One of the fastest ways of cooking lamb chops is by frying. As the following example shows, only a few basic ingredients are necessary.
- Non-stick frying pan
- Lamb chops
- Water (1 tablespoon)
Beginners should opt for the ¾-inch thick variety. The thinner ones have a tendency to get overcooked.
Usually, three chops are sufficient for a single person. Sprinkle some salt and pepper on the chops. How much depends on your personal taste. Apply salt and pepper on both sides.
Preheat the pan and pour a tablespoon of water into the pan. You’ll know the heat is sufficient when the water dissipates. Insert the chops into the pan.
You’re cooking lamb chops right when it starts to sizzle. Turn on the timer for 2 to 3 minutes. When the timer sounds, turn the chops over with the tongs. Cook the other side for 3 minutes also.
You’re finished cooking. Now it’s just a matter of choosing the sauce. It’s usually served with mint sauce but there are other variants available in stores.
Different Types of Lamb Chops
There are several lamb chops to choose from. The softest are lamb ribs and lamb loins. These are also quite expensive. Shoulder and blade chops are cheaper.
Actually, cooking lamb chops using the shoulder will still produce a great taste.
However, they’re not as attractive appearance-wise.
Sirloin and leg chops are also very delicious. But these are prone to being overcooked so constant monitoring during the process is necessary.
Whichever kind you buy, go for pink meat. The brown ones are cut from older lambs and may take longer to cook. The fats mustn’t be too deep or bulky.
The meat must also be firm and without any rough textures. Avoid buying warm meat or those with punctures.
Broiling the Chops
Some people like to broil the lambs. Here is a simple recipe you can try.
- Lambs (2 lbs)
- 1 onion (minced)
- Lemon juice (6 tbsp)
- Salt (1 tsp)
- Cooking oil
Start cooking lamb chops with the marinade. Create the mixture with the oil, lemon juice, salt, and onion. The lamb should be marinated for a couple of hours.
Afterward, dry the lamb. Put it 4 inches over the grill. To have medium-done lambs, cook it for 20 minutes over the grill. Turn the lamb over a few times to cook both sides.
You can refrigerate lambs for up to five days from the purchase date. You can freeze lamb for up to 9 months; be sure to use a freezer bag.
If you’re going to freeze the lambs, do it no more than four days after purchase. There shouldn’t be any drippings from the bag containing the meat. Drippings on raw meat could lead to bacterial contamination.
Once you learn the basics of cooking lamb chops, you’ll uncover other ways of serving these meals.
Don’t be afraid to experiment with different sauces and side dishes; you’ll eventually find the right combination suited for your taste.