A go-to recipe for lamb rib chops that can be as elegant and refined or as casual and quick as you’d like. The key is to drop the chops in a preheated cast-iron skillet to achieve that crispy golden exterior. And don’t forget the garlic, fennel seeds and a few sprigs of whatever hearty herbs you have on hand—these are the major flavor players.
- 3 tablespoons olive oil
- 3 cloves garlic, smashed
- 2 sprigs rosemary
- 1 teaspoon fennel seeds
- 1 lemon, sliced
- 8 American lamb rib chops, ¾- to 1-inch think, seasoned with kosher salt and black pepper
Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.
Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more.
If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).
Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.
Make sure the lamb rib chops are French trimmed (the last inch or so of meat attached to the ends of the ribs have been trimmed away, leaving a bare bone.) Your butcher can do this for you as well.
- Serving Size: 2 rib chops
- Calories: 346
- Sugar: 0g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 113mg
Keywords: lamb rib chop, pan-fried lamb rib chops, lamb lollipops, lamb chops,