Bacon-Wrapped American Lamb Rib Chops over Caramelized Caraway Onions


June 26, 2016

What makes lamb rib chops even better? Bacon, of course!

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 4 servings


4 American Lamb rib chops, 1 1/4 inches thick

Salt and pepper, to taste

4 slices uncooked bacon

2 tbsp extra-virgin olive oil, plus additional as needed

2 red onions, thinly sliced

2 tsp chopped fresh rosemary

1 tsp caraway seeds

1 tbsp sherry vinegar


1Season the chops with salt and pepper. Wrap 1 bacon slice around each chop.

2Heat two tablespoons olive oil in a large skillet over medium-high heat and brown the chops, seam-side down, 4 to 5 minutes per side. Transfer the chops to a large plate.

3Add the onions, rosemary, and caraway seeds to the pan and cook until onions are soft, about 4 to 5 minutes. Cover and cook over medium-low heat for 5 minutes. Stir in the vinegar and season with salt and pepper. Turn off the heat.

4Serve the chops over the caramelized onions.

Recipe and image provided by the American Lamb Board