Learn how to cook small lamb chops on the stove for a quick, flavorful dinner. These little chops, also called baby lamb chops or rib lamb chops, are tender, packed with flavor, and one of the best tasting cuts of meat you can buy. This high-protein recipe takes less than 10 minutes and makes a great meal.
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What are Baby Lamb Chops?
Baby lamb chops are ribs taken from a young sheep, typically less than a year old, and are prized for their tenderness and mild flavor.
Rib lamb chops, on the other hand, are cut from the rib section of the lamb, which can come from young lambs but are more often taken from older ones.
In this recipe, you can use either baby lamb chops or rib lamb chops, but we prefer the mild taste of baby lamb chops.
We got these lamb chops at Sprouts Marklet in Homesead. They have grass-fed lamb from New Zealand. They taste great!
How Many Lamb Chops Per Person?
We typically serve three lamb chops per person, with by a big mound of garlic mashed potatoes.
If you have guests, it's good to have a few extra chops available in case they want seconds. The recommended serving sizes are:
- 3 baby lamb chops per person for a main course.
- 1 to 2 baby lamb chops per person for a smaller portion or if serving alongside other main dishes or sides.
What You Need
Serves 2
- 6-8 small lamb chops (about 1 pound)
- Kosher salt and black pepper
- Olive oil
- 2 tablespoons unsalted butter (I prefer high-fat butter like Kerrygold or Plugra)
- 4 cloves garlic, smashed
- Flaky sea salt, for garnish
- Chopped flat or curly-leaf parsley, for garnish
See the recipe card for quantities.
Recipe
- Remove the lamb chops from the refrigerator at least 15 minutes before cooking to bring them to room temperature. Season both sides of the lamb chops with kosher salt.
- Heat a tablespoon of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat.
- Once the skillet is hot, add the lamb chops in a single layer, without crowding the pan. Scatter the smashed garlic around the meat.
- Cook the lamb chops without moving them for 2 minutes. Flip and continue cooking for another 2 minutes or until medium-rare.
- Add the butter to the pan.
- Using a large spoon, tilt the pan to pool the butter on one side, then baste the lamb chops by continuously spooning the butter over them for about 1 minute.
- Remove the lamb chops from the pan and let them rest for a few minutes before serving. Drizzle the chops with the butter from the pan and finish with a sprinkle of flaky sea salt and chopped parsley. Serve hot.
Check the internal temperature of the lamb chops using a meat thermometer. For medium-rare, aim for an internal temperature of 135-140°F (57-60°C).
What is Flaky Salt?
Finishing salt, also known as flaky sea salt, is a type of salt used as a final seasoning to add flavor and texture to a dish. It's added just before serving, sprinkled over food to elevate its taste and presentation.
Finishing salts come in various forms, including flaky sea salt, coarse sea salt, and flavored salts, each offering unique textures and flavors. A good salt can elevate your dish by providing a nice crunch and additional salty flavor.
One of my favorites is Maldon Salt, which is from England. Prized for its soft texture and clean flavor, Maldon salt's large pyramid-shaped flakes add a satisfying crunch and flavor to dishes.
Lamb Chop Dinner Ideas
Here are some sides that are great with lamb chops:
- Potatoes and Peas: This could include garlic mashed potatoes, mashed sweet potatoes, roasted tiny red potatoes, or even crispy baby Yukon gold potatoes.
- Roasted Vegetables: Pair the lamb chops with roasted vegetables such as asparagus, carrots, or broccoli. These vegetables add color, texture, and flavor to the dish.
- Macaroni and cheese: Little lamb chops with a smooth creamy macaroni stovetop cheddar mac and cheese would be perfect too!
Storage and Reheating
Store leftover lamb chops in an airtight container in the refrigerator for up to two days. You can enjoy them cold or reheat them in a small dry skillet over medium heat for a few minutes.
Key Takeaway
Searing lamb chops on the stove is a big deal in our house. My family absolutely LOVES this meal!
Searing lamb chops on the stove is a favorite in our house—my family absolutely loves this meal. Start with quality meat and simple seasonings for the best flavor.
In the Keys, you can find good lamb chops at Publix. If you're in Key Largo or on the mainland, check out Sprouts or Whole Foods for grass-fed options.
We like to butter-baste the chops, spooning hot melted butter over the meat as it cooks. It adds rich flavor, keeps the chops moist, and gives them a beautiful golden color.
Finish with flaky sea salt and freshly ground black pepper. Serve with potatoes, pasta, or even fresh fruit for a great meal.
More High Protein Meat Recipes
How to Cook Small Lamb Chops
Ingredients
- 6-8 small rib lamb chops about 1 pound
- Kosher salt and black pepper
- Olive oil or clarified butter
- 2 tablespoons unsalted butter
- 4 cloves garlic smashed and peeled
- Flaky sea salt for garnish
- Chopped flat or curly-leaf parsley for garnish
Instructions
- Remove the lamb chops from the refrigerator at least 15 minutes before cooking to bring them to room temperature. Season both sides of the lamb chops with kosher salt.
- Heat a tablespoon of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat.
- Once the skillet is hot, add the lamb chops in a single layer, without crowding the pan. Scatter the smashed garlic around the meat.
- Cook the lamb chops without moving them for 2 minutes. Flip and continue cooking for another 2 minutes or until medium-rare.
- Add the butter to the pan.
- Using a large spoon, tilt the pan to pool the butter on one side, then baste the lamb chops by continuously spooning the butter over them for about 1 minute.
- Remove the lamb chops from the pan and let them rest for a few minutes before serving. Drizzle the chops with the butter from the pan and finish with a sprinkle of flaky sea salt and chopped parsley. Serve hot.
Notes
Nutrition
FAQ
Flaky salt, like Maldon salt, is used as a finishing touch. It's sprinkled over dishes just before serving to add texture, enhance flavor, and an attractive garnish. It elevates savory and sweet dishes, from meats to seafood to chocolates.
Baby lamb chops can come from the ribs of lamb. When a rack of lamb is cut into individual chops, the individual pieces are called lamb chops.
Season baby lamb chops with salt and pepper to enhance their natural flavor. They don't need much more than that.
A 3-ounce (85-gram) serving of seared lamb loin chops contains about 250 calories.
For lamb chops about 1 inch thick, sear them on high heat for 2 minutes per side for medium-rare.
Wanda says
Thank you for sharing!