Sautéed Lamb Chops


by: Peaches

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. Makes 4 main-course servings.


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serves: 4

8 loin lamb chops (or rib lamb chops, trimmed of excess fat)



3 tablespoons olive oil

Nutrition Facts
Sautéed Lamb Chops

Servings Per Recipe: 4

Amount per Serving

Calories: 90

  • Total Fat: 10.1 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.2 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0 g

how is this calculated?

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1.  Trim excess fat off the chops.

2.  Season the chops with salt and pepper.

3.  Brown the chops over high heat in a pan just large enough to hold them in a single layer.

4.  Turn the chops after 2 to 3 minutes, depending on their thickness.

5.  Notice how the chop is made of two muscles: the loin and tenderloin.

6.  Here, chops are shown with the oregano, shallot, and white wine brown sauce.

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