Lamb chops make for an elegant, healthy and delicious meal with the use of thick, flavor-rich marinades and quick cooking times. Lamb is best when served medium-rare, preserving the meat's tenderness. When you cook your lamb chops, aim for an internal temperature of 145 degrees Fahrenheit and allow the meat to rest for at least five minutes before eating.
Grilled lamb chops are one of the healthiest and most delicious ways to prepare lamb. Consider a recipe from Food Network chef Giada De Laurentiis. Mix a marinade of garlic cloves, rosemary, thyme, cayenne pepper and sea salt in a food processor. Apply the wet rub to all sides of your chops and marinate for an hour in the refrigerator. After an hour, remove the chops and set aside to allow them to come to room temperature. While the chops are warming, prepare your gas or charcoal grill for direct heat. Cook the chops for three minutes per side for medium-rare.
Pan-fried chops are a good alternative to grilled or broiled chops and make for an easy, one-pan meal. Use the same rub you used for grilling, changing the flavors to suit your own preferences. Heat 2 tablespoons of olive oil or vegetable oil over medium or medium-high heat in a large skillet. Cook each chop three minutes per side for medium-rare, depending on the heat of your stove top.
Roasting is usually reserved for larger cuts of meat, but a recipe from "Food & Wine" magazine suggests this oven-roasted version that uses mint and jalapeño. Make a wet rub by processing mint leaves, a small jalapeño, shallots, garlic, red wine vinegar, sugar and olive oil. Marinate for an hour before allowing the meat to come to room temperature and browning in a heavy, oven-safe skillet. After browning, place in an oven preheated to 400 degrees Fahrenheit and roast for 12 minutes for medium-rare chops.
Broiled lamb chops maintain the healthy benefits of grilling without the need for nice weather or a messy grill. The Culinary Institute of America's book "Techniques of Healthy Cooking" suggests a marinade of soy sauce, Worcestershire, Dijon mustard, rosemary, thyme, sage, pepper and vegetable oil. After marinating for at least an hour, shake off any excess marinade and place chops on a broiler pan, broiling until medium-rare.
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