What is it?

Petitelambrib 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.

Kitchen math:

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 theirrib 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.

Recipes

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  Recipe

  Fennel Confit with Grilled Lamb

  Like caramelized onions, slowly cooked fennel becomes deep, rich, and sweet tasting. Paired with a lemony, gremolata-like herb garnish, it’s a great accompaniment to lamb chops coated in crushed fennel…

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  Recipe

  Garlicky Lemon-Thyme-Marinated Lamb Chops

  This bright marinade is always a sure-fire hit (besides lamb, it's great on chicken, swordfish, and potatoes). The chops are delicious served with some pita bread and grilled eggplant.

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  Recipe

  Lamb Chops with Concord Grape Sauce

  Ruby port and fresh herbs channel fall in a most lovely way in this company-worthy dish.

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  Recipe

  Grilled Lamb Chops with Watermelon-Feta Salad

  Fresh, juicy watermelon is the perfect counterpoint to sweet, smoky lamb. Add tangy cheese, salty olives, and fresh mint, and each bite explodes with flavor. Serve with grilled bread and…

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  Recipe

  Smoked Lamb Ribs with Rosemary and Fig Barbecue Sauce

  This recipe won Best Lamb Ribs and overall Grand Championship at the Meatopia Bare Bones BBQ Contest at the Eat Real Festival in Oakland, California, in 2012. The seasoning paste…

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  Recipe

  Grilled Curry-Marinated Lamb Chops

  This bright yellow marinade mixture isn’t exactly an authentic Indian recipe, but it’s sure to satisfy fans of curry.

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  Recipe

  Glazed Lamb Chops

  An unusual mix of pantry ingredients—including Worcestershire sauce, anchovy paste, Angostura bitters, and honey— provides sweet and tangy flavors in this rich glaze. Serve the chops with herb-roasted tomatoes and…

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  Recipe

  Charmoula Lamb Chops with Curried Couscous

  Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor…

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  Recipe

  Lemon-Garlic Lamb Chops with Minted Couscous

  Here, a simple lemon-garlic sauce does double duty—it’s brushed on the lamb and stirred into the couscous. You can use lamb loin chops instead of rib chops, but they might…

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  Recipe

  Lamb Chops and Eggplant with Indian Spices

  To maximize flavor, whole cumin and coriander seeds are toasted and coarsely ground before they’re used to season this rustic dish.