This is summer grilling at its best: garlic- and herb-marinated American lamb loin chops, grilled until tender and served atop a rustic grilled bread panzanella. Bright, ripe tomatoes, crisp cucumber, red onion, and fresh basil combine with smoky bread and a tangy vinaigrette to create a dish that sings of the season. It’s simple to prepare yet impressive on the plate — perfect for backyard dinners or casual entertaining.
Lamb loin chops are essentially a compact, tender cut with a mild, sweet flavor that responds beautifully to a short, herb-forward marinade and a quick sear over high heat. A straightforward mix of garlic, extra virgin olive oil, fresh rosemary, and thyme adds fragrant depth without masking the meat. Because the chops cook quickly, let them rest briefly after grilling so juices redistribute and the meat stays juicy.
The panzanella is intentionally rustic: crusty bread grilled until golden and slightly crisp on the outside, but still chewy inside, gets tossed with tomato water, red wine vinegar, olive oil, and a touch of Dijon for balance. The bread soaks up the dressing and tomato juices, creating a salad that’s both textural and refreshing alongside the lamb.
Watch the Recipe Video
This recipe was created in partnership with the American Lamb Board. All thoughts and opinions are my own.
Tips for Success
- Use a meat thermometer: For best results, pull lamb loin chops at 130–135°F for medium-rare and allow them to rest 10 minutes; carryover heat will raise the temperature slightly.
- Choose quality ingredients: Flavorful, ripe tomatoes, a good crusty bread, extra virgin olive oil, and quality lamb make a big difference in a simple recipe.
- Salt the tomatoes early: Toss diced tomatoes with kosher salt and drain them briefly to collect the tomato water; that liquid adds bright tomato flavor to the vinaigrette.
- Grill bread correctly: Aim for distinct grill marks and a crisp exterior while keeping the bread chewy inside — you want bite-sized pieces that absorb dressing, not hard croutons.
- Let the panzanella rest: After tossing, allow the salad 10–15 minutes to soak up the dressing so the flavors meld.
- Add herbs at the end: Fold in torn basil right before serving to retain its vibrant color and aroma.
- Optional add-ins: Fresh mozzarella balls or shaved Parmesan add a creamy contrast to the salad if you’d like.
Grilled Lamb Loin Chops and Panzanella Salad Recipe
Justin McChesney-Wachs
30 mins
20 mins
1 hr
1 hr 50 mins
4
Main
American, Italian
Ingredients
- 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
- 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
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tbsp reserved tomato water (from the tomatoes)
- 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). In a bowl combine minced garlic, chopped rosemary, chopped thyme, olive oil, kosher salt, and black pepper. Place the lamb loin chops in a shallow dish or a resealable bag and pour the marinade over them, turning to coat evenly. Refrigerate for at least 1 hour or preferably overnight. Remove from the fridge 30 minutes before grilling to come closer to room temperature.
- Preheat the grill and set two heat zones. Light the grill and heat to medium-high. Create a two-zone setup with one side hot for searing and one side cooler for finishing the chops through without burning.
- Salt the tomatoes. Place the chopped tomatoes in a colander set over a bowl, toss them with 1 teaspoon kosher salt, and let drain 15 minutes. Collect and reserve the tomato water — it will add fresh tomato flavor to the vinaigrette.
- Make the vinaigrette. Whisk together the olive oil, red wine vinegar, 2–3 tablespoons of the reserved tomato water, minced garlic, chopped red onion or shallot, Dijon mustard, honey, salt, and pepper in a large bowl. Taste and adjust seasoning.
- Grill the bread. Brush bread slices with olive oil on both sides and sear on the hot side of the grill 2–4 minutes per side until golden with grill marks. The goal is a crisp exterior and a slightly chewy interior. Cool slightly, then tear or cut into bite-sized pieces.
- Grill the lamb. Shake excess marinade from the chops, then sear them 2–3 minutes per side over the hot zone until a golden crust forms. Move to the cooler zone, close the lid, and continue cooking until the internal temperature reaches about 130°F for medium-rare (135°F for medium). Rest under foil for 10–15 minutes before serving.
- Assemble the panzanella and let it sit. Whisk the vinaigrette one more time, then add the drained tomatoes, cucumber, red onion, and grilled bread pieces. Toss to coat well and let the salad stand 10–15 minutes so the bread absorbs the dressing while the lamb rests.
- Finish and serve. Fold in torn basil right before serving, taste and adjust with salt, pepper, or a splash of vinegar if needed. Arrange the panzanella on a platter and top with the rested lamb loin chops. Serve warm or at room temperature.
Notes
- *If ripe large tomatoes are unavailable, substitute 1 1/2 pounds of cherry tomatoes, halved.
- **The USDA recommends cooking lamb to an internal temperature of 145°F with a 3-minute rest; many chefs prefer medium-rare (about 130–135°F) for loin chops.
- Bread texture: Aim for slices that are crisp outside but still retain some chew — not hard like croutons — so they soak up dressing.
- Panzanella add-ins: Fresh mozzarella balls or shaved Parmesan are delicious if you want a creamy contrast.
- Serves 4 to 6 depending on portion size and sides.
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