Heat a dry griddle pan over a high heat until very hot. Put the chops in the pan fat side down and cook for four to five minutes until the fat renders and becomes crisp.
Make sure the fat is chilled to make it easier to cut. Using a chef's knife, or a medium-sized chopping knife, cut the fat into small cube-sized pieces, about 1x1 inch. Put the lamb fat and water into a slow cooker, and cook on low heat for 8 hours, or until the fat has rendered and looks clear.
Prep the chops.
Often loin chops come with a thick layer of fat around the outside. These small chops cook so quickly that the fat around the outside will never render, so it's best to trim it off. Trim the fat down to a thin layer no more than 1/8 to 1/4 of an inch. The meat will remain tender even after trimming.
What's the best way to cook lamb chops? Lamb chops and steaks, as with beef steaks, should be cooked over a high heat, quickly, and can be quick-roasted, too, depending on how thick they are.
Peanut oil, canola oil, or extra light olive oil are better choices. Rather than using it as cooking oil, adding butter to the pan just a minute or two before you finish cooking is not a bad idea. This adds a buttery flavor and texture to coat the meat, but not so long that it will burn excessively.
Both work well for sautéing. Butter may be used for the rich flavor it provides, but it should not be used alone because it will burn easily. Use butter in combination with oil. Lamb for sautéing should be tender and not more than an inch thick.
Butter is ideal for continually basting a steak and lends itself perfectly to some cuts and for those who like to be there tenderly managing the cooking. Being there and continually basting means the butter is less likely to burn and mar the flavour.
Is it better to grill or fry lamb chops? Both grilling and frying are great ways to cook delicious lamb chops. Grill or fry seasoned lamb chops with a little butter and olive oil, over high heat for a few minutes each side. Don't forget to rest the lamb before serving.
Cook for 6 to 7 minutes per side or until deeply browned and an instant-read thermometer inserted into the thickest part of the meat registers 145°F. You may need to cook the chops in 2 batches to avoid crowding the pan.
Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.
I want my lamb to taste like lamb, but the more fat you leave on it the lambier it will be. That being said, cooking the lamb fat-side down will prevent a lot of that fat from coating the rest of the meat. It's your call how much you want to trim.
We often hear "good fat” or “bad fat", but lamb meat consists of unsaturated fat which is considered to be a “good fat”. Unsaturated fats are found in fish and vegetables. These fats help prevent arteriosclerosis, blood clots, and assist in lowering blood pressure and “bad” cholesterol levels.
It's actually the spinal cord! A lamb chop is a bit of rib, attached to a bit of vertebra. The channel is the spinal canal, and the white stuff is nerve tissue. It's chewy and delicious, taking on the flavour of whatever it's cooked in.
Place the fat into your pan, then add enough water to cover the bottom of the pan by about half an inch. Place the pan over a medium flame, until the water starts to boil, then turn heat down to low. Cook gently for 1-2 hours, stirring every so often until most of the fat has rendered.
Grilling temperatures usually range from 375–450°F (190–232°C) and so when lamb is grilled at these high temperatures, the fat melts down and drips onto the grill or cooking surface (which should be wiped and removed as soon as possible).
Fat Thickness
Measured at the 12th rib, it is the single factor used in yield grading ribbed lamb carcasses. The normal range is 0.05-. 5 inches with an average of . 25.
Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
What do you soak lamb chops in? As you may already know, fat holds odors and flavors. Therefore, trimming as much fat as possible before cooking it's a great tip. To help in this process, it is recommended to soak the lamb chops in lemon water (or vinegar water) for 30 minutes.
Slow cooking creates a more intense flavour due to the fat present in the cuts. The fat also helps to create tender meat. Tender cuts of meat are more suited to quick cooking either by pan-frying or in the oven. A hot direct heat is necessary to cook the lamb quickly and served pink, overcooked lamb is dry and tough.
Starting fat side down, sear the lamb in a non-stick frying pan on a medium-high heat for 10 minutes, turning regularly until gnarly all over but blushing in the middle, or use your instincts to cook to your liking.
Pan-fry lamb chops in a hot, cast iron skillet over medium-high heat to your desired doneness, 2-4 minutes per side. Remove from pan and let rest 5 minutes; serve.
Lamb loin is tender and lean on its own and doesn't always need to be marinated. However, a simple mixture of oil, lemon juice and zest, fresh rosemary, and garlic give each bite layers of earthy and vibrant flavors. It also helps to produce an extra tender, juicy, and delicious lamb chop!
Olive oil is a healthier option due to its unsaturated fats and better suited for high-heat cooking, while butter is a good choice for low-heat cooking and provides a rich, buttery flavor.
Because olive oil has more monounsaturated fats (the heart-healthy fats) than butter, it stands to reason it's also healthier to cook with.
It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe (if the recipe calls for ½ cup oil, use ½ cup melted and cooled butter).