Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I need to cook loin lamb chops at my home and transport to another home. Will they dry out?
There is only one way to find out, Kathy! It probably depends on a lot of factors, such as how far you are traveling, and how much time will elapse between how long between when you make them and eat them. I would wrap them in foil and reheat them gently, and count on the chimichurri to help you out with flavor and a bit of moisture.
Well, it’s almost a year later but hubby bought lamb loin chops and I wasn’t sure how to prepare it. What a relief to find your recipes. I made the chops two different ways, broiling and pan frying them. We liked them both ways (rare) but the pan frying a bit better. For the chim churri I had to use dried mint and parsley (from my summer garden) and it still came out quite good and delicious on the lamb chops. Thanks for two great recipes! I’ll be checking your website for more recipe ideas for sure!
Late birthday wishes to you and thanks for this. I often cook lamb, but not chops, your image had my belly rumbling the moment I saw it, the meat looks so moist and tender bathed in mint green – it’s a must cook and eat this weekend and I’m going to serve with mashed parsnips and potatoes with chives and parsley!
When I saw the bright green chimichurri, I thought it looked perfect for St. Patrick’s Day! :)
Belated Happy Birthday! I love the minty aroma of these chops.
Simple and lovely! Speaking of lamb, I’m planning to make your Albondigas soup tonight with some rich lamb stock–exciting!
I’ve never cooked lamb before. I might have to try this. Also, is rare lamb okay? I never know which meats are okay “rare” and which aren’t!
Whole cuts of meat like beef or lamb are fine rare. (In my opinion lamb should only be cooked rare.) The outside of the meat which is exposed to air and bacteria gets seared when cooked. The inside is relatively sterile and not an issue. You do have to take care when cooking ground beef or lamb because the grinding gets the air (and bacteria) inside of the meat. So only cook ground meat rare if the meat was just ground by the butcher and you cook it promptly. Pork depends on where you live. In the US, there hasn’t been a case of trichinosis since the 50s, so it’s generally agreed that here, it’s okay to have some pink in your pork, though most people still wouldn’t feel comfortable eating it rare. Poultry like chickens and turkeys you have a salmonella issue so those must be cooked through. Salmonella is not an issue with wild fowl like ducks and geese, and those are typically cooked rare for best results.
That looks amazing. I want this tonight and the cowboy steak with chimichurri tomorrow. Rinse and repeat.