I'm a fan of lamb, but sometimes find it a bit 'fatty' whcih is why I prefer to cook it under the grill (broiler) so the fat drains off.  Also if you cook it that way, the you can baste it as it cooks - my favourite is a mix of olive oil, fresh chopped rosemary (a GREAT herb to have with lamb) and garlic.

Cook the lamb for 1-2 minutes, baste the chop, cook for another minute or so, turn baste and cook for 3-4 minutes - yum.

In my view lamb has to be served a little pink, but cooked tis way it is so tender and juicy.

Hi Graydon, you are so right, I should have sliced open one of the lamb chops.  (They were our dinner for that evening and I didn’t want them to get too cold!)

They were pink on the inside.  I like them medium; my husband likes his chops more medium-rare.  (I usually cook his about 2 ½ minutes on each side.)

I did take them directly from the refrigerator where they were very cold indeed.  They sat on the counter only for a few minutes while I seasoned them and preheated the pan. 

Jon, I'm going to give the broiler a try next time.  Thanks for the tip!

Hmmm.  I guess that’s why a lot of steak houses give detailed descriptions of what rare, medium-rare, etc actually looks like!

Joy of Cooking is my cooking bible.  In their “Meat” section they say (and I agree): “While many cookbooks and food experts recommend bringing meat to room temperature before cooking, we encourage you to follow the safer practice of keeping meat refrigerated right up to the last minute before cooking.  While room-temperature meat will cook more quickly, there is not enough benefit to outweigh the risks of tempting bacteria even for a short time.”

All of my recommendations and cooking times are based on meat taken directly from the refrigerator. 

I agree with you Matthew!  Pan fried lamb chops cook up in no ti;me and are delicious!

Jason that sounds delicious!  Do you use fresh or dried rosemary and dil?

I usually do my chops on the George Foreman, I baste them with a  mix of soya sauce, yellow mustard & fresh garlic - absolutely delicious!!

THIS IS MY FIRST  TIME TO TRY LAMB  CHOPS AND WANT THE BEST WAY TO COOK  THEM.

I never has lampchops before. My friend just gave me three of them that are marinating in Teriyaki sauce. I will cook  them  on my George Grill, also. I hope they come out good. I will try 3min. ea side. Hopefully that will be good since we like our beef cooked med. I am going to grill the on Mon. If you have a suggestion for me please let me know, thanks.

Hi Kathy, The Lamp Chops I made  on the George Forman grill came out great! However, they took a lot longer then 3 min. on ea. side, My grill doesn't have a temp. control  so it's one way cooking. It was more like 10 min. on ea. side and worth the wait. They were still pink and delicious.  Thanks so much for responding to my post. 

Hi Kathy, OOPS!!! I meant 10 min. total. Yes, the lid was closed.  Thanks!! 

Hi Sony,  I hope they turned out well!  No I do not marinate the chops but I do love lots and lots of mint jelly with my lamb chops!

Recipe sounds great!  Marinating in a Zip Lock bag is a huge time saver.  I often set the bag on a plate (or bowl) in the refrigerator,  just in case it leaks.  Lamb chops are a a great meal anytime of the year and are so quick and easy to cook!
Thanks for your recipe!

Good Luck Diane!  Your recipe sound great!
I always keep some lamb chops in the freezer for a quick meal.  

That's great news AliBaba! 

I always keep some lamb chops in my freezer for a quick meal.

Good Luck developing your cooking skills!

Cheers,
Kathy

I bought some lambchops from my local grocery store but when I opened the package, they smelled like they had just left the farm. The smell was really strong but the meat looked fresh. Tell me what I should do about it. This is only my second time at cooking lamb.