Put the oven-proof pan with the lamb chops immediately into the oven. Let them roast for about ten minutes, or until they reach around 140 degrees in the center of the thickest part.

Tender, juicy, and packed with flavor — it’s lamb time! In this episode of Chuds BBQ, we’re throwing down some beautiful lamb ...

Rub mixture over chops and leave covered in a medium bowl or plate for an hour, refrigerated. When ready to cook, heat oven to 400 degrees. Heat a cast iron or ovenproof skillet on high.

Transfer the chops to a rack in a roasting pan and finish cooking the chops in a 300°F oven to your desired doneness. Let the chops rest for a few minutes before slicing them into individual chops.

Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F. Leg, sirloin chops, and shoulder chops (unless you're braising them) should be cooked to between ...

Lamb loin chops are a bit less expensive than the luxurious rack of lamb. For imported lamb, used in today’s recipe, they’re about $10 per pound. The rack runs about $15 per pound.

Add stock; cook, stirring occasionally, until mixture has reduced to about 3/4 cup and just barely coats the back of a spoon, 4 to 6 minutes. Reduce heat to low; add butter to mixture, stirring ...

The chops were nice and plump-looking, about 2 inches thick. Experience has taught me that when cooking loin chops, thicker is better. If the chops are too thin, they easily overcook.

Move the lamb chops over to the hotter side of the grill and sear on each side about 2 minutes, just so you get a nice crust on them. For medium-rare, the internal temperature will be about 130 ...

Flip and continue to cook until the second side is browned and the center of the chops registers between 125 and 130 degrees, 4 to 5 more minutes. Transfer to a plate and let rest for 5 minutes.