Lear how to make pan-seared baby lamb chops in a skillet and basting them with butter creates an irresistible dish. Baby lamb chops, also called rib lamb chops, are known for their tenderness and flavor, making them one of the best cuts of meat. This recipe is cooked in under 10 minutes, perfect for a quick weeknight dinner.
What are Baby Lamb Chops?
Baby lamb chops are ribs taken from a young sheep, typically less than a year old, prized for their tenderness and mild flavor.
Rib lamb chops are cut from the rib section of the lamb, which could be from young lambs, but are more often cut from older lambs.
In this recipe, both baby lamb chops and rib lamb chops can be used. However, we prefer the mild taste of baby or young lamb chops.
How Many Lamb Chops Per Person?
We usually have three lamb chops each, accompanied by a big mound of garlic mashed potatoes.
If you have guests, it's a good idea to have a few more available just in case they want extra. Here is the recommended serving:
- 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
- 6-8 baby lamb chops, about 1 pound
- kosher salt and black pepper
- olive oil or clarified butter
- 2 tablespoons unsalted butter (I like high-fat butter like Kerrygold or Plugra)
- 4 cloves garlic, smashed
- flaky sea salt for garnish
- flat or curly-leaf parsley chopped parsley for garnish
See the recipe card for quantities.
How To Cook Baby Lamb Chops on The Stovetop
- Remove the lamb chops from the refrigerator at least 15 minutes before cooking. Season the lamb chops with kosher salt on both sides.
- 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 garlic around the meat.
- Cook, without moving them, for two minutes. Flip the lamb chops and continue cooking until medium rare, another 2 minutes.
- Add the butter.
- Using a large spoon, tilt the pan to pool the butter on one side of the pan, then baste the lamb chops, continuously pouring it over the chops for about 1 minute.
- Remove the chops from the pan and let the meat rest for a few minutes before serving. Drizzle the chops with the butter from the pan and finish with 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 around 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, texture, and visual appeal to a dish. It is typically added just before serving and sprinkled over the top of food to enhance 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 flavor profiles. 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 61/43
Here are three 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 gold potatoes. Potatoes provide a hearty and comforting element to the meal.
- 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 a day or two. You can eat them cold or in a small dry skillet set to medium for a few minutes.
Please do not freeze them.
Key Takeaway
Learn how to make pan-seared baby lamb chops! Focus on quality meat and simple seasonings for the best little lamb chops ever! Lamb chops require minimal seasoning to showcase their delicious taste.
Butter basting involves continually spooning hot, melted butter over the meat as it cooks. This process not only infuses the meat with rich flavor but also helps to keep it moist. Additionally, the butter aids in caramelization, contributing to a beautifully browned exterior of the meat.
Pairing the lamb chops with creamy, rich side dishes like Poached Garlic Mashed Potatoes further elevates your meal. A sprinkle of flaky sea salt and freshly ground black pepper over the top finishes your dish.
Bon appétit!
"📖 Recipe"
Pan Seared Baby Lamb Chops
Ingredients
- 6-8 baby lamb chops about 1 pound
- Kosher salt and pepper
- Olive oil or clarified butter
- 2 tablespoons unsalted butter
- 4 cloves garlic smashed
- flaky sea salt and chopped parsley optional garnish
Instructions
- Remove the lamb chops from the refrigerator at least 15 minutes before cooking. Season the lamb chops with kosher salt on both sides.
- 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 garlic around the meat.
- Cook, without moving them, for two minutes. Flip the lamb chops and continue cooking until medium rare, another 2 minutes.
- Add the butter.
- Using a large spoon, tilt the pan to create a pool of butter on one side, then baste the lamb chops, continuously pouring the butter over them for about 1 minute.
- Remove the chops from the pan and let the meat rest for a few minutes before serving. Drizzle the chops with the butter from the pan and finish with 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.
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