Remember to remove your lamb chops out of the packaging, pat
dry and bring to room temperature.
Pre heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
Season the meat just prior to cooking.
Don't overcrowd the cooking base, a round 4 of the medium sized
chops per pan.
No need to oil the chops or the cooking utensil here.
Cook over high heat turning the chops only once after a rich,
golden crust has formed.
Cook 4 to 5 minutes each side for medium rare.
Leave to rest in a warm place at least 5 minutes.
Finish by adding a large knob of butter when frying or on the
The meat will become more firm as it cooks, gently press with
your thumb, the more spring back you get the hotter the protein
cells have expanded which means the more well done your meat is,
for a medium rare chop it should have a soft feel with a little