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Lamb Cutlets Recipe – quick to make, juicy, flavorful, tender and delicious lamb chops cooked in the oven. Serve with a salad or veggies for a nutritious dinner or a festive meal.
Simple appetizer, lunch or dinner, effortless to prepare with a foolproof result.
If cooking lamb is new to you, make sure you check out my recipes for slow cooker lamb and oven roasted lamb chops.
What exactly are lamb cutlets ?
Lamb cutlets are pretty much the most expensive cut of lamb, but they are also the most tender and delicious.
These come from the rib part of the lamb and come with meat and bone.
When a number of lamb cutlets (chops) are left and cooked together, they are called a rack of lamb.
If they are separated into individual cutlets and cooked separately, they are called lamb cutlets.
These chops include the tenderloin, sitting underneath the rib. Its meat is super soft and tender.
How to choose the right cut of lamb cutlets?
The main point is – make sure there is a nice tenderloin coming together with the bone. Look for meat that is pink and avoid lamb that is gray in color, has a lot of blood and is covered with a lot of fat.
For best results, make sure all cutlets are similar size.
Lamb shoulder chops, lamb rib shops and lamb loin chops:
These come from different parts of the animal, they are different in size and have different ratio between meat and fat.
Lamb loin chops are the most tender and taste the best in my opinion.
Both the shoulder and rib chops contain more meat and are good substitutions. The lamb loin chops are fatty and less tender that the other two cuts.
Lamb rib chops = lamb cutlets – the ones we are cooking today.
How to cook lamb chops in the oven?
Ingredients:
8 lamb cutlets
1 tbsp grape seed oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
Cooking Method:
Pat dry, then season lamb cutlets with salt, pepper and thyme.
Preheat oven to 400 F.
Heat oil in a large skillet over high heat.
Add the cutlets (you may need to work in batches) and cook for 2-3 minutes per side.
Transfer the pan to the oven and cook for 10 more minutes, or until a thermometer inserted in the middle reads 145 F or more for well done.
Let the cutlets rest for 5 minutes, then serve.
Recipe tips:
- Bring the meat to room temperature before cooking.
- Do not overcook. The temperature of the cooked meat should be 145-150 F.
- You can also cook these on the grill (3-4 minutes per side, depending on the thickness of the chop), or skip the oven and just sear on the stove top.
- Just salt and pepper will be enough for seasoning these lamb chops, but you can also add garlic, paprika, oregano, thyme or rosemary.
- You can marinate these chops in a mixture of olive oil, lemon juice and herbs for at least 30 minutes (or up to 24 hours) before cooking.
More recipes with lamb:
What to serve with?
- Crispy Air Fryer Small Potatoes
- Bulgarian Green Salad
- Definitely try The Best Greek Salad Recipe from the Endless Meal. Easy to make and loaded with fresh summer veggies.
- Air Fryer Brussel Sprouts
Lamb Cutlets
Ingredients
- 8 lamb cutlets
- 1 tbsp grape seed oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 tbsp butter
Instructions
- Pat dry, then season lamb cutlets with salt, pepper and thyme.
- Preheat oven to 400 F.
- Heat oil in a large skillet over high heat.
- Add the cutlets (you may need to work in batches) and cook for 2-3 minutes per side.
- Transfer the pan to the oven and cook for 10 more minutes, or until a thermometer inserted in the middle reads 145 F or more for well done.
- Let the cutlets rest for 5 minutes, then serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this. Now off to the store to buy ingredients