Serve with mint jelly if desired. The most common types of lamb chops are rib chops and loin chops, though there are others (shoulder blade and chump chops). Rib chops are smaller and more tender; ...

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.

Lamb chops have a robust flavor with a slightly gamey taste, especially if they are from the rib or loin area. The meat is rich and savory, with a good balance of fat. Rack of Lamb: Rack of lamb ...

Season with a pinch of salt and a drizzle of olive oil. Coat lamb chops with 1 tablespoon olive oil and season with salt. Lay chops onto grill and cook over medium-high heat until a crust forms on ...

If you’re using a frying pan, heat 1-2 tbsp olive oil; if you’re griddling, heat the griddle until really hot and brush the chops with oil. Either way, season 8 lamb loin chops and add to the ...

Heat a large griddle or skillet over medium-high heat. Liberally season lamb chops with salt. Add 1-2 tablespoons oil to pan. Use tongs to grab each chop and sear arched, fatty edge, rocking the ...

Easter is finally here and what better way to celebrate than with sizzling lamb chops at the heart of your holiday meal? Preheat your grill to medium heat (about 375-400F or 190-200C). In a small ...

The next time you’re cooking a nice meal for two at home, consider lamb rib chops. They can seem intimidating to cook — after all, they’re pricey and the meat is tough when overcooked ...