rack of lamb v. chops

[Anonymous]

Can I take a recipe for rack of lamb and simply substitute loin lamb chops? Do I need to tweak cooking time or temp, which recipe sets at 375 for 30 minutes?

[Anonymous]

If you are making lamb chops, I would grill them.

[Anonymous]

Anonymous wrote:If you are making lamb chops, I would grill them.

Thanks for your response, and, yeah -- I get that. The recipe calls for roasting a couple of racks of lamb and then splitting them into chops, so I wondered why not just start with chops? Roasting is just so much easier in terms of giving you time to attend to your guests. Hmmm . . . still pondering.

[Anonymous]

I like chops better than rack, because the seat is the best part to me. I think you are going to need less time to get to the right temp. Also a lot of time rack is cooked with a very flavorful rub or crust since the rub or crust is just on the edge. The same rub or crust all over would be too much.

So you will need adjustments.

[Anonymous]

I use the same herb/garlic/evoo rub on each lamb chop and broil or grill 6 minutes per side. It’s a hit every single time.I’ve not made lamb any other way. Basically Giada’s grilled lamb chops if you want to Google.

[Anonymous]

You would want to cook them at a hotter temperature for a lot less time.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you are making lamb chops, I would grill them.

Thanks for your response, and, yeah -- I get that. The recipe calls for roasting a couple of racks of lamb and then splitting them into chops, so I wondered why not just start with chops? Roasting is just so much easier in terms of giving you time to attend to your guests. Hmmm . . . still pondering.

PP here. That is weird! They are so much easier to grill. This is going to sound strange, but I rub taco seasoning on mine and grill them. It’s something I learned from the butchers when I lived in the Middle East. Taco seasoning is not Middle Eastern, but it sure works on a lamb chop!

[Anonymous]

Thanks, all, for your responses - so interesting to hear the different techniques and ingredients that work for each of you. I ended up roasting the two racks with just salt, pepper and fresh rosemary. I followed the recipe exactly -- with an empowering assist from the butcher . I don't eat or cook red meat very often (like a couple of times a year maybe), so I was a little unsure about this plan, but it turned out scrumptiously!

Here's the recipe in case you'd like to try it yourself:
https://www.nytimes.com/2022/02/25/dining/spring-dinner-menu.html?unlocked_article_code=AAAAAAAAAAAAAAAACEIPuomT1JKd6J17Vw1cRCfTTMQmqxCdw_PIxftm3iWka3DPDmwfiOgUBYmG9ADWfbBiYdR20zWdQtJbdboiQuE0zvNaOwYlbTiUlaa-ucZPJTQp-8X0V3kq3pnJUPc0-2DgZDfic6IjmbHn-k_dPmP1C_CJ1GkjIw1nocYzIFqhjicY1-ySRL4Or9p42PgrAZ59TC5RJ3XZ-qm1VGgtfYmOfRre6QIpWutGWD61ndGU6bgIcAw6GkuRBTokoj56sIUATYtRaKXvLBcge978hKETDgFrK4SoBZ4yRuvEhj5mDLDrY4yBU0VdZ0opioc&smid=url-share

[Anonymous]

Anonymous wrote:Thanks, all, for your responses - so interesting to hear the different techniques and ingredients that work for each of you. I ended up roasting the two racks with just salt, pepper and fresh rosemary. I followed the recipe exactly -- with an empowering assist from the butcher . I don't eat or cook red meat very often (like a couple of times a year maybe), so I was a little unsure about this plan, but it turned out scrumptiously!

Here's the recipe in case you'd like to try it yourself:
https://www.nytimes.com/2022/02/25/dining/spring-dinner-menu.html?unlocked_article_code=AAAAAAAAAAAAAAAACEIPuomT1JKd6J17Vw1cRCfTTMQmqxCdw_PIxftm3iWka3DPDmwfiOgUBYmG9ADWfbBiYdR20zWdQtJbdboiQuE0zvNaOwYlbTiUlaa-ucZPJTQp-8X0V3kq3pnJUPc0-2DgZDfic6IjmbHn-k_dPmP1C_CJ1GkjIw1nocYzIFqhjicY1-ySRL4Or9p42PgrAZ59TC5RJ3XZ-qm1VGgtfYmOfRre6QIpWutGWD61ndGU6bgIcAw6GkuRBTokoj56sIUATYtRaKXvLBcge978hKETDgFrK4SoBZ4yRuvEhj5mDLDrY4yBU0VdZ0opioc&smid=url-share

I hit a paywall for the recipe-so not sure how you settled the roast v chops question. But what did the butcher do for you?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Thanks, all, for your responses - so interesting to hear the different techniques and ingredients that work for each of you. I ended up roasting the two racks with just salt, pepper and fresh rosemary. I followed the recipe exactly -- with an empowering assist from the butcher . I don't eat or cook red meat very often (like a couple of times a year maybe), so I was a little unsure about this plan, but it turned out scrumptiously!

Here's the recipe in case you'd like to try it yourself:
https://www.nytimes.com/2022/02/25/dining/spring-dinner-menu.html?unlocked_article_code=AAAAAAAAAAAAAAAACEIPuomT1JKd6J17Vw1cRCfTTMQmqxCdw_PIxftm3iWka3DPDmwfiOgUBYmG9ADWfbBiYdR20zWdQtJbdboiQuE0zvNaOwYlbTiUlaa-ucZPJTQp-8X0V3kq3pnJUPc0-2DgZDfic6IjmbHn-k_dPmP1C_CJ1GkjIw1nocYzIFqhjicY1-ySRL4Or9p42PgrAZ59TC5RJ3XZ-qm1VGgtfYmOfRre6QIpWutGWD61ndGU6bgIcAw6GkuRBTokoj56sIUATYtRaKXvLBcge978hKETDgFrK4SoBZ4yRuvEhj5mDLDrY4yBU0VdZ0opioc&smid=url-share

I hit a paywall for the recipe-so not sure how you settled the roast v chops question. But what did the butcher do for you? [/quote

Sorry -- I thought I'd figured out a way around the paywall.

The butcher's advice was to go with the rack because chops can get dried out too easily. To me, this made sense because I knew I'd start chatting with our guests and forget about watching the chops. Also, the butcher assured me that I would be able to cut the rack into chops without making a mess of it -- and he was right. BTW, this was at Whole Foods in Friendship Heights, which might be the only Whole Foods in the DMV that still offers friendly and helpful service. They're like the Amazon resistance movement.