lamb rib chops
Recipes using lamb rib chops
- Grilled Lamb Rib Chops with a...
- Seared Lamb Rib Chops
Pistachio-Crusted Lamb Chops
Sautéed Lamb Chops with Herbes...
Spice-Scented Lamb Chops with...
Lamb Chops with Pomegranate...
- Broiled Spice-Rubbed Lamb Chops
- Lamb Chops and Eggplant with...
Lemon-Garlic Lamb Chops with...
- Charmoula Lamb Chops with...
what is it?
Petite lamb rib chops, with their pearly white "handles," are cut from the ribs just behind the shoulders along the spine. Each rack of ribs, on either side of the spine, will contain seven or eight ribs.
The meat is very tender, which makes rib chops perfect for quick, high-heat cooking methods, like searing, roasting or grilling.
Since the chops are small, plan on serving three or even four per person.
how to choose:
When buying lamb, color can be an indication of age; the lighter the color the younger (and presumably more tender) the lamb will be. American and New Zealand lamb are widely available in the United States. New Zealand lamb tends to be smaller and leaner than American raised lamb, something to keep in mind when buying individual cuts; a leg or rack of lamb may weigh as little as half of the same American cut.
how to prep:
Many cooks like their rib chops frenched (the rib bones are scraped of all meat, fat, and connective tissue), which gives the chops a neat appearance. If you're buying already-cut chops, they'll usually be frenched by the butcher. but it's easy to buy a whole rack, french it, and cut it into chops yourself.