1. Loin chops are tender, flavorful, and have a substantial fat cap. Other less expensive lamb chop cuts include shoulder chops and t-bone chops. 00:09
2. There are several different ways to prepare lamb chops for cooking. They can be cooked as a whole chop, or cut into smaller pieces to make “lollipop chops”. It can be pounded out to make a traditional Italian-style “costoletta”. The chops can also be “Frenched” to expose more of the bone. 00:31
3. Wrap the exposed bones with aluminum foil before grilling, pan-frying, or roasting. This technique helps preserve the natural whiteness of the bones. 00:45
4. Lamb has a light, gamey taste. It is slightly sweet with subtle flavor notes of hay. 01:18
What You'll Need
- Aluminum foil
- Lamb chops
Lamb is a lean, tender meat from a sheep that is less than a year old. Lamb chops are a cut of lamb that include a portion of meat attached to a rib bone.
Lamb is low in saturated fat, and high in protein, vitamin B, and zinc.
Common ways to prepare lamb chops include roasting, broiling, grilling, and pan-frying. Using a dry rub or marinade helps impart additional flavor. Lamb chops are best cooked to medium or medium-rare, but must have an internal temperature of at least 145 degrees Fahrenheit.
“Costoletta” translates from Italian to “little rib”, and refers to meat that remains attached to the bone during and after cooking. The meat used in this dish if often breaded.
The term “Frenched” refers to meat that has been trimmed to expose as much of each individual rib bone as possible, while still remaining attached to the meat. The term “lollipop” refers to meat that has been Frenched and cut into individual chops.