Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.
After trying multiple recipes, thelittlechefinme has realized, its better not to complicate the lamb & its better to keep it simple & easy, as lamb has its own Juicy Flavours, which should always be retained.
400 Gms Lamb Chops per piece 100 gms ( I have used Australian lamb here)
1 whole Freshly Garlic Cloves Pod Minced
2 Table spoons Freshly Crushed Black Peppers
Salt to taste
2 Tbsp Olive Oil
Always Marinate the Lamb with first salt to taste, brush a little bit of olive oil, Crushed Black Peppers, Freshly Ground Garlic Minced, apply on both the sides & Marinate for 15 Mins.
In a Heated Heavy bottom Grill Or Pan, add the olive oil, once the oil is heated, Place the Lamb Chops, and fry it for 3 to 4 Mins, Each side.
Cook the Lamb for a total of 10 to 15 mins max & make sure to cook the side fat as well, for well done.
keep adding the crushed Black Peppers, over the lamb as most of the Black Peppers gets brushed away while frying.
Frying on a Pan with Grill Marks will give a good Grill Texture.