Loin, Rib(Rack) Chops
- Primo lamb chops come from the loin or the rib (rack).
- Typically, you’ll find rib chops either Frenched, not Frenched, or Frenched to the eye of the chop (which resembles a petite “lollipop” chop, perfect for small plates or appetizer courses).
- Both loin and rib chops are tender, moist and juicy.
- Chops require little more than a dry or wet rub (or a fresh, simple marinade of citrus and herbs or chilies).
- They are perfect for Grilling, Roasting and Broiling.
- Use care not to over-cook these. Best with a bit of pink in the middle. Cook to internal temperature of about 145°F for medium rare, 160°F for medium and 170°F for well done.
- Shoulder chops and center cut leg steaks do marvelously well when marinated for up to 4 hours and grilled, or they are moist and tender slow cooked.
- Since they are thinner chops, they cook up quickly and, with a high-heat grill, they sear crisp on the outside with a beautiful, meaty and juicy inside.
- They are less expensive cuts which many lamb aficionados tend to prefer–perfect for classic Greek, Middle Eastern and other ethnic seasonings.
- Cook to internal temperature of 145°F for medium rare, 160°F for medium and 170°F for well done.