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.
Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe


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.
Family Sheet Pan Salmon Dinner
12m Easy 100%
Lamb Chops, Crushed Garlic, Sea Salt, and Pepper
Lamb Chops Scottaditto
24m Easy 98%
Skillet Rosemary Chicken
6m Easy 97%

13m Intermediate 97%
Alex Guarnaschelli

Lamb Stew

34m Easy 100%