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Craving Lamb Chops!

Any suggestions?

As always, looking for best value along with taste.

Any recommendations are appreciated. Thanks!

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  1. Get a rack of lamb at Costco, chop up plenty of garlic and rosemary and combine with olive oil and place atop chops, bake 15 minutes at 450 degrees, and eat!

    2 Replies
    1. re: carter

      Exactly. But: before placing in oven, sear in a hot cast iron pan. Then put same pan in oven.

      1. re: carter

        +1 on Costco's lamb. I do kosher salt, pepper and fresh rosemary and grill them quickly over a very hot fire.

      2. George's in Long Beach on Pine, Papa Christos - near Normandie & 8th? Right near the big Greek cathedral. Enjoy!

        2 Replies
        1. re: jazzlover

          Agree about Papa Christos. Not fancy or anything, but great flavor. (Also, their Greek yogurt kicks ass!)

          1. re: David Kahn

            another yes for Papa Christo's and Fogo De Chao Beverly Hills.

        2. If you're going to cook, I would recommend the lamb tenderloin at Trader Joe's. Make sure and don't over bbq it. If you want to eat out, I would recommend the lamb chops at Ruth's Chris but WITHOUT the butter sizzle.

          1. If you spend any time in Orange County, the Black Sheep Bistro in Tustin specializes in Lamb Chops (expensive-ish):

            1 Appetizer
            5 Entrees
            1 Standard Special - "Borrego Borrego Borrego" = Lamb 3 ways

            http://www.blacksheepbistro.com/menup...

            1. I had the most delicious lamb chops at Cafe Bizou on Ventura Blvd. in Sherman Oaks one time. I don't remember whether it was a regular menu item or a special, but I just remember it was the best lamb I've ever had at a restaurant!

              1. Last night my mom and I had the Australian lamb chops from Costco, on sale for $6.99 per pound. They were super thick, tender and wonderful.

                1. Le Petit Bistro on La Cienaga is a good bet. Usually get the steak frites there, but the lamb chops have been good everytime I've tried them. Good deal too.

                  1. I just made the best ones! I like the lamb from Colorado. I can get them at Ralph's or Gelson's. I don't not like the flavor of the ones from New Zealand (which is what they sell at Whole Foods). I buy the ones cut from a rack -- with the long bone -- but the loin chops are good too. I trim the fat, sprinkle with fresh cracked pepper on both sides, and grill a few minutes on each side. I don't marinate, but I'm a plain jane... I like the lamp chops at The Grill, too.

                    1. Second the George's recommendation. For a more upscale alternative, I've had incredible lamb chops at Christy's in Belmont Heights (Long Beach). For that matter, Shenandoah at the Arbor may have them on the menu as well. When they do, they're delicious.

                      1. I enjoy the rack of lamb at Shamshiri in Westwood.

                        2 Replies
                        1. re: hrhboo

                          Shamshiri has great lamb shank too and its only $12 for two nice sized shanks.

                          1. re: hrhboo

                            any recs for grilled lamb chops in the Persian restaurants downtown?

                          2. Best place would be Salt's cure, That would be excellent quality. They buy their meat organic local and they buy the whole animal and butcher it themselves, which translates to super fresh but their menu changes.
                            Your best bet is The Desert Rose, they have good baby lamb chops, get it with a side of hummus and tabouleh.

                            1. I love lamb chops but sadly my wife and ex wife hated them so I only get them out in restaurants. IMHO, domestic lamb tastes better than Australian or New Z eland but you'll get arguments to the contrary from many lamb eaters. As far as value, rib chops (or rack of lamb) are in high demand in restaurants compared to loin chops so sometimes that's where the bargains can be.They are sometimes also referred to as "porterhouse of lamb".Keep them pink because there's nothing worse than well done lamb. My mother used to cook inexpensive shoulder chops to death.When I came into to the house for dinner it smelled like wet dog.

                              6 Replies
                              1. re: zackly

                                Sounds like we grew up in the same household. My mother, expressing all things British, never met a vegetable or cut of meat that she could not overcook - to death!
                                That boneless leg of lamb for $20-25 at Costco is a really good value and should be cooked at 475 for around 15 minutes, and with heat reduced to 325-350, cooked until meat thermometer reaches 130 degrees - not one degree more. Wait 25 or so minutes to let the juices re-absorb, then slice. Exterior treatment can be the same as you might do for lamb chops (in my case, rosemary, garlic & fresh ginger), but ancho chile mustard, or Indian curry sauce, or a Mexican-flavored non mustard sauce also work very well.
                                And since those roasts are around 4-5 pounds, they only take about 90 minutes, give or take.

                                1. re: carter

                                  That sounds great. I see those bnls legs @ Costco and want to grill one outside mamrinated in olive oil, garlic, lemon & herbs until just pink Maybe I need a lamb loving new wife? Perhaps an exotic, middle eastern woman.

                                  1. re: zackly

                                    I suggest recipes, not wives!
                                    ymmv!
                                    Grilling does not improve the flavor, but if you are more content with that concept, then fine.
                                    Personally, I find roasting them creates a much more flavorful result, which coincidentally also is more easily controllable from a cooking perspective.
                                    Good luck.

                                    1. re: carter

                                      carter-grilling may not improve the flavor but it is a different flavor, I would say less lamb-like and more beef like and I love the char you get from a hot fire. To me it's a perfect summer night dish shared with friends under the stars accompanied by a bold red wine.

                                      1. re: zackly

                                        By starting the cooking process at 475-500 degrees for 15 minutes, the fat crisps up, then by dropping the temperature to the 325-350 range, you get very good control of the final doneness.
                                        I prefer the taste of lamb to beef, and maybe that is why I like to roast lamb. Don't have a grill at all, nor do I really want one. Obviously many others, including you, do and enjoy the final results.

                                        1. re: carter

                                          That's why Baskins and Robbins has 31 favors!

                                1. re: maximumodds

                                  yes that tall glass lid full of lamb vapors makes a nice presentation too