Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F. Leg, sirloin chops, and shoulder chops (unless you're braising them) should be cooked to between ...

When cooked well, lamb chops are moist and delicious. However, there's one common mistake beginners make that causes lamb ...

For better lamb chops, marinate them in a spicy marinade, then cook on the stovetop or grill. ... (120°F for rare and closer to 145°F for well-done — I prefer the former).

If you don't usually love the flavor or texture of lamb, you can make your next dish softer and less gamey with the help of a ...

Season the lamb generously with salt and pepper. In a food processor, combine the oil, 1 1/2 tablespoons of the olives, the capers, parsley, garlic, shallot, cumin, anchovy if using, and more pepper.

I love lamb in all its guises: lamb chops, lamb stew, rack of lamb, ground lamb, souvlaki… You name it, I dig it. But my favorite is a big old leg of lamb, seasoned and roasted, with each ...

Return to the second side down and cook until the chops are done to taste, about 2 minutes longer for rare. The crust will be very brown. Ask your butcher to cut the chops 1 1/4 -inch thick.

When I recently spotted a package of lamb loin chops at the store, it occurred to me that it had been a while since I’d made them. The chops were nice and plump-looking, about 2 inches thick.

Seared lamb chops with cheesy polenta. Prep: 1 hour. Cook: 15 minutes. ... Heat a large, well-seasoned, cast-iron skillet over medium-high heat until a drop of water evaporates on contact.

For Halloween, a restaurant story: I want my lamb chops well-done! | Pamela’s Food Service Diary Published: Oct. 30, 2022, 6:30 a.m. Steven D. Smith, chef from American Grill in West Brighton ...