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