Mint sauce is traditional with lamb chops. When the timer goes off, flip the lamb chops, using a pair of tongs.Ĭontinuing cooking on the flip side for another 3 ½ to 4 minutes.
Set the timer to 3 ½ minutes to 4 minutes. You should hear them sizzle! If they are not sizzling, then your pan is not hot enough. The water should sizzle and evaporate immediately.Īdd the chops to the fry pan. To tell if the pan is hot enough, add about 1 Tablespoon of water to the pan. Start by sprinkling some salt and pepper on both sides of each lamb chop. Thinner chops tend to get over-cooked very easily. The nugget of meat in the center will be juicy and tender as long as it is not cooked past “medium.”Ī ¾ inch thick chop is the optimum size to buy.
These rib chops are have their own little “handle”, which makes them perfect for picking up and eating with your fingers. There are many different cuts of lamb available. Only seven minutes later, dinner’s ready!
I like to cook lamb chops quickly, in a frying pan, on high heat.
