Goat or Lamb T-Bone Chops and Grilled Potatoes

Delicious grilled lamb t-bone chops are perfect for outdoor grilling season. In this recipe Chef Ben Spangler griddles lamb loin chops and serves them with a cake of potatoes and roasted tomatoes. Read on and we’ll show you how it’s done.

Lamb loin chops in the grill next to a cake of potatoes and a cluster of cherry tomatoes.
Goat Loin chops on Grill with Potatoes.

The lamb t-bone chops are simply seasoned with salt and pepper and griddled on a flat top, gas, or wood fire grill. To accompany the chops, chef demonstrates a grilled cake of potatoes and artichokes you can make alongside. If you don’t feel like going through the work to make the potato-artichoke cake, you can always grill your favorite vegetables alongside the lamb chops.

One important tip for cooking lamb loin chops is to try and render the fat cap to make it crisp. You can do this by holding the chops with a pair of tongs while they cook, or balancing the chops against each other.

Lamb Loin Chops (T-bones) vs Rib Chops

As far as goat chops go, there are basically two different types: the loin chops (sometimes call T-bones) or rib chops cut from the rack. Either of these will work for this recipe. Both loin and rib lamb chops have little if any marbling, especially our delicious grass-fed ones, so they will cook fast, but luckily, nature provides a ring of fat along the outside edge will protect the meat and can be trimmed after cooking if it is unwanted.

How to Make Grilled Lamb T-Bone Chops

Simply remove the lamb chops from the package, pat dry and season with salt and pepper. Lightly rub them with oil before grilling to 140 F internal temperature for medium, which is what most people will prefer.

The Potato Cake

The potato and artichoke cake is optional. It’s the perfect kind of thing to make with the lamb fat that comes off the chops if you cook them in a skillet outside.

Goat chops served from grill
Serving. Photo by Ben Spangler.

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Chef Ben Spangler.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

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Print Recipe
5 from 1 vote

Goat or Lamb T-Bone Chops and Grilled Potatoes

Griddled mini T-Bone Chops with an artichoke-potato cake.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Goat Chops, Goat T-Bone, Potato Cake
Servings: 2 servings
Calories: 469kcal
Cost: 10


  • 1 grill or griddle
  • 1 mandoline slicer for the potato cake, optional


  • 1 package Goat Loin Chops (4ea)
  • 3-4   ea medium Yukon gold potatoes
  • 2 ea garlic cloves chopped
  • 2 teaspoons paprika
  • 2-3 ea artichokes optional
  • 1 Tablespoon olive oil
  • 1 ea Fresno chili jalapeno peppers can be substituted
  • 2 oz Italian parlsey
  • 1 Tablespoon fennel seed
  • 1 Tablespoon cumin seed
  • 1 Sprig rosemary sage or thyme
  • 4 oz Gruyère cheese or substitute another hard cheese
  • 1 ea Salt and pepper
  • 1 ea Lemon
  • 3-5 Baby tomatoes


  • Allow lamb chops to come to room temp and season with salt/ pepper, reserve. Press a small sprig of rosemary into 1 side of each chop (optional).

Potato Cake (Optional)

  • Slice potatoes with a mandolin carefully and stack potatoes as you slice, reserve.
  • Mince garlic, chop chilies and thinly slice herbs,
  • Crush spices in mortar and pestle with herbs, then add some olive oil to make a spice paste. Reserve.
  • Grate Gruyère cheese finely (or substitute) and reserve.
  • With a hot cast iron skillet on medium-high heat add olive oil, swirl in pan and allow to be translucent and hot but not smoking add potatoes in a spiral equal distances from each other.
  • Season potatoes with salt and pepper.
  • Lay garlic on potatoes, artichokes, and cheese on potatoes spread evenly. Layer another round of potatoes on top.
  • Once the bottom is crunchy and cooked through flip like a pancake careful not to spill.
  • Garnish potato with Fresno slices and herbs.
  • When the bottom is crunchy and seared, remove and keep warm.

Lamb Chops

  • Start blistering tomatoes on a skillet and begin to sear lamb chops.
  • Once seared and caramelized flip onto the fat cap and allow to render out the fat.
  • When edge fat is crispy flip to the uncooked side and sear until internal temperature reaches 140° F.
  • Serve the potato cake with the chops, garnish with chilis, and spice paste, then serve.



Either lamb or goat t-bone (loin) or rib chops can be used in this recipe. 


Serving: 2chops | Calories: 469kcal | Carbohydrates: 4g | Protein: 57g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 172mg | Sodium: 142mg | Potassium: 865mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1027IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 8mg