Ready in 30 minutes (active) + 2 hours marinating . Serves 6-9 . Technique: High-Heat Broiling & Basting .Storage: Refrigerate for 3 days.
These Broiled Lamb Chops are the ultimate easy, elegant dinner. The lamb is marinated in a vibrant, savory mixture of red wine, orange juice, rosemary, and oregano, then quickly broiled under high heat to achieve a perfect, dark crust. The reserved marinade is transformed into a luscious, sweet-and-savory glaze with a touch of honey, making this dish feel incredibly sophisticated without any complex cooking.
Jump to:
My non-negotiable tip: You must let the lamb chops marinate for the full 2 hours. Lamb is best served medium-rare, but the acid in the red wine and orange juice tenderizes the meat, while the herbs infuse the flavor deep into the chops, ensuring a juicy, well-seasoned bite.
Why You'll Love This Recipe
- Elegant and Fast: This recipe delivers a complex, high-end flavour profile with only 15 minutes of hands-on cooking and prep.
- Intense Flavor Infusion: The long marinade ensures the chops are seasoned deep into the meat, not just on the surface.
- Perfect Crust: The high heat of the broiler quickly sears the lamb, creating a fantastic crust while the inside remains tender.
- Custom Glaze: The rich, aromatic marinade liquid is reused to create a sweet and savory pan glaze with honey.
Ingredients
Here's what you'll need for this elegant, simple meal.
For the Lamb and Marinade
- Lamb: 18 (2- to 3-ounce) lamb rib chops (or 12 loin chops).
- Liquid Base: ¾ cup dry red wine (like Merlot or Cabernet) and ⅓ cup orange juice.
- Aromatics: 4 garlic cloves, 4 shallots, 2 Tbsp. fresh rosemary, and 1 ½ Tbsp. fresh oregano, all minced.
- Fat: 3 tablespoons olive oil.
For the Glaze
- Sweetener: 6 teaspoons honey.
- Seasoning: Salt and black pepper to taste.
How to Make Broiled Lamb Chops
Success relies on the marinade and the short, intense heat of the broiler.
Step 1: Marinate the Lamb (Crucial!)
In a large bowl, whisk together the red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil.
Pour the mixture into a large, heavy-duty zip-top plastic bag, reserving ¼ cup of the marinade mixture. Add the lamb chops to the bag. Seal the bag, pressing out the air, and chill for 2 hours.
Step 2: Prepare Glaze and Broil
Remove the chops from the marinade and discard the marinade. Sprinkle the chops with salt and pepper. Place the chops on a lightly greased rack in a broiler pan.
Stir together the reserved ¼ cup of wine mixture (which is packed with garlic and herbs) and the honey.
Preheat the broiler. Place the broiler rack 3 inches from the heat source. Broil the chops for 5 minutes.
Step 3: Baste and Finish
Remove the chops from the oven. Flip them over. Baste generously with the honey mixture. Return the chops to the broiler and cook for another 5 minutes. (If using thicker loin chops, broil for 3 more minutes on each side.)
Remove the chops when they reach your desired doneness (145°F for medium-rare, 160°F for medium).
Step 4: Rest and Serve
Let the chops rest for 5 minutes before serving. This is essential for a juicy slice!
Serve the lamb chops immediately, drizzled with any remaining glaze from the pan.
Common Mistakes to Avoid
- Overcooking the Lamb: Lamb is best served medium-rare. Broiling for more than 5-7 minutes per side will result in dry, tough meat. Use a meat thermometer and target 145°F after resting.
- Skipping the Marinade: The marinade is the core flavour. The long rest allows the bright acidity and herbs to penetrate the meat.
- Forgetting the Honey: The glaze needs the honey, which caramelizes under the broiler, creating a beautiful crust and sealing in the juices.
Tips and Tricks for Success
- The Broiler is a Searer: Use the broiler setting. This intense, direct heat is the perfect tool for quickly searing the lamb chops without overcooking the center.
