Easy Stovetop Grilled Lamb Chops (no BBQ)
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.
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.
Just before you cook with abandon…
Seasoning timing: I’m currently on team “season after grilling”. Grill the cutlets first, then brush them with the lemon pepper and olive oil mix off the heat so the spices stay fresh and you don’t risk burning anything on the grill.
High heat is the point: Don’t be shy with the heat. A properly hot grill pan gives you the quick char you want on these stovetop grilled lamb chops without overcooking the centre.
Avoid smoke and steaming: Use frenched lamb cutlets for a reason. Less external fat means less smoke. Also, don’t overcrowd the pan—cook in batches so you’re grilling, not steaming.
Thickness matters: Aim for 1.5–2cm thick cutlets. Too thin and you’ll get “charred and over” before you get that nice pink centre.
Pressing is optional but useful: A grill press helps with even contact and proper char lines, but a small heavy-bottomed pot does the job if that’s what you’ve got.
Why you rest grilled meat: When you grill lamb cutlets on high heat, the juices get pushed toward the centre of the meat. If you slice straight away, those juices run out onto the plate and the cutlet eats drier than it needs to. Resting for about 10 minutes lets the fibres relax and the juices redistribute through the meat, so every bite stays juicy.
Serving idea: Apple Rosemary Mint Jam is optional, but it’s a very good match for lamb—herby, vinegary, and exactly what an Australia Day lamb chops recipe needs.