This right here is summer grilling on a plate. Garlic and herb marinated American lamb loin chops grilled to perfection, served over a rustic grilled bread panzanella salad bursting with the season’s freshest tomatoes, cucumbers, and basil. It’s the kind of dish that makes you want to fire up the grill again and again.
These American lamb loin chops are like the mini porterhouse cut of the lamb world – tender, sweet, and incredibly flavorful when kissed with the fire & smoke from the grill. The simple marinade of garlic, olive oil, fresh thyme, and rosemary penetrates deep into the meat, creating layers of flavor that complement the lamb’s natural richness. It’s one of the most accessible cuts of lamb, so you can almost always find it at your butcher!
The grilled bread panzanella salad tastes like summer and pairs wonderfully. This panzanella is rustic bread that is grilled crispy on the outside but still have that perfect chew. It’s then tossed with tomatoes, cucumbers, red onions, fresh basil and a homemade vinaigrette that includes some of the tomato water.
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This recipe was created in partnership with the American Lamb Board. All thoughts and opinions are always my own.
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Tips for Success
- Use a meat thermometer: Lamb loin chops are best served medium-rare to medium. Pull them at 130–135° F and let them rest for 10 minutes.
- Quality ingredients matter: American Lamb, ripe, flavorful tomatoes, a good crusty bread, and good extra virgin olive oil make all the difference in a dish this simple.
- Salt the tomatoes early: This draws out moisture (aka tomato water) and concentrates their flavor—plus, you’ll use that liquid in the vinaigrette.
- Grill bread just enough: Aim for grill marks and a crisp exterior, but keep the inside chewy—not crunchy like croutons.
- Let the salad sit: After tossing the panzanella, give it 10–15 minutes to soak up the vinaigrette. This helps everything meld together.
- Add herbs last: Fold in the fresh basil just before serving to keep its color and flavor vibrant.
- Optional upgrades: Add fresh mozzarella balls or a handful of shaved Parmesan for a little creamy contrast in the salad.
Grilled Lamb Loin Chops and Panzanella Salad Recipe
Ingredients
For the Lamb Loin Chops
- 8 American lamb loin chops about 1-inch thick, 3-4 oz each
- 3 cloves garlic minced
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Panzanella
- 3/4 pound loaf of rustic sourdough or ciabatta cut into 1-inch thick slices
- 4-5 large ripe tomatoes about 1.5 pounds, cut into 3/4-inch chunks*
- 1 English cucumber about 1 pound, diced into 1/2-inch pieces
- 1/4 red onion about 3 oz, thinly sliced
- 1/2 cup fresh basil leaves torn
For the Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp Reserved tomato water
- 1 clove garlic minced
- 1 tablespoon finely chopped red onion or shallot
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon honey or sugar
Instructions
- Marinate the Lamb (1+ hours ahead). Combine garlic, rosemary, thyme, olive oil, salt, and pepper in a bowl. Place lamb loin chops in a dish or ziplock bag, coat with marinade, and refrigerate for at least 1 hour (preferably overnight). Remove 30 minutes before grilling to come to room temperature.
- Preheat Grill and Set Up Two Zones. Heat grill to medium-high. Create a two-zone setup with one hot side for searing and one cooler side for finishing the lamb.
- Salt the Tomatoes. Place the diced tomatoes in a colander over a small bowl and gently toss with 1 teaspoon kosher salt. Let drain for 15 minutes to extract tomato water. Reserve the liquid for the vinaigrette.
- Make the Vinaigrette. Whisk together olive oil, red wine vinegar, 2-3 tablespoons of the reserved tomato water, minced garlic, chopped red onion, Dijon mustard, salt, pepper, and honey in a large bowl.
- Grill the Bread. Brush the bread slices with olive oil on both sides. Grill on the hot side of the grill for 2-4 minutes per side until golden with nice grill marks but not overly crunchy. Cool slightly, then cut or hand-tear into bite-sized (around 1-inch) pieces.
- Grill the Lamb. Remove lamb from marinade, letting excess marinade drip off. Sear the chops on the hot side of the grill for 2-3 minutes per side until a nice golden crust is formed. Move to the cooler side of the grill and continue cooking with the lid closed to an internal pull temperature of 130°F for medium-rare (135°F for medium)**. Remove from the grill and rest under foil for 10 to 15 minutes.
- Combine Panzanella and Let Sit. Whisk the vinaigrette again, then add the tomatoes, cucumber, red onion, and grilled bread pieces. Toss to coat, and let stand for 10 to 15 minutes (while the lamb rests), tossing occasionally to help bread absorb flavors.
- Serve and Enjoy! Just before serving, add torn basil to panzanella and toss gently. Taste and adjust seasoning with salt, pepper, or vinegar as needed. Arrange on a platter, top with lamb chops.
Notes
- *You can substitute with 1 1/2 pounds cherry tomatoes, halved if you can’t find ripe tomatoes.
- **The USDA recommends an internal temperature of 145°F, with a 3 minute rest.
- Bread texture: Aim for bread that’s crispy outside but still has some chew – not crouton-hard.
- Panzanella Add-ins: Fresh mozzarella balls make a delicious addition, or shaved parmesan cheese on top.
- Recipe serves 4 to 6, depending on what else you are serving it with.
