Shelly Grant serves as a representative with the Principal Financial Group. An avid cook in her free time, Shelly Grant particularly enjoys preparing lamb chops.
The ideal lamb chop is crisp on the outside, tender and juicy on the inside, and enriched with a little bit of soft fat. One can achieve this delicate balance using oven, stovetop, or grill techniques, so long as the cut of meat is of high quality. Experts recommend a thick cut of 1.25 inches to 1.4 inches per chop, preferably taken from the loin or rib area.
Many cooks like to begin by cutting off hard fat around the edge of the chops, though it is important not to remove the internal fat deposits. These keep the cut from becoming too chewy after cooking. Texture and flavor also improve if the cook salts the pork chops approximately 20 minutes before cooking, as this helps to break down the meat proteins so that they re-absorb released moisture.
Some believe that roasting before searing helps to ensure an even rare-to-medium cook. On the grill, this means splitting the grill into low and high heat zones and starting the chops on a cooler temperature before moving them to the hotter area.
Other cooks prefer to sear the chops on the stove top first. They can then finish the cuts on the stove for a rarer finish or move them to the oven for a more medium-rare result. The chops are then ready to serve, often with a mint sauce or mint jelly to finish.