Aussie Grilled Lamb Loin Chops is a simple, elegant dish that becomes truly special when finished with a bright cilantro pesto. These loin chops are tender with a mild, delicious flavor. Ready in minutes, they make a striking main course for weeknight dinners or entertaining.
Grilled lamb loin chops are our go-to when we want something a bit more special on the table without a lot of fuss.
They cook quickly and deliver impressive flavor and texture, so your guests won’t be waiting long for a delicious meal.
The easy cilantro pesto adds a gourmet finishing touch and can be made ahead so it’s ready when you are.
WHAT IS AUSSIE LAMB?
What is the difference between lamb loin chops and lamb chops?
Lamb loin chops are cut from the lower middle section of the rear quarter and are known for their tenderness. Other chops, like rib chops, come from the front middle section and may include the rib bone. Loin chops cook very quickly and are among the most tender cuts.
For a different profile, rib or pistachio-crusted chops are wonderful, while ground lamb works well in comfort dishes like pot pies, lamb lentil chili, or Greek-style lamb burgers.
We love lamb and you can find many of our lamb recipes collected together for inspiration.
Ingredients you will need
Cilantro Pesto
- Walnuts – walnut pieces are convenient and economical; pine nuts also work.
- Garlic cloves – fresh and minced for best flavor.
- Cilantro – stems and leaves are fine; reserve a few leaves for garnish.
- Olive oil – extra virgin gives the best flavor and keeps the pesto bright green.
- Pecorino Romano cheese – or Parmesan if preferred.
- Salt and pepper to taste.
Lamb ingredients
- Aussie Lamb loin chops – we used 4; the pesto recipe yields enough for about 8 chops depending on how much you serve with each portion.
- Olive oil – extra virgin for brushing.
- Salt and pepper for seasoning.
How to make grilled Lamb Loin Chops
Cilantro Pesto
- Place walnuts, Pecorino Romano, and garlic in a food processor and pulse for about 30 seconds.
- Add cilantro, salt, and pepper. With the processor running, slowly pour in the olive oil through the feed tube until the pesto is smooth and well combined.
The olive oil keeps the cilantro vibrant. Keep the pesto at room temperature while you finish the chops, or refrigerate it if prepared ahead.
Lamb Loin Chops
- Preheat a charcoal or gas grill to roughly 400°F (medium-high heat).
- Brush each loin chop on both sides with olive oil and season generously with salt and pepper.
- Grill chops about 3 minutes per side for medium-rare; adjust time slightly for your preferred doneness.
- Remove chops from the grill and let rest 10–15 minutes before serving.
Tips for the perfect grilled Lamb Loin Chops
- Bring the chops to room temperature before cooking for even doneness.
- Use an instant-read thermometer to check internal temperature. Target temperatures after resting:
- Rare: 115–120°F
- Medium-rare: 120–125°F
- Medium: 130–135°F
- Medium-well: 140–145°F
- Well-done: 150–155°F
- Coat chops with oil so seasoning adheres and the meat releases from the grill grate.
- Remove chops from heat just before they reach the target; carryover cooking will raise the internal temperature a few degrees.
- Let the chops rest for 10–15 minutes so juices redistribute; cutting too soon releases the juices.
Notes and storage
A food processor works best for this pesto; it quickly creates a smooth, bright sauce. The pesto makes more than needed for four chops—serve additional pesto on the side rather than piling it on the meat.
Store pesto in an airtight container in the refrigerator for several days, or freeze in small portions for quick use. It’s excellent spread on crusty Italian bread or focaccia, or used on a charcuterie board.
If you try this recipe, please leave a comment and rating—feedback helps others know what to expect.
Grilled Aussie Lamb Loin Chops with Cilantro Pesto
Equipment
- Food processor
Ingredients
Cilantro Pesto
- 1/4 cup walnuts, chopped
- 4 garlic cloves
- 4 cups packed cilantro leaves
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 3/4 cup extra virgin olive oil
- 1/2 cup Pecorino Romano, freshly grated
Grilled Aussie Lamb Loin Chops
- 4 Australian lamb loin chops
- Olive oil for brushing
- Salt and pepper
Instructions
Pesto
- Place walnuts, Pecorino Romano, and garlic in a food processor and pulse about 30 seconds.
- Add cilantro, salt, and pepper. With the processor running, slowly add olive oil until the pesto is thoroughly pureed.
- Serve immediately or store in an airtight container in the refrigerator or freezer.
Lamb
- Preheat grill to 400°F (medium-high).
- Brush chops with olive oil and season with salt and pepper.
- Grill about 3 minutes per side for medium-rare, adjusting time for preferred doneness.
- Remove from grill and let rest 10–15 minutes.
- Serve with a drizzle of cilantro pesto.
Notes
Nutrition
Nutritional Disclaimer
This nutrition information is an estimate based on specific ingredients and amounts. If you follow a strict diet, adjust ingredients and recalculate accordingly.
Did you enjoy this recipe? Save it for later and try it with crusty Italian bread or focaccia. Share your feedback in the comments—I’d love to hear how it turned out!
This post was sponsored by True Aussie Lamb; the opinions and enthusiasm for their product are my own.
WHY LOOK FOR AUSTRALIAN LAMB?
- Australian lamb is often raised on natural pastures, producing a mild and flavorful meat.
- Lamb is tender, lean, and nutritious.
- It’s versatile and easy to prepare in many recipes.
- Australian lamb is widely available in the United States and is a common source in many grocery stores.