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Lamb Chop recipe?

  • r

Searched the board but didn't come up with anything. The lamb chops at Costco keep catching my eye and I think I'm going to give them a shot this weekend. Any tips/recipes for cooking them? I found a few Indian lamb chop recipes, but am open to anything.


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  1. I make a paste of dijon mustard, crushed garlic, cracked pepper, some chopped rosemary, a little olive oil and a little white vermouth or wine, spread it over both sides of the chops and let that marinate in the fridge for a few hours. Then I cook them quickly, to medium rare, on a hot fire on the outdoor grill. (You can also broil them or cook them stovetop on very hot grill pan.) I salt them after they're cooked.

    2 Replies
    1. re: nomadchowwoman

      Amazing! I do the very same thing, only substituting Tarragon for the Rosemary.

      This is the *only* way to cook lambchops.

      1. re: nomadchowwoman

        This is almost exactly how I do them too - but I also add a little soy sauce, so the paste is a bit thinner, so I put them in a ziptop baggie to marinate for a few hours, turning them once or twice. Truly excellent, and now pretty well the only way I do lamb. I too buy the beautiful little chops at Costco.

      2. Lamb is my favourite and most often eaten meat and I usually prefer to cook chops very simply so the full flavour comes through. I cook them under the grill or on a ridged pan and I cook them slightly longer than I might cook beef as I find if they are too rare they are chewy.

        Having cooked them simply, I can go to town on sides if I want.. Middle eastern is always my first choice. Other than that, then all I find they need is mint sauce or just a dab of dijon or English mustard.

        1. I made this recipe the last 3 times we had lamb chops:


          Haven't always been able to marinate them overnight but they still came delicious.

          1. i generally cook lamb chops pretty simply--to med rare. we enjoy a little bit of pan sauce over the chops, a touch of garlic, a little shallot, fresh thyme, a little wine cooked down, and a swirl of butter. i save the garlic and herb for the sauce so i don't burn it while cooking the meat. i season a leg of lamb with quite a good bit of rosemary as well as thyme, but honestly think rosemary is a bit demanding for chops. i might be in the minority on this one, though.

            1 Reply
            1. re: silverhawk

              Funny, lamb is one of the few things with which I like rosemary.

            2. Loin chops or shoulder chops?

              4 Replies
              1. re: 4Snisl

                Really not sure, they're pretty tiny if that helps?

                  1. re: Rick

                    It does help! Probably loin chops....the question is based on my ignorance, as I don't have a Costco nearby/ know what they usually stock.

                    Shoulder chops are great for braising/long cooking (though they can be fantastic. albeit a little chewy, pan-seared or grilled).

                    Loin chops are definitely in the shorter-cooking territory, so these suggestions all sound great. Other marinades you might consider before grilling or pan searing are:

                    -smearing with harissa paste
                    -rubbing with ancho chili powder, a little brown sugar, cumin, perhaps some minced canned chipotles and a little adobo sauce
                    -pomegranate molasses (just a little) and fresh thyme
                    -Dijon mustard, a little mashed anchovy/anchovy paste and minced garlic cloves

                    (and of course, salt and pepper for anything that isn't naturally salty)

                    Good luck!

                  2. re: 4Snisl

                    Not shoulder chops. Shoulder "chops" are really a bit of marketing. Shoulder steaks are not "chops" as they are from the front shoulder.. The cut chops at Costco are loin chops. They do sell rib racks so you can cut rib chops chops it you wanted to.

                  3. marinade them with fresh mint, olive oil, minced garlic, salt and pepper overnight. grill till medium/medium rare and serve with lemon wedges. it's heaven.

                    4 Replies
                    1. re: rayrayray

                      How long would say it takes per side to get med. rare? I've never cooked them before and would hate to go past medium!

                      1. re: Rick

                        As long as anything else you'd normally cook to medium rare for whatever thickness they are.

                          1. re: Axalady

                            Thank you, very helpful link.

                      2. Marinate in plain yogurt and honey, grill, thats it.

                        1. There are plenty of ways to go:
                          1) Grind mustard, thyme, garlic and pepper together. Apply paste to chops and let sit for 10 min. Broil on high until browned on both sides and cooked medium rare.
                          2) Puree olive oil, rosemary, garlic, salt and pepper together. Add a touch of lemon juice. Marinate chops in mixture for 10 min. Broil on high as above.
                          3) Grind cumin, coriander, cayenne, ginger and garlic with chopped mint, olive oil and yogurt. Marinate chops for a couple hours and cook as above.
                          4) Combine hoisin, soy sauce, shaoxing, five-spice powder, honey, rock sugar and marinate chops overnight. Grill until med. rare.
                          5) Grind red chilies, coriander, cumin, turmeric, garam masala, cardamom, allspice and combine with ginger-garlic-onion paste and yogurt. Marinate lamb chops overnight. Grill until med. rare.
                          6) Combine allspice, cinnamon, cumin, pepper, salt, olive oil, garlic, hot sauce, paprika, lemon juice. Marinate lamb chops. Broil as above.

