Lamb Chops: roast at 425°F for about 15 min (after sear). Internal temp: 130°F rare · 140°F medium.
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Safe Internal Temp
130°F rare · 140°F medium
Cooking Methods
↕ Slide the temperature to see how cook times change
your temp
425°F
cook time
~15min (after sear)
Low & slow 375°450° Hot & fast
✎ Sear first, finish in oven.
Doneness Chart
Doneness
Target
Pull Temp
What to Expect
Rare
130°F
125°F
Cool red center, very tender
Medium-Rare
135°F
130°F
Warm red center, yielding
Medium
140°F
135°F
Pink center, firmer
Medium-Well
150°F
145°F
Slight pink, firm
Well-Done
160°F
155°F
No pink — lamb fat gets waxy, not recommended
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety
USDA recommends lamb reach 145°F with a 3-minute rest for whole cuts. Like beef, lamb chops are whole-muscle cuts where bacteria only lives on the surface — searing kills it. Medium-rare (135°F) is the most popular doneness for lamb and is widely considered safe. Lamb fat solidifies and becomes waxy when overcooked, so don't go past medium.
Frequently Asked Questions
What are the best tips for cooking lamb chops?
Lamb loves rosemary, garlic, and high heat. Rest 5 min.
What internal temperature should lamb chops reach?
USDA recommends lamb reach 145°F with a 3-minute rest for whole cuts. Like beef, lamb chops are whole-muscle cuts where bacteria only lives on the surface — searing kills it. Medium-rare (135°F) is the most popular doneness for lamb and is widely considered safe. Lamb fat solidifies and becomes waxy when overcooked, so don't go past medium.
What are the doneness temperatures for lamb chops?
Rare: 130°F (pull at 125°F). Medium-Rare: 135°F (pull at 130°F). Medium: 140°F (pull at 135°F). Medium-Well: 150°F (pull at 145°F). Well-Done: 160°F (pull at 155°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you roast lamb chops?
Roast at 20–12 min (after sear). Sear first, finish in oven.
