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. To tell if the pan is hot enough, add about 1 Tablespoon of water to the pan. The water should sizzle and evaporate immediately.
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!
If you are feeling adventurous you might want to give cooking a Leg of Lamb a try!
All of my recommendations and cooking times are based on meat taken directly from the refrigerator.
According to Joy of Cooking, 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.”
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