Recipe courtesy of B. Smith

Baby Lamb Chops with Madeira Sauce

Lamb appeared only occasionally on the dinner table when I was growing up, always in the form of a roast and always served with mint jelly. The succulence of these baby lamb chops is complemented nicely by the rosemary-flavored Madeira sauce.
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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
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1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

16 rib lamb chops

2 tablespoons olive oil

1/2 cup Madeira wine

1/2 cup homemade beef stock or canned broth

1/4 teaspoon chopped fresh rosemary leaves, or 1/8 teaspoon dried


  1. Stir the flour, salt and pepper together in a small cup and spread the mixture out on a large plate. Dip the lamb chops in the flour mixture on both sides. Shake off any excess.
  2. Heat the oil in a large skillet and saute the chops over medium-high heat according to taste. Transfer them to a serving platter and keep warm. Pour the Madeira, stock and rosemary into the skillet and bring to a boil, scraping up all the cooked juices from the bottom. Remove the skillet from the heat, pour the sauce over the lamb chops, and serve immediately.

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