Lamb chops are sections of meat cut from young sheep. The meat is cut so that it can be served in individual slices. This cut of meat can be grilled, pan-fried, or broiled.
Chops can come from various primal cuts of lamb. The most tender cuts are the lamb rib chop and the lamb loin chop. Lamb shoulder chop and lamb blade chop are less expensive than the others but retain the same flavor. The difficulty in working with the latter cuts lies in the bands of connective tissue that make the meat look less pleasing to the eye. Lamb sirloin chop and lamb leg chop are also good, as long as they are not overcooked.
Selecting Lamb Chops
Choose pink lamb meat. Meat with a darker color comes from an older lamb. The fat must not be too thick. The texture should be fine and the meat should be firm to the touch.
It’s best to buy a ¾ inch thick chop. Thinner chops may get over-cooked very easily. Allot 2-3 chops for individual servings.
Broiling Lamb chops
The ingredients are 2 pounds lamb chops, 1 tsp salt, 3 tbsp. cooking oil, 1 minced onion, and 6 tbsp. lemon juice.
- Defrost your frozen lamb chops in the refrigerator and bring them to room temperature.
- Prepare a marinade from the oil, salt, onion and lemon juice. Marinate the lamb for 1 to 2 hours.
- Dry the lamb and set it 4 inches above a grill with moderate heat. A 1 to 1 ½-inch thick chop needs to be broiled for 15-19 minutes for it be medium done.
- Make sure to rotate the meat several times so it will be cooked evenly.
Pan-Frying Lamb Chops
- Shake salt and pepper onto both sides of the lamb chops.
- Preheat your non-stick pan over high heat. Add about 1 tbsp of water to the pan. Your pan should be hot enough when the water has evaporated.
- Add the lamb chops to the frying pan. If the meat doesn’t sizzle when added, your pan is not hot enough. Adjust the timer to 3 ½ to 4 minutes.
- After the timer goes off, turn the lamb chops to the other side using tongs. Continue cooking on the flip side for another 3 ½ to 4 minutes.
- Serve your chops with mint sauce or mint jelly.