Lamb Chop Recipes

Chops and Chops

Lamb chops are always an elegant meal and usually quite simple and quick to prepare. The cut most people think of when they hear the phrase 'lamp chops' is the rib chop - this is the equivalent of the 'rib steak' of beef, which, when cut off the bone, becomes the 'ribeye'. In lamb, the bone is always left in.

But there are other cuts that also qualify as this type of meat - the loin chop is the same cut as the 'T-bone' in beef and has the distinctive t-shaped bone. Both varieties are fairly pricy.

More economical chops shouldn't be overlooked, particularly for recipes that call for slower, longer cooking. Both the arm and the blade are typically significantly cheaper than rib or loin chops, and can be grilled or braised - I like using arm chops in a lamb curry, which simmers long enough that the meat is quite tender.

The Supreme

The most dramatic way to prepare this meat is the crown roast of lamb. This is a pair of racks of lamb ribs, bent, bone side out, to form a complete circle and tied together with the rib bones sticking up. The tips of the bones are protected with tinfoil while roasting the lamb, and then decorated with those funny little paper frills that look like chef's hats before the roast is brought to the table. The roast, with its standing ribs, looks like a medieval crown. Carving along the ribs separates the roast into individual portions for serving.

Seasoning Lamb

Lamb has a stronger flavor than most Americans are used to and takes well to a variety of herbs. Rosemary, tarragon, basil, marjoram... for a middle-eastern flair, try curry, turmeric or saffron.