Whenever I mention that I'm cooking lamb, not that it happens often mind you, people respond as if they could never cook it themselves. They seem to think it's too complicated, or maybe they're just afraid they might mess it up, so they never bother to try.
Cooking lamb is not that hard, and you don't have to get all fancy either. Sometimes the easiest recipes come out the best, and the simplicity gives you a chance to really enjoy the meat rather than being distracted by too many other ingredients.
Sure, lamb can be fantastic on the grill, but simple pan fried is sometimes best. Pan fried lamb chops are extremely easy to create, not to mention delicious.
Basic Lamb Chop Tips
-When cooking lamb, as with any meat, remember to choose the best cuts. You'll want to purchase lamb chops that are well marbled. Look for pink meat, not red, and you want them 1 to 1 ½ inches thick.
-The rib chop is generally the best cut. It's very tender. Loin chops are also tender, but, if possible, avoid the sirloin cut, which can be a little chewy.
-Always bring lamb chops to room temperature before cooking. Never cook it for less than three minutes or more than four, per side. Always flip the chop with tongs. You don't want to pierce the meat and lose 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
fresh oregano, chopped
fresh thyme, chopped
fresh rosemary, chopped
Fresh ground pepper
Rinse the chops, and pat them dry with paper towels. Set them aside while you prepare the frying pan. A cast iron skillet is the best but, any pan will do. Set the heat at about medium high. Add the oil, and 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.
That's all there is to cooking delicious lamb chops. I was surprised how easy it was the first time too, and I'm happy to say that it's sort of a culinary confidence booster once you master a new meat. It's really easy to wow dinner guests with lamb, and they don't have to know just how simple it actually is.
Psst... if you want to step it up another notch and really impress them, serve it with a small dab of your favorite chutney or jelly, and a sprig of mint.