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.
Center Cut Leg Steak
Shoulder Arm Chop
Shoulder Blade Chop
Shoulder, Leg
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.