The meat of lamb chops is extremely juicy and tender. There are lamb-stalk chops, which come from the front part of the back and are usually offered with the rib ends. There are also loin chops with the attached fillet from the back of the lamb. The slices of the cutlet strand are also called lamb shops.
Loin chop is suitable for roasting, short roasting and grilling, both as a whole and cut into chops or medallions.

From Easter to Whitsun is the high season for lamb. However, the gourmet treat can be bought all year round. If the butcher you trust has no lamb chops on offer, you can also ask at a Turkish grocery store with a butcher’s department. Here you can get lamb meat often with a super quality at good prices.

The loin chop can basically be prepared in the same way as the chop. The bone-in meat is mainly used to cut chops and steaks. Depending on the size of the lamb or the back of the lamb, the lamb chops consist of one or two ribs and the corresponding ribs. These chops are called single chops or chops or lamb chops. Occasionally, cuts for two or more persons in one piece with three, four or more ribs are also offered. These are then fried on the bone and carved at the table.

In addition, one often cuts double chops or butterfly chops from the loin cutlet. The whole loin chop is divided transversely to the spine, so that there is one chop with the corresponding rib on each side. These are held together by the spinal column. Double loin chops with bone are also called Barnsley chops. The Barnsley chop has its name from the Brooklands Hotel in Barnsley, in the English county of Yorkshire. There the double chop was often offered.


 

Barnsley Chops Recipe

 

Ingredients for 4 people:

 

600 g Barnsley chops

100 ml olive oil

juice of two lemons

2 teaspoons fresh thyme

3 tsp freshly chopped rosemary

5 cloves pressed garlic

1 tsp oregano

2 teaspoons black pepper from the mill

4 bay leaves

1 tsp Aceto balsamic vinegar

 

 

Preparation:

 

Mix olive oil, pressed garlic and lemon juice in a bowl. Add fresh herbs, salt, pepper and vinegar, season to taste.

Add the lamb to the marinade. Then put the lamb and the marinade in a freezer bag or sealable bowl and leave to stand overnight.

Remove the marinated lamb chops from the fridge about two hours before grilling so that they reach room temperature.

With gas grill: It should be so hot that the lamb starts to fry as soon as you place it on the grill. This keeps the juices inside the meat. Very important: Close the lid. This grills the meat from all sides and does not make it tough. After two minutes you can turn it over. Close the lid again for two minutes. For pink lamb, the core temperature is 55° C.

With charcoal grill: Here, too, the grill should be so hot that the chops get fine grill strips on the grill. Leave the chops on the grill for about two to three minutes. This will give them a nice crust. After two minutes you can turn them over.

Important: Always use pliers and never a fork when turning! If you prick into the lamb, the juices will run out – and the meat will dry.

If you want your chops to be medium rare, about 90 seconds from each side on the grill is enough.

If you want your lamb chops to be medium rare, let them grill for another 30 to 60 seconds.

 

Tip: With a simple hand trick you can find out if the lamb chops are cooked: Medium rare should feel soft and springy. Similar to the feeling when you touch the palms of your hands. If you want the lamb chops to be medium, the meat should feel firmer, similar to the feeling when you press your finger in the middle of the palm of your hand.

You can also orient yourself to the core temperature: for pink lamb, the core temperature is 55 degrees Celsius.