What Are Lamb rib chops and How Can I Use Them?
Lamb rib chops rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 41 recipes to cook with them.
Key Points
- Tender chops cut one per rib from the rack of lamb, often frenched into lollipops
- Sear high and fast, 2 to 3 minutes per side; they are thin and overcook quickly
- Pull at 130 to 135°F (54 to 57°C) for medium-rare; lamb fat turns waxy past medium
- Closest swaps are lamb loin chops one for one, or leaner lamb leg steaks
- Fridge 3 to 5 days, freeze up to 4 months; rest five minutes after cooking
What are lamb rib chops?
Lamb rib chops are the small, tender chops cut from the rack of lamb, one per rib. Each is a nugget of fine-grained loin meat sitting on a long curved rib bone, which is why they get frenched (scraped clean) and served as lollipop chops at restaurants.
They are the most tender cut on the animal and the most forgiving to cook fast. Shoulder and shank need hours. A rib chop just wants high heat and a few minutes a side.
For general lamb buying and the case against well-done lamb, see lamb. This page is about the rib chops specifically.
Cooking Lamb Rib Chops
High and fast is the rule. Pat them dry and salt them, then sear in a screaming hot cast-iron pan or over direct coals for about 2 to 3 minutes per side. They are thin, often under an inch, so they overcook fast.
Pull them at 130 to 135°F (54 to 57°C) for medium-rare, which is where this cut tastes best. Rest them five minutes; the temperature climbs a few degrees as they sit. Lamb fat firms up and turns waxy when overcooked, so resist pushing past medium.
Grilling suits them beautifully because the rendering fat throws flame and crusts the edges. Grilled Rosemary Lamb Chops and the chili-rubbed approach in Grilled Chili-Rubbed Lamb Chops both lean on that char.
A whole frenched rack roasts as a unit too. Dijon Soy Rack of Lamb sears the fat cap then finishes in the oven before you slice between the bones into individual chops.
Flavors That Work
Lamb carries strong aromatics without being bullied. Rosemary, garlic, thyme, and black pepper make the classic crust, and a mustard coat like the one in Herb Crusted Lamb Chops helps a breadcrumb-herb layer cling.
Mediterranean and Greek cooks lean on lemon and oregano with plenty of olive oil, the way Lamb Chops Bandit Style - Arni Palikari does.
Fruit and lamb are old friends too. Mint, quince, blackberry, and orange all cut the richness, and a splash of red wine in the pan after searing makes a fast sauce from the browned bits.
The common mistake is crowding the pan. Chops steam instead of sear when they touch, and the fat never crisps. Cook in batches and give each one space.
Substitutes
Lamb loin chops are the closest swap. They look like little T-bones, carry a bit of tenderloin alongside the loin, and cook on the same fast timeline. Use them one for one.
Lamb leg steaks work if you want the flavor more cheaply, though they are leaner and less tender. For a richer result, a thin-cut beef rib-eye or a veal chop takes the same high-heat sear and the same rosemary-garlic crust.
None of these gives you the lollipop bone to hold, but all eat well off the same pan.
Buying and Storing
Look for chops with firm, pink-red meat and creamy white fat, not yellow. A frenched rack or pre-frenched chops cost more but look polished. An untrimmed rib chop is cheaper and just as good to eat. Figure two to three chops per person since each is small.
Fresh chops keep in the coldest part of the fridge for 3 to 5 days. Wrapped well, they freeze for up to 4 months without much loss; thaw overnight in the fridge before searing so the centers cook evenly.
Bring them to room temperature for 20 minutes before they hit the pan. That keeps the outside from overcooking before the middle warms through.
Nutrition
Nutrition Facts
Serving Size 1 oz (28g)Quick facts
Where to find lamb rib chops: Lamb rib chops are usually found in the meats section or aisle of the grocery store or supermarket.
Food group: Lamb rib chops are a member of the Lamb, Veal, and Game Products US Department of Agriculture nutritional food group.
- In Chinese
- 羊肉肋骨羊排
- British (UK) term
- Lamb rib chops
- en français
- côtelettes d'agneau côtes
- en español
- chuletas de costilla de cordero
How much do lamb rib chops weigh?
| Amount | Weight |
|---|---|
| 1 ounce | 28 grams |
Related
Lamb, Veal, and Game Products
Recipes using lamb rib chops
There are 41 recipes that contain this ingredient.
BBQ Lamb Ribs
BBQ lamb ribs grilled until the skin crisps, then brushed with a honey, soy and red wine glaze over a cooling fire so it caramelizes instead of burning. Juicy, tangy ribs straight off the grill.
Porterhouse of Lamb with Corn & Pepper Chow
Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.
Grilled Chili-Rubbed Lamb Chops
Grilled chili-rubbed lamb chops seasoned with cumin, thyme, allspice, and sugar, then served with hot pepper jelly. Marinate overnight for bold, smoky flavor on the grill.
Papaya Lamb Salad
Papaya lamb salad pairs stir-fried lamb chops with sweet ripe papaya, roma tomatoes, bean sprouts, and warm rice for a tropical-meets-Asian main-course salad. Served with lemon wedges and crusty bread.
Lamb Rib Chops Wih Quince Jelly Glaze
Lamb rib chops broiled under a rosemary-garlic quince jelly glaze. A 15-minute dinner-party main with a sweet-savory lacquer that caramelizes under the broiler.
Festive Lamb Chops
Broiled lamb chops topped with sliced onion and melted Swiss cheese. A simple 3-ingredient lamb dish that goes from broiler to table with minimal effort.
Noisettes of Lamb on Artichokes
Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.
