Stovetop grilled lamb chops? You may well ask: “why not BBQ?”
Because I always have a lot going on when I’m feeding a crowd. In my best imagined version of a perfectly run summer lunch, there’s a charming, competent guy manning the BBQ, turning out grilled meat exactly to my order. Exactly to my standards, really. And while my husband has often protested that he is that person, our friends gently steer him away from the BBQ like it’s for his own safety.
So this is the recipe for when the BBQ guy (or person) doesn’t get an invite. I need easy grilled lamb chops I can cook indoors, fast, and with my hands still free to keep everything else moving in the kitchen. Enter a cast iron grill pan and a batch of stovetop grilled lamb chops that still look like you made an effort, even if you didn’t.
And yes, I’m using frenched chops. Remember: I have standards. Those standards do not include unrendered lamb fat.
We’ll call it my ‘typical’ Australia Day lamb chops recipe. Let me show you how to cook lamb chops on the stove that pair magnificently with my Apple Rosemary Mint Jam.
Frenched lamb cutlets
Frenched lamb cutlets are my go-to cut for stovetop grilled lamb chops. They’re lean enough that you can turn the heat up high and get a quick char with a nice pink centre, without the kitchen filling with smoke from burnt lamb fat that never really melts away anyway. Try to find cutlets that aren’t too thin; you’re aiming for around 1.5–2 centimetres thick.
Make ahead apple rosemary mint jam
My Apple Rosemary Mint Jam is entirely optional but I swear it is the best Australia Day lamb sauce.
You can make it weeks in advance of your lunch and have lots of this modern take on mint sauce ready for roast chicken, cold leftovers, sandwiches—anything that benefits from a bit of herb-and-vinegar lift.
How to cook lamb chops on the stove
Get organised
You’ll be grilling this Australia Day lamb chops recipe on the fly, so get organised first and assemble your equipment and any extra ingredients you’ll need to cook and finish the frenched lamb cutlets.
I have two versions of a cast iron grill pan for my gas cooktop—both are from Le Creuset. I use a 470mm x 230mm rectangular grill plate across two burners when I’m cooking for a crowd, and it holds up to a dozen cutlets at a time. I also have a 260mm square grill pan for when I’m just cooking for my husband and me. And yes, cast iron works perfectly well on induction cooktops too.
I’ve also invested in a handled cast iron grill press, which helps keep the cutlets in contact with the grill for a more even cook, and it’s the easiest way to get proper char lines on stovetop grilled lamb chops.
This equipment is all optional and you can absolutely get by with a good frying pan, plus a small heavy-bottomed pot used as a makeshift grill press.
Have a heatproof dish ready to hold the stovetop grilled lamb chops—you may want to cover it with foil while the chops rest if you’re not serving straight away.
For greasing the grill, use a high smoke-point oil—I use grapeseed or rice bran oil.
And finally: take the frenched lamb cutlets out of the fridge about an hour before cooking so they can come to room temperature.
When do you season your grilled meat?
Getting organised also involves decision making: when do you season grilled meat?
There’s certainly some debate about it, and I’ve jumped the fence several times over the years. Presently, I’m on team season after grilling. So let’s get prepared for that with this Australia Day lamb chops recipe.
For these easy grilled lamb chops, I use a premade lemon pepper spice mix from my local speciality grocer and deli. I mix one tablespoon of the spice mix with two tablespoons of oil and set it aside for brushing over the finished grilled cutlets.
And because this is happening off the heat, I use an extra virgin olive oil.
Let’s get grilling – on the stove!
Let’s get cooking these easy grilled lamb chops.
Just before you’re ready to serve, preheat your chosen grill pan on the highest heat setting of your cooktop. Make sure your exhaust fan is running on high too.
Once the grill pan is hot, add a few tablespoons of grapeseed or rice bran oil. You just want to coat the pan. If I go too heavy, I carefully dab off the excess with some scrunched-up paper towel.
Don’t overcrowd the pan—cook in batches if necessary. Add the lamb chops and press each one down firmly with your grill press (or the bottom of a heavy pan).
Grill the frenched lamb cutlets for about three minutes per side for a medium result, less if you’re aiming for rare. The press helps you get a properly grilled finish even if you’re keeping them on the rarer side.
Transfer the cutlets to your heatproof dish and brush with the pre-prepared seasoned oil using a small silicone brush.
Rest the grilled cutlets for about 10 minutes, then serve immediately.
And we’re done - easy grilled lamb chops
And that’s it—easy grilled lamb chops, done on the stove, no BBQ guy required. Serve them hot with a spoonful of Apple Rosemary Mint Jam and something green on the side, and you’ve got an Australia Day lamb chops recipe that feels effortless but still looks like you planned it.
Easy Stovetop Grilled Lamb Chops (no BBQ)
Equipment
- Heatproof serving dish or platter
- Cast iron grill pan or grill plate (optional)
- Cast iron grill press (optional)
- Large frying pan + small heavy-bottomed pot (optional alternatives to a grill pan + grill press)
- Small silicone brush
Ingredients
- Frenched lamb cutlets around 1.5–2cm thick, as many as you need
- Grapeseed oil or rice bran oil a few tablespoons for greasing the grill pan (use as needed)
- Lemon pepper spice mix optional, 1 tablespoon (or use your favourite seasoning, or just salt and pepper)
- Extra virgin olive oil 2 tablespoons (to mix with the seasoning, for brushing after grilling)
- Apple Rosemary Mint Jam to serve (optional but highly encouraged)
Instructions
Get organised:
- Set a heatproof dish aside for holding the cooked cutlets, and keep a piece of foil handy in case you want to cover them while they rest.
- Mix 1 tablespoon preprepared lemon pepper spice mix (or a spice mix of your choice) with 2 tablespoons extra virgin olive oil in a small bowl and set it aside, along with a small silicone brush for brushing the finished cutlets.
Preheat the pan:
- Just before you’re ready to serve, heat your cast iron grill pan (or frying pan) on the highest heat setting and let it preheat until very hot. Turn your exhaust fan on high.
Oil the pan:
- Add a few tablespoons of grapeseed or rice bran oil to lightly coat the pan. If you’ve added too much, carefully dab off the excess with scrunched-up paper towel.
Grill the lamb cutlets:
- Add the frenched lamb cutlets in a single layer and don’t overcrowd the pan.
- Press each cutlet down firmly with a grill press, or the base of a small heavy-bottomed pot.
- Grill for about 3 minutes on the first side, then turn and grill for about 3 minutes on the second side for a medium result. Cook for slightly less time if you want them rare.
- Cook in batches as needed.
Season after grilling:
- Transfer the cooked cutlets to the heatproof dish and brush with the prepared lemon pepper and olive oil mixture while they’re off the heat. If you’re skipping the spice mix, season with salt and pepper instead.
Rest then serve:
- Rest the cutlets for about 10 minutes, covering loosely with foil if you’re not serving immediately, then serve straight away with Apple Rosemary Mint Jam if using.
