Loin chops (midloin chops) 2cm / 4/5″ thick – 4 minutes each sideįorequarter chops 1.5 cm / 2/3″ thick – 4 minutes each sideĬutlets (French or not) 1.5 cm / 2/3″ thick – 3 minutes first side, 2 minutes second sideīoneless leg steaks usually about 1 cm / 1/2″ thick – – 3 minutes first side, 2 minutes second side The cook time depends on the cut you’re using and how thick it is. Take the guesswork out of cooking meat – get a thermometer!! How long to cook lamb chops – for medium rare The internal temperature of cooked lamb chops for different levels of doneness are as follows: Internal temperature of cooked lamb chops

Then while the lamb is resting, we use the pan drippings to make a rosemary gravy (it takes 3 minutes flat!). So I marinade the lamb chops in rosemary and garlic first before pan frying aggressively so they get a terrific crust (lamb loves a good sear, like steaks). Because it comes from the leg, best not to take it beyond medium (as it will get quite tough).īeing one of the stronger flavoured meats, lamb doesn’t really need marinating but in this recipe, I really like to drive home the rosemary flavour – and while I’m at it, I add a good wack of garlic flavour too (being that lamb loves both). Lamb leg steaks – this is the lean alternative. The RecipeTin Family is a great fan of forequarter chops! While not as tender as midloin and cutlets, it is not tough, it has terrific chew and very, very good lamb flavour. However, when cut into thinnish steaks (as sold at butchers and grocery stores in Australia), they make excellent steaks. Lamb shoulder is a cut associated with slow cooking (like this Slow Roasted Lamb Shoulder) to break down the tough meat. Criminal to go beyond medium!įorequarter chops – the most economical option, this is lamb shoulder sliced into steak form. Lamb cutlets (aka lamb rib chops) – the most expensive and for many, the most prized cut of lamb, the meat is extremely tender and sweet. Comes with a band of fat around it – either leave it on or trim it off Best cooked medium or medium rare, but ok to go to well done because it’s such a juicy cut. Lamb loin chops (aka mid loin chops) (pictured below) – the lamb equivalent of T-bone beef steaks, very juicy, excellent flavour, tender meat. Use this recipe for any cut of lamb suited to pan frying or grilling: You need very little for this recipe because lamb has so much flavour, we’re going to use it to the max and just compliment it with flavours that lamb loves: garlic and rosemary. What you need for Lamb Chops with Rosemary Gravy It tastes like a Sunday night roast lamb leg – served up quick smart! So here’s a wickedly good way to cook up your next lamb chops – lightly marinated in garlic and rosemary, aggressively seared to create an awesome crust, then doused liberally in a rosemary gravy made using the pan drippings. But then I stopped short, remembering how proud we are of our beef, and the seafood we catch in our pristine oceans, and how far we’ve come to make ethical and sustainably farmed chickens more accessible to everyday Aussies…. I was going to start off today’s recipe by saying that lamb is the national meat of Australia. You will lick the plate clean, do the happy dance and wonder why you don’t cook lamb chops more often! Next level lamb chops – flavour infusion with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy.

Baked lamb chops without searing