A well-prepared lamb chop can be divinely delicious. However, an ill-prepared lamb chop can turn a person off of eating lamb.
Believe it or not, the worst lamb chops (actually, the worst lamb period) I have ever eaten was in a posh Beverly Hills, California restaurant. Ironically, it was the same restaurant where I had the best filet of beef steak that I have ever eaten the year before. As the filet was not an option on my second trip, I (and a few of my colleagues) ordered the lamb. The lamb was so bad it was almost inedible (I and at least one colleague left most of it on our plates).
The second worst lamb chops I have ever eaten were, unfortunately, ones I had been making for years. Granted, I rarely made lamb chops, but the recipe I used was not a good one. Thus, I set out to cook really good lamb chops.
Inspired by a recipe I found in an old cookbook, I decided to make a mint barbecue sauce for my loin chops. After some experimenting, the results were delicious!
The simple mint barbecue sauce does not really show up in this photo. Although it is a clear sauce/glaze with a slightly green tint, I think I failed to put the last coating of sauce on these. On the other hand, the rosemary is very apparent in this photo. I love rosemary, but you could use any herb you’d like or just stick to salt and pepper.
In fact, my only firm recommendations for this recipe is to use chops of at least 1 to 1 1/4 inches thick and a really good quality mint jelly.