Irish Lamb Chop Stew
Traditional Irish lamb stew with layered lamb chops, potatoes, and onions slow-baked for two hours with thyme and parsley. A no-brown, one-pot stew that lets the meat and vegetables flavor each other.
Mustard Chops
Broiled lamb rib chops glazed with warm honey mustard sauce. Just 4 ingredients for a sticky, caramelized coating on thick-cut lamb. Ready in 40 minutes.
Lamb Chops with Orange Sauce
Slow cooker lamb chops in orange-honey sauce with fresh orange zest. Browned rib chops braised low and slow for 6 to 8 hours until fall-apart tender.
Lamb Chops & Peaches with Lime Sauce
Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.
Jamaican Fruit Lamb Chops
Jamaican-inspired lamb chops pan-seared and simmered in a reduced fruit syrup with instant coffee, canned peaches, and fresh parsley. Sweet, savory, and boldly aromatic.
Curried Lamb Chops
Pan-seared lamb rib chops rubbed with curry powder, cooked to a golden crust, then drizzled with a quick white wine and tomato pan sauce finished with butter. Elegant enough for date night, ready in 40 minutes.
Smoky Lamb Chops in Red Wine Marinade
Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.
Veal Chops in Spicy Sauce
Veal chops in spicy sauce: braised with cumin, saffron, coriander, and cayenne, then finished with a cool cucumber-yogurt spoon sauce. Warm spice meets bright tang in one Dutch oven.
West: Royal Lamb Chops Braised with Nuts & Saffron
West: Royal Lamb Chops Braised with Nuts and Saffron recipe
Mustard/Wine Marinated Lamb Chops
Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.
Easy Lamb Creole Gumbo
Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.
Rosemary Garlic Rack of Lamb
Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.
Irish Stew (1) [Ballymaloe]
Traditional Irish lamb stew with whole potatoes, carrots, and onions simmers for 2 hours until tender, then gets finished with butter and fresh herbs for rustic comfort.
Lamb Chops With Thyme & Red Wine
I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.
Lamb Chops with Red Pepper Pesto
Grilled lamb rib chops served with homemade red pepper pesto made from charred bell peppers, fresh basil, Parmesan, and garlic. A smoky, herbaceous summer grill recipe.
Lamb Chops with Gorgonzola
Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.
Herb Crusted Lamb Chops
Herb crusted lamb chops marinated in toasted cumin, garlic, lemon, orange juice, and two kinds of basil, then grilled over charcoal. A bright, citrus-forward rub that balances rich [lamb](/recipes/lamb) beautifully.
BBQ Lamb Cutlets with Rivermint Chilli Pesto
This is a vibrant colourful dish that has Summer BBQ ‘written all over it”. Adding mint to the pesto brings in a classic flavour accompaniment to great Australian Lamb – fabulous with a glass of Banrock Station Shiraz Mataro, 2008, £5.99 at Sainsbury’s, Somerfield, Tesco, Waitrose and Thresher.
Lamb Chops with Gorganzola
Grilled lamb chops with Gorgonzola cream sauce reduced from white wine, heavy cream, blue cheese, and butter. A steakhouse-style entree for special-occasion dinners.
Lamb Chops Korabiak
Pan-seared lamb rib chops with rosemary, garlic, sauteed mushrooms, and a red wine pan sauce. A simple, elegant dinner that comes together in one skillet in 45 minutes.
Orange Blossom Lamb
Pan-braised lamb rib chops simmered in orange juice concentrate, soy, and butter. A sweet-savory weeknight lamb dinner ready in 30 minutes.
Country Cork Irish Stew
Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.
Chaamp Masala (Lamb Chops Masala)
This rich flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice.
Dijon Soy Rack of Lamb
Dijon soy rack of lamb: tender lamb chops glazed in a Dijon, soy, garlic, and olive oil mayonnaise-style coating, then broiled and roasted to a perfect medium-rare. A 45-minute restaurant dinner.
County Cork Irish Stew
Traditional Irish lamb stew from County Cork with bone-in rib chops, potatoes, cabbage, leeks, and green peas simmered in a herb-scented broth. A one-pot supper ready in about an hour.
Italian-Style Lamb Chops
Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.
Australian lamb chops Madrid
Lamb chops Madrid sears herb-rubbed rib chops, then crowns them with a sweet-savory glaze of dry sherry, dried apricots, and brown sugar. A Spanish-inspired lamb dinner that comes together in one pan.
Curried Lamb Chops (Sfc)
Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.
Lamb Chops Bandit Style - Arni Palikari
Arni Palikari, Greek bandit-style lamb chops wrapped in foil with potatoes, tomatoes, oregano, and kasseri cheese. Baked low and slow until fork-tender and melty.
Lamb & Cabbage Casserole
Lamb and cabbage casserole layered with flour-dusted chops and thinly sliced white cabbage, simmered for 90 minutes with whole peppercorns. A rustic Nordic one-pot with just six ingredients.
Grilled Rosemary Lamb Chops
Grilled rosemary lamb chops marinated in balsamic vinegar, olive oil, lemon juice, and garlic. Four-hour soak builds bold flavor, then just minutes on the grill for juicy medium-rare chops.
Lamb Chops with Orange Sauce in The Slow Cooker
Another slow cooker recipe where succulent lamb chops are served with a savory orange sauce.
Lamb with Blackberry Sauce
Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.
Shrewsbury Lamb
Traditional British Shrewsbury lamb chops braised in a sweet-tangy sauce of red currant jelly, Worcestershire, lemon juice, and mushrooms. Old English casserole, hearty and warming.
