Have a single 3-oz lamb chop. Ideas?

[Anonymous]

Novice meat cooker here. Bought some lamb to cube for DD with mashed veggies. Figured I'd make some for myself but never cooked lamb before. Any simple ideas for a small chop? I love a nice spicy sauce. Thanks!

[Anonymous]

Lamb chop: grill, pan fry, or broil. You want to cook this with high direct dry heat. It will take less than 10 min to cook; cook it until the inside is light pink and you can see the meat fibers. If the inside is bright pink and uniformly textured, it's underdone; if it's grey, it's overdone.

Serve with whatever sauce you like.

[Anonymous]

^ agree with PP. I like mine pan fried in light olive oil and seasoned with fresh rosemary. Just seared on each side for a minute or two, still pink =perfect

[Anonymous]

Thanks PP's! 16:26 do you rub chop with fresh rosemary prior to searing, or after? TIA!

[Anonymous]

I add just a little circle of olive oil to pan. Then, rub chop lightly in olive oil (so rosemary will stick). I pull the rosemary off branches and chop fine. Then roll it in rosemary. Fresh is better but you could use dried. Then on med-high sear it like a steak. Both sides. Cooks quickly!

[Anonymous]

Anonymous wrote:Lamb chop: grill, pan fry, or broil. You want to cook this with high direct dry heat. It will take less than 10 min to cook; cook it until the inside is light pink and you can see the meat fibers. If the inside is bright pink and uniformly textured, it's underdone; if it's grey, it's overdone.

Serve with whatever sauce you like.

Cook to temperature, not color. Just like a steak. I like mine medium rare and I would call light pink medium, and overdone. Grey is just shameful and how my Irish in-laws cook their lamb.

A lamb chop has fabulous natural flavor. No sauce required. Just season with S&P prior to cooking.