HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Article Home -> Recipe Information Lamb Chop Purchasing and Preparation, published on 17 Oct 2006 Lamb chops are the most popular and well known of all the lamb cuts. The best chops are cut from the loin and rib. Less expensive cuts are from the leg and shoulder. Lamb chops are usually grilled or broiled which keeps the meat tender and locks in flavor. Rib Chop: The rib chop is the most tender and flavorful of cuts due to it's thick fat layer. Rib chops are fabricated from the lamb rack, which is cut into individual chops. Scraping the meat from the ends of the bones makes a "frenched" chop. Loin Chop: Loin chops are the leanest and most expensive of the chop cuts. It's fabricated by slicing a lamb roast crosswise into chops, creating a T-bone appearance. - Lamb Chop Purchasing Tips: Packaged chops should be cold and firm. Avoid lamb with dried out edges. Excess liquid in package may mean meat is old, has been stored improperly or has been previously frozen. Lamb may vary in color from pink to red. It should look fresh, not dull or slimy. Fat should be white and waxy looking. Bones should be reddish and moist. -Grilling Lamb Chops: When grilling, the meat is cooked over direct heat at temperatures ranging from 450 to 650 degrees. These high temperatures allow for quick cooking to retain tenderness and flavor. Lamb is best turned only once during cooking. Use a spatula to turn to avoid puncturing meat which will allow juices to escape, causing the meat to become tough. -Broiling Lamb Chops: Another direct heat cooking method is broiling which again allows for quick cookingto retain flavor and tenderness. Broil chops 3 to 4 inches from heat source, approximately 3 to 4 minutes per side for medium-rare. Turn with a spatula to avoid puncturing meat. Written by Chef Jeff for www.recipequick.com . Related Articles •   Common Questions About Roasting Meat •   Common Recipe Abbreviations •   Common Recipe Substitutions •   Quick Guide to Kohlrabi •   Quick Guide to Chocolate •   Quick Guide to Salt Related Recipes •   Bootleg Beans •   Christmas Cranberry-Pistachio Fudge •   Baked Stuffed Salmon •   Instant crust •   Jamaican Jerk Chicken •   Three Cheese Pizza •   Kingsville Punch •   Blue Cornbread •   Real Kool Cookies •   Outback SteakhouseŽ Ranch Salad Dressing •   Ravioli with Black Bean Salsa •   Bob Evan's Sausage Gravy •   Barbecued Green Beans •   Yorkshire Pudding •   Easy Breakfast Nacho Bake •   Coconut Dream Cake •   Low Fat Roast Duckling •   Chicken Cacciatore •   Spicy Black Bean Salsa •   Peach Cobbler

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