Lamb chops are similar to miniature T-bone steaks; they may look small, but they are packed with flavor. Cooking lamb chops is not a complicated process. These chops are served medium but can also be served rare or well done. The chops don’t require trimming and can be cooked frozen, unlike other meats. The thicker the lamb chop, the more time it needs to cook. The cost may be higher for lamb chops than for other cuts of meat, but they are worth every penny.

Things You'll Need


Pan Frying

Add water to the frying pan. Turn the stove onto medium; the pan is hot enough when the water evaporates. Add 2 tbsp. olive oil to the pan. Wait one minute for the oil to heat.

Season both sides of the lamb chops with a pinch of salt and pepper. Place the chops into the frying pan. Let the chops sear for four to five minutes. Add two minutes if chops are frozen.

Flip the chops over, the opposite side should be brown. Sear the other side for another four to five minutes. Cooking the chops this long will make it medium. Add two minutes for well done or subtract one minute for rare. Serve with your favorite sauce.

Grilling

Arrange charcoal to make a pyramid. Cover charcoal with lighter fluid, let soak for one minute. Light the charcoal. Set the grill to a high heat if using a gas grill. Leave the grill closed for 10 to 15 minutes to heat the racks.

Spread the charcoal out evenly when it begins to grey. Season each side of the lamb chops with a pinch of salt and pepper. Place the lamb chops on the grill.

Cook chops on one side for five minutes. Leave chops on for two minutes longer if frozen. Flip chops over, cook for an additional five minutes. Grilling the chops for this long will cook it medium. Add two minutes for a well done chop or subtract two for a rare chop. Remove from grill and serve.

Tips

  • Lamb chops are meant to be served medium with the internal temperature being 150 degrees Fahrenheit, according to the Saskatchewan Sheep Development Board.

  • An alternative to mint jelly is a yogurt sauce. Dice about five mint leaves and combine it with two parts yogurt and one part Dijon mustard.