Sautéed Lamb Chops

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

Loin chops and rib chops are sautéed in the same way, in a little oil over high heat. The thinner the chop, the higher the heat needs to be. That way, the chop browns before it overcooks. For an elegant effect, french the bones on rib chops the same way you french the ribs on a rack of lamb.


  • 8 loin lamb chops or rib lamb chops, trimmed of excess fat
  • Salt
  • Pepper
  • 3 tablespoons


Season the chops on both sides with salt and pepper. In a sauté pan just large enough to hold the chops in a single layer, heat the oil over high heat. When the oil starts to smoke, add the chops. If the chops are thin, leave the heat on high; if they are thick, turn it down slightly. Cook for about 2 minutes on each side for thin chops and up to 5 minutes on each side for thick chops, or until