Buckle your seatbelts: this simple recipe for pizza oven lamb chops makes the best chops of your life. Lamb chops, bone marrow rounds, Cowboy Butter Seasoning and mint chimichurri — that’s it. Fifteen minutes of prep and 10 minutes of cooking time is all that stands between you and a meal that is truly next level.
Why You’ll Love Pizza Oven Lamb Chops
Lamb chops are one of those luxe cuts that live up to the hype. They’re meaty, juicy and a slightly earthy flavor that is so freakin’ delicious. I wanted to add some more umami to this recipe, so I added in bone marrow rounds. And wow, what an absolute flavor bomb. Make sure to grab these rounds if you can! If you can’t find them, go with bone marrow canoes. They’ll work out great. And, since mint and lamb are such a classic combination, I had to go with a mint version of chimichurri sauce. I can’t resist chimichurri and the herby vinegar notes hit perfect here!
We’re making these lamb chops in the pizza oven for a few reasons. First, this method gives us intense, high-cooking heat that creates a nice crust on the exterior of the chops while keeping the interior nice and tender. Secondly, you get the benefits of even heat that you’d find in a conventional oven, but with the added smoke flavor we all love from the pizza oven. And thirdly — well, lamb chops in the pizza oven is just fun. I love busting out this piece of backyard cooking equipment any chance I can.
Looking for more recipes with chimichurri? Check out my Chimichurri Burger, Chimichurri Steak Pinwheels and Chimichurri Steak and Shrimp.
Pizza Oven Lamb Chops Ingredients
- Lamb: You’ll want to pick up some lamb chops, bone marrow rounds, my Cowboy Butter Seasoning and canola oil.
- Mint Chimichurri: A minty spin (literally) on my favorite South American cowboy sauce. We’ll make this chimichurri with fresh mint, Italian parsley, garlic cloves, olive oil, red wine vinegar, red chili flakes, and kosher salt and black pepper to taste.
Chop It Up
When you’re shopping for lamb chops, you’ll see a few different kinds. Each one is named from the area where it’s cut. Here’s the breakdown of the most common chops you’ll see at the butcher shop:
- Rib chops: These are the chops you imagine when someone says lamb chops. They’re cut from the rib cage, with a long bone and RIDICULOUSLY tender meat. You can grill, roast or pan-sear these beautiful ribs.
- Loin chops: These look like a miniature T-bone or porterhouse steak. Loin chops are thick, tender, and meaty, with a mild, rich flavor that is so freakin’ delicious on the grill.
- Shoulder chops: Taken from the shoulder, these are more economical and robust in flavor. Shoulder chops are cheaper and have a stronger flavor. They have more connective tissue, so your best bet is to braise them. You can pan-fry them though with a good dunk in a marinade!
I’m using rib chops in this pizza oven lamb chops recipe, but you could go with loin chops if that’s what’s available. Just make sure to use a meat thermometer to check the internal temperature as you’re grilling so you don’t overcook them! If you want to learn more about lamb cuts, the American Lam Board has this great primer with lots of detail.
Bring the Flavor Home
How to Make Pizza Oven Lamb Chops
Let’s make some lamb chops in the pizza oven, shall we?!
Start off by slathering your 8-10 lamb chops with canola oil and generously seasoning with my Cowboy Butter Seasoning.
Next, preheat your pizza oven to 400 degrees Fahrenheit. Then, add a cast iron skillet with oil to the oven 1-2 minutes before cooking to heat up the cooking surface.
While the oven is preheating, mix together in a bowl all the ingredients for the mint chimichurri: fresh mint, Italian parsley, minced garlic cloves, olive oil, red wine vinegar, red chili flakes and salt and pepper to taste.
Add the lamb chops and your 8-10 bone marrow rounds to the skillet and cook for 3-4 minutes. Flip the chops and the marrow, then cook the chops until the internal temperature reaches 135 degrees F.
When your pizza oven lamb chops hit temp, pull them off the grill. Then, add some chimichurri to the top of the bone marrow and let sizzle. Serve the pizza oven lamb chops with the bone marrow on the side (spread over toasts is GREAT) or over the top. Enjoy!
What to Serve with Pizza Oven Lamb Chops
These pizza oven lamb chops would be so freakin’ delicious with thick toasts — you can spread the bone marrow on them and have your mind blown. If you’re not into that, some roasted potatoes and grilled asparagus or zucchini would round out this perfect meal.
Leftovers and Reheating
If you’ve got leftover pizza oven lamb chops, store them in an airtight container in the fridge for up to three days. When you’re ready to reheat, throw the chops in an aluminum foil boat with a splash of liquid to keep things juicy. Finish them off on the grill grates for a quick minute to get that sear back. Just watch out, since lamb can dry out fast if you heat it up too long. Keep things speedy and you’re all good!
For the mint chimichurri, stash it in a sealed airtight container in the fridge, where it’ll stay good for up to a week. No need to reheat it, since chimichurri is best at room temp. I usually take it out of the fridge and let it sit out for 10-15 minutes, or stir in a bit of olive oil to kick things back into gear.
More Lamb Recipes
FAQs
Bone marrow rounds are cross-cut marrow bones, and you can pick them up at your local butcher shop or speciality grocery stores. Don’t be afraid to ask the butcher for help — they’re great resources!
Sure! The sauce will be good in the fridge for up to a week, though the herbs have the most pungency when you’re on the early side of that. But giving the chimichurri a day or two to sit will meld the flavors, which is always a good thing.
Most definitely. You could put your cast iron skillet on your regular grill with similar results. I just love lamb chops in the pizza oven!
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Pizza Oven Lamb Chops
Ingredients
Lamb:
- 8-10 Lamb Chops
- 8-10 Bone Marrow Rounds
- 2 tbsp Cowboy Butter
- Canola Oil as needed
Mint Chimichurri:
- ½ cup Fresh Mint chopped
- ½ cup Italian Parsley chopped
- 2 garlic cloves minced
- ½ cup Olive Oil
- ¼ cup Red Wine Vinegar
- 1 tbsp Red Chili Flakes
- Salt & pepper to taste
Instructions
- Slather you Lamb Chops with oil and generously season with my Cowboy Butter Rub.
- Preheat your oven to 400F. Add a cast iron skillet with oil to the oven 1-2 minutes before cooking to heat up.
- In a bowl, mix together all the ingredients for the Mint Chimichurri.
- Add the lamb chops and bone marrow to the same skillet and cook for 3-4 minutes. Flip the chops and the marrow, then cook the chops until 135F internal.
- Pull the chops off when done, then add some chimichurri to the top of the bone marrow and let sizzle.
- Serve the chops with the bone marrow on the side or over the top. Enjoy!
