Lamb Rib Chops - Frenched
1. Thaw packaged lamb on a dish in the refrigerator.
Stove top:
2. In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil on medium-high.
3. Season lamb with salt and pepper or your favorite herb.
4. Saute 4 to 6 minutes per side (depending on portion size) or to desired internal temperature.
Oven or Grill:
2. Preheat broiler to high or grill to medium-high.
3. Lightly brush lamb with olive oil and season with salt and pepper or your favorite herb.
4. Saute 4 to 6 minutes per side (depending on portion size) or to desired internal temperature.
We recommend cooking lamb chops at 375° to 400° F. Use a meat thermometer and cook to desired internal temperature. Because meat continues to cook after it is removed from heat, remove lamb chops 5° F before desired internal temperature. Cover loosely with foil and keep warm 10 to 20 minutes. During this time, the juices will distribute evenly.
Lamb Chops Internal Temperature Guide
Rare: 125° to 130° F (USDA Recommends 140° F)
Medium-Rare: 130° to 140° F (USDA Recommends 145° F)
Medium: 140° to 150° F (USDA Recommends 160° F)
Medium-Well: 155° to 165° F (USDA Recommends 170° F)
Well Done: Not Recommended
Lamb Rib Chops
Cut from lamb racks, these chops are excellent broiled or grilled. The bone is exposed for an elegant presentation. While we make every attempt to meet the thicknesses listed, these figures are only averages.
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