Cooking lamb is similar to cooking prime cuts of beef. You must not overcook the meat if you want it tender. Tender cuts such as fillet or loin chops should still be pink inside when you serve the meat, as lamb should never be cooked more than medium rare for the best taste. The first step is to bring the lamb to room temperature before cooking it.
How long to cook lamb depends on the type of cut. Rib or loin lamb chops tend to be the most tender, although sirloin chops can be cooked tender as well. Cooking the meat for medium doneness requires a longer cooking time than cooking it to medium rare. Cook times can vary between 15 and 40 minutes per pound of meat.
Lamb chops can be broiled, grilled or pan-fried. Three quarter inch chops are better for cooking as thinner chops easily overcook. The meat should be pink not dark. Darker meat means that it comes from an older lamb. Marinate lamb chops for an hour or two before broiling. For a simple marinade combine onion, salt, olive oil and lemon juice. Turn the meat several times while cooking so that it cooks evenly.
How long to cook lamb depends on the type of cut. Rib or loin lamb chops tend to be the most tender, although sirloin chops can be cooked tender as well. Cooking the meat for medium doneness requires a longer cooking time than cooking it to medium rare. Cook times can vary between 15 and 40 minutes per pound of meat.
Lamb chops can be broiled, grilled or pan-fried. Three quarter inch chops are better for cooking as thinner chops easily overcook. The meat should be pink not dark. Darker meat means that it comes from an older lamb. Marinate lamb chops for an hour or two before broiling. For a simple marinade combine onion, salt, olive oil and lemon juice. Turn the meat several times while cooking so that it cooks evenly.
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