Abstract: The aim of this study was to explore the effect of steam-roasting treatment on the eating quality and flavor of Gamba (French-style) lamb chops. Gamba (French-style) lamb chop was selected as the research subject. The steam-roasting oven was used to steam-roasting and traditional roasting process on Gamba (French-style) lamb chops. Their color, texture, water-holding capacity, and cooking loss were measured and analyzed. The moisture distribution, myofibrillar structure, and volatile flavor compounds of all different treatment groups were detected using low-field nuclear magnetic resonance (LF-NMR), scanning electron microscopy (SEM), and gas chromatography-ion mobility spectrometry (GC-IMS). Sensory evaluation was performed to assess the eating quality of Gamba (French-style) lamb chops with different treatments. The results showed that during steam-roasting treatment, the surface a^* value of ZK10 was significantly higher than that of KZ10 (P<0.05). The surface b^* value of ZK5 was significantly lower than that of KZ5 (P<0.05). The central b^* values of ZK7 and ZK10 were significantly higher than those of KZ7 and KZ10 (P<0.05). The ZK5 Gamba (French-style) lamb chops exhibited lower shear force (55.25±1.10 N), chewiness (3.25±0.46 mJ), hardness (1.59±0.14 N), cooking weight loss rate (18.56%), and TBARS value (8.47 mg/kg), while maintaining higher water-holding capacity (79.22%), moisture content (58.7%), and elasticity (8.96±0.49 mm). Additionally, the myofibrillar structure was less damaged. Sensory evaluation indicated that ZK7 achieved the highest scores in color, appearance, taste, and overall acceptability, while ZK5 excelled in terms of taste. GC-IMS fingerprinting revealed 53 volatile compounds in the lamb chops, including aldehydes, ketones, alcohols, heterocyclic compounds, and alkanes. The ZK groups produced the highest the highest diversity of volatile components, primarily alcohols and aldehydes. Their characteristic flavor compounds mainly including 1-butanol-M, 1-hexanol-D, 1-pentanol-D, 1-penten-3-ol, 2-methylbutyraldehyde-M, 1-propanol-D, 3-hydroxy-2-butanone-M, acetic acid-M, (E)-2-heptenal, (E)-2-hexenal, 1-butanol-D, butyraldehyde-M, 1-nonanal-M, heptanal, 1-hexanal-D, ethyl heptanoate, acetic acid-D, 1-nonanal-D, 1-octenal-M, 2-methyl-2-hepten-6-one, 1-octenal-D, butyraldehyde-D, 3-hydroxy-2-butanone-D, 2-methylbutyraldehyde-D, and α-pine. The steam-roasting treatment can enhance the brightness, yellowness, elasticity, water-holding capacity, and moisture content of Gamba (French-style) lamb chops, reduce hardness, shear force, chewiness, and cooking loss rate, effectively inhibit lipid peroxidation, partially protect the myofibrillar structure, and promote the formation of more volatile substances, particularly alcohols and aldehydes.