Lamb Chops

You'll see two cuts labeled "lamb chops" at the store: rib chops (with the curved bone, like a mini tomahawk) and loin chops (T-bone shaped, a bit meatier). Both cook the same way and taste great, rib chops just look more dramatic on the plate. Personally, I like rib chops both for the presentation and the smaller amount of meat is more palatable for those averse to lamb. Look for chops that are at least 1 inch thick; anything thinner overcooks before you get a proper sear. Domestic lamb (what most US grocery stores carry) is milder than imported New Zealand or Australian lamb, which tends be more gamey due to their grass heavy diet. Fresh lamb chops keep 3–5 days in the fridge. For freezing, wrap tightly in plastic then foil and they'll hold for 4–6 months. Thaw overnight in the fridge, never on the counter.

Lamb chops are one of the fastest proteins you can cook, most methods take under 10 minutes of actual cook time. The trick is treating them like small steaks, not like some special-occasion project with tricky techniques. High heat, a good sear, and pulling them at 135°F for medium-rare is really all there is to it. Don't overthink the seasoning either, salt, pepper, garlic, and rosemary have been the winning combination for centuries and there's no reason to reinvent it. A lot of people avoid lamb because they're not fans of the gamey flavor and that's fair…BUT rib chops from domestic lamb are far milder and worth a shot, even for skeptics. Every method with times and temps is below.

USDA recommends lamb reach 145°F with a 3-minute rest for whole cuts. Like beef, lamb chops are whole-muscle cuts where bacteria only lives on the surface and searing kills it. Medium-rare (135°F) is the most popular doneness for lamb and is widely considered safe. Lamb fat solidifies and becomes waxy when overcooked, so don't go past medium. Place your thermometer in from the side and avoid the bone for false readings. Lamb chops are small and it's easy to hit the bone so be aware of this when probing.