Toni Michael Chef
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№ 001 · Main · 3 hrs · serves 2

Lamb Chops

Lamb is Ryan's favorite protein and lamb chops are definitely his favorite cut. I actually didn't used to like lamb before I met Ryan and before I took classes at Well Done Cooking School, but now that I've figured out how to reduce the game-y notes and work with the protein the right way, I love it, too!

Lamb is a fattier meat generally, so starting it in a cold pan will help to render the fat and make it buttery to bite through instead of gristly; using the Flavor Bible to find the best flavor pairings has been great inspiration for me; and, cooking only to a medium-rare/medium temperature (about 135F) keeps gaminess flavors at bay.

— Toni · 21 July · 2026
Ingredients
  • 4 lamb chops, frenched
  • Salt/pepper to taste

Method

  1. 01 Place a few layers of paper towel on a plate
  2. 02 Add lamb chops in a single layer
  3. 03 Cover lamb chops with additional paper towels and place in fridge
  4. 04 Allow outside of ribs to dry out for at least 2 hours
  5. 05 Remove from fridge and season generously with salt and pepper on both sides, then rest at room temperature for 30 mins
  6. 06 Add ribs to a cold pan, no oil necessary*
  7. 07 Turn heat to medium high
  8. 08 Cook on the first side until nicely seared, about 8 mins
  9. 09 Flip and cook the second side until seared, about 2 mins
  10. 10 Remove from pan to a plate and rest for 5-10 mins under foil
  11. 11 Optionally, use the reminaing lamb fat and fond to make a sauce (i.e. my blueberry glaze) *By starting in a cold pan, the fat caps on the lamb chops will render out and act as the cooking oil to make sure the chops brown nicely without sticking.
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