Become a Better Home Cook! This Just Maika Cooking: Cook's Notebook section will focus on everything related to prepping lamb connected to all my recipe posts, which are updated frequently.
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Preparing Lamb Chops
Are you intimidated to prepare them?
Have you ever wanted to impress your guests with a beautifully prepared lamb dish? Lamb chops are a favorite because they are so juicy and tender. They are also quick to cook, making them ideal for any kitchen. But how lamb can sometimes be packaged at the store can intimidate the novice cook.
Thus, instead of buying the lamb rack, you might pay more for the lamb chops. But you don't have to do this anymore. I will teach you how to prepare it at home. Below, you will find a step-by-step tutorial on how to get lamb chops from a lamb rack.
What are Lamb Chops?
The lamb chops prepared here come from the rib section of the lamb. In addition, this lamb weighs about a pound (16 ounces) because it's a New Zealand lamb. Lambs from the US and Australia tend to be much larger, weighing closer to two pounds, so be aware of where lamb comes from and prepare for portion control. Thus, you'll serve about 5 ounces per person.
You'll probably also find other chops at your store, from loin chops to shoulder chops. However, these are different cuts of the lamb. For instance, loin chops look more like miniature T-bone steaks, whereas shoulder chops are larger and more like a pork blade chop.
They are also more oval in shape, with more white, thick white connective tissue, and fat running through the meat. I've also used the shoulder chop before for a braising curry, lemon, and yogurt recipe in a deep baking dish to allow it to cook in its own juices and marinade, covered. It was perfect!
How to French Them?
First, sharpen a knife to get started. However, if you prefer a whetstone or knife sharpener, then use a sharpening/honing steel. Using a sharp knife, scrape the membrane from the bones. When you scrape, hold your knife at a 45-degree angle to prevent it from dulling. I usually use a boning knife when butchering meat. The blade is narrow enough to make more precise cuts.
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I use that make recipes like this faster and easier to prepare. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves - Find other tools I use here.
My Review: The boning knife is a solid, affordable option that performs exactly how you need it to. I bought it specifically for breaking down a whole chicken, and I love how sharp and lightweight it is. It makes trimming and deboning feel much more controlled and efficient. The German high-carbon stainless steel holds its edge well, and the pakkawood handle feels comfortable in the hand. I already own other PAUDIN knives, so I knew what to expect, and once again, they delivered great quality at a very reasonable price.
My Review: I’ve used these Fotouzy Cutting Board Mats for a long time, and while they’re flexible, dishwasher-safe, and great for preventing cross-contamination with their color coding, I now prefer solid plastic cutting boards. They’re BPA-free, non-porous, and wide enough to protect my wooden board, especially handy when zesting or transferring ingredients. That said, they don’t stay perfectly steady, even with a damp towel underneath, so I give them a 4 out of 5. But I still use it a lot for quick meat and veggie preps and place them right in the dishwasher.
My Review: I highly recommend the ForPro Professional Collection Disposable Nitrile Gloves. They’re food-safe, powder-free, and latex-free, making them perfect for cooking. I’ve ordered these several times and use them both personally and for my videos. The gloves are durable and chemically resistant, offering excellent protection when handling raw ingredients. When pressed for time, they’re my go-to for preventing cross-contamination without needing to wash my hands constantly. A must-have for any busy kitchen!
Inspect Your Rack
Next, you might need to inspect your lamb rack for excess fat and membrane on the back and the front. You want just a thin layer of fat. And you can use the tip of the knife to peel off the membrane on the back part of the rack.
The membrane is a transparent thin film that usually covers the bone. If you have to trim any excess fat, trim little by little; you don't want too much red flesh to be exposed. Besides this, when it comes to freshness, make sure the meat is not slimy or discolored, being a light brown color.
Where to Cut?
Use your finger to find the middle between the two bones, then follow it all the way down to where they join at the bottom; this is where you will cut.
Cutting into Chops
You will start at the top, cutting right into the center of the two bones and using your knife as you did with your finger to cut down through where the two bones connect. It may take practice to get it right, but it is quite simple. There is no need to break any bone joints or chop through a bone.
Two Types of Chops!
Now you have two options! Usually, on a 1-pound lamb rack, you can serve up to 4 chops per person. You can cut the chops into individual bone slices or with two intact ones. Just be aware that if you decide to make chops with two bones intact, the time to cook will be longer, but the meat will be juicier. Divide the rack into chops at every second bone to get two-bone lamb chops.
Uniform Portions
Be aware that, depending on where you cut the lamb chops, the end piece may have an extra bone; you can keep it or remove it to keep the portions uniform and ensure better cooking time.
In addition, the top lamb chop looks pretty skimpy because too much fat was cut away. Prevent cutting off too much fat because it keeps the lamb chop's shape intact.
Seasoning Lamb Chops
From just simple salt and pepper to curry. Lamb is great with any seasoning, dry, wet, or vinaigrette marinades. Because the meat is so tender, it does not need a long marinating time.
Lamb Chops are not usually braised but are cooked quickly in the air fryer, seared in a pan, or quickly grilled. However, if it were still intact as a rack of lamb, then you would roast or grill it. To do so, I recommend scoring the fat part of the meat with a criss-cross pattern and ensuring you have rubbed the marinade into the incisions.
Best Air Fryer Lamb Chop Recipe
Stop searching for other curried lamb chop recipes; this will be your favorite. Try my favorite Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad and Avocado Cream Sauce. The curry blend creates aromatic, spiced lamb cooked to perfection in the air fryer in just minutes, served with a creamy avocado sauce and a citrusy, refreshing chickpea salad, making it the best accompaniment for lamb chops.
Additionally, this will go perfectly with a side of my Easy Spiced Brown Rice with Quinoa. This is the perfect combo for creating air-fried lamb chops with Mediterranean spices, with a twist that everyone will love!
Delicious Idea! Swap the chicken in the Spicy Chicken Burger with lamb.
Overview Video: Curried Air Fryer Lamb
Subscribe! to my YouTube channel for Spicy Food Recipes and Cooking Tutorials.
Let it Rest!
When you cook lamb, you will notice that some of the contents inside seep out. That's because animal protein is made up of much water, just like us. When the protein is heated, it changes state, becoming firmer and releasing water and small amounts of other contents.
This is why it is essential that you never cut meat right after cooking it. Have you ever sliced lamb chops immediately after cooking them and noticed liquid all over your cutting board? That is liquid gold!
This liquid provides moisture and flavor to the lamb. Allowing the meat to rest for at least 5 minutes helps the liquid reabsorb into the protein. Giving you meat that is moist, not dry or chalky. This is why it is also important to lock in those juices by browning the meat on the outside.
Not only does it give a delicious caramelized texture, but it also ensures your meat won't be dry. Why do you think people love fried food? If you notice, fried meats are quickly browned on the outside to lock in the protein's moisture during cooking, giving you juicy meat like these juicy and simple air-fryer lamb chops.
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- How to Tell When Fish Is Done Cooking - Home Cooks Guide
- How to Store Fresh Herbs Properly to Last Longer
- Spring Seasonal Produce Guide: What to Cook Fresh This Season
- Best Food Audiobooks for Chefs & Home Cooks
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