How To Cook the Best Lamb Chops

If pork chops and beef steaks are the only chops you sear, it’s time to try lamb chops. Lamb chops have a distinctively rich and savory flavor, and while they’re fancy enough for a dinner party, quick-cooking lamb chops also add variety to weeknight meals.

These easy lamb chops are rubbed with fresh thyme, seared in a hot skillet, and topped with a decadent (and oh-so-simple!) pan sauce flavored with dry white wine, a squeeze of lemon juice, and a knob of butter.

• Lamb loin chops look like mini T-bone steaks with both the loin and filet sold as part of the steak.
• Lamb rib chops are a carnivore’s lollipop — they’re the individual servings cut from a rack of lamb.

You may see the chops “Frenched” (cleaned of the fat and meat along the bone), leaving only the tender meat at the end. Frenching the chops is for appearance only, so if you don’t feel like tackling the task, you can ask your butcher to do it or skip it altogether.

Surprise — you can buy lamb chops at your local grocery store. While lamb isn’t allotted the same volume of real estate afforded to beef, pork, or chicken, you’ll still find a good number of cuts available.

The two most popular types of lamb chops are loin and rib chops. (You may also see blade or sirloin chops in the meat case; these cuts are a bit tougher, so they take slightly longer to cook and have a gamier flavor.)

Purchase lamb chops that are about one-inch thick, so that you can brown both sides without overcooking the center (for lamb, you are looking for a medium-rare cook, or 145^oF).

• Lamb chops: We use lamb loin chops here, but you can use lamb rib chops. They should be about 1-inch thick.
• Fresh thyme: You’ll need chopped fresh thyme for seasoning the lamb chops and a sprig for the sauce.
• Unsalted butter: For searing the lamb chops and to enrich the sauce at the end.
• Shallot: Shallots have a sweet and mild onion flavor, with a hint of garlic.
• Garlic: One large clove of garlic.
• Dry white wine: For deglazing the pan. You can also use low-sodium chicken broth as a substitute.
• Lemon: The one-two punch of lemon juice and lemon zest balances the richness of the lamb and butter.

1. Season the lamb. Season the lamb chops with chopped thyme, salt, and pepper.
2. Cook the lamb. Cook the lamb chops over medium-high heat until a rich, brown crust forms on the bottom. Flip the lamb chops and continue to cook until an instant-read thermometer inserted into the thickest part of the meat registers 145°F.
3. Transfer to a plate. Transfer the lamb chops to a plate and cover with aluminum foil. Pour off all but 2 tablespoons of the rendered fat.
4. Cook the aromatics. Cook the shallot, garlic, and thyme sprig over medium heat until the shallot softens and begins to brown.
5. Deglaze the pan. Deglaze with the wine or broth and lemon juice, scraping any browned bits from the bottom of the pan.
6. Finish the sauce. Cook until reduced by half. Stir in the lemon zest, salt, and butter. Cook until the butter melts and the sauce thickens slightly. Pour the sauce over the lamb chops and serve immediately.

Lamb chops are smaller than similar cuts of beef or pork, so plan on two loin chops or two or three rib chops per person. They pair well with a number of side dishes. Here are a few of our favorites.

• Mashed Potatoes
• Oven-Roasted Asparagus
• Creamy Polenta
• Classic Green Beans Almondine
• Mushroom Rice Pilaf
• Crispiest Skillet-Fried Potatoes
• Easy 10-Minute Garlic Broccolini
• Lemon Butter Melting Potatoes
• Roasted Broccoli

• Lamb blade or sirloin chops: To cook 4 (1-inch-thick) lamb blade or sirloin chops, season the chops as instructed in the recipe. Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in two batches to avoid crowding the pan.

• Make ahead: Lamb chops can be seasoned with salt, pepper, thyme, and lemon zest up to 1 hour in advance and refrigerated.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.