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Hola! I’m Vianney from Sweet Life stopping by with a delicious lamb recipe just in time for Easter.
Whether you’re planning a small intimate family dinner or a buffet style meal for the entire family, Easter menus are all about fresh spring flavors and should always include succulent lamb. Lamb is a classic choice to serve for Easter, plus lamb is a guaranteed hit with those with hearty appetites. Instead of relying on the traditional glazed ham this year why not serve grilled lamb chop loins marinated in a smoky ancho chile glaze paired with Kendall-Jackson Grand Reserve Cabernet Sauvignon?
Grilling lamb loin chops requires very little time, plus an hour in the ancho chile marinade adds extra flavor and enhances juiciness. Lamb loin chops are excellent grilled or broiled, have a wonderful mild, almost sweet flavor, are best cooked to medium rare and resemble tiny t-bone steaks.
The star of the marinade is ancho chiles, which are dried poblanos. Ancho chiles are sweet, smoky and are mild in heat. With their deep red almost black color ancho chile are typically reconstituted in hot water until pliable then blended to create sauces, such as enchilada, mole or used for salsas. Today we are highlighting ancho chiles, with a touch of sweetness from honey, warm spices such as cumin and oregano to give our lamb loin chops a unique Latin spin.
Serve these moist lamb chops with whipped sweet potatoes and a spring orzo salad to complete your meal.
This cooking method creates beautifully seared lamb chops, which are tender, smoky and juicy with very little effort. A perfect Easter dinner or elegant enough for date night, Valentine’s Day or any casual summer dinner idea, these delicious chops are a welcome anytime!
Chile Ancho Grilled Lamb Chops
Recipe Type:
Main Dish
Prep Time:
75 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Servings:
6
Ingredients
- 2 dried ancho chiles
- 2 cups hot water
- 1 chopped garlic clove
- ¼ cup honey
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 6 lamb loin chops
Instructions
- Soak ancho chiles in hot water for 30-1 hour until soft and reconstituted.
- Place ancho chile, half the soaking water, garlic, honey, cumin, oregano, salt and pepper in a blender or food processor.
- Cover and puree until smooth.
- Rub the ancho marinade on both sides of the lamb chops and allow them to marinate for at least 1 hour in the refrigerator.
- Remove from refrigerator, allow the chops to come to room temperature; about 20 minutes.
- Pre-heat grill pan over high heat until almost smoking, brush with olive oil, carefully add the loin chops and sear for about 2 minutes.
- Flip the loin chops over and grill for another 3 minutes for medium-rare and 3½ minutes for medium.
Tips for Perfectly Grilled Lamb Chops
Grilling lamb chops may sound fancy, but it’s surprisingly simple with a few smart techniques. These small but mighty cuts cook quickly and deliver big flavor—especially when you get the basics right. Here’s how to make sure your lamb chops come out juicy, tender, and beautifully charred every time:
- Bring to room temperature: Let the chops sit out for 20–30 minutes before grilling to ensure even cooking.
- Preheat the grill or grill pan: Get it hot—almost smoking—before adding the lamb to achieve a flavorful sear.
- Use high heat: Lamb chops do best over direct, high heat. Sear for 2–3 minutes per side depending on thickness.
- Check the temperature: For medium-rare, pull them at 130–135°F. Use a meat thermometer for accuracy.
- Let them rest: After grilling, let the chops rest for 5 minutes to keep all those delicious juices locked in.
- Don’t overcrowd the pan: Give the chops space so they sear properly rather than steam.
Wine Pairing: Why Cabernet Shines with Lamb
Few pairings are as timeless—and satisfying—as lamb and Cabernet Sauvignon. The bold structure and dark fruit notes of Cabernet naturally complement the rich, savory flavors of grilled lamb, especially when infused with a smoky, spiced ancho chile marinade.
What makes Cabernet such a great match? Its firm tannins help cut through the meat’s richness, while flavors like blackberry, cassis, and subtle oak add depth to every bite. The result is a balanced experience where wine and food elevate one another.
Whether you're reaching for the Kendall-Jackson Grand Reserve Cabernet Sauvignon for its lush layers of black cherry and mocha, or opting for one of our other standout Cabernet Sauvignons—from Sonoma County to Alexander Valley—you’ll find something in our portfolio to suit your taste and occasion. Each expression brings its own character to the table, making it easy to tailor your pairing to the moment.
Discover all are wines here to stock up for spring celebrations and beyond.
