Bacon Wrapped Lamb Chops Recipe

with Caramelized Caraway Onions

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Lamb chops can make an impressive main course with just a bit of seasoning—you can eat them just like that. If you want to make something special, though, why not kick up the flavor by wrapping the chops in bacon and serving them on a bed of caramelized onions?

bacon wrapped american lamb rib chops over caramelized caraway onions

It’s been one of our most popular lamb chops recipes, and once you taste it, you’ll quickly see why. It’s a quick and easy meal that only takes about twenty minutes to prepare. Don’t tell your guests that— they’ll think it took you ages. 

Are Lamb Rib Chops a Good Buy?

Lamb rib chops are not as expensive as loin chops. If you wanted to, you could save a little money by buying a rib roast and slicing it up into chops. To be honest though, for the little bit of money you might save, it’s probably not worth the time and effort. That said, if you had bought a rib roast for a special event, and ended up not using it, this could be an option for you.

The rib chops do have more fat and not quite as much meat, so if you like big portions, you’ll probably want to cook up two per person. The upside of the extra fat is a lot of extra flavor. Add the bacon, and when you taste it, you’ll think you died and went to heaven.

They’re ideal for the busy family who needs to put good food on the table quickly and easily. They won’t take long to thaw out, so if you forget to take meat out the night before, you’re covered. They’re one of the cuts of lamb that cooks the fastest.  

Do I Have to Add the Bacon?

The upside of rib chops is that they already have a lot of flavor. If you don’t eat bacon or don’t like it, then leave it off. It’s entirely up to you.  

How to Cook Lamb Chops

Lamb chops are best cooked to medium-rare. This gives the best flavor and ensures that the meat remains nice and moist. You’ll cook them over medium-high heat for about three or four minutes on each side. You want the outside to have a nice crust, with the inside being nice and moist. The medium-high heat makes that easy to do.

You can choose to cook lamb chops as we do in a skillet on the stove or put them on the grill if you’re barbecuing. You could also roast them in the oven if you wanted to. All you need to do is to season, stick them in the skillet or on the grill, and turn once during cooking.

What Seasoning Should I Use?

In our recipe, we’ve kept the seasoning down to a minimum because there’s already a lot of flavor. If you’re skipping the bacon, you’ll need a bit more salt and pepper. You can cook them up in a little bit of olive oil.

For extra flavor, try frying up a little chopped rosemary and garlic in the oil before adding the chops. The chops go well with herby flavors so experiment with thyme and oregano as well. Frying the chops in butter is another way to add an extra element of flavor.

What to Serve as a Side

With our recipe, we’ve kept it simple – chops and caramelized onions. If you want a heartier meal, serve it over a bed of mashed potatoes, or couscous. We recommend keeping the sides simple, because you’ve got a lot of flavor in the meal itself.

Some good sides would include French beans, carrots fried in butter, or a nice Eastern salad like Tabouli.

If you’re just serving the chops plain, your options increase substantially. They work well as the main for a barbecue. Serve with corn on the cob, potato salad, and coleslaw. Or why not try a green salad, or a simple tomato and onion salad? (We’ll put the recipe for that at the end of this post.)

Have some nice crisp, fresh rolls on hand and create a lamb sandwich.

What to Do with the Leftovers

Our recipe here is best served warm, and on the day it was made. The caramelized onions are the exception. They can easily be kept in the refrigerator for up to three days. You can either reheat them or serve them cold, as a relish.

The plain chops will also be okay in the refrigerator for up to three days. If you’ve made too much, you can take off the bacon first and then store them. The chops make a great option if you want to make sandwiches or wraps. Otherwise, you can serve them up in nice, fresh pita bread.

Change things up a bit by serving them over a bed of White Bean Hummus. We have an excellent recipe for this at the end too.  

Tips and Tricks

  • Don’t overcook the chops – a few minutes on each side is all you need.
  • Keep an “emergency” pack of chops on hand for last-minute suppers when you’re short on time.
  • If you like the caramelized onions, make extra – they’ll never go to waste.
  • Serve the recipe as it is as a nice appetizer or bulk it out by adding sides and mashed potatoes.
  • The chops should be allowed to reach room temperature before you cook them. Taking them out of the refrigerator about an hour before cooking them will do the trick.

All that’s left now is to eat and enjoy—rich, flavorful, and nutrient-dense lamb that doesn’t cost you an arm and a leg. It doesn’t get any better than this.

Tomato and Onion Salad

This salad tastes great and is simple to make—you won’t believe it.

Ingredients

  • 3 ripe tomatoes (the riper, the better)
  • 1 small pickling onion, or a shallot or spring onion
  • White wine vinegar to taste
  • Salt to taste
  • Mint (optional)

Directions

The onion is there to add a little accent of flavor, so you don’t need a lot. The real key with this salad is to use high-quality ingredients and serve it at room temperature. Use a good vinegar, or it will be too sour.

Slice the tomatoes and onions very finely. Sprinkle a little bit of salt if you prefer. (In our family, we never bother with the salt, and it tastes just fine.) If you’re using the mint, chop it up finely.

Then it’s just a case of layering the ingredients together. Place in a sealable container and drizzle the vinegar over the top. Let the flavors infuse for at least an hour before you serve it. It will keep in the refrigerator for up to three days.

White Bean Hummus

This recipe is an alternative to traditional hummus made with chickpeas. It is made in a similar way, but has a smoother texture.  

Ingredients

  • 15 oz. tin of cannellini beans, drained and rinsed
  • 2 heaped tbsp Tahini
  • 2 tbsp good-quality olive oil
  • The juice of one lemon
  • 1 clove of garlic, crushed
  • ½ tsp of onion powder
  • Salt to taste
  • Water as necessary

Directions

Blend or process all the ingredients until they form a smooth paste. If the mixture is too stiff, add more water. Check the seasoning and adjust if necessary. This recipe will keep for up to seven days in the refrigerator.

Bacon Wrapped Rib Chops
Bacon Wrapped Rib Chops

Bacon Wrapped Lamb Chops Recipe with Caramelized Caraway Onions

    

Adding a bit of salty bacon and sweet caramelized onions will make this lamb rib chop dish the hit of the party.

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

Ingredients

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

Salt and pepper, to taste

4 slices bacon

Extra-virgin olive oil, as needed

2 red onions, thinly sliced

2 tsp chopped fresh rosemary

1 tsp caraway seeds

1 tbsp sherry vinegar

Directions

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

2Heat a large skillet over medium-high heat and add the oil. 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 the onions are soft, 4 to 5 minutes. Cover and cook over medium-low heat for 5 minutes. Stir in salt and pepper to taste and the vinegar.

4Arrange the caramelized onions among 4 plates and place one rib chop on top.

Recipe and image provided by the American Lamb Board

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