Pan-Grilled Lamb Rib Chops
Lamb, including its rib chops, has been a significant part of human cuisine for millennia. Evidence suggests that sheep were among the earliest domesticated animals, with this practice dating back to around 9000 B.C. in regions such as Mesopotamia. These ancient societies valued sheep not only for their meat but also for their wool and milk, which played crucial roles in everyday life.
As civilizations evolved, so did culinary techniques. The ancient Greeks and Romans were particularly fond of lamb and mutton, incorporating these meats into their feasts and celebrations. They developed methods of roasting and grilling that have influenced Mediterranean cuisine for centuries. Roman feasts often featured lamb prepared with herbs and spices, similar to many modern recipes.
During the medieval period, lamb continued to be a staple in European diets, particularly in the British Isles and France. The rack of lamb, with its tender, flavourful meat, was highly prized. It became a symbol of luxury and refinement, often served at the tables of the wealthy and during special occasions. The use of aromatic herbs such as rosemary and thyme, which complemented the meat’s natural flavour, became increasingly popular.
In the 19th and 20th centuries, the culinary traditions of lamb and its rib chops spread further, becoming a global delicacy. French cuisine, in particular, played a pivotal role in popularising the rack of lamb as a gourmet dish. French chefs perfected techniques such as ‘Frenching’ the bones (cleaning the rib bones of meat and fat for a more elegant presentation), which is still a hallmark of fine dining.
Today, lamb rib chops are enjoyed worldwide, celebrated for their versatility and rich taste. Whether cooked simply with salt and pepper or marinated with herbs and spices, they remain a favourite for both home cooks and professional chefs. Their history is a testament to the enduring appeal of this exquisite cut of meat, transcending cultures and eras to remain a beloved dish on dining tables everywhere.
Cut the lamb rack into individual steaks if not already cut.
Cover the rib chops with olive oil, chopped rosemary and thinly sliced garlic, with just a pinch of salt and pepper, then leave them in the refrigerator for a few hours to marinate.
Heat up the pan over medium to high heat. Pour some of the oil into a pan and let it heat up. Once the oil is hot enough, add the rib chops.
Cook the steaks for 2-4 minutes on each side, depending how you like the steaks to be cooked. I prefer medium-rare, so I cook it first for 3 minutes on one, and 2 minutes on the other side.
Take the lamb out of the pan and leave it to rest for 5 minutes, then sprinkle with kosher salt.
Pan-Grilled Lamb Rib Chops
Ingredients
Instructions
- Cut the lamb rack into individual steaks if not already cut.
- Cover the rib chops with olive oil, chopped rosemary and thinly sliced garlic, and just a pinch of salt and pepper, then leave them in the refrigerator for a few hours to marinate.
- Heat up the pan over medium to high heat. Pour some of the oil into a pan and let it heat up. Once the oil is hot enough, add the rib chops.
- Cook the steaks for 2-4 minutes on each side, depending how you like the steaks to be cooked. I prefer medium-rare, so I cook it first for 3 minutes on one, and 2 minutes on the other side.
- Take the lamb out of the pan and leave it to rest for 5 minutes, then sprinkle with kosher salt.
