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.

Yes I like mine quite pink in the middle but couldn’t even get a sharp knife through them.

All the books say don’t slow cook them and a quick few minutes each side in a hot pan. Next time theyll be going in my slow cooker., Guaranteed !!

I couldn't have wasted them, I'd have cut them up and put them in the slow cooker with plenty of vegetables for another day.

Your very good butcher should be able to advise you on the best way to cook the produce he is selling. I would either cook them in the oven or slow cooker.

I normally cook them in the oven.

I am having trouble with my teeth, so cook them in tomatoes and oregano until soft enough to eat.

Reading the comments, my family must have been the odd one out....when we were kids we had both pork and lamb chops. They were done under the grill and I was never that keen.

Perhaps grilling isn't the best way, and judging by the comments, it seems you agree.
Does anyone else grill them?

I pan fry mine with mushrooms, then make a gravy and finish them off in the gravy, with new potatoes and another veg ot two.

Loin chops I sear on a hot pan and then rest in a low oven and they are lovely and tender.

Chump chops I oven roast, as I find if I try to flash fry them they end up being tough.

I wonder if they weren't actually lamb ,but hogget -the transitional period of passing from " lambhood" into "muttonhood ".
They wouldn't be as tender as Spring lamb .
I grill lamb chops having brushed them with rosemary, butter and garlic.
If the quality is dubious - I casserole them with plenty of carrots ,potatoes and onions .
I would tell the butcher -that's a lot of money.

Thanks all. It seems slow roasting or oven cook is best.
I won’t be flash frying again.

Allira I should have done that. Silly of me to just throw them away.

The best ones I’ve eaten were cooked on our bbq, not pink as is our preference, crispy fat.

I do them under the grill which i imagine is not that much different from cooking them in a pan

I’d casserole/stew them, with onion, potato, carrot and pearl barley. I’d fish them out towards the end of cooking time, discard bones and fat. I loathe all meat fat anyway.

Some of the best lamb I’ve ever had was in Cyprus (kleftiko, aka ‘stolen’ lamb, cooked in bread ovens until it falls apart,

I’ve long since given up on cooking lamb any other way than in the slow cooker. I simply remove the thicker white fat, sear in a hot pan and put in slow cooker on a bed of vegetables with rosemary, seasoning etc. Braise for several hours and it’s just perfect.