What are the types of lamb chops?<\/h2>\n
There are four types of lamb chops:<\/p>\n
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- Loin chops:<\/strong> These meaty chops come from the lamb short loin and look like mini T-bone steaks. Lamb loin chops are the best choice for this recipe, balancing tenderness, flavor and cost.<\/li>\n
- Rib chops:<\/strong> The rib chops are cut from the classic rack of lamb<\/a>. They’re arguably the most tender but also the most expensive. For an elegant look, ask the butcher to \u201cfrench\u201d the chops, cleaning the meat and fat away from the bones.<\/li>\n
- Sirloin chops:<\/strong> The sirloin is located at the back end of the lamb (directly behind the loin). These chops are not as tender as loin or rib chops, but they have more fat marbling. That gives them a more robust flavor and a slightly gamier character.<\/li>\n
- Shoulder chops:<\/strong> Also called \u201cblack chops,\u201d these are the toughest of the lamb chops. The shoulder is a well-worked muscle, so these chops have the strongest flavor. We don’t recommend them for this recipe because they take longer to cook.<\/li>\n<\/ul>\n
How to Buy Lamb Chops<\/h2>\n
Lamb chops are available at most grocery stores, although you may have more options if you visit a local butcher counter. Start by looking at where the lamb is from. Some people describe lamb\u2019s flavor as \u201cgamey,\u201d but that pastoral flavor profile depends on what the lamb eats. Grass-fed lamb from New Zealand or Australia has a more intense flavor. Most lamb from the United States is grain-finished, which reduces the grassy flavors. The meat has a richer, sweeter finish.<\/p>\n
From there, look for chops about 1 inch thick. That allows you to sear both sides without overcooking the center. The meat should have a moist look and even color with no grayish areas. Lightness or darkness doesn\u2019t necessarily indicate freshness. The meat from younger lambs (spring lamb) will be a paler pink, whereas mature lamb will be a dark red.<\/p>\n
Check out more details in our guide to buying and cooking lamb<\/a>.<\/p>\n
How to Cook Lamb Chops<\/h2>\n
One of the best ways to cook lamb chops is with your oven\u2019s broiler. The broiler uses intense direct heat to sear the lamb chops, giving them a gorgeous caramelized crust. It\u2019s fast and easy.<\/p>\n
If you don\u2019t want to use the broiler, try grilled lamb chops<\/a> or pan-seared lamb chops<\/a>. If you substitute shoulder chops, the best options are braised or slow-cooker lamb chops<\/a>. Low-and-slow cooking methods will help the fat break down slowly and tenderize the meat.<\/p>\n
Ingredients for Lamb Chops<\/h2>\n
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JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n- \n
- Lamb loin chops:<\/strong> Lamb loin chops are much smaller than pork chops, so plan on about two loin chops per person.<\/li>\n
- Lamb spice rub:<\/strong> We keep it simple with salt, dried basil, marjoram and thyme. If you don’t have those spices on hand, try a mix of other Mediterranean herbs and spices<\/a>.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Season and chill the lamb loin chops<\/h3>\n
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JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\nCombine the basil, marjoram, thyme and salt. Rub the seasoning over the lamb chops. Cover and refrigerate for one hour.<\/p>\n
Editor\u2019s Tip:<\/em> You can skip the chilling step if you\u2019re running short on time. However, this short marinade allows the salt to pull moisture away from the surface of the chops, so they’ll get a better sear.<\/p>\n
Step 2: Broil the lamb loin chops<\/h3>\n
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JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\nPreheat the broiler. Position the lamb chops 4 to 6 inches from the heat. Broil until the meat reaches the desired doneness, five to eight minutes on each side. A thermometer inserted in the thickest part of the meat should read 135\u00b0F for medium-rare, 140\u00b0 for medium or 145\u00b0 for medium-well. Serve with mint jelly if desired.<\/p>\n
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JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n
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- Swap out the mint jelly:<\/strong> Mint jelly<\/a> is classic, but it\u2019s not the only option. Try a bright sauce like chimichurri<\/a> or mint sauce for lamb<\/a>. Jarred or homemade chutney recipes<\/a> will go beautifully with lamb too.<\/li>\n
- Add a creamy finish:<\/strong> Top the chops with a pat of garlic lemon butter<\/a> or a yogurt-based tzatziki<\/a> sauce.<\/li>\n<\/ul>\n
How to Store Lamb Chops<\/h2>\n
Store leftover lamb chops in an airtight container in the refrigerator for up to three days. Reheat the lamb in a covered pan in a 350\u00b0 oven. To keep the lamb from drying out, add a splash of water or broth to the pan.<\/p>\n
Lamb Chops Tips<\/h2>\n
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- Add a creamy finish:<\/strong> Top the chops with a pat of garlic lemon butter<\/a> or a yogurt-based tzatziki<\/a> sauce.<\/li>\n<\/ul>\n
- Lamb spice rub:<\/strong> We keep it simple with salt, dried basil, marjoram and thyme. If you don’t have those spices on hand, try a mix of other Mediterranean herbs and spices<\/a>.<\/li>\n<\/ul>\n
- Rib chops:<\/strong> The rib chops are cut from the classic rack of lamb<\/a>. They’re arguably the most tender but also the most expensive. For an elegant look, ask the butcher to \u201cfrench\u201d the chops, cleaning the meat and fat away from the bones.<\/li>\n