Roast lamb chops......How long to roast them for?

Question

I have some lamb chops (less than an inch thick). I want to roast them with rosemary and possibly mint or thyme?? I want to keep it simple.

How long do I cook them for, and at what temperature? & what is the best way to prepare them?

I don't want to fry them.

Any suggestions would be great!

Answer 1

My mother-in-law(who's 92) cookes one every Sunday for her dinner. Cover the chops in mint jelly and sprinkle rosemary over them. Put in a roasting tin with just a drop of water and finely chopped onions. Pre heat oven 200 c lightly cover tin with tinfoil cook for 15mins, remove foil and cook for further 10 mins. Remove and rest for 5mins, during this time use juices in tin to make some lovely thick onion gravy. Exrtra water may want adding. Enjoy!!

Answer 2

Professionally speaking I do not like to roast lamb chops. roasts and racks are best for roasting. If you're making lamb chops i would suggest grilling, broiling or braising. personally...I prefer the grill.

First I like to season my chops with salt, pepper, paprika, thyme and rosemary and just a bit of lemon juice. I then rub my spices into my meat and then grill on low heat until medium rare.

If you dont have a grill or dont have access to one you can broil it in a pan in your oven. once again you want to cook it to about medium rare. should only be 4 to 6 minutes on each side

Answer 3

I wouldn't roast them.
Make a paste with the herbs with garlic and olive oil as well.
Salt and pepper them.
Broil or grill them about 4 or 5 min per side (as they are less than an inch thick).
This should give you a nice medium to medium rare lamb chop.

Answer 4

In Rural Australia we eat Lamb Chops on a regular basis.

Grill Slowly.
Serve with Mint Jelly.

Answer 5

Forget roasting them. Using a cast iron skillet. Add a dab of olive oil in the center of the pan. Rins the lamb chops and spice them up with garlic (powdered or fresh would be okay), rosemary (if you don't mind eating sticks..), seasoned salt and curry powder. Cover with aluminum foil and slow cook over low heat until the meat falls off the bone. Serve with yellow rice and curried pears or bananas (which you make by saute with butter and curry in sep pan. )

Answer 6

with foil pockets put your chop then some onion peppers and mushroom place your herbs on top and maybe a little soy sauce sprinkled over the top, close the pockets of foil so that there is a bit of space above the neat place in a pre heated oven at 180 and cook for about 25 Min's

Answer 7

marinade:
juice of one lemon
2 tbs olive oil
rosemary
thyme
1 tsp dijon mustard
whisk well
marinate lamb one hour in fridge, take them out for one hour

prepare broiling pan
heat up broiler well (5 minutes) and place lamb chops under the broiler, grill 4 minutes, flip over, grill 3 and a half minutes.
remove, let rest 2 minutes, salt with sea salt
serve with fresh salad

Answer 8

In the broiler on high, or on a medium hot grill, cook them about 7 minutes on the first side, then flip them & do 5 minutes on the other. As long as the juices are clear and the meat is firm, it's done.

Answer 9

Chicken

Answer 10

170 degrees for about 25 /30 Min's on silver foil on a baking tray,
i like to marinade mine with English mustard and a sprinkle of brown sugar, my girlfriend does not like mustard but loves them done like this