Lamb Chops Tips
What should you look for when choosing lamb chops?
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; these make up a classic
rack of lamb and are the most expensive. For this recipe, a loin chop is the best choice, balancing tenderness, flavor and cost.
When buying lamb, look for an even color, with no grayish areas. The meat should have a moist look. Lightness or darkness doesn’t necessarily indicate freshness—younger lambs (spring lamb) will be a paler pink, whereas regular lamb will be a dark red. How else can you cook lamb chops?
Lamb chops, like pork chops and beef steaks, can be cooked many different ways. This recipe uses broiling, but
pan-searing makes great chops, as does grilling.
Braising or slow-cooking is a good option, especially for shoulder chops, because the fat will slowly break down and tenderize the meat.
What else can you serve with lamb chops?
Lamb has a delicate yet earthy flavor. If you’re making a wine sauce, it could be with
red wine or white; both work well. Lamb is great with herbs such as rosemary, thyme and tarragon—consider making an
herb sauce. A jarred or
homemade spicy chutney goes beautifully with lamb if you’re not a fan of mint sauce.
As for side dishes, lamb is just as lovely paired with a light springtime mix of sauteed vegetables as it is with something heartier and earthier, like
roasted beets or
sauteed mushrooms. For salads, choose one with a strong, spicy leaf, such as endive or arugula.
—Hazel Wheaton, Taste of Home Book Editor
Nutrition Facts
2 lamb chops: 157 calories, 7g fat (2g saturated fat), 68mg cholesterol, 355mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.
Total Time
Makes
