6+ Delectable Types of Lamb Chops to Cook and Savor at Home

Cooking lamb chops at home can be a cost-effective way to enjoy delicious flavors. Different types like neck, shoulder, rib, loin, butterfly, and chump chops offer varied textures and tastes when cooked correctly with the right spices and methods.

types of lamb chops

For any meat lover, lamb is one of the royalty meats. When it is cooked well, something can hardly get close to it. In restaurants, a lamb dish can sometimes be quite expensive for a smaller portion because of its delicacy. Making lamb chops at home is the best way to get more bang for your buck.

Lamb chops to make at home include neck chops, shoulder chops, rib chops, loin chops, butterfly chops, and chump chops. All these lamb chops can be packed with flavor and are easy to make at home if you use the correct methods and temperatures for cooking. 

Different types of lamb chops require different cooking times and preferred cooking styles. Matching the correct type of lamb chop with the perfect combination of spices and cooking style can definitely lead to overindulgence.

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Succulent Lamb Chop Varieties To Make At Home

A warm lamb dish is one of the best meals you can treat guests to. The spices, the cooking style, and the side dishes all come together to give the perfect combination of a flavor explosion in your mouth, leaving every guest wanting more. Here are delicious types of lamb chops you can easily make at home. 

Shoulder/ Forequarter Lamb Chops To Make At Home

The shoulder or leg chops come from the legs of the lamb. Because these are filled with tendons and hard-working muscles, the meat can be tough. The best way to cook these chops is slow and high heat. The tough meat will soften, and the fat will reduce to give an aromatic taste.

Slow-Cooked Lamb Shoulder Chops With Fresh Ingredients

One of the best ways to get a shoulder chop tender and release that flavor is to slow-cook it. Most use a liquid for cooking the lamb shoulder in; however, this recipe has a different tactic.


  • Smoked paprika 2 teaspoons
  • Ground coriander 1 teaspoon
  • Ground cumin 1 teaspoon
  • Sea salt flakes ½ teaspoon
  • Black pepper to taste
  • Olive oil 3 tablespoons
  • Lamb shoulder chops (12 oz) for two servings
  • 1 sliced red onion
  • A garlic clove grated
  • 7oz fresh chopped tomatoes
  • Sugar ½ teaspoon


First, you will start with the marinade. Leaving the lamb shoulder chops in a marinade will help soften the tough meat and bring out a delicious flavor once cooked. Mix the spices with one tablespoon of olive oil, add to a zip-lock bag, and add the meat. Leave for an hour or in the fridge if you plan on resting the meat overnight.

After the shoulder chops rested in the marinade, set the oven to 300°F. Seal the sides of the chops in a tablespoon of oil for 2 minutes on a side. Remove the shoulder chops and add the onions and garlic to the pan in a tablespoon of olive oil. After the onions have been browned, add in the sugar and tomatoes.

Add the chops to the tomato and onion mix, pouring some over the chops, and let it simmer. Cover it and let it bake in the oven for 1,5 hours. 

Special note:

Before the dish goes into the oven, you might feel a lack of cooking sauce. Do not fret; the tomatoes will expand and form a fantastic saucy substance for the shoulder chops to cook in.

Lamb Rib Chops To Make At Home

The chops you find on fine dining plates with a shocking price tag will probably be these lamb rib chops. They are delicate, soft, and juicy. With the least amount of fat, they don’t need to cook for long periods to get rid of the fat. The best way to cook these would be in a pan, barbeque, or oven until medium for the best result and taste.

Lamb Rib Chops With Garlic And Olive Oil

Lamb rib chops are perfect for treating your guests or family to a fine dining experience. You can even remove some of the meat from the bone to expose it and add zest to the meal’s presentation. This recipe gives us all the vibes of an indulgent lamb rib chop.


  • 2 crushed garlic cloves
  • Olive oil 6 tablespoons
  • Ground pepper and salt
  • 8 lamb rib chops, about 1 inch thick


A pan-seared rib chop is one of the best lamb chops you will ever taste and is worth every penny. First, you can cut the rib bone open if you want to go for this delicate dining look. Add 4 tablespoons of the oil, garlic, and spices to a heated pan and add the chops. Grill at high heat for 5 minutes on each side, and add the remaining olive oil as needed. 

