How to Cook Lamb Chops

posted in Main Dishes by Kathy Maister
Difficulty:

I like to cook lamb chops quickly, in a frying pan, on high heat. Only seven minutes later, dinner’s ready!

There are many different cuts of lamb available.

These rib chops are have their own little “handle”, which makes them perfect for picking up and eating with your fingers. The nugget of meat in the center will be juicy and tender as long as it is not cooked past “medium.”

A ¾ inch thick chop is the optimum size to buy. Thinner chops tend to get over-cooked very easily. Figure on 2-3 chops per person.

Start by sprinkling some salt and pepper on both sides of each lamb chop.

Preheat your non-stick pan on high heat. Add about 1 Tablespoon of water to the pan. When the water has evaporated, your pan should be hot enough.

Add the chops to the fry pan. You should hear them sizzle! If they are not sizzling, then your pan is not hot enough.

Set the timer to 3 ½ minutes to 4 minutes.

When the timer goes off, flip the lamb chops, using a pair of tongs.

Continuing cooking on the flip side for another 3 ½ to 4 minutes.

Mint sauce is traditional with lamb chops. Some people prefer mint jelly. You get to choose!

Enjoy!

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29 comments

Jon

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.

Graydon

Sounds good... I'd like to have seen one cut open to get a feel for the doneness you'd get after 3 1/2 minutes.

Also, do you let your meat sit out for any amount of time or straight from fridge?

Kathy Maister

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!

Jon

For your info, most recipies in cook books are based on cooking meat from room temperature rather than from the fridge.

I have to admit that I find lamb which is beyond pink overly dry and think you lose some of the flavour - though in my experince here in the UK we tend to like our meat far rarer than in the US. I have found in the past that to get meat even near what I would call medium rare, that when I'm in the US I have to ask for rare - and then get some very funny looks...

Kathy Maister

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.

matthew

I prefer to panfry. Broiling was way too hot and the marinade I used started a small grease fire. Scary and not worth it. Tastes great off a pan.

Kathy Maister

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

Jason

When I pan fry lamb chops I like to add a small combination of red wine, olive oil, rosemary, and dill to the mix. For me, it adds for a rich full flavor that complements the strong lamb meat flavor.

Kathy Maister

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

cidnee

hi this is one of the most famos chef's daughter here and when my dad made them lamb chops i loved them i thought i would not like the lamb chops but i was wronge i wish he could fix them some time sooner

Glenda

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

Kathy Maister

Glenda, I have some lamb chops in the freezer and I'm going to try cooking them as you suggest...sounds delicious! (I love doing steaks on my George Foreman grill!)

RICHARD GOODYEAR

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

Kathy Maister

Hi Richard, why not give this recipe a try and let me know if you have any questions!

DMSEE

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.

Kathy Maister

Hi DMSEE, I like cooking Lamb Chops with my George Forman Grill. They don't get quite as crispy as when I do them in the frying pan, but the fat just drips away! I hope yours turned out well?

DMSEE

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.

Kathy Maister

DMSEE, I'm delighted they turned out well!

I'm not sure I understand when you say "10 minutes on each side". Are you closing the grill cover down on the lambs or just cooking one side and then the other?

DMSEE

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

Sony

Kathy, I just returned from the store -guess what I bought - LAMB! lol I am cooking it for myself for Mother's Day - and as a gift my husband has agreed to eat it (uncultured swine - lol). I am going to follow your original recipe (pan fry) - do you marinate the chops at all?

Wish me luck - - (and wish my husband luck - lol)

Kathy Maister

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!

Keri

I marinate my Lambchops in a ziplock bag with olive oil, a lil balsamic vinegar, garlic powder, and a few sprigs of Rosemary . That marinates overnight. I Pan fry them in a splash of white wine for apprx. 10 minutes and they are a perfect medium , so tender and flavorful.

Kathy Maister

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!

Diane Edwards

This is my first time cooking lamb chops and after reading all of these great recipes I think I will use the soya sauce musterd and garlic mixture and pan fry them with a splish of white wine and evoo.

Kathy Maister

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

AliBaba

I did it! I cooked them just as you said - (well, almost) - and they were fab!! After evaporating the water I just couldn't resist adding some olive oil - well, it looked soo dry!!!

They were fab :o)

Loved 'em!

Kathy Maister

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

maria d

i never cook lamb chop before this is my first time ? do you have quick and easy way to cook

BEVERLY

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.

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