Some fantastic lamb chop recipes can be created on the grill, but, when cooking lamb, don't forget that simple is sometimes best. Pan fried lamb chops and marinated lamb chops are extremely easy to create.
Basic Lamb Chop Tips
When cooking lamb, remember to choose the best cuts. You'll want to purchase lamb chops that are not too fatty, but are still well marbled. Go for pink, not red meat, and make sure they are about 1 to 1 ½ inches thick.
The best cut of lamb chop is generally the rib chop, which is tender. Loin chops are also tender, but, if possible, steer away from the sirloin cut, which can be slightly chewy. Before cooking lamb chop, make sure you remove most of the fat and expose the rib bone so that your chop resembles meat on a stick.
Always bring lamb chops to room temperature before cooking, and never cook for less than three minutes or more than four, per side. Flip the chop with tongs to avoid piercing the meat and losing the juices. When the perfect lamb chop is done, it will be thoroughly cooked on the outside and still slightly pink on the inside.
Easy Pan Fried Lamb Chops
Ingredients You Will Need:
8 lamb chops
4 tablespoons olive oil
2 tablespoons fresh oregano, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
Fresh ground pepper
Wash the chops, and pat them dry with paper towels. Set the chops aside while you prepare the frying pan. A cast iron skillet is the best pan for pan frying just about anything, but, if you don't have a cast iron pan, any frying pan will get the job done. Set the heat at about medium high. Add the oil, and swish it around to coat the bottom of the pan. Add the chops to the hot oil. Allow the meat to fry for 3 minutes before you turn it. While the meat is cooking, mix the spices together, and set aside. After the meat has been turned once, sprinkle about two tablespoons of the spices over the meat, allowing some of the spice to fall into the hot oil.
Cook the meat on the second side for 3 minutes. Then turn the meat, sprinkle the spices on it and cook it for one minute longer. Quickly remove the chops from the oil, and place them on a rack for 30 seconds, allowing the excess oil to drip off. Serve immediately.
Marinated Lamb Chops
Ingredients You Will Need:
4 lamb chops
3 to 4 cardamom pods
1 teaspoon cumin seeds
2 tablespoons fresh garlic, chopped
½ teaspoon turmeric
2 tablespoons fresh coriander, chopped
2 tablespoons fresh ginger, minced
2 tablespoons tomato paste
Lemon or lime
2 tablespoons olive oil
Wash and drain the lamb chops. Pat the meat dry with paper towels, and set aside.
To get the flavor and aroma of the cardamom, cumin and garlic circulating, heat these spices for two minutes in a hot pan. No need to add oil to the pan, simply place the spices into the hot pan and continue moving them so they don't burn. When the aromas have been released, remove the spices from the heat.
Pour the spices into a large mixing bowl and add the turmeric, coriander, ginger and tomato paste. Mix the ingredients well, and then smear the paste onto both sides of the lamb chops. When the chops are covered, place them into sealed plastic bags. Remove as much air as possible from the bags, and refrigerate for at least one full day. (You can marinade lamb chops for up to three days.)
Remove the meat from the bags, scrape off the marinade and place it into a separate skillet. Add the juice from one lemon or lime to the mix, and warm the marinade to use as a garnish. Pan fry the lamb chops in hot oil for 3 minutes per side.
Serve over a bed of hot rice, and garnish with marinade.
When cooking leg of lamb recipes, it's important to understand that lamb is not the same as mutton. Lamb meat is so tender that little or no spices are required in order to produce an exquisite meal.
Who says good lamb requires hours of slow cooking? These easy lamb recipes bring the flavor by adding fruit.
Braised lamb shanks require several hours of cooking time, but the wait will be quite aromatic and well worth it. Braising means to cook slowly, allowing the meat a chance to tenderize in its own juices.