- Watch Constantly: The broiler is extremely hot. Do not walk away! The lamb goes from perfectly crusted to burnt in seconds.
- Room Temperature Rest: After marinating, let the chops sit at room temperature for 15 minutes before broiling. This prevents the broiler from "shocking" the cold meat, leading to uneven cooking.
- Grate the Garlic and Shallots: For maximum flavor dispersion in the marinade, grate the garlic and finely mince the shallots.
Variations
- Greek Yogurt Sauce: Instead of the honey glaze, top the cooked lamb with a creamy yogurt-mint sauce (Greek yogurt, fresh mint, lemon juice, and a pinch of salt).
- Smoky Finish: Add a pinch of smoked paprika to the marinade mixture.
- Herb Butter Finish: After broiling, top the hot chops with a pat of garlic-rosemary compound butter.
How to Serve
- This dish is a perfect, elegant main course for a date night or small holiday gathering.
- Serve with a side of creamy polenta or mashed potatoes to soak up the pan juices.
- Pair with simple roasted asparagus or green beans.
- Garnish with fresh rosemary sprigs and lemon wedges.
Make Ahead and Storage
- Make Ahead: The lamb chops can be marinated for up to 24 hours. The Herb Sauce (if using the reserved marinade base) is made quickly just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a 325°F (160°C) oven or an air fryer for 3-5 minutes until warm, taking care not to overcook the meat.
Recipe Notes
The brilliance of this recipe is the use of the marinade in two stages. First, it tenderizes and seasons the meat raw. Second, the reserved portion is transformed into a honey-glaze for basting, maximizing the richness and flavour of the herbs and wine. This is an efficient and delicious technique.
Nutrition Snapshot
Estimated Nutrition Per Chop (assuming 9 servings / 2 chops per plate): 410 calories .30g protein. 5g carbs . 30g fat
Broiled Lamb Chops
Equipment
- Small bowl
- Whisk
- Large heavy-duty zip-top plastic bag
- Broiler pan with rack
Ingredients
Group: Lamb & Marinade
- ¾ cup dry red wine
- ⅓ cup orange juice
- 4 garlic cloves, chopped
- 4 shallots, chopped
- 2 tablespoons rosemary, minced
- 1 ½ tablespoons oregano, minced
- 3 tablespoons olive oil
- 18 (2-to-3-ounce) lamb rib chops (or 12 loin chops)
- 1 teaspoon salt
- 1 teaspoon pepper
Group: Glaze
- 6 teaspoons honey
Instructions
- Whisk together dry red wine, orange juice, garlic, shallots, rosemary, oregano, and olive oil in a small bowl. Pour mixture into a large heavy-duty zip-top plastic bag, reserving ¼ cup; add lamb chops. Seal bag, and chill 2 hours.
- Remove chops from marinade, discarding marinade. Sprinkle with salt and pepper. Place chops on a lightly greased rack in a broiler pan.
- Stir together reserved ¼ cup wine mixture and honey.
- Broil chops 3 inches from heat (with electric oven door partially open) 5 minutes on each side or to desired degree of doneness, basting with honey mixture after 3 minutes. If using loin chops instead of rib chops, broil loin chops 3 more minutes on each side.
Notes
Nutrition
FAQs
Can I use lamb loin chops?
Yes, the recipe notes that 12 loin chops will work. Loin chops are thicker and need about 3 minutes extra on each side under the broiler.
What kind of red wine is best for the marinade?
Use a dry, inexpensive red wine (like a Cabernet Sauvignon or Merlot). The flavor should be robust, as it gets reduced. Do not use sweet wine.
What internal temperature is best for lamb?
For lamb, 145°F (63°C) is the standard medium-rare safe temperature (pulled at 135°F).1 For this recipe, pulling at 140°F ensures the final serving temperature is safe and the meat is perfectly pink and tender.
