Take a cup of milk, four eggs, salt, and pepper, make it up into a thick batter with flour, like a pancake batter. Let it rest for 45 min at room temperature.
Preheat oven to 400F.
Prepare the lamb chops. Season them with salt, pepper, and spices/herbs of your choice.
Some of the lamb chops have a shorter rib bone. Use a small bamboo skewer to secure the meat and cut off the ends of the skewer.
Prepare 8 pieces of foil. Use them to cover the exposed part of the bone as shown on the picture.
In addition to preventing the bones from burning, the foil will also keep two chops standing in a ramekin.
Place the ramekins on a baking sheet and in the hot oven. Give the lamb chops 5 minutes to render some fat that will be collected on the bottom of the ramekins.
Remove them from the oven and fill the ramekins with cold batter half full. I know it’s obvious, but just in case — do not remove the lamb chops. Put the baking sheet with the ramekins back into the oven and continue baking for another 15 minutes.
Finally, broil the pudding and lamb chops until golden brown for about 3-5 minutes.
Remove the foil before serving. (It fills like a good smokey whiskey-based glaze could be appropriate here to brush hot chops or to serve as a dipping sauce on the side.)