This recipe can change, or you can add to it. Add rosemary to the garlic at the start for a new flavor to the chops or fresh sage.

Special Note:

Please do not turn the ribs chops more than once. Keep it for 5 minutes on one side before turning it on the other. You can place the chop on the fatty layer for a few minutes before removing it from the pan to serve.

Lamb Loin Chops To Make At Home

Lamb loin chops are the famous chops of lamb. They are juicy and tender, with a thin layer of fat on the outside. They are situated on the back of the lamp between the back quarter and the ribs. You can cook these any way you like, and it will still be a winner. Here is a recipe to bring out the perfect taste in a lamb loin chop.

Lamb Loin Chop With Cognac Butter

A seared lamb chop with a juicy pink shade on the inside is what this recipe can offer you. The flavors of cognac, butter, and rosemary set a harmonious tone with the flavors of the loin chop.


  • Salt and pepper
  • Cognac or brandy ¼ cup
  • Butter 3 tablespoons
  • Fresh rosemary
  • Fresh oregano
  • 3 garlic cloves sliced
  • Extra virgin olive oil 1 tablespoon
  • 6 lamb loin chops


This recipe works best using a cast iron skillet. Heat the pan with oil and add the seasoned lamb loin chops. Keep it on one side for 3-4 minutes, then only move or turn it on the other for 3-4 minutes. Add the cognac, butter, garlic, rosemary, and oregano to the pan and let it simmer in the mix for 2 minutes. These times are for a medium rare chop. Add a minute for every level thereafter. 

Spoon some sauce over the chop and serve it while it is hot. Enjoy with a fresh salad, veggies, or potato wedges.

Special Note:

You don’t have to use cognac or brandy, but only butter if you prefer to save your cognac for special occasions. The cooking method in this recipe can cause much smoke, and you should always cook in a vented area.

Butterfly / Saddle Lamp Chops To Make At Home

The names for these chops come from where they are situated and what they look like. They are two loin chops joined together and situated on the lamb’s back. It is one of the tastiest and most popular chops of a lamp, with a twist in its shape. This recipe gives you the perfect barbeque butterfly chop with a delectable sauce.

Lamb Saddle Chops With A Yoghurt And Mint Sauce

Adding a sauce to a lamb chop can sometimes fail epic-ly because the flavors clash. However, this mint yogurt sauce brings out the flavor of a saddle chop and brings freshness.


  • Plain Greek yogurt ¾ cup
  • Extra virgin olive oil 1/4 cup
  • Apple cider vinegar 2 tablespoons
  • Dijon mustard 2 teaspoons
  • Sugar 2 teaspoons
  • Chopped mint leaves ¼ cup
  • 4 lamb saddle chops


You will first make the yogurt and mint sauce to serve cold. The sauce entails mixing the yogurt, olive oil, apple cider, Dijon mustard, mint, and sugar. Add a little salt and pepper to taste and refrigerate for at least 4 hours before serving. 

Season your lamb saddle chops with salt and pepper as you, please. Chargrill the chops on the barbeque over medium heat for 7 minutes, turning occasionally. Once 7 minutes have passed, switch the chops to a lower heat for about 10 to 15 minutes. For a medium chop, it might be 20 minutes.

Let it cool for 5 minutes and serve with the cool mint yogurt sauce.

Special note:

The chop can be prepared any way you want and doesn’t have to be on the grill. Ensure you have the correct times regarding how cooked the chop is. The times given in the recipe are for a rare-medium saddle chop.

Lamb Chump Chops To Make At Home

You can find the chump chops on the back of the lamb, between the hind leg and the sirloin. It is still tender and can be cooked using any method. These are not as juicy as the rib and loin chops but beat the shoulder chops in texture.

Irish Lamb Chump Chop Stew

A few things can bring satisfaction, such as a hot stew in winter. This homey chump chop stew has everything to leave your family and guests wanting more. Meat that is tender and falls from the bone is something to indulge in.


