Spicy Sticky Lamb Chops

published Apr 14, 2022
Spicy Sticky Lamb Chops

These tender, flavorful lamb chops are easy to make but are sure to steal the show.


Prep15 minutes to 20 minutes

Cook18 minutes to 20 minutes

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spicy sticky lamb chops on platter at table
Credit: Photo: Joe Lingeman; Food Styling: Micah Morton; Prop Styling: Gerri Williams

As with so many of my recipes, I stole this one from my mama.

She made this dish for us once when we were on holiday in Lugano Switzerland, where we had rented a house. My mum bought lamb and made this recipe up on the spot. She whipped up a marinade for the lamb chops using some ketchup and other things, and I remember that we loved it. I literally remember licking my fingers and licking the lamb bones because it was so delicious.

This dish was one of the first recipes I did for Food Network, and I was like, “I can’t go up there using ketchup.” So that’s why I used tomato paste and some brown sugar in an effort to recreate ketchup for the marinade.

I remember using the lamb loin chops as the protein because, at the time, we lived right next to Trader Joe’s and that was the only lamb chop that they carried. So I was like, “All right, I’ve never used this cut, but let me try it.” And it has become my favorite lamb chop because they’re just like little lamb T-bones. They stay really juicy, they have a ton of great flavor, there’s no trimming required, and they’re pretty forgiving. I feel like they turn out perfectly cooked every time.

Credit: Photo: Joe Lingeman; Food Styling: Micah Morton; Prop Styling: Gerri Williams

It’s similar to if you compare a chicken breast to a chicken thigh. It’s kind of hard to mess up a chicken thigh, and it’s the same thing here. A lamb loin chop, I think, just has a little more flexibility in it, whereas a lamb rib chop can go dry in a heartbeat.

Lamb loin chops are also great for people who are scared of cooking lamb. Cooking a leg of lamb feels very intimidating and it can be very expensive. Lamb rib chops can also feel overwhelming because you don’t want to mess it up, and you may have to trim the chop or french it, which can feel like a lot. With lamb loin chops, you open up the package, you put some marinade on them, and you put them in the oven. They’re pretty much good to go.

Spicy Sticky Lamb Chops

These tender, flavorful lamb chops are easy to make but are sure to steal the show.

Prep time 15 minutes to 20 minutes

Cook time 18 minutes to 20 minutes

Serves 4

Nutritional Info


  • 1 1/2 teaspoons

    coriander seeds

  • 1 1/2 teaspoons

    fennel seeds

  • 1

    (2-inch) piece ginger

  • 5 to 6

    garlic cloves

  • 1/4 cup

    plan whole-milk yogurt

  • 1/4 cup

    tomato paste

  • 4 teaspoons

    vegetable or canola oil

  • 2 teaspoons

    packed light brown sugar

  • 2 teaspoons

    kosher salt

  • 1 teaspoon

    apple cider vinegar

  • 1 teaspoon

    hot sauce, such as sriracha

  • Freshly ground black pepper

  • 8

    (1 1/4-inch thick) bone-in lamb loin chops


  1. Place 1 1/2 teaspoons coriander seeds and 1 1/2 teaspoons fennel seeds in a small frying pan over medium heat. Toast, shaking the pan every 30 seconds or so, until fragrant and slightly darker in color, about 2 minutes. Transfer to a small bowl and let cool completely.

  2. Meanwhile, peel and finely grate a 2-inch piece of ginger until you have 4 teaspoons. Mince 5 to 6 garlic cloves until you have 4 teaspoons. Place both in a medium bowl. Add 1/4 cup plain yogurt, 1/4 cup tomato paste, 4 teaspoons vegetable oil, 2 teaspoons packed light brown sugar, 2 teaspoons kosher salt, 1 teaspoon apple cider vinegar, 1/2 teaspoon hot sauce, and a few grinds of black pepper. Stir to combine.

  3. Transfer the spices into a spice grinder and grind into a fine powder. Add the spices to the yogurt mixture and stir to combine. Taste and season with more kosher salt as needed.

  4. Dip and coat 8 bone-in lamb loin chops one at a time in the yogurt mixture, rubbing it into the meat and fat. Place the lamb chops in a ziptop bag or airtight container. Refrigerate at least 30 minutes or up to overnight.

  5. Arrange a rack in the middle of the oven and heat the oven to 475ºF.

  6. Transfer the lamb chops to a 9x13-inch baking dish, arranging them in a single layer. Bake until the thickest part of the lamb chop registers 145ºF on an instant-read thermometer for medium-rare, 15 to 20 minutes. Remove from the oven. Loosely cover the baking dish with aluminum foil and let the lamb rest for 5 minutes before serving.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.