Grilling:
Preheat grill or BBQ on high. Cook chops about 2 minutes, until just starting to brown, before basting with sauce (optional). Continue cooking lamb chops for another 3-5 minutes each side, basting occasionally.
Pan-Broiled:
In a heavy frying pan, sear over high heat for ½ to 2 minutes each side, until just starting to brown, before basting with sauce (optional). Reduce heat to medium and cook chops for 2-4 more minutes, turning at least once.
Cooking Tip:
The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb when it’s medium-rare or medium, but lamb is also delicious when cooked well-done. A complete cooking guide with an internal meat temperature chart can be found in Cooking and Handling.
Sauces
For all sauces, simply combine ingredients in a small bowl and use for basting. If desired, serve lamb chops with extra sauce for dipping. Recipes cover up to 8 lamb chops.
Rosemary & Garlic Sauce
- 3 tablespoons olive oil
- 2 tablespoons rosemary, chopped
- garlic, crushed, to taste
Satay Style Sauce
- 3 tablespoons peanut butter, crunchy or smooth
- 3 tablespoons honey
- 3 tablespoons light soy sauce
Barbecue Sauce
- 3 tablespoons soy sauce
- ½ tablespoon brown sugar
- 3 tablespoons olive oil
- 2 inch piece of fresh ginger, grated
Honey & Soy Sauce
- 3 tablespoons honey
- 3 tablespoons light soy sauce
- garlic, crushed, to taste
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