  • Butter 0.7 oz.
  • Canola oil 1 tablespoon
  • 4 lamb chump chops
  • 4 bacon rashers cut into smaller strips
  • Plain flour 1 teaspoon
  • Thick slices of potatoes 500g
  • 3 Thick sliced carrots 
  • 1 onion cut into wedges
  • 1 leek thick slices
  • Thinly sliced cabbage 5 oz.
  • Liquid beef stock 17 oz.
  • Chopped parsley 2 tablespoons.


You will need a casserole dish to prepare this stew. First, cook the chops in the butter and oil until they are browned. Add the bacon strips until it is crispy and remove the meat and place it on a paper towel.

 add the to the dish and combine with the leftover sauces. Next, it is time to layer the veggies. Add one layer of each vegetable and the bacon. Top with a layer of the chops and repeat the vegetables and bacon layers. 

Pour in the beef stock and bring to a boil. Once everything is boiling, lower the heat and simmer covered for an hour and a half. Serve with seasoning and parsley for the extra touch.

Special Note:

If you are not sure whether the chops are cooked, let them simmer more. Serve with rice for the perfect winter stew meal.

Lamb Neck Chops To Make At Home

The neck area is one of the joints the lamb uses a lot. Thus, the tendons and connective tissues are tough. This meat is also packed with flavor; when you cook it correctly, that flavor will be a fantastic experience in your mouth. Try these braised lamb neck chops to experience the flavors.

Red Wine Braised Lamb Neck Chops

The feeling when you start to eat braised meat, and it falls from the bone, is a moment for the cook. And braised lamb neck chops give all the flavor for a hearty meal. 


  • Pitted Kalamata olives ⅓ cup
  • Cherry tomatoes ⅓ cup
  • 6 peeled shallots
  • 2 chopped plum tomatoes
  • Thyme sprigs
  • Bottle of red wine
  • Chicken stock 4 cups
  • Tomato paste ½ cup
  • 2 garlic cloves
  • 1 chopped yellow onion
  • 2 chopped carrots
  • 4 chopped celery sticks
  • Salt and pepper
  • 3 pounds of lamb neck chops cut into 22 pieces
  • Unsalted butter 2 tablespoons
  • Vegetable oil 2 tablespoons


Preheat the oven to 350°F. Sear the lamb neck chops over high heat in butter and oil for about 10 minutes. Remove the chops and add the vegetables with the garlic to the pan. After two minutes, add the tomato paste and caramelize for 5 minutes. 

Add the chicken stock and wine to the pot and add the lamb again. Let it simmer, and add in the plum tomatoes and thyme. Cover the dish and add to the oven for 2 ½ hours. Remove from the oven, stir in the peeled shallots, and cook for another 30 minutes uncovered.

Carefully remove the soft and juicy meat and shallots to a bowl, and discard the sauces. Rearrange the vegetables in the pot, and add the lamb and shallots to the pot again, ending it with cherry tomatoes and olives. 

Special note:

Shoulder lamb chops can also work for this recipe, and you can substitute the vegetables for others if you know they work well with lamb. 

Frequently Asked Questios

What Is The Best Cut Of Lamb Chops?

The best cut would be the rib chops depending on what you want in a lamb chop. They are the least fatty and have tender meat, which can be cooked any way you like. Because of the price tag on these chops, the favorite amongst lamb chop buyers is the loin chops. They are still juicy and easy to cook.

What Are The Two Types Of Lamb Chops?

The two types of lamb chops are rackles and fillets. Fillets are more common and more popular as it is thinner, easier to cook, and better to serve as single servings. Rackles are bigger portioned meat that can be stuffed and a great serve to a bigger crowd.

What Kind Of Lamb Chops Are There?

Lamb chops are divided into neck, shoulder, rib, loin, and chump chops. Each of these differs in fat content and tenderness depending on the area you find on the lamb. Loin chops can also be cut into butterfly/ saddle chops, two loin chops bound together to look like a butterfly.

What Are The 4 Primary Cuts Of Lamb?

The four primal cuts of lamb include the shoulder, rib, loin, and leg. These four primary cuts can be divided into substantial cuts that include neck, breast, fore quarter, rump, flank, and hind quarter.


Whether you are in the mood for a lamb loin chop or brewing a lamb neck chop, any lamb chops can be made comfortably in your home, leading you to a taste sensation you won’t forget.

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