Festive Lamb Chops

Three ingredients and a broiler are all you need for these festive lamb chops. Thick rib chops get broiled until browned on both sides, then topped with sliced onion and Swiss cheese that melts into a bubbly, golden cap under the broiler’s heat.

The charm here is the layering. Onion goes on first, directly on the hot meat, where it softens and sweetens from the residual heat. Swiss cheese draped over the top melts down through the onion, fusing everything together into a rich, savory topping that makes each chop feel special.

Swiss cheese is a smart pick for lamb. Its nutty, slightly sweet flavor complements lamb’s richness without competing with it, and it melts smoothly without getting greasy or stringy.

Using thick chops is important. They can handle the broiling time needed to get a good crust without overcooking to well-done inside. If you’re using thinner rib or loin chops, the recipe notes to double the quantity since they cook faster and serve as smaller portions.

Kitchen Tips

• Position the broiler rack about 4 inches from the heat source. Too close and the outside chars before the inside cooks.
• Trim the Swiss cheese slices to match the chop size. Overhanging cheese melts onto the pan and burns.
• Watch the cheese closely during the final broil. It goes from melted to scorched in under a minute.

Variations

• Use Gruyere instead of Swiss for a more intense, nuttier cheese flavor.
• Add a smear of Dijon mustard on each chop before the onion and cheese for a sharp, tangy layer.
• Top with roasted red pepper strips alongside the onion for color and sweetness.