                          Warm spices like allspice, cinnamon, mace, nutmeg and cumin go very well with lamb. Herbs with a bite like cilantro, rosemary and mint also go well.

                          1. I keep it simple:
                            first (look away if you're faint of heart) score the fat with a sharp knife, cover a chopping board with salt, and rub the fat across it, hard.
                            Then season the rest to taste with salt and pepper, and rosemary and about 1/2 a crushed garlic clove, massage with olive oil, and leave for about 2 hours.

                            Then fry in a hot pan (watch for the fat that spits out). Kind of boring, but kind of delicious.

                            1. I really enjoy a simple grilled lamb chop.
                              My wife likes them marinated.
                              I use Dijon, grated onion, fresh lemon juice, zest and curry.

                              1. Bought the lamb today. I think I'm going to try two or three different marinades, will let you know how it turned out!

                                1. Any wine pairing suggestions?

                                  1 Reply
                                  1. re: Rick

                                    We love a village Cote du Rhone with lamb.

                                  2. I like lamb chops just simply grilled with salt, pepper, olive oil and a little lemon juice. But find a recipe for a mint gremolata to put on the lamb after it's done. Your life will be heaven.

                                    1. After seeing the NYT lamb + rouille suggestion (brilliant!), I'm tempted to try lamb chops again. I love the flavor of lamb, but typically only do leg, as every chop I've ever had has always been really chewy. Is this just a character of lamb, or is it something I can avoid with proper technique?

                                      3 Replies
                                      1. re: blkery

                                        No. Lamb chops should not be unpleasantly chewy. Although an animal that's reached a good maturity is going to have some texture to the meat.

                                        If you don't live in a part of the world where lamb is a very common meat, make sure you have a good supplier who hangs the meat properly - needs around 7 - 10 days. And don't undercook it - rare lamb imay well be chewy. Go for medium rare or medium. But no more!

                                        1. re: blkery

                                          blkery, I bought the lamb at costco and it was incredibly tender, tender like a filet mignon. I cooked them to medium rare. I paid $6.99/lb at Costco, I saw they were $14.99/lb at Whole Foods this weekend while shopping!

                                          We ended up doing an indian rub, the dijon rub than nomad suggested, and the mint suggestion from rayray, and the #2 suggestion from jungman. All were very good! We had a total of 12 chops so got to try a little of everything!

                                          Ended up with a bottle of Shiraz which went pretty well I though. I also added a fresh made loaf of no knead bread that I got from another post on chowhound. All in all a great night at home with delicious food.

                                          1. re: Rick

                                            Sounds great! Glad it turned out well....I love that you did a "sampler platter". :)

                                        2. I love the lamb at Costco. I usually by the baby rack of lamb and cut it into individual chops for this recipe (Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes), which is super simple and absolutely fantastic!


                                          3 Replies
                                          1. re: DanaB

                                            Costco was out of the precut loin chops when I was there, but they did have a frenched rack that I figured I could could cut apart - it looks like it was packaged by an Australian lamb producer and then sent out directly, rather than being wrapped on a styrofoam tray by the Costco meat cutters. Has anyone seen one of these? Anyways, I have about 1.4 lbs on the rack - how much meat do you think that would yield? I'm eating for one so I'll have to take this thing down a few chops at a time...how long do you think it will keep in the fridge, cut into chops and uncooked? The Australian packaging says its good until November, but I assume once I break it's magic vaccum I'm looking at...2 days? 3?

                                            1. re: blkery

                                              I saw exactly what you are talking about when I bought my loin chops. Those racks were a good bit smaller and more expensive at $10/lb. Two of us ate 2 pounds of lamb loin chops for dinner. The rack you bought seems to have a good bit of bone on it, I'd say it's enough for one dinner, no more than two for sure.

                                              1. re: blkery

                                                I have purchased these racks at costco and they are quite good. We cook the entire cut whole, but we have more mouths to feed. I eat two ribs per meal, but most others seem to eat three. Decide what a portion means to you, and you can cut them and freeze in one meal packs.

                                                However, I will note that lamb will reheat really nicely. Generally, we double the amount we cook so there is one left-over meal. To reheat, I have found zapping them in the microwave brings the meat to a warm temperature without actually cooking them more.

                                                Oh, and we always grill lamb so some of this may not apply if your cooking techniques are different. Enjoy!

                                            2. Costco and Trader Joe's sell small lamb racks. Cut into individual chops, remove truly excess fat, marinate in baggie with olive oil, salt pepper, minced garlic, minced rosemary one hour. Grill about 2 to 3 minutes per side over hot fire, covered, flip, 2 to 3 minutes more, let rest 6 minutes. Loin chops will require another minute or so.

                                              1. I'm a purist. Salt, pepper and lemon juice which helps to cut the fattiness of the lamb