A trio of juicy lamb chops sitting over a bed of cooked spinach or wild rice makes a simple and elegant meal to serve for a special occasion, or just as a variation from usual weeknight casseroles. Rub the lamb chops with your favorite spices to make the meat even more flavorful. Because lamb chops have a high amount of marbled fat within the meat, they will have a tender and moist texture if cooked properly. Broil some lamb chops for a quick meal.
Cover a broiler pan with aluminum foil. Flatten the foil against the pan and make slits in the foil where the openings in the pan occur. Brush the foil with olive or vegetable oil with a pastry brush.
Mix together 1/2 tsp. of coarse sea salt, 1/2 tsp. of ground pepper, 2 tsp. of minced cloves and 1 tsp. of fresh, chopped oregano in a small bowl.
Set the oven on the highest broiler level.
Spoon the mixture over three, 4 to 5 ounce lamb chops. Coat both sides of the chops with the herbs. Place the chops on the prepared broiler pan.
Cook the lamb chops under the broiler until the meat is brown on the outside and slightly pink on the inside, which will take about five to six minutes on each side. For well-done chops, cook for seven minutes or more per side.
Make your lamb chops spicy by substituting crushed red chili flakes for the black pepper.
Do not coat the chops in olive oil. Because they have a high fat content, adding oil to the meat may give a greasy flavor to the chops.