Get the Recipe
With heavy, feast-worthy dishes like leg of lamb, roasted rack of lamb, or a slow-braised lamb stew, lamb might not be the first thing that comes to mind when considering a convenient, easy-to-eat appetizer. But because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine.
Lamb rib chops, in particular, feature a long rib bone adorned with a juicy medallion of meat on the end. A quick marinade in olive oil, garlic, and rosemary lends complementary earthy flavors to the chops without overpowering the unique meaty flavor of the lamb. And because of their small size, the lamb chops can be quickly seared in a pan and ready to serve in minutes. As is, the crusty lamb chops are good enough on their own, but a quick pan sauce made from honey and apple cider provides a subtly sweet counterpoint to the savory lamb.
Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.