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- Go thicker: Because the eye of the meat is so small on the rib and loin chops, get them cut thickly -- about 1 1/2 inches is ideal. This will give you some leeway and help make sure you won't overcook the meat.
- The Ole' Salt and Sit: Like steaks, lamb chops should be salted and allowed to reach room temperature before cooking. Allow 20 to 30 minutes for the rib and loin chops, and 30 to 40 for the shoulder chop. This will ensure even cooking, and the pre-salting will act as a kind of quick brine to tenderize and flavor the meat.
- Conquer your fears: If you love the taste of lamb, go out on a limb and try purchasing a slightly older animal. Mutton has a very negative connotation in the U.S., but a more mature animal will have more flavor and better-developed marbling and fat. You just might find that, when it comes to sheep, you prefer a more mature specimen.
What's your idea of the perfect lamb chop? Tell us in the comments!