Minted lamb chops

I like them slow roasted in the oven with plenty of garlic ,and potatoes cut in wedges the Greek / Italian with more garlic and olive oil, sprinkled with oregano.

I like them thick cut and slow roasted too so that the fat is rendered. DH hated lamb chops - in fact anything with a bone in it. He used to say when I’d finished eating lamb cutlets my plate looked like a cannibal’s tea party!

How disappointing Gingster. I hope you’ll mention this to your butcher. I must say that cooking in a slow cooker is virtually guaranteed.

I cook them like the OP, if they're quite thick I sometimes stand them on the fatty rind in a very hot pan for 60seconds before turning down the heat - that makes sure the fat's rendered.
They've never been conspicuously tough. Pork chops, though, I can end up with them tough any day of the week.

I cook them in a very hot fry pan, with a little butter, turning frequently and not cooking for long.

How disappointing, we just love lamb of all kinds.

valdali

I cook them like the OP, if they're quite thick I sometimes stand them on the fatty rind in a very hot pan for 60seconds before turning down the heat - that makes sure the fat's rendered.
They've never been conspicuously tough. Pork chops, though, I can end up with them tough any day of the week.

I tend to cook pork chops in the over.

Grrr oven!

Poor lamb died for nothing

I think it depends how well cooked you like your meat. I was told that a lamb chop needed a very hot preheated grill or griddle, and keep turning them, a few minutes each side. The result is meant o be suculent lamb chops, pink in the middle.

I have never tried this method because I hate undercooked meat. I place them in an open dish on a bed of chopped courgettes/aubergines moistened with a bit of stock and put them in the slow cooker. I then finish the chops off under the grill before serving.