Save This succulent smoked paprika lamb chop recipe transforms ordinary chops into a Mediterranean-inspired feast with minimal effort. The aromatic spice rub creates a beautiful crust while keeping the meat incredibly tender and juicy inside—perfect for both weeknight dinners and special occasions.
I discovered this recipe during a cooking class in Spain and have been perfecting it ever since. My family now requests these lamb chops for every birthday dinner—even my formerly lamb-hesitant teenagers devour them without hesitation.
Ingredients
- 8 lamb rib chops about 1 inch thick: Look for chops with a nice pink color and marbling for the best flavor and tenderness.
- 2 tablespoons olive oil: Use a good quality extra virgin olive oil for better flavor penetration.
- 2 teaspoons smoked paprika: The star ingredient that provides deep smoky notes without actual grilling.
- 1 teaspoon ground cumin: Adds earthy warmth that complements the lamb beautifully.
- 1 teaspoon dried oregano: Mediterranean herb that pairs perfectly with lamb. Choose bright green dried oregano for best flavor.
- 1 teaspoon garlic powder: Provides consistent flavor throughout the meat.
- 2 cloves fresh garlic finely minced: Adds bright pungent notes that balance the richness of lamb.
- 1/2 teaspoon freshly ground black pepper: Always grind fresh for maximum aroma.
- 1/2 teaspoon kosher salt: The coarser texture helps create a perfect crust.
- 1/4 teaspoon cayenne pepper optional: Adds gentle heat that enhances other flavors.
- Zest of 1 lemon: The citrus oils brighten the entire dish. Always use unwaxed lemons.
- Lemon wedges and fresh parsley for serving: Adds fresh contrast to the rich meat.
Instructions
- Prepare the Lamb:
- Pat the lamb chops completely dry with paper towels to ensure proper searing. Place them in a shallow dish where they can lie flat without overlapping. Removing surface moisture is crucial for developing a beautiful crust rather than steaming the meat.
- Create the Spice Rub:
- Combine olive oil smoked paprika cumin oregano garlic powder black pepper salt cayenne minced garlic and lemon zest in a small bowl. Stir until it forms a thick fragrant paste. The oil helps the spices adhere to the meat while also beginning to break down the surface proteins for tenderness.
- Apply the Marinade:
- Using your fingers massage the aromatic rub thoroughly onto both sides of each lamb chop ensuring every surface is completely covered. The friction and warmth from your hands help the spices penetrate the meat more effectively than using utensils.
- Marinating Time:
- Cover the dish with plastic wrap or transfer the chops to a resealable bag and refrigerate for at least 30 minutes but ideally 2 to 4 hours. This resting period allows the flavors to permeate beyond the surface while enzymes in the lemon zest begin tenderizing the meat.
- Prepare for Cooking:
- Remove the lamb chops from refrigeration 10 minutes before cooking to take the chill off. Cold meat tends to seize when it hits high heat which can result in uneven cooking and tougher texture.
- Sear to Perfection:
- Heat your cooking surface grill grill pan or heavy skillet until very hot about 5 minutes over medium high heat. Place the chops carefully in the hot pan without overcrowding. Cook for 3 to 4 minutes until a deep golden crust forms before flipping once and cooking another 3 to 4 minutes for medium rare.
- Rest the Meat:
- Transfer the cooked chops to a warm plate and tent loosely with aluminum foil. Allow them to rest undisturbed for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat rather than running out when cut.
- Garnish and Serve:
- Arrange the rested lamb chops on a serving platter. Sprinkle with freshly chopped parsley and surround with lemon wedges for squeezing over the meat just before eating.
Save The smoked paprika is truly the heart of this recipe. I discovered authentic Spanish pimentón while traveling through Extremadura region and brought back several tins. The difference between grocery store paprika and true Spanish smoked paprika is remarkable—like comparing instant coffee to freshly ground beans.
Temperature Guide for Perfect Lamb
Achieving the perfect doneness for lamb chops can be tricky since they cook quickly. Use these internal temperature guidelines for foolproof results every time. For rare lamb aim for 120°F to 125°F with a very red center. Medium rare which most chefs recommend is 130°F to 135°F with a warm red center. Medium registers at 140°F to 145°F with a warm pink center. Medium well reaches 150°F to 155°F with a slightly pink center. Well done is 160°F and above with no pink remaining. Remember that lamb continues cooking during the resting period so remove it from heat about 5 degrees below your target temperature.
Make Ahead Options
This recipe works beautifully for entertaining because much of the work can be done in advance. Prepare the spice rub up to a week ahead and store in an airtight container in a cool dark place. The lamb chops can be rubbed with the spice mixture up to 24 hours before cooking. Simply cover tightly and refrigerate. The extended marination actually improves flavor development. You can even sear the chops 80% of the way through earlier in the day then finish them with a quick 2 minute reheat on each side just before serving.
Perfect Pairings
These robust lamb chops pair wonderfully with both traditional and unexpected side dishes. For a Mediterranean feast serve alongside lemon herb couscous or crispy roasted potatoes with rosemary. Fresh accompaniments like cucumber yogurt sauce or a bright herb salad balance the richness of the lamb. For wine pairings consider a Spanish Rioja or Tempranillo whose earthy qualities complement the smokiness of the paprika. A Syrah or Grenache also works beautifully with the bold flavors. For a complete menu consider starting with marinated olives followed by these lamb chops and ending with a light citrus dessert.
Buying and Storing Lamb
When purchasing lamb chops look for meat with a bright pink color and white marbling throughout. The fat should be firm and white not yellow which indicates age. American and New Zealand lamb have slightly different flavor profiles. American lamb tends to be larger with a milder flavor while New Zealand lamb is smaller with a more pronounced gamey taste. For this recipe either works well though the cooking time may need slight adjustment based on size. Store fresh lamb chops in the coldest part of your refrigerator for up to 3 days or freeze for up to 6 months. Always thaw frozen lamb slowly in the refrigerator never at room temperature.
Adapting for Different Cuts
While this recipe is written for lamb rib chops the same flavorful rub works beautifully on other cuts of lamb. For lamb loin chops which are slightly leaner increase cooking time by about 1 minute per side. For a boneless lamb leg use the same rub quantities but roast at 375°F for about 20 minutes per pound until it reaches your desired internal temperature. Lamb shoulder chops benefit from this rub as well but require lower heat and longer cooking about 6 to 7 minutes per side. The spice blend also works wonderfully on lamb burgers adding Mediterranean flair to summer grilling.
Save For restaurant quality results remove chops from refrigeration one hour before cooking. Toast whole cumin seeds in a dry pan then grind fresh for more complex flavor.
Recipe FAQ
- → How long should lamb chops marinate for best flavor?
For deeper flavor, marinate the lamb chops for at least 30 minutes, or up to 4 hours in the refrigerator.
- → Should I use a grill or a skillet for cooking?
Both options work well. A grill or grill pan adds smoky notes, while a heavy skillet gives an excellent sear.
- → Can I adjust the spice level in the rub?
Yes, add or omit cayenne pepper to tailor the heat to your preference or eliminate it for a milder taste.
- → What are the best sides to serve?
Great side options include roasted potatoes, couscous, or a fresh salad for a complete Mediterranean meal.
- → Is this dish gluten-free?
Yes, it is naturally gluten-free. Always check packaged ingredients to prevent cross-contamination.
- → What's the recommended doneness for lamb chops?
Medium-rare is ideal, achieved by searing each side for 3–4 minutes. Adjust time for preferred doneness.