Why High Heat Is Better For Lamb Chops, According To An Expert

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Lamb chops are known for their signature tenderness — when cooked right, that is. The flavorful bone-in meat is often a bit misunderstood, however, leading home cooks to make a variety of mistakes, from under-seasoning to overcooking. So, to find out the best way to cook lamb chops, Tasting Table spoke with Jess Pryles, BBQ chef, founder of the Hardcore Carnivore brand, and judge on the new "Pitmasters" Food Network series, who will be publishing her new cookbook — "Prime Cuts" — in October 2026. Overall, when it comes to cooking lamb chops in the oven, Pryles said high heat is key. "Lamb chops are small, tender cuts, so they respond better to intense, direct heat than a long roast," the carnivorous cuisine expert explained. 

Though it might be tempting to cook lamb chops under a roasting heat like 350 degrees Fahrenheit, lower oven temperatures and the indirect heat in baking risks drying out lamb chops (especially thinner cuts like those from the lamb's shoulder). "I wouldn't oven-roast them, because they're so thin! I'd use the broiler rather than the regular oven setting," Pryles told Tasting Table. Broiling is a cooking method that employs heat directly to the surface of the meat at temperatures between 400 and 550 degrees Fahrenheit. The expert chef went on to note that, by broiling lamb chops for a couple of minutes on each side, using the quick, high-heat cooking method will "keep the center pink and juicy." This is ideal for those who like their lamb medium-rare.

In addition to broiling, Jess Pryles pointed to other high-heat, direct cooking methods for lamb chops — specifically pan-searing. For thicker cuts like double-cut lamb chops, which have less of a risk of drying out, Pryles recommended searing lamb chops in an oven-safe pan to develop color, then finishing them in the oven. Some cooks (especially those who don't mind their meat a little more well done) will say that a combination of searing and roasting is the absolute best way to cook lamb chops. 

Whatever way you cook the meat, preparation is also key. The barbecue expert notes that lamb chops should be patted dry before cooking. Removing moisture reduces the potential of steam generation while cooking, promoting a nice surface browning and sear. You can add flavor to the meat by seasoning and coating lamb chops in a bit of oil before cooking. Brines or citrusy marinades work great to impart extra flavor and moisture to the meat. 

For best flavor and texture, remember to use some form of high heat first and avoid overcooking. Then when it's ready, check the meat for visual and temperature indicators of doneness. "Look for a browned exterior and fat that has started to render and crisp," Pryles says. "You may also see the meat pull back slightly from the bone, but a thermometer is still the most reliable guide because lamb chops cook very quickly, and [135 degrees Fahrenheit] is medium rare."