Cook the most delicious and juicy lamb chops every single time using the reverse seared method. Marinated in mint sauce, the lamb loin chops come out so flavorful and cooked with just the right amount of pink inside. This is a fool proof recipe that is easy to master!
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Being born in Wales meant lamb was often on the menu growing up. It's so wonderfully flavorful and has always been a firm favorite with it's grassy and rich taste.
Without being cheesy, these mint marinated lamb chops totally remind me of childhood Sunday dinners, the flavors are bold and bright and the lamb is so succulent.
When cooking thick cuts of meat, I often use the reverse seared method of cooking, it sounds fancy, but in reality is super easy and it means that it's easy to cook the most perfect piece of meat.
Simple to make, this lamb is perfect for those big weekend roast dinners, but you can easily whip them up for an easy weeknight meal too!
Be sure to try my Reverse Seared Pork Chops and Reversed Seared Steak too!
Why you will love this recipe!
- Cook it perfectly: It can be really tricky cooking red meat just how you like it, it's easy to overcook or undercook it when cooking on direct heat on the stovetop. Using the reverse seared method means that the lamb is slowly cooked to temperature, before it is quickly seared, giving you much more contro. It cooks more evenly and the meat is more tender.
- So flavorful: These lamb chops are marinated in mint sauce, the fresh tangy flavor works amazingly with the rich taste of the meat.
- Easy: Take the stress out of cooking your meat perfectly! This method is crazy easy, just marinate, oven cook then quickly sear.
- Dietary info: This recipe is gluten-free, dairy-free and low carb and keto friendly.
Ingredients
- Mint sauce: Mint sauce is tangy and fresh and is a classic accompaniment to any lamb dish.
- Salt and pepper
- Oil: A little oil is needed for the marinade to help the flavors penetrate the lamb, and a little is needed to sear before serving. Any high heat neutral flavored oil, like canola, vegetable or avocado will work well.
- Lamb: I used lamb loin chops for this recipe, but any thick cut of lamb will work well using this method of cooking.
How to make reverse seared lamb chops
Be sure to scroll down for the full recipe!
- Marinate the lamb chops (photo 1).
- Place the lamb chops on a lined baking sheet and cook til the desired temperature is reached (photo 2).
- Quickly sear both sided in a skillet on the stovetop to serve (photo 3).
Recipe Variations
You can easily use other favorite marinades for this lamb chop recipe. a lemon or balsamic vinegar based marinade would work great.
Frequently Asked Questions
To get the best out of this method of cooking, it's best to use fairly thick cuts of meat that have a thickness of at least 1 to 1.5 inches. If the cut of meat is too thin, it will overcook. Lamb chops, sirloin steak and pork chops all come out great, and any other thick cuts will work well.
If you can, allow between 3 and 4 hours for the lamb to marinate in the mint sauce. If you are in a hurry, 30 minutes will get a good flavor. I wouldn't leave the lamb marinating for longer than 5 or 6 hours as the acid from the vinegar in the mint sauce can start to break down the meat too far.
Yes! For all of your grillers out there, these reverse seared lamb chops are perfect to make on the grill. Heat half of the grill on a medium heat, place on indirect heat and cook til the internal temperature is reached. Then, put the other half of thegrill on a high heat and once hot, sear on both sides for a minute or two.
Temperatures for reverse seared lamb
When it comes to cooking meat using this method, an instant read thermometer is a must. This allows you to cook the meat to exactly your liking. For lamb, it is best to cook it medium rare, so there is still some pink, this is when the lamb is at it's most flavorful.
The lamb chops are cooked in the oven on a low heat, at 275F / 135c, when they reach an internal temperature of 110F / 43c, they should be removed before searing. Once seared, they will be a perfect medium rare. If you prefer your lamb medium, remove them from the oven when they reach 115F / 46c.
Serving Suggestions
To serve, I like to drizzle over a little extra mint sauce to enhance the flavor, and garnish with a few fresh mint leaves. These reverse seared lamb chops are great to serve up with your favorite potato and vegetable side dishes, try them with:
- Roasted Smashed Fingerling Potatoes
- Red Skin Mashed Potatoes
- Stacked Sweet Potatoes
- Roasted White Asparagus
- Baked Eggplant Slices
Make ahead, storage and reheating
Just like steaks, these lamb chops are best served as soon as they are ready so that they are nice and juicy.
You can marinate them up to 6 hours ahead of time. If you want to get ahead of things, you can oven bake the chops earlier in the day, and then quickly sear to serve.
If you do have leftovers, they will keep covered in the fridge for up to 4 days and can be reheated in the oven at 275F / 135c for 10 minutes to warm the through. Be aware that reheating will cook the lamb to well done.
Recipe Notes and Tips
- Let the lamb come up to room temperature before cooking in the oven. Take it out of the fridge about 30 minutes before cooking.
- For best results, use an instant read thermometer for the perfect doneness.
- Use a heavy bottomed or cast iron skillet to sear the lamb chops. It will heat more evenly for the perfect even color.
- Let the skillet get super hot before adding the lamb chops to sear.
- Let the lam rest for 5 to 10 minutes before serving, this allows the meat to relax to make it extra juicy and flavorful.
This reverse seared lamb chop recipe is a sure fire way to impress! The mint sauce marinade is wonderfully fresh and zingy, and really highlights the natural flavors of the lamb. Cook your lamb perfectly every single time!
More Lamb Recipes
- Air Fryer Lamb Meatballs
- Lamb Meatloaf with Feta
- Giouvetsi (Greek Lamb Stew with Orzo)
- Stuffed Eggplant with Lamb
- Baked Lamb Meatballs with Harissa and Feta
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Reverse Seared Lamb Chops (Mint Marinated)
Ingredients
For the mint marinade
- ¼ cup mint sauce (4 tablespoons)
- ¼ teaspoon salt
- generous pinch of black pepper
- 1 tablespoon oil
For the lamb
- 12 ounces lamb loin chops (350g or 5 chops)
- 1 tablespoon oil
Instructions
- Mix together the ingredients for the mint marinade in a large dish or ziplock bag.
- Add the lamb chops to the marinate and coat well. Cover and refrigerate for 3 to 6 hours.
- Half an hour before cooking, remove the lamb from the fridge and allow to come to room temperature.
- Preheat the oven to 275F / 135c.
- Place the lamb chops on to a parchment lined baking sheet. Cook until the internal temperature reaches 110F / 43c. About 15 to 20 minutes depending on the thickness of the meat.
- Once the temperature is reached, remove the chops from the oven and set aside.
- Heat a tablespoon of oil in a skillet and heat on a high heat.
- Once hot, sear the chops on each side for a couple of minutes til browned.
- Let rest before serving.
Notes
- Let the lamb come up to room temperature before cooking in the oven. Take it out of the fridge about 30 minutes before cooking.
- For best results, use an instant read thermometer for the perfect doneness.
- Use a heavy bottomed or cast iron skillet to sear the lamb chops. It will heat more evenly for the perfect even color.
- Let the skillet get super hot before adding the lamb chops to sear.
- Let the lam rest for 5 to 10 minutes before serving, this allows the meat to relax to make it extra juicy and flavorful.
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