How Long To Broil Lamb Chops For Medium Rare | Broil Times

Broil lamb chops for medium-rare about 5 to 8 minutes per side, depending on thickness, with the rack 2 to 4 inches from the heat.

You’ve got a beautiful rack of lamb chops, the broiler is heating up, and the timer is your only guide. But ask five cooks how long to broil for medium-rare and you’ll get five answers — three minutes per side, seven minutes per side, or “just until it looks right.” That’s because the right time depends on the cut, the thickness, and how hot your broiler actually gets.

The honest answer is that there’s no single magic number. There is a reliable method: use a meat thermometer, position the chops 2 to 4 inches from the heat, and pull them when the center hits 120 to 125°F, knowing carryover cooking will lift the temperature another 5 to 10°F during resting. This article breaks down the variables and gives you a clear plan for perfect medium-rare every time.

What Affects Broiling Time the Most

The thickness of the chop is the single biggest factor. A thin loin chop about ¾ inch thick might need only 3 minutes per side, while a thick shoulder chop could take 6 to 8 minutes per side. Most recipe sources recommend positioning the chops 2 to 4 inches from the heating element — closer for faster browning, farther for gentler cooking.

The cut also matters. Shoulder chops are often larger and have more connective tissue, so they benefit from slightly longer cooking (some recipes suggest 5–7 minutes per side). Loin and rib chops are more tender and thinner, so they cook faster — sometimes just 2–3 minutes per side if they’re small. Your broiler’s strength varies too, which is why a meat thermometer is the only reliable tool to confirm doneness.

Why Broiling Times Differ So Much

If you search for “how long to broil lamb chops,” you’ll see numbers ranging from 2 minutes per side to 8 minutes per side. It’s not that someone is wrong — it’s that each recipe assumes a different chop thickness, cut, and broiler setup. Understanding the variables helps you adjust any recipe to your kitchen.

• Chop thickness: A ½-inch loin chop cooks much faster than a 1½-inch shoulder chop. Check thickness with a ruler or estimate by eye.
• Cut of meat: Loin and rib chops are lean and thin; shoulder chops are thicker and have more fat, which insulates them and extends cooking time.
• Broiler rack position: Many recipes place chops 2 to 3 inches from the heat. Moving closer speeds up browning but risks burning the outside before the inside is done.
• Broiler output: A high-BTU gas broiler can char a chop in 2 minutes, while a weaker electric one may need 5 minutes. Learning your broiler’s personality takes practice.
• Desired doneness: Medium-rare lamb cooks to 125–130°F. If you prefer medium (135–140°F), you’ll need an extra minute or two per side.

These variables explain why a single time like “5 minutes per side” works in some kitchens and fails in others. The solution is to use time as a rough guide and rely on temperature to make the call.

The Proven Technique: Rack Position and Target Temperature

Most reliable sources agree on a few basics. Start with the oven rack set about 2 to 3 inches from the broiler element. Preheat the broiler for at least 5 minutes so it’s fully hot. Pat the lamb chops dry, season generously, and place them on a broiler pan or foil-lined baking sheet.

For medium-rare, the internal target after resting is 125°F to 130°F. The University of Michigan’s wellness team recommends broiling lamb chops about 5 minutes per side or until a thermometer reads 130°F — you can see the 130°F recommendation in their guide. To account for carryover cooking, pull the chops from the broiler when the center hits 120°F to 125°F, then let them rest 5 to 10 minutes under loose foil.

That rest period is essential. As the chops sit, the residual heat continues cooking the interior, raising the temperature 5 to 10°F. Skipping the rest means you might pull them at 125°F and end up with medium instead of medium-rare after slicing.

A Simple Broiling Routine for Perfect Medium-Rare

Here’s a sequence that works for most 1-inch thick lamb chops. Adjust the timing up or down based on thickness and your broiler’s intensity.

1. Preheat the broiler on high with the rack set 2–4 inches from the heat. Let it run for at least 5 minutes.
2. Season and arrange the chops on a broiler pan or wire rack over a sheet pan. Pat them dry first for better browning.
3. Broil the first side for 4 to 6 minutes, checking the surface for a deep brown crust. For thin chops (under ½ inch), start checking at 2 minutes.
4. Flip and broil the second side for another 4 to 6 minutes. Insert an instant-read thermometer into the thickest part, avoiding bone. Aim for 120–125°F for medium-rare after carryover.
5. Rest the chops for 5 to 10 minutes on a cutting board, tented with foil. This final step locks in juices and lets the temperature climb to 125–130°F.

The total time under the broiler will typically be 8 to 12 minutes for medium-rare, but thickness and broiler strength will push that range up or down. When in doubt, pull them early — you can always put them back for a minute, but you can’t uncook an overcooked chop.

What the Experts Say: Tested Times for Different Cuts

America’s Test Kitchen, known for rigorous recipe testing, recommends broiling shoulder lamb chops for about 3 minutes per side when positioned 2 to 3 inches from the heating element. Their recipe for grilled shoulder lamb chops adapts to the broiler — you can use their 3-minute-per-side method for medium-rare. This short time works for shoulder chops because they’re often cut to a consistent ¾-inch to 1-inch thickness.

For loin and rib chops, which are leaner and often thinner, testing is less standardized. Many home cooks and recipe blogs suggest 4 to 7 minutes per side, but the best approach is to start checking at 3 minutes for thin cuts. NYT Cooking, another reliable source, suggests 7 minutes per side for thicker loin chops positioned 2 to 3 inches from the heat.

Regardless of the cut, the rule stays the same: use a thermometer to verify doneness, not a clock. The times above are starting points — your chops will tell you when they’re ready.

The Bottom Line

Broiling lamb chops to medium-rare is straightforward once you accept that time varies with thickness, cut, and broiler strength. Set the rack 2 to 4 inches from the heat, start checking at the low end of the range, and always rely on a meat thermometer. Pull the chops at 120–125°F, rest them 5–10 minutes, and the final temperature will settle at 125–130°F — perfect medium-rare.

If your broiler runs hot or the chops are thicker than an inch, trust that thermometer over the clock — it’s your only guarantee for a tender, pink center every time.