pepper. Let rest at room temperature for 20–30 minutes while you prepare the marinade and preheat the broiler.

Position an oven rack so chops will sit about 4–6 inches beneath the broiler element. Preheat the broiler on high for at least 10 minutes; line a rimmed baking sheet with foil and place a wire rack on top if available to allow airflow and even browning.

Mix marinade

In a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, thyme leaves, and red pepper flakes until combined.

Brush half of the mixture evenly on both sides of the chops right before broiling. Reserve the remaining mixture for basting during cooking and for finishing.

Broil chops

Place the chops on the prepared rack/baking sheet and slide under the preheated broiler. Broil for 4 minutes undisturbed. Using tongs, flip the chops and brush with a second light coating of the reserved marinade. Broil for an additional 3–4 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). For medium cook 1–2 minutes longer to reach 135°F (57°C).

About 30–45 seconds before the end of cooking, add the unsalted butter to the hot pan or directly on top of each chop so it melts and glosses the meat.

Remove chops from the oven and tent loosely with foil. Let rest for 5 minutes — carryover cooking will raise the internal temperature a few degrees and juices will redistribute.

Finish and serve

Brush the rested chops with any pan juices and the remaining marinade if desired. Sprinkle with chopped parsley and serve with lemon wedges to squeeze